Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1910-05-25

Strawberry Pie-Place the uhoel
crust upon deep plate and the upper
one cut the right size on a fiat TIN or
sheet iron. prick to prevent blistering
and bake Fill the deep crust whlle
hot with strawberries and cover with
the fiat crust. Ii the fruit is rather
hard, replace in the oven till heated;
if quite ripe, the crust will steam
sufficiently Raspberry and blackber-
ry pie can be made in the same way.
The flavor of these delicious berries,
when quite ripe, is greatly impaired by
cooking.
Strawberry Short Cake-Bake a
short cake in three thin layers, then
put strawberries between, having
them mashed and sweetened, and on
the top layer and all about the side OF
a dish put your finest large berries.
This needs no sauce. Serve with
cream if desired.
Children's Strawberry Pudding
This is very simple little pudding.
Use well-cooked cracked wheat with
the whole berries stirred in when done
and put in moulds Serve cold.
Strawberry Dessert-Place alternate
layers of hot cooked cracked wheat
and strawberries in a deep dish.
When cold turn out on platter. Cut
in slices and serve with cream ana
sugar or strawberry juice. Wet the
moulds with cold water before using.
This moulded in small cups makes a
dainty dish for the sick. Wheatlet
can be used in the same way.
Strawberry and Barley Pudding
Two cups of sweet milk, two cups of
cold barley, two cups of strawberries,
one third of a cup of sugar two eggs,
yolk and whites separate. Cook in a
slow oven about one hour Soften the
cold barley with the milk, working out
all the humps, then stir in the yolks
and sugar beaten together and also
the well-whipped whites Add the
strawberries, mixing it in lightly; pour
the batter into dish, set in dripping
pan of boiling water and bake slowly
one hour. Serve cold or Iukewarm
with or without cream.
Cherry Tart-Pick over one and one
half pounds of cherries, turn small
cup upside down in the middle of a
deep pie dish, fill a-ound it with the
fruit Add sugar to taste. Lay wide
strip of plain paste around the edge of
the dish. Cover and press the edges
firmly together with pastry jaeger.
Bake in a hot oven and serve with
powdered sugar sprinkled thickly on
top.
Strawberry Sauce-Beat one large
tablespoon of butter to cream, add
gradually one and one half cups OF
powdered sugar and the beaten white
of one egg. Beat till very light anG
just before serving, add one pint OF
mashed Strawberries.
Strawberry Puddine--P1ace alter
nate layers of cooked oatmeal and
fresh Strawberries. When cold turn
out on large platter and send to the
CetH1C hCly COIu, serve WIN cream
and sugar
Strawberry Cottage Puddine-Mix
heaping tablespoon of butter with
one cup of sugar, add two level cups
of flour with three teaspoons OF baking.
powder, one cup of milk and one egg
beaten; bake in a shallow pan for an
hour; slightly mash some strawberries
and sprinkle with powdered sugar:
pour over the cake when cool and put
a large mound of whipped cream on
the top.
Cherry Short Cake-Make a good
sponge cake in two layers. Then
open can of cherry preserves, or
stew some fresh cherries. Save the
juice for the sauce and cover with
powdered sugar. Put the Juice on to
boil; when it comes to a boil thicken
with one tablespoon of cornstarch d.
luted in little water If too thick
add little water The juice of
half lemon can be added just before
taking off. Serve hot or cold with the
cake.