The Washington herald., 1913-04-21

1 tablespoonfuls Of sherry or brandy and
serve with the pudding.
Strawberry Foam sauce.
Rub through a sieve enough washed
| and hulled strawberries to make half
. pint of pulp; add half cup powdered
sugar and two unbeaten eggs. Place
! the saucepan over boiling water and
whip with a dover beater until the
| sauce is foamy all through and as thick
as custard. Serve at once.
Strawberry Delicious.
Have ready capped and cleaned q pint
of fine, ripe Strawberries; cut them into
| small pieces. Beat the whites of six
eggs very light, adding a pinch Of salt
when they are about half beaten, and
| whip in gradually as much sugar as the
eggs will take without falling. Add the
cut berries. few at time. and whip
constantly during the process. Heap the
mixture up in stemmed glasses, decorat-
ing with some whole berries, and put
on ice long enough to get ice cold; then
serve This is eaten without sugar and
cream.
Strawberry Molds.
Put enough fresh ripe Strawberries in
a stone jar or double boiler and place
over hot water; let them heat until the
juice flows freely from the berries. Then
strain. Have half a cup of sugar soaked
for an hour in Just enough water to
cover. Boil the sago in the quart of
fruit juice until thick like jelly. Have
individual molds wet with cold water;
pour the jelly into these and set them
in cold place to form. When ready to
serve turn out, surround with whipped
cream and a few whole berries.
strawberry Puff Balls.
Take two and quarter cups Of sifted
flour; two teaspoonfuls baking powder;
one cup sugar; half cup butter; half cup
of milk, and whites of four eggs, cream
the butter gradually, add the sugar, then
the milk and -four with the baking pow
der and a pinch of salt sifted in. Fold
in the egg whites that have been beaten
to stiff froth. Put teaspoonful of the
batter into the bottom Of well buttered
custard cups; then drop in three or four
Strawberries. add another spoonful of but
ter to fill cups about half or two-thirds
full. Place in a steamer and steam about
half an hour, serve with strawberry
sauce. Hard sauce with enough ripe
crushed Strawberries beaten in to flavor
deliciously and give an attractive color.
Strawberry SOufFle.
Place a layer Of berries in a glass dish
and sprinkle with powdered sugar. Add
another layer OF berries and sweeten.
Continue until you have the desired
quantity of berries for serving. Place on
ice for at least four hours and then
cover with a cold custard made as fol-
lows: For one quart of berries take one
pint of milk. two eggs, two tablespoon
fuls of sugar, one teaspoonful OF vanilla,
pinch Of salt. Make the consistency of
ordinary boiled custard and let get very
cold. Just before time to serve add
tablespoonful of sugar to a half pint of
cream and whip to a stiff froth. Pour
the custard over the berries and heap the
whipped cream on top. Crushed and
sweetened berries may be added to the
cream IL you fancy.
Strawberry Junket.
Add enough rich strawberry strip.
freshly made, to the lukewarm milk to
give flavor and delicate color; then add
the dissolved junket tablet, allowing half
a tablet to a pint. Let stand in warm
place until the junket has set; then
place in the refrigerator.
Straw erries st. Regis.
In wide stemmed glasses put a ball of
strawberry ice cream; flatten il and
place on top a tiny pyramid of pine
apple ice and pour on a spoonful of
strawberry foam sauce and serve very
cold.
Strawberry Cheese Salad.
Color your cream of neufchatel cheese
with strawberry juice or some of the
crushed fruit and make into balls the
size Of English walnuts. Place three on
lettuce leaf on salad plate Flatten
them slightly and place a large ripe
berry on top of each cheese ball Serve
with French dressing made with oil and
lemon juice, and small crisp waters.
New Strawberry Trihe.
Lay two ladyfinger halves on a plate
covered with a paper dolly; spread with
soft-boiled icing and cover the icing with
fresh strawberries; cut in halves: spread
a layer of the icing over the berries and
lay on the other two halves Of lady
fingers, pressing slightly together. Put
row of sugared berries around the
cakes and serve. Whipped cream may
be heaped around the cakes and the ber-
ries on this if you wish a more dainty |
and expensive dessert.
Strawberries a French Way.
Dissolve half q cup or more Of sugar |
in a pint of good claret, the amount of
sugar to be governed by taste and tart |
ness of the berries. Put enough straw |
berries in a bowl to be barely covered !
by the claret; set on ice for an hour at |
least before serving Eat with wafer ]
like crackers and cream cheese.