Daily Kennebec journal., 1908-07-02

cate when raised with eggs. Here is
Il recipe given me by one of the best
"Chinaboy' cooks on the Pacific slope,
but he had been taught by a Philadcl-
phia housewife. Beat the yolks Of
eight fresh eggs until light. Add slow
ly heating all the time. one pint sugar.
Whip the whites of the same number
of eggs to Il stiff froth ana add to the
yolks ana sugar. Have ready siftcd
flour, measure out three gills and fold
gently into the egg mixture. Add the
juice of q lemon, pour into a shallow
pan ana bake about twenty minutes in
a rather slow oven. This cake may
be eaten with impunity by invalds
and little children.
Strawberry Custard.
stem enough large. ripe berries to
lire n ,5lass dish. Sprinkle with sugar
ana make thick wall Of the berries
i'll the dish. Beat the yolks of four
eggs with four tablespoonfuls granu-
lated sugar and pour over this a pint
OF hot milk. When thoroughly mixed
return to the double boiler and stir
and cook until if forms 4 thick
custard that will coat spoon. Sea
son with pinch Of salt and flavor With
orange juice Pour into the hollow in
center of berries. Whip the whites to
a stiff troth. add two tableSpoonfuls
powdered sugar color with little
strawberry juice and heap over the top
Of the custard. Chill and serve.
For Evening Refreshments.
A variation in the usual ices may be
obtained by serving vanilla ice cream
in glass cups and pouring over each a
tablespoonful ta or two of crushed straw
berries that have been swcetaued and
allowed to stand until a rich, sirupy
juice results. Put tablespoonful of
whipped cream on top and decorate
with Il fine berry, whole or sliced
Canned Strawberries.
The early berries picked from home
vines are finest and best favored, there
fore better for canning than those
gathered later Use only the largest
and most perfect Allow two quart
baskets to q quart jar. Put one cup
full granulated sugar and two table
spoonfuls water on to boil. Cook until
it begins t. crystalline. watching care
fully, then drop in the hulled fruit and
let it boil up just once. Skim out the
fruit into sterillzcd glass jars, and fill
to Overlooking with the scaldng srup.
Seal. These are preferred by many to
the richer preserves or jam. While
the jars are cooling keep turning up
side down every few moments until
cold This makes the berries soak up
nearly all the Juice.
Strawberry Parfait.
Rinse, drain and hull large, firm
berries. Press through a sieve as
many as will give two-thir(is cup of
pulp. Cook one cupful Sranulatcd su-
gar with one-half cupful of water,
without stirring, until the sirup will
spin a short fine thread when dropped
from the tip of a spoon. Pour slowly
over the stifIly whipped whites Of two
eggs, and beat until cold. AS it thick
ems, add the strawberry pulp, n spoon
at n time. Whip one pint of cream to
q heavy froth, lightly stir into it the
strawberry mixture, turn into mold,
cover with paraliin paper and its own
lid, then bury in ice ana salt FOR four
or five hours
Strawberry Sarabande.
Whip a cupful thick cream until very
stiff. then fold carefully into il a pint
fresh berries cut in small pieces with a
silver knife. Have ready a tablespoon
ful geletine soaked in a quarter cup
cold water for half an hour, then dis
solve by setting the cup containing it
in hot water. Add by degrees to the