Daily Kennebec journal., 1908-07-02
HOUSEHOLD HELPS
STRAWBERRY RECIPES.

If you can't have our Strawberries
now and, at the same time, put them
up for future reference, let the future
GO and enjoy them fresh from the vine
in their own luscious perfection.
when they have ripened in your gar
dcn,' says Holmes, summer has be-
gun. hardly till then: and they mark
pretty nearly the true astronomical be-
ginnig of the season." 1t is true, un-
fortunately, that there are some per-
sons who find that the strawberry
acid does not agree with them. but
these are exceptions, and the addition
of a little Cayenne pepper, not enough
to unpleasantly detract from the
flavor Of the fruit. will often prevent
airy difficulty in digesting them. They
have long been recommended for per-
sons of gouty or bilious tempera-
mcnt. one Of the most celebrated
strawberry cures was that Of the
bCtanist Linnaeus from Gout; while it
is stated that the free use of straw
berries cured Wilson, the ornithologist,
of chronic malarial- fever after the
doctors had failed A noted Swiss
physician restricts patients with pull
monary diseases to an almost exclusive
diet If Strawberries, the wild berries
gathered in their native haunts being
possessed of the highest value of all.
There is no better way Of serving ber-
ries than au naturel Select the large.
perfect berries, rinse quickly under
| the faucet, shake dry ana arrange in
| Il circle about a little mound of pow
dered sugar on q dainty plate A
slice of orange under the sugar is q
| decided Improvement. If hulied be
| fore serving little orange or pine
| apple juice is deemed an addition by
many.
Strawberry shortcake.
The sponge or cup layer cake filed
with berries and topped by an ex-
| travanganza of whipped cream or
white or egg meringue looks pretty
| to be sure, as ostcntatiously displayed
! in the French restaurant window;
but it is not the real American short
cake, which IS a creation sui generis.
| To make it according to tradition, put
| our cupfuls sifted flour into a mixing
bowl. add a half teaspoonful salt and
| mix well. Chop in three large table
spoonfus butter. Dissolve st level
| teaspoonfuI soda in little lukeWarm
water and add to large cupful of
sonr cream or rich milk. Add also q
Wcll beaten egg and a tablespoonful
sugar. Mix well with a flexible knife
-. h"ndlng more than is necessary.
- cough should be soft enough to
| roll easily. Roll lightly and quickly
into two rather thin sheets. Bake in
well creased round tins, one sheet on
top the other. having the first one well
brushed with softened butter. Bake
in hot oven. When done separate
and cover the lower half with thick
| layer Of Strawberries, crushed and
sweetened. Place the second cake on
| top and cover With whole berries.
Dust with powdered sugar and serve
with thick yellow cream. Sweet milk
and baking powder can be used H.
place of the sour, cream and soda.
Individual Strawberry Shortcake.
These are delightful for tea made
| like baking powder biscuit and slight
| y sweetened. Roll out an inch thick,
| cut in diamonds, squares or circles
and bake in hot oven. When done
break open-nevcr cut put between
them mashed and swcetenM berries,
| buttoring the biscuit first, if preferred.
| Put on top Of each little shortcakc
| more of the mashed berries with one
or two large berries cut in halves.
sprinkled with powdered sugar, and,
| if wished specially decorative. crown
each with 4 spoonful whipped cream.
| Serve on a pretty plate and your
| herefciaries will exclaim, ooh, how
pretty" and eat every last crumb.
Sponge Cake to Eat With Berries.
A fresh sponge cake, broken, not cut,
| IS one of the best accompaniments for