Norwich bulletin., 1914-07-04
WAYS OF SERVING AND PRE-.
 SERVING STRAWBERRIES,

The Social Corner: As it is straw berry time, am sending some straw berry recipes for the Social Corner:
 Strawberry JelIy-One quart straw berries, one large cup sugar, juice of one lemon, tWo-thirds package gelatine soaked in one cup cold water, ont pint boiling water: mash berries and strain prepare the same as any jelly, use a mold with cylinder in center; when served fill center with sweetened whip ped cream.
 Strawberry Sherbet-One quart ber- ries mashed, sprinkle with one pint sugar: add juice of one lemon a half a tablespoonful of gelatine; freeze as you would ice cream.
 Nodded StrawberriesEStew one at. berries one cup water three-fourths of cup of sugar fofe ten, minutes; soak one tablespoon gelatine in a little cold water few minutes and add it to berry mixture; stir all well; remove from fire, pour into a mold; when cold serve with sweetened whipped cream and fresh berries. Strawberry CharIotte-Line as many glasses as required with thin slices sponge cake and fill within an inch of top with berry mixture prepared for molded berries: set aside to stiffen; serve with whipped cream sweetened anu lldh OIGu WlIn NdIlllld. Strawberry Pie-Line a pie plate with rich puff paste and bake; stew one quart berries with three -fourths cup sugar ten minutes; cool berries l and crust; whip whites of two eggs i to stiff froth with one tablespoon of : sugar: spread over berries and brown slightly in hot oven; garnish top with l berries.
 1 Strawberry Puffs-Aake puffs same { as for cream puffs, then stew one pint l of berries and one-half cup sugar six 1 minutes: when cool add the stiff1y ! beaten white of one egg; when puffs are cold fill With berries. Strawberry Whip-Stew one quart | berries and one-half cup sugar for ter : minutes: rub through sieve: when colo add the whites of four eggs beater i stiffiy: turn all in pudding dish and ! bake ten minutes: make a custarC from yolks of eggs and one pint o1
 milk, one-half cup sugar and flavor i with vanilla; serve the whip cold witt custard
 Strawberry Pudding half cu1
 minute tapioca, one-half cup sugar
 one pint cold water: boil in doubl,
 boiler till clear. stirring often; stew
 one quart berries with one-half cuI
 of sugar ten minutes then put int
 tapioca; when cool add the well beateI
 whites of two eggs; serve with whip
 ped cream
 Strawberry Fritters-Wash, chol
 and drain one cup of berries; beat tn,
 Holks of two eggs very light and adt
 one cup cold water. one cup of fiou
 one teaspoon baking powder, one-hal
 teaspoon salt, one tablespoon butter
 drop spoonful in deep hot fat, fir,
 brown. dust well with powdered su
 gar.
 Strawberry Pudding Sauce-On large tablespoon butter, beaten to
 cream; add gradually one and one hal cups powdered sugar and the beatel white of one egg: beat till very ligh and just before serving add one pin mashed strawberries.
 Strawberry Shortcake-Make a ricl biscuit crust, split and butter fill wit sweetened berries and serve wit cream.
 Preserved Strawaerries-To 1 poun l I>of berries use ree-fourthspeund c sugar in layerss fno water) place in kettle on the back of stove until sl
 gar is dissolved into syrup, then le l come to q boil stirring from the bot ] tom. spread on platters not too thick