Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-06-16
The Strawberry Unceoked.
STRAWBERRY ICE CREAM.

Inc StrdWper1y OHC0VAeo.
STRAWBERRY ICE CREAM.
Pack q strawberry Ice cream Into a
rather deep ring or border mold. Turn
out on q large shallow glass dish and
surround with Q border Of pink roses
and maidenhair fern. Fill the center
with fresh figs in syrup.
STRAWBERRY AND RICE PUDDING.
Boil one-fourth cup of rice till thor
oughly done, while warm put through
potato ricer and into one cup of this rice
stir one cup of strawberry juice. Whip
one-half pint of heavy cream. Dissolve
tablespoon of gelatine over the steam
Of the kettle and add, with one-half cup
of sugar and the well-beaten whites OF
three eggs, to the rice and berry juice.
Stir in the whipped cream and pour into
wetted mold and put on ice for at least
six hours before serving. Serve as 1t is
or turn on q platter and heap fresh
Strawberries around it and serve with or
without cream. Any other fruit can be
used, but We prefer the strawberries.
SWEET STRAWBERRY CAKE.
Cream one and one-half cups of sugar,
with one-half cup of butter, add one-half
cup of milk, two and one.half cups of
flour sifted with two teaspoons of baking
powder, and two well-beaten eggs, re-
serving the white of one for frosting.
Flavor with one teaspoon of vanilla and
bake in long pan. Beat the white OF
of an egg, add one cup of pulverized
sugar, color and flavor with little straw.
berry juice and spread over the top of
the cake, dotting with fine large berries.
Cut in squares and eat with afork.
STRAWBERRIES IN PASTRY CUPS.
A rich but not puff paste THAT is too
flaky) was made into baskets by rolling
it quite thin and putting over round-bot-
toned cups, inverted and then baked.
When cold these are filed with berries
sweetened and with generous spoonful
of whipped cream on top, the whole
served on strawberry leaves if obtainable.
STRAWBERRIES WITH sHoRTBREAD.
When strawberries are in season try
serving them with real Scotch short
bread, either as cake or bake the bread
in two thin sheets and put the berries
between and on top. Make the short.
bread with one pound of flour, well
sifted, mix thoroughly with it one-qnar-
ter of a pound of fine sugar; make a
we'll in the center of this and put in half
a pound of firm, sweet butter-if the
butter is very hard warm it little, but
do not let it become oily or the cake will
not be good. Mix with the tips of the
| fingers until the mixture becomes adher-
ent, then work and knead into a round
ball. When quite smooth, flatten 1t
| with the hands) into cake or cakes
half an inch thick. Place on dry, shall
low tin, prick all over with fork and
bake in a slow oven half to three-quarters
of an hour; after it is baked allow 1t to
remain on the tin for minute or two,
then slip off. With peaches or raspber-
res this will also be delicious. If to be
served with coffee or tea, crimp the
edges of the bread and if liked put few
strips of candied peel, or comfits, on top
before putting in the oven.
STRAWBERRY sHERBET.
Cover three quarts of hulled berries
with three cups of sugar. Cook one
pineapple with one cup of water and two
cups of sugar, let stand twelve hours.
Mash the strawberries and pineapple
through a coarse strainer, then finer
strainer. Add the juice of three lemons.
Then add an amount of water equal to
the syrup formed from the sugar and
fruit juices. Add the well-beaten whites
of three eggs and freeze.
FROZEN STRAWBERRY sHoRTCAKE.
This was the novel finish to country
club dinner. A cup-shaped cake was in
verified and slightly followed for each
portion, the filling being sherbet OF
crushed strawberries, topped with stif1y
whipped and highly sweetened cream.
A huge berry with its cap on formed the
apex of the prettily colored concoction.
STRAWBERRY COCKTAIL.
Add to the juice of three oranges the
juice of lemon and powdered sugar to
tase, making the mixture rather tart;
stir until the sugar is dissolved, then
chill Stem, wash, drain and chill some
choice strawberries. At serving time,
cut the berries into quarters or halves,
dispose them in cocktail glasses, cover
with the fruit juice and add q tablespoon
of finely cracked or shaved ice.