Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-20
I TIE
80 the woman whose duties as
housewife include the never
ending task of devising des-
serts for $50 meals in the year


the coming of the strawberry
season looms as a blessed relief. So the
family is treated to huled Strawberries
for lunch straw berries and cream for
dinner, strawberries for lunch tomorrow
and strawberries and cake tomorrow
dinner. OF course. every one likes straw
berries. and fresh fruits are unquestion-
ably heathful, says the housewife SO
why not have Strawberries for breakfast
instead of other fruits which are not SO
easy TO prepare,
Under this regime before the strawberry
season is half over the family begs sup
pliantwise to be delivered from any more
Strawberries
The really wise housewife makes straw
berry desserts last through the strawber-
~ season by varying her way of pre-
senting them, and il would be hard 10 find
fruit which presents more ways of serv
ing deiiciously than this.
There is quite a knack in selecting
strawberries for Use in the daily bill of
fare. The boxes of STRAWBERRIES for daily
consumption should be emptied into a
pan of cold water as as they arrive
from the fruit dealer Then the largest,
firmest ones should be picked out and laid
on clean cloth to dry and then put on
the ice in covered dish. These should
be served with the bulls for the break
fast fruit course or as an appetizer course
for lunch or dinner In eating strawber-
ries so served place few teaspoonfuls of
sugar on the side of the plate which
the berries are served. take up each one
by the hull and dip in the sugar as de-
sired.
After taking these choicest berries from
the supply next select those which are
smaller. but still firm. 1neSe can be used
in Shortcakes tartS Last select the
berries which are slightly bruised, throw
ing away only those which are actually
decayed. If berries are always looked
over in this way as as they come,
and if they are ordered from the grocery
store before they have remained long in
the box. economy will be gained The
berries that are slightly bruised are fully
as sweet and wholesome and can be used
for ices, creams and all other desserts
where the rule calls for crushed straw
berries.
A warm-weather desert of exquisite
delicacy is known as strawberry trifle
and it is so simple to make that one
scarcely needs a recipe Crushed straw
DeTTleS. TuDDeO through d sieve, Ue
sweetened in the proportion of a cupful of
pulp and juice TO one of powdered sugar
To this amount add gradually the well
beaten whites of two eggs. Pile it lightly
into dessert glasses and serve immedi-
ately.
Somewhat similar, though not quite so
easy to make, is strawberry cream. For
this a quart of berries should be rubbed
through a sieve, sweetened with a cupful
Of granulated sugar and favored with the
Juice of lemon. package of gelatin,
previously soaked and dissolved in as
small a quantity of water as possible,
should be added. Stand this aside to cool, !
but before it is set add cupful of whip
ped cream. Have mold ready. wet with
cold water: turn the cream and straw
berry mixture into it and chill for several
hours before serving it.
One of the most wholesome ways of
serving strawberries fer children is in
the shape of strawberry custard For this
make boiled eustard, fairly thick Pour
il into a serving dish and put layer of
crushed, sweetened strawberries on top.
Over this put a sweetened meringue made
of the whites of the eggs whose yolks
were used I'm the custard. Place it i'll the
oven till brown and puffy Serve cold
For strawberry charlotte good Gus
tard is also needed. Put a layer of lady
fingers or other small sponge cakes in a
dish and moisten slightly with milk or
cream Cover with crushed and sweet
ened stra wberrieS and add boiled cuStard.
over this put layer of whipped cream.
There is perhaps nothing better i'm the
domain of strawberry desserts than the
ld-fashioned strawberry pie dear to the
heart of childhood-though for some rea-
son il is seldom heard of nowadays The
foundation for this is fluffy, crisp baked
pie she'll This should be filled with
crushed and sweetened Strawberries COW
cred with meringue baked until brown
II should be eaten cold.
Another strawberry pic is made with
two cruSts not previously cooked. The
lower crust should be filled with white
berries sprinkled plenteously with sugar.
The upper crust should be added as for
apple pie and baked as usual.
With what is known as border mold
many interesting straw berry desserts can
be devised. Cake or pudding batter oI
almost any kind can be baked in the mold
and when ready to serve the center can
be filled with crushed Strawberries which
have been previously sweetened and al
lowed to mellow In the sugar for an hour
or So The entire pudding can be- covered
with whipped cream or warm strawberry
strip can be passed
pose Is made by beating together a cnpfu
of sugar, the juice of a lemon and the