Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1910-05-25
Recipes for Strawberries and Cherries

Strawberries an0 ElcS MANY uaV
ter with one cup of cold boiled rice
and one cup of milk mixed together
Then stir in the yolk of one egg ana
one third of a cup of sugar and the
beaten white of the egg. Mix all to-
gether thoroughly. Then add one cup
of strawberries which have been Wen
washed and hulled. Cease a baking
pan and pour the batter into IL. Set
this in a pan of water and bake slowly
for three quarters of an hour. Serve
cold with or without cream.
Tart Cherries With Rice-Wash and
seed two quarts of tart cherries.
Grease a baking dish with butter,
then put alternate layers OF cold boiled
rice and the cherries. Sprinkle each
layer of cherries thick with powdered
or light brown sugar; cover with cup
of water. Bake two hours slowly
Serve hot or cold with cream sauce or
plain cream.
Strawberry Omeset-Allow one Ia
blespoon of strawberry juice for each
egg, a salt-spoon of salt and a pinch OF
pepper Break the whites and yolks
separately, beating each until very
light Add the seasoning and fold the
yolks in the whites. Have the omelet
pan very hot. Put teaspoon of but
ter in: when melted turn in the egg
and cook over a quick fire until Well
Drowned on the bottom, then put in
the oven to set the top. When ready
to fold lay the strawberries on, fold
and dust with powdered sugar. A can
of strawberry preserves can be used
for this or one pint of fresh strawber-
ries stewed with a little water and
sugar for about five minutes. This
makes a nice luncheon dish. Garnish
with the fresh berries busted with
powdered sugar.
Cherry Frtters-Beat together we'll
one egg, one cup of milk, one cup OF
flour teaspoon each of salt and sugar.
Remove the stones of fresh tart cher
ries, and also stew them with little
sugar and water for 10 or 10 minutes;
drain off the juice and add the cherries :
to the batter. Fry by spoonsfuls il
deep hot fat or lard. The Juice can
be used for sauce by thickening with
a little cornstarch. A little lemon
juice will improve it.
Cherry Water lce.-Put one quart
of cherries on to cook with pint of
water for a half an hour; take off and
strain. Cook two cups of water with
one Of sugar for five minutes, then add
this to the juice. Add the juice of
two lemons, then taste to see if it is
sweet enough. If not add little
more sugar, as it won't taste so sweet
after it is frozen. Then freeze. II
the cherries are to be used in the ice
stone them first and mince fine When
it begins to harden stir in the beaten
white Of an egg and freeze hard.
Strawberry cream.-Beat the white
of one egg, adding one cup of pow
dered sugar; then stir in a heaping
cup OF fresh mashed or whole straw
berries and beat for 80 minutes. Put
on ice till ready to serve. Garnish 1
with lady fingers and a little boiled
custard, if desired, made from the yolk
of the egg
Strawberry Snow.-Line a dish with
which have been dipped In
soaked gelatin. The gelatin should be
very stiff and favored with strawberry
juice. Stick them to the sides, then
fill in the middle with the following:
Soak one third IA box of gelatin in
cold water until soft; pour on third
OF a cup of boiling water and add one
half a cup of sugar; strain and cool.
When cool beat well and add the beat
en- whites of three eggs
Individual Short cake.-Sift one
pint of -four, one heaping teaspoon of
baking powder and pinch of salt IN
large bowl; then rub in one table
spoon of butter and one cup of milk
or water. Mix into a smooth dough.
roll out and cut with a large round
cutter. Lay on large creased pan
and bake in a quick oven. Have a
saucer of melted butter ready ana
when the dough is cooked separate
in half with knife, and dip each half
quickly in the butter, and lay them on
large platter. If strawberries are to
be used have them hulled. about one
quart and divide in half. Pit one
half of them on the round biscuits,
covering them with the other half and
few berries on top. Sprinkle with
powdered sugar. For the sauce use
the other half of the berries. Mash
them with little powdered snagS..
then stir in one cup of good. thick
cream. Serve with the cakes. II
cherries are to be used have them
stoned and stewed in a little sugar and
water, using all the cherries and saw
ing the juice for the same. For the
sauce ada tablespoon more of sugar
20 the JUICE and let it come to boil,
Cneh sur IN one teaspoon of corn