Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-06-16

Dreamed Sweetbreads with Toast.
Radishes.
Coffee.
D1NN FIR.
Cream Of Spinach Soup. Croutons.
Young onions. Ranishes.
Roast Shoulder OF Veal with Dressing
Riced Potato
Scaloped Tomato.
Water Cress Salad
Cherry Pie. Black Coffee.
SUPPER
Cream Toast.
Stuffed Eggs
Strawberries Sponge Cako
Tea.
Resides being the month given over
to weddings and other festivities in
cident to commencement June is the
month when natures bountes must be
taken into account and utilized for future
days TO come.
Cherries. berries. currants and roses,
what a wealth Of sweetness from which
to draw for daily needs as we'll as those
later And first the berries concerning
which Poteer said God misht have
made a better berry but ne never dd.'
STRAWBERRY sHORTCAKE
While there are strawberry short-cakcs
ana strawberry shortcakes, the one that
goes to tho right spot is the one such as
our mothers and srandmothers made be
| for us To make 1t according to tradi-
| ton: Silt together into large mixing
bowl four cupfuls flour already once
sifted. n half tsaspoonful Of salt and
| Tablespoonful of sugar Chop In three
| largo tablespoonf,ls of butter. Dissolve
| a level teaspoonful OF soda in little
lukewarm water. and add to a large cup
| full OF sour cream or rich sour milk
Add also we'll beaten egg. Mix with
flexible knife into a dough soft enough
| to roll easily 1t must not be handled
more than necessary.
| Roll lightly and quickly into two rather
| thin sheets. Bake in well creased round
tins. one sheet on top Of the other. the
| first one well brushed with softened but
| ter. Bake in hot oven When done,
separate and cover the lower holt with ~
| thick layer Of strawberries. crushed and
| sweetened. Place tho second cake on top
and cover with whole berries. Dust with
powdered sugar and serve with thick
yellow cream. Sweet milk and baking
powder. can be used IN place of the sour
| cream and soda
PRESERVING STRAWBERRIES
ON account Of Its delicate and evanes-
cent flavor and color, there is no fruit
| that requires more care In its canning or
preserving. In selecting the berries be
sure that they arc ripe, dry and freshly
gathered. For this reason it Is better To
wait for the home grown berries. Those
that have laid In the market over night
are scarcely worth the trouble Of handl-
ing. BE sure the cans TO he used are
sterilized, tops and all. the rubbers new.
| If preserved according to the American
custom, allow sugar pound for pound
but never allow the berries that are 10 be
canned to stand in the sugar. as IL ex-
tracts the juice and touShens the fruit
Pack the fresh berries into the cans
shaking down well, but taking care no,
to crush Have ready n hot syrup made
from sugar and the juice squeezed from
smaller berries and slowly pour In the hot
syrup over the fresh berries in the jars
leaving an inch space at the top. Have
common wash boiler third full o.
water that Is about the same temperatur,
as that of the Jars holding the hot syrup
Set the cans on wooden rack in the bot
tom OF the boiler ard place straw OF
kitchen towels between tlte cans to pre-
vent their hitting each other. Put tn,
, can covers on the Jars but leave off tn,
rubbers Bring to n boil and rs soon al
} the syrup in the jars rises, showing tina
the contents are scading hot, lift tn,
jars out on to dry board. FIJI eacl
lar Drumming full with the scalding syrul
that is left in the saucepan, pvt on tn
lubbers and screw on the covers a.
tightly as possible. When cold tighter
again, wrap each one in paper and set II
; "A cool dry dark closet or cellar where III
temperature does not rise above 70 de
grees.
2 The celebrated Wiesbaden process
D which Is considered the very best metho
7 for preserving strawberries, does no
differ materially from this.
STRAWBERRIES
y Select two lots OF berries. both SCUM
a and ripe, the one to make the juice with
. the other to can entire. For every poun
OF the smaller berries allow a half oun
of sugar and place In layers In ston
crock or earthen jar over night III
next morning drain Off the juice and AID
honey or sugar in the proportion Of
= quarter pound Of honey or n half poun
of sugar to each pint Of juice Boil IN
syrup down to one third of the orlgina
quantity, skimmins on any froth tina
arises. While the syrup Is scading rims
the jars inside and out with hot waite,
I'LL close with the large whole berries tha
@ have been huled, fasten tho I'D PAL
It way, leaving off the rubers then set /
? fruit racks or dripping pan In the bot
tom of which is a thick wet towel, on tn
Y, back OF the range or In the oven to kee
J. not II on top of the stove invert n was
boiler over the Jars TO retain the hea
rs When the syrup is ready M each ia
l. quickly using silver spoon handle I
push back the berries Fill to the yer