The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-02-28
The Strawberry|
Knocked
Strawberry Ice Cream.

Strawberry Ice Cream.
Pack a straberry ice cream into a
rather deep ring or border mold. Turn
out on large shallow glass dish ana
surround with border of pink roses
and maidenhair fern. Fill the center
with fresh figs in syrup.
Strawberry and Rice Pudding.
Boil onefourth cup of rice till thor
ougly done. while warm put through
potato deer 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 whip
ped cream and pour into wetted
mold and put on ice for at least six
hours before serving. Serve as it is or
turn on platter and heap fresh straw
berries around it and serve with or
without cream. Any other fruit may
be used, but we prefer the strawber-
ries
Sweet Strawberry Cake.
Cream one and en-half cups of sugar
with one half cup of butter, and one
half cup of milk, two and one-half
cups of -four sifted with two teaspoons
x.f l1aly
eggs, reserving the white of one for
frosting. Flavor with one teaspoon of
vanilla and bake in long pam Beat
the white of an egg, add one cup of
pulveried sugar, color and flavor with
little strawberry juice and spread over
the top of the cake, dotting with fine
large berries. Cut in squares and eat
with fork.
Strawberries in Pastry Cups.
This delicious strawberry dessert was
served at recent luncheon. A rich
was emade 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 spoon
full 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
hroa1 rn.,n6 Of Honr wall
sifted. mix thoroughly with it one
quarter of a pound of firm, sweet but
ter-if the butter is very hard warm it
a little, but do not let it become oily or
the cake will not be good. Mix with
the tips of the fingers until the mix
ture becomes adherent, then work and
knead into round ball. When quite
smooth, fatten it with the hands) in
to a cake or cakes half an inch thick.
Place on dry, shallow tin, prick all
over with fork and bake in slow
oven half to three-quarters of an hour;
after it is baked allow it to remain
on the tin for a minute or two, then
slip off. With peaches or raspberries
this will also be delicious. 1T to be
served with coffee or tea, crimp the
edges of the bread and if liked put a
few strips of candied peel, or comfts,
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 pine
apple through coarse strainer, then
a finer strainer Add the juice of
three lemons Then add an amount of
water equal to the syrup formed from
She sugar and fruit juices. Add the
well-beaten whites of three eggs and
freeze.
Frozen Strawberry Shortcake.
This was the novel finish to a coun-
try club dinner last month. a cup
shaped cake was inverted and slight
" followed for each portion, the fill
ing being sherbet of crushed straw
berries, topped with stiffiy whipped
and highly sweetened cream. 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 taste, making the mixture
rather tart; stir until the sugar is dis
solved, then chill Stem, wash, drain
and chill some choice strawberries, At
serving time cut the berries into quart