Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-06-02
STRAWBERRY RECIPES.

Tea.
-HE strawberry. even aside from
Its delicious flavor. possesses
claim to popular favor Ii il
very easy Of digestion, when
well ripened and fresh. never
growing acid by fermentation, as most
fruits do. 1t also has well substantiated
claims from a medicinal point Of view.
The great Iinnaeus is reported 10 have
cured himself of the govt by partakins
freely of strawberries, certainly pleas
ant treatment: while Wilson, the orni-
biologist by a diet or berries broke up
chronic malarial fever after the doctors
had failed.
Pulmonary diseases are said TO he great
ly benefited by an almost exclusive diet
of wild berries. but gathered fresh from
their native haunts.
While sweet berries al naturel are
about as near perfection as anything can
be, a variation In their service IS usually
enioyed-and fist that typically Ameii-
can dish-strawberry shorteake.
Strawberry shortcake.
While there are strawberry shortcakes
and strawberry shortcakes, the one that
goes TO the right spot Is the one such as
our mothers and grandmothers made be-
fore US. This you rarely can find at any
hotel or bake shop. To make II accord
ing to tradition: Sift together into
large mixing bowl four cupfuls -four al
ready once sifted, a half teaspoonful OF
salt and a tablespoonful of sugar. ohop
in three large tablespoonsfuls of hutter.
Dissolve level teaspoonful OF SODA IN
little lukewarm water. and add TO iarge
ri Ia.
Add also well beaten egg. MIX WIN
a flexible knife into dough SOFT enough
to roll easily. 1t must not be handled
more than necessary.
Roll lightly and quickly into two raiheI
thin sheets. Bake In well creased rouna
tins one sheet on top OF the other, inc
first one well brushed with softened pul-
ter. Bake in hot oven Nheh aone'
senarate and cover the lower half with a
thick LAYER of strawberries, crushed ana
sweetened. Place the second cake on top
and cover with whole berries DUST Win
powdered sugar and serve with thich yer
low cream Sweet milk and baking pow
der can be used in place OF sour cream
and soda.
Cottage Pudding With Strawberry
Sauce.
Beat to a cream one cup or sugar ana
one tablespoonful of butter. add the yolks
milk in which a half teaspoonful of soda
has been dissolved and saltspoonful or
salt. stir in three scant cups OF flour
stfted with a teaspeonfa,i of cream of
tartar. Beat we'll Lastly fold in the
whites of two eggs beaten stin and turn
into bar or oval buttered mold ana
bake in "A quick oven. II pfslelreu ~
may be baked in individual stonewate
cups.
Strawberry Sauce.
Rinse q stonewsre bowl out with hct
water and dry. Put into 1t large table
spoonful of butter and beat TO a cream.
Add a cup and a half of powdered sugar
and the beaten white of an egg. Beat
all together until very light and Just be-
fore serving stir in pint of we'll ripenea
sweet berries crushed with silver FORK.
Strawberry Mousse.
Hull and wash a quart of Strawberries.
drain well and sprinkle with one cupful
sugar Let stand an hour, then mash
and strain through a fine sieve. Soak
tablespoonful and a quarter of the gram
ulated eelatine in two tablespoonful cold
water for an hour then dissolve in three
tablespoonful boiling water. Add Ia the
sugared berries let stand in a pan of ice
water and stir until 1t starts to thlcken.
Have ready a quart OF thin cream that
has been whipped. fold INTO the berries.
turn into a mold, cover tightly, pack in
ice and salt and let stand Tor tour hours.
Serve. Raspberries or peaches may be
substituted for the Strawberries
Boiled Rice With Strawberry Sauce.
Use deep stew pan to cook rice IN.
Put into it four cupfuls of water and a
teaspoonful Of salt and let 1t come TO
hard boil. Have ready one cupful of rice
thoroughly washed, and put into the boil
ing water. Boil rapidly twenty minutes.
shaking the kettle frequently TO prevent
the rice from sticking to the bottom.
Take from the fire, pour on the extra
water Ii there is any left and place on the
back of the stove or in the oven, where
1t will swell and dry. Do not cover. as the
steam would make it heavy and soggy.
Cooked in this way, the rice Will be
plump, light and white, each kernel dis
tinct To make the strawberry sauce
beat a large tablespoonful Of butter TO a
cream, and add gradually cup and
half of powdered sugar and the white or
an egg. Beat until very light, as the Sue
cess of this sauce depends on its thor
ough beating. Just before serving add
one pint OF mashed Strawberries.
Strawberry Jelly.
Mash a quart of ripe Strawberries and
strain through coarse cheesecloth. Soak
two-thirds of a box of gelatin in one
cup Of cold water for an hour. Add a
pint OF boiling water, the juice OF a
lemon and large cup OF sugar. Stir
until the gelatin II all dissolved, add the
strawberry juice and strain. Pour into
a pretty shaped mold or small cups and
set on the ice to harden. Turn out for
serving. put a border of ripe berries
around the bottom Of the form and serve
with whipped cream. Red raspberries
may be used In place of the Strawberries.
Strawberry Blanc Mango.
Place one pint Of sweet milk In a double
boiler, and when It reaches the boiling
point thicken with three tablespoonfuls of
cornstarch dissolved in an equal quantity
has been added. Sweeten with half a
cup OF sugar and cook. stirring constantly
for ten minutes Take from the fire and
stir in lightly the whites of three eggs,
beaten to q stiff frotb and favored with
orange Pour In cups that have been
rinsed out with cold water and set in the
ice box four hours to harden. When ready
to serve turn out into individual dishes,
and with sharp-pointed teaspoon cut
a little cavity I'm the top of each mold,
and pour strawberry juice well sweet
ened. around the base.
Strawberry Salad.
Arrange well washed and crispy lettuce