Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-05-07

yin brick mold la one-half Us
depth with strawberry juice. dilute
with one-third the quantity "f water
then sweetcn to taste. Fin the mold
to overnowinR with macaroon cream,
adjust cover. pack In sali and ice
using equal parts. and lot stand three
hours
MncarOoa cream.
a, tablespoon eranulated eclat,n".
! a. biespoons cnid water
4. cup scalded crcam
y tablespoon vanilla
80 cup rolird macaro"uS
Pinch salt.
] pint 81 thin cream.
4, cup pow dered sugar
soak the eeltine in water and dts
solve % n the cream. Adj the re-
manning ingredients, eNcepi cream
and when the mix ore begins l."
thicken Told m the WIN from the
cream.
strawberry lee.
quart berries.
I cup sugar
cup Wutor.
Lemon Juice Ia taste.
Wash nnd hull the hcrries, sprinkle
with the susur. cover and lei sihhd
for iva houlH Mash ana Huue"He
through double thickness of cheese /.
cloth Te the Juice thus obtained
add the water ana the lemon Juice
Pr, eze using three parts hney crush
ed Ice 10 one part 81 rock SAT-
Ssrahrrry Iionib"
straw herTi ice.
y cup sugar.
4 Gun chopped blancod hih"rts
p, Gun hot caramel syrup.
Yolks ~ tom eggs
9 cups heavy cream
p tablespoon Nanilln.
Pinch ~ salt
Caramelizc onc-half cup Of sugar
add the nut mcata. turn into u hut -
tered pam. ruoi. then pound 90 % MOI
tar und pui through a. COARSE silhin
err tisHi tnt egg Nulk~ until th'h'
add gradually cabinet 50 rap ana
cook in dnunlr boiler until miNiut,
thickcus then heat until cold f"ln
in the cream heaien siiu, Then 'du
the prepared nat meats. vanilla ana
pai, line mold with straw berry
lee. Tnrn ln uiNturc. uuck iu sat
and tee. and lfi stand three hours
For the rutumel syrup, raTtmrhH'
one half esp sugar, ore nan 'ul
water ana irt simmer until reduce
10 three. fuurths CUP.
traWbcrry Partnii.
Wash. huli sud mash ono quart o
of sugur. aud lrt stand several hours
then saurezr through "a 'iouhl" ihirh
ness of rhr.r. cloth. Put one cup
ful nf sugar lu "a saucepan add one
huif rupful ~ wafer, hrlng 10 lh'
boiling point. and les boil until Nrul
viii spin a thread when df"lpr'
from the ip nr u spoon. -Four lh'
hot sSrup gradually whilH h'., ~,
constantly. On the whites 80 three
eggs beaten uniil sim, and when COO
add Two. oupfuls ~ cream beaten an
tli Hin Ffrt1e the straw berry iuic'
Go "a mnsh. ado the prepared miNtur'
aud continue th4 Preceding until %
the desired constituency.
Serve in frnppe. cuupe or nam
, payne 2lnsFes. eHrniah WIN sei'e'''
straw berries st,d whipped creau
weet,ned. Ha VOTED Win vanilla, an
>irnwbcrvy I,e cream.
- pint urawbvrries. crushed.
- 4 uuHIt cream
J cup powdered puenr
juice o. one lennon.
Mis- ugredients and freeze, usin
y "ne part rock s,lt 90 ihree parts me
! Is crushed fee.
strawberry Mousse.
> 2 cupfulS sirnwherrles
81 tuhl"sno"n gelaiine.
(, ruriul SUGAR
mhiesnnuns hoiliug water
oupnils whipped cream.
T. Mash ~ straw berries. sprinkle "a
Z trgpr ottr them md pat mem ~
. cool piuce fGr two hours. Rub thei
throush 81 slrpe AMI ndd the gelatin
mixed With nnict Whom g""l yes
in the nlf1, mmten cream Turn h'
the frcexrr and paok Va lc" nnd NJ,
fur piN h.urs rho dashor should .
r taken out ct the frec1er IN" mi'
turp ma, Ice nodded, men turned n'
A ana d,rur,,tnd with ripe straw bcrri'
|, land chopped nuts.
For double moldlnEn one may p,