The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-21

! mixture. Other fruit Juice may replace
| the orange juice. If lemon Juice b;
| selected. one cup and a fourth of Juice
| viii suffice.
Strawberry Parfait With Orange
Sherbet.
| Boil one cup of sugar aud two cups
| of water fifteen minutes, after boiling
| begins. then let cool and add one en-
of orange juice and the juice of halt
lemon; freeze as usual, then pack
IN the bottom of quart mould, max
ing the top of the ice very smooth.
Above this dispose a parfait prepare
ton, cover with paper and over this
press the cover of the mould Let
stand two or three hours packed in
equal measures of ice and salt. For
the parfait whip one cup of cream until
firm; hull, wash and drain a generous
cup of strawberries; mash the berries
and mix them with half a cup of sugar;
soften a scant half tablespoonful of
gelatine in oneeighth cup of cold
water and dissolve by setting the dish
into hot water. Put the dissolved gel
atine into the sugar and berries and
set the dish in ice and water; stir con-
stantly until the mixture begins to
thicken, then fold in the cream. If at
hand, add the juice of half lemon
to the strawberries and sugar; it will
accentuate the flavor of the berries.
BY using one half as much more of
each ingredient in the parfait enough
may be made to fill the mould without
the fruit sherbet.
Strawberry Trife.
Use sponge cake, either fresh or
stale. Cut the cake into half-inch
slices. Hull and wash basket and
half of strawberries. Reserve few
choice berries; crush and strain the
imperfect ones and cut the others ir
halves. Mix the berry juice with sug
ar and in another dish mix the halved
berries with sugar. Put layer of the
prepared cake in glass dish, pour
over it little of the fruit juice, then
put in some of the prepared berries.
Continue until the dish is full. Dec
crate the top with cup of whipped
cream and the whole berries. The
cake may also be served, in the same
way, with other berries or sliced
peaches.
Strawberry Tarts.
Prepare rich pastry, as for pies.
enough for a small pie. Roll the pastry
into a sheet and cut into seven rounds
about three and a half inches in diam
eter. Heat fourth a cup of but
ter and half cup of water to the
boiling point, then sift in half a cup
of pastry flour and stir and cook to a
thick, smooth paste; turn this into
bowl and beat into it the yolk of an
egg; when smooth beat in a whole
egg, then pipe the mixture (chou- paste)
on to the edge of the rounds of pastry
set on to a baking sheet. Bake in an
oven of good heat at the bottom. 1t
will take from fifteen to twenty min
utes. Have ready, hulled, washed and
drained, basket of strawberries; cut
the berries in halves and mix them
with sugar; mix cup of thick cream
with three tablespoonfuls of sugar and
half a teaspoonful of vanilla and beat
it firm. Put the prepared berries into
the open space in the tarts and pipe
the cream above them; sprinkle the
cream with blanched and chopped p!s-
tachio nuts. When cream is not avail
able, put generous spoonful of Eng
lish cream (the mixture used as
filing for cream cakes and eclairs) in
each tart and pile the strawberries
above it. The pastry is best when hot.
Snow Cake.
Beat three-fourths cup of butter to
a cream and gradually beat in one
cup and half of granulated sugar.
Sift together. several times, two cups
of flour, one cup of cornstarch and
three level teaspoonfuls of baking
powder; add to the butter and sugar,
alternately, with one cup of milk; last
" add the whites of seven eggs, beaten
light, and one teaspoonful of lemon or
vanilla extract Bake in two pans, or
one large sheet, about forty minutes.
When cold cover with strawberry frost
ing. For half the recipe use three
ounces (about third a cup) of but
ter and the whites of four small eggs.
Strawberry Frosting.
Crush one cup of hulled and washed
strawberries; add onethird cup of
sugar and let stand an hour or more,
then press through a fine sieve; add
tablespoonful of lemon juice and con-
fectioner's sugar to make paste that
will spread and remain in place on the
cake Use hot.
Plain Junket with Whipped Cream.
Crush one-fourth a junket tablet and
let it dissolve in a tablespoonful of
cold water. Heat one cup of rich milk
and two or three level tablespoonful
of sugar to about 90' T. As milk heats
to this degree very quickly, the safest
way is to set a thermometer into it
on putting it over the fire. Remove
from the fire, take out the thermometer,
and stir in half a teaspoonful of vanilla
or a tablespoonful or two of sherry
wine and the dissolved tablet. A few
grains of salt. less than one-fourth a
teaspoonful, may improve the dish for
some. Pour the preparation into two
glass cups; let. stand in warm place
till it jellies. then set aside in cool
place to become chilled. A short time
before serving put tablespoonful OF
sugar and a few drops of f1avoring into
one-third a cup of double cream and
beat it solid to the bottom Of the bowl.
With a bag and tube, or spoon. put
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