Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1914-06-04
CONNECTIONS ALL LIKE
HOUSEWIFE ALWAYS SAFE IN
SERVING THE STRAWBERRY.
Here Arc Six Suggestions for the Use
Of the Delicious Frult-MuffinS
Added to Enjoyment Of A.
ternoon Tea.

Strawberry Bavarian Cream.-Take
one cupful Of mashed strawberries, us
ing both the pulp and the Juice. three
quarters OF cupful Of powdered sugar.
one cupful heavy cream stifiy beaten,
and three-Quarters OF level tablespoon
full Of granulated gelatin. Soak the
gelatin In four tablespoonfuls cold wa
ter. When It Is soft, melt over hot
water. Add melted gelatin to straw
berry juice and let It partially cool or
set. Beat the sugar In the whipped
cream, fold this into the partly set
gelatin and allow the whole to stiffen
thoroughly before serving. II may be
nodded in large fancy mold. in a plain
loaf, or Individual molds. This dish
may be served with plain cream and
sugar or the remainder Of the box OF
strawberries may be mashed. sweet
ened to taste. and poured around 1t.
Old-Fashioned Strawberry Short
Cake.-One quart -four. one scant tea
spoonful salt, two teaspoonfuls baking
powder, two tablespoonfuls butter, one
pint milk. Sift -four, salt and powder
together, rub in cold butter, add milk
and mix into smooth dough just soft
enough to handle. Divide in half and
roll out the size of pan used. Bake
in hot oven 20 minutes. Separate the
cake, and spread with butter. Hull one
quart strawberries, wash. mash. add
cupful sugar, spread over cake and
serve.
Steamed Strawberry Pudding.-Mix
one cupful sugar, two eggs. one tea
spoonful baking powder, two cupfuls
flour, one cupful sweet milk. two cup,
fuls strawberries and steam two hours.
Mash two additional cupfuls Of berries.
add three-quarters cupful sugar and
serve with pudding.
Strawberry Punch.-Hull and wash
one quart ripe strawberries and half a
pint raspberries. Crush together and
strain Juice through q sieve. Make a
strip OF two cupfuls sugar and one
and one-half cupfuls water. Mix with
the juice and strip a large tumbler
port wine. Keep on ice for several
hours. Serve in small glasses with
lady fingers.
Strawberry Muffins.-Add to one
pint -four two teaspoonfuls baking
powder and a little salt; sift all to
gether. Cream one-Quarter cupful OF
butter, two tablespoonfuls sugar and
add the beaten yolks Of two eggs. Stir
into butter. sugar and eggs alternately
one cupful sweet milk and the flour
mixture. When smooth, stir in beaten
whites Of two eggs. Have ready one
cupful fresh strawberries thoroughly
cleaned and hulled and sprinkled with
sugar. Stir into the mixture without
breaking. Pour In buttered muffin
tins, bake in slow oven three-quarters
Of an hour and serve warm.
Strawberry Layer Cake.-Cream one
cupful sugar and one tablespoonful but
ter. Add one egg, beaten thoroughly,
one cupful sweet milk. two cupfuls -four
into which two teaspoonfuls baking
powder have been sifted. pinch of
salt and a dash of nutmeg. Divide
this mixture into two or three cake
tins and bake in a moderately hot
oven. Hull and clean one box straw
berries, cut the berries in half, sweet
en- and place between and on top of
layers. Whip a half pint cream until
stiff. Put over berries and serve.