Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1909-06-04
In Strawberry Time Fine

Mn into it each berry, roll in
vSrdered sugar and lay on a platter.
Give within an hour.
strawberry Creams.-Into a small
i ..ncepan put one cupful of granuiated
...Sa.r Add one-half of a cupful of
SosIng water and stir over the fire
It'll the sugar is dissolved, no longer.
uoil steadily until a little of the syrup
dropped into cup of very cold water
an he rolled into soft ball between
~ fingers Take quickly from the fire
= ord pour into a slightly creased dish
~ Matter. AS soon as cool enough to
hear the fingers begin to stir with a
rooden or silver spoon and continue
stIrring until too stiff to be longer
airred. Take up quickly in the hands
= ard knead and work until smooth and
rsamy. Have ready number OF
laree and unhulled berries which have
~ been washed. Place the prepared
cream in a clean saucepan and ash
and stir over hot water until soft.
Mn in the berries one at a time and as
fast as coated with the cream lay them
on a sheet of waxed paper. Serve
within twelve hours or the cream will
i
melt.
Strawberry Tartlets.-Line a num-
her of tartlet molds with thin Duff
taste, lay in each piece of writing
paper and fill in with dried peas or
-four. Bake in a moderate oven and
when done remove the filling. When
cold fill with hulled and washed
3berries, heap whipped cream over
them and serve with powdered sugar.
Strawberry Whips-Put into a bowl
one heaping cupful of hulled and
washed berries, and mash to a pulp.
Whip the white of one egg to stiff,
dry roth, add gradually one cupful of
. powdered sugar and whip until smooth
and glossy. Add the crushed berries, Il
spoonful at time and continue to
whip until the mixture will keep it's
shape. Pile in small cups and serve at
once.
Jellied Strawberries. - Prepare
lemon jelly with one-half of. d box IF
y gelatinc soaked in One-half a cupful of
cold water, two cupfuls of boiling
water, one cupful of sugar and one
half of cupful of lemon juice. Hull
ard wash one quart of fine berries and
arrange them loosely in mold which
has been wetted. Strain over them the
Jelly and set away until firm. -
Jellied Strawberries No. 2-Hull,
wash and rub the berries through a
fine sieve. Measure and for one pint
Of the pulped fruit allow One-half of a
box of gelatine. Soak it in one-half of
fri Of ,tnt.
dissolve over hot water add all one
cupful of sugar. Stir this into the pre-
pared fruit and pour this into a wetted
border mold. When firm turn out and
fill the center with whole berries and
heap whipped cream round the base of
the mold.
Strawberries in SnOW-SOall one half
OF box of geletne in one-half cupful
OF cold water. When soft add one
cupful of hot water in which has
been dissolved one cupfu of sugar.
STIR, strain and add one cupful of cold
water. and the strained juice of two
lemons When the mixture is cold and
beginning to thicken add the stifI1y
whipped whites of four eggs and con-
tihue 10 heat until the whole mixture
is very stiff. Have ready one pint of
washed berries Stir them lightly into
the snow, turn into a wetted mold and
set aside Until firm. Serve with a ems
tard sauce
olrawherry FlOat.-AAdd to two table
y speenfGls OF cornstarch cold water to
NIX TO a cream. Pour this into one
pint OF fresh boiling water ana stir I'M
I'll thlck and smooth. Add a pinch of
sa'l' two-fllrds Of a cupful of sugar
"Hu s'lr Tor ten minutes over the fire.
Aun one tablespoonful of lemon Juice.
ohe-half of a cupful of strawberry
INV anu one pint of berries washed
n"u oat INTO bits with silver knife.
'eINe cold with sugar and cream.
'Td"herry Sponge-Soak one-third
n " COX OF geletine in one third of q
'uli'h OF cold water: boil together for
.m''heEt one cupful of sugar and one
'"'u OF a curfII of water and pour it
.e' tue soaked geletine Add one ia
'esPoohiul of lemon juice and cupf,lI
" strawberry puice. strain and set on
ce until chilled and beginning to thick
w. Aod the stiif'y whipped whites of
.n.ee eggs and one cUpful of cream
""pped to q solid froth and whip
ss"'y until the entire mixture is stiff.
~ 'he bottom and sides of a wetted
,s, NV" WIN Strawberries. pour in the
mature and set aside until firm.
""awberry Bavarian Cream.-Prc-
80 NY .he seletine as in the proceeding
viii. substituting one pint of cream
,." mt'"d TO Il solid froth for the egg
whites and cream
a""oerfy Omelct.-Hull. wash and
.. .a'" one pint of berries; sprinkle over
m,a "' sugar and let stand for twenty
.,. "''es seat together the yolks ol
sol, esss' one-half of a teaspoonful of
m;' one tablespoonful of cornstarch
a., "eu with one quarter of teaspoon
mn, MIN" naking powder and one cupful of
s.,.. "hlp the whites of the eggs t.
"' "'lite froth and add to them the
o," "'Ature. stirring constantly Melt
'" OF tablespoonful of butter in
S.se pan and when hot pour in the
h,. A,u.e. AS The Gags set slip a broad
h hns' k'lfe undcr them to keep from
ma. "'s but do Tot stir. Shake III.
ma. '''n'St constantly and when the
NM s'o" is slightly colored set t,f
S,,,.", inc oven for three minutes
ria. '"N'e one-half of the prepared Der.
n, Yr the 'mclct. fold. turn ii GU
! ""' platter. dust with powdered
Saf and garnish with the remain,lc,