Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-06-10
once turned to levulose Is deadly sweet.
but "syrupy" in its consistency
Strawberries.

apt TO be spoiled and its nice texture
destroyed, neither should the pastry
be baked in separate pans and then
laid together with Strawberries filed
III between two crisp crusts.
Strawberry Shortcake.
Ingredients: -Four cups of nice ripe
berries, one cup of granulated sugar.
one heaping tablespoon of powdered
sugar. two cups of flour two slightly
rounding teaspoons of baking powder,
one teaspoon of Salt, one almost heap
ing tablespoon of lard, and one of but
ter, one cup Of milk or water.
Pick over and wash the berries very
thoroughly. The better way to wash
the berries is in a wire berry basket,
sousing the basket up and down in
basin of water, as well as allowing
water to run through them.
Sift the flour, baking power and salt
two or three times Work in the lard
with a fork. There is no necessity for
putting the fingers into the pastry.
Add the milk, mixing it in with the
fork or with spatula by cutting the
dough. If the flour in use is a very
strong and dry flour it may require
tablespoonful or two more of milk.
Divide into two parts. Roll out one
part about one-half inch thick place
in a shallow tin and brush well with
melted butter. Roll out the other part
Of dough just like the first one and
piace upon II. brush tne Top Win
either melted butter or With sweet
milk. Bake in medium hot oven
about fifteen or twenty minutes.
Select from the berries dozen per-
feet ones. Sprinkle the balance with
the cup of granulated sugar.
When the pastry is baked delicate
brown remove from the tins to a large
chop plate or platter. With quick
movement of the hand the top can be
| turned over onto the tin, revealing
| dainty perfect bed of pastry upon
| which to spread the sweetened berries.
Before putting the berries on it butter
! it generously and also the crumb side
| of the top. After putting the berries
| on the pastry, replace the top, crust
side up, sprinkle with the powdered
| sugar through sitter and arrange the
| selected berries over it.
Whipped cream may be used and the
| berries arranged for a garnishing of
| the top.
Hermits.
These little cakes are so easily made
| and keep SO well--in fact improve with
| time-that / do not wonder the little
| folks clamor for them.
ingredients: Two tablespoons of
milk. one-half cup of butter three
quarters cup of brown sugar, one third
cup OF raisins, one-third cup of cur
| rants or nuts, one and three quarters
cups Of -four, one-third cup seeded
ralsins, one and one half level tea
spoons of baking POWDER one level
teaspoon of cinnamon, one quarter
teaspoon of cloves one-quarter tea
spoon of mace, one-quarter teaspoon
| OF nutmeg. one egg we'll beaten
| Cream the butter, add the sugar,
then the egg and milk. Sift the flour,
| baking powder and spices together
| Drop in rounded tablespoonsful on we'll
creased baking sheets. Bake in a mod
| crate oven.
Macaroons
Edna B. writes: "Will YOU kindly
| explain a little more fully the recipe
weighed tefore Smelling, or after? 1
| nave tried every recipe for macaroons
| that have ever been able to find, and
/ never yet was successful
| think Edna B. voices the expert
ence of many Of us. In fact, l must
confess that I never did make a sue
| cess of macaroons until I had seen a
baker mixing them up. This man, as
all other bakers do now made the
macaroons of the almond paste, but
| realized, after having made up dozens
OF them from the paste, just what the
right consistency is.
In order to cover the subject thor
oughly will explain the most salts
factory method of blanching almonds.
After Smelling the Almonds pour
over them boiling water to l.,pletely
cover them. Allow them to remain so
for not less than five minutes. Then
| throw them into a coarse strainer and
| set 1T in a dish of cold water All
! II at is necessary to remove the skin
is to press between the thumb and
| finger.
DO not throw the skins back in the
dish, to have them to handle over
| again. Drop the almonds into cold
water until all are blanched, then
drain and lay on a towel to dry.
ingredients: One and one half cups
of blanched almonds three-f ourths
| cup of graduated sugar, one half cup
of powdered sugar, whites OF three
eggs.
Put the almonds through the finest
knife of the food chopper. They
| should come out Of the food chopper
In a PASTE
Have the egg whites in glass ready
to use, also the sugars measured. Pour
| about quarter Of the graduated SUI
| gar into the nut paste and work it in
with the hand. much as butter and
! sugar are creamed for a cake. Then
! add about third Of the egg. Add the
balance of the sugar and the eggs.
| Then last of all add the powdered su-
| gar.
If possible use large baking sheets
| sheets of writing or wrapping paper
Do not grease either the tins or the
paper.
Make a cornucopia of wrapping pa
per doubled. Put in the paste and drop
onto the paper in little dabs about the
size of a large nutmeg about two inches
apart. These will spread as soon as
| dropped. This quantity will make
| about seven dozen macaroons They
must be baked in a medium hot oven to
delicate brown.
If you have observed the macaroons
| made by the bakers you will have
seen that the surface has a broken,
mottled appearance. When taken from
the oven place the papers, macaroon
| side down. on the cake board and lay
towel wrung from cold water over
them. This will cause them to sweat.
| Then with knife they can be easily
| removed.
If made according to the directions
| above given these macaroons will
have the same appearance as those of
| the professionals. but are much more
tender. There is not much economy in
making them at home but daintier
| article is the result.
Then, too, most women feel that they
have achieved something worth while
! when they can turn out batch of
finished looking macaroons. is just