The Barre daily times. (Barre, Vt.) 1897-1959, 1912-07-01
Delicious Strawberry Recipes.

Strawberries Served Whole-Tbe be-
ries may be served unhuled, in which
case they are dipped into sugar and
eaten with the fingers. place them in
the heart of a lettuce or other bed OF
green. If hulled, the Strawberries should
be washed before the hulIs are picked
from them and sugar put upon this
table. Some people add cup OF orange
or pineapple juice to the berries, but
that spells Strawberries for many peo-
pie.
Strawberry Salad-Pick out five large
strawberries and serve on lettuce leaf
with French dressing made as follows
Four tablespoonfuls of oil, one table,
spoon of vinegar, half teaspoonful OF
salt and quarter of a teaspeonful OF
paprika.
Strawberry Pudding-A plain steamed
pudding, using the shortcake recipe,
served with sauce of mashed straw.
berries and whipped cream will please
everyone who tastes it.
Sunshine Strawberries Weigh your
Strawberries and for each pound add
pound of graduated cane sugar. str
very carefully so that each berry will
remain whole. Let them stand IL hour,
then pick out strawberries from Juice
and place on platters, being careful not
to put one berry over another Put the
juice in wide top bowl and place both
in the sun for II hours Then put ber-
ries in Jelly glasses and turn over Juice
and put CLOSES in direct sun rays for -
hours. If made carefully this confec-
ton is finer than the famous barbecue
and it is more delectable to serve with
cream cheese and waters than the French
delicacy. Cane sugar must be used for
this recipe.
Strawberry Sponge-0ne quart of Der
ries. half box of gelatiue. one and
one-half cups of water. one and one
half cups of sugar, juice of one lemon.
and the beaten whites of four eggs.
Soak gelatine in half cup of the water;
mash berries with half the sugar; boil
the remainder of sugar and water slow
ly five minutes. Rub the berries through
a hair sieve, add the gelatine to the
boiling syrup; take from the fire and
add the berries. Place the bowl in a
pan OF ice water and beat with the
egg beater five minutes; lastly add the
beaten whites and stir the whole mixture |
until il begins to thicken. Pour in the |
wet moulds and set on ice.
Strawberry Puneh-Mash two quarts |
of Strawberries to a pulp. Pour over
them three quarts of water and the |
Juice of two lemons. Stand in cool |
place for four hours. stir until the |
sugar is dissolved. Strain again and set |
in a cool place until wanted. Serve in
tumbers of crushed ice.
Strawberry Cocktail-This is de-
ightful appetizer to he served at lunch
ION. To a cup of mashed Strawberries
ldd slice of pineapple, tablespoonful
If orange juice, half a cup Of sugar
'prig of mint, and plenty of cracked
&c. Serve in sherbet glasses.
Strawberry Pie-Make a pie crust OF
lour mixed with quarter of a tea
ipoon of baking powder. half cup of
,utter. and pinch of salt. Mix by \
utting butter carefully into the flour
With a silver knife, add enough water
% roll out a dry crust. Place in
,ie dish and bake in quick oven.
lust before serving. fill crust with straw
ferries that have been standing sweet
ned for about an hour; cover top with
meringue made of the whites Of two
ggs and heaping tablespoon of pow +,
ered sugar beaten TO a stiff froth.
Place in oven until meringue delicately |
'rowned. II
Strawberry and Pineapple Conserve