Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-07-07

Many Ways of Using Strawberries.
II Strawberries are to be preserved,
the early part Of this month 10 the prop
or time to put them up. The later ber-
ries are pale and lacking in flavor.
Should sandy berries be sent you, put
them in cOlander before hulling them,
and dip it down and up once or twice In
a pan of cold water. Do this quickly
and carefully or they will be water soak
cd.
One of the most attractive ways OF
serving strawberries is arranged with
the bulls on, around little pyramid OF
powdered sugar in individual glass des
sert plates. TO eat, pick them up by
the stems, dip them in the sugar, and
bite off the berry. When berries are to
be served hulled, do the bulling at the
last moment, and do not add sugar I'M
til they are dished.
STRAWBERRY TAPIoCA
Hull q box of berries and put them in
a serving dish. Soak a half-cupful of
sago or granulated tapioca in a pint Of
water for half an hour. Cook in dOu-
BILE boiler until transparent; add half.
cupful of sugar. Stir moment and
pour over the berries. Serve cold with
cream.
STRAW BERRY MOLD WITH WHIPPED
CREAM
Soak a quarter of box of sea-moss in
a pint of cold water for two hours.
Wash we'll and drain. Boil in half
pint of water until the moss Is thor.
oughly dissolved. Take from the Gre,
add one cupful of sugar, the juice of a
lemon, and two cupfuls of strained
straw berry juice. Pour into a mold,
and stand in cold place for four hours
or more. Serve With whipped cream.
STRAWBERRY SPONGE
Soak half-box of gelatin in cupful
of cold water for half an hour. Mast
and strain one box of berries; add the
Juice of lemon aud two-thirds OF
cupful of sugar. Melt the gelatin ovel
hot water. Add the strawberry juice
stand in ice-water, and stir until it be
gins to thcken. Then stir in quickly
the we'll. beaten whites of three eggs
Pour into a mold to harden. Serve cold
with soft custard made from the yolk'
of the eggs and half-pnt Of milk
sweetened, and favored with vanilla.
STRAWBERRY CHARLOTTE
Mash one box of prime berries through
colander, add twO-thirds Of cupful OF
powdered sugar, and stir until it is dis
solved. Soak half-box of granulate(
gelatin in hslf.cupful of cold water TO
thirty minutes, then melt 1t over ho
water. Add the strawb berry juice, ant
stir continually until the mixture begins
to thicksn, then fold in pint of whip
ped cream. Pour into mold and stant
ON ice to harden. Serve plain.
STRAWBERRY CoMPoTE
Boil one cupful of sugar, one table
spoonful of lemon juice, and half cup
full of water together until they spin
thread. Pour, while hot, over one boz
of hulled berries. Heap one cupful o
boiled rice iu the platter, pour the ho
berries over it, and serve either plain o.
with cream or milk.
STRAWBERRY SPONGE CAKE
Beat four eggs without separating fo
fifteen minutes. Add one cupful o
powdered sugar; beat five minutes more
Add one tablespoonful of lemon juic'
and one cupful Of -four, sifted with /
level teaspoonful Of baking powder
Mix carefully, and bake quickly in
shallow pan. The batter must not b
over half an inch in the pan. Whip hal
1f &c no afiH AM
cold. Put square of the cake in th'
serving plate, cover with generous lay
or cream, fill it tbickly with berries, ant
dust with powdered sugar. AnOthe
layer of cake, cream, and berries com
pletes the cake. Serve with plain cream
lGRANDMoTHER's STRAWBERRY SHORT
Stem two boxes of strawberries. Re
serve one cupful of the incest berries fo
the I, of the shortcake. Mash the re
rainder, add a half-cupful of sugar, anG
stir minute t. dissolve the sugar. Sif
one pint of -four with Tablespoonful
of salt and two level teaspoonfuls of bak
ing powder. Rub in one tablespoonful
of butter, and add enough milk just Il
moisten. Kuead quickly, and roll GU
in the shape of the pan in which it is Il
be baked. Brush with milk, and bak,
in a quick oven for twenty minutes
Pull it apart without cutting-you Cal
do this easily with two forks. Remov,
a portion Of the crumb from the center
butter both pieces, place the bottom OF
the serving dish, pour over the mashed
har ~ ha m narniah if nnatlv
with the whole berries, dust thickl!
with powdered sugar, and send to th'
table with a pitcher of cream.
STRAWBERRY DUMPLINGs
Sift one pint of -four with hslf-tea
spoonful of salt and two level teaspoon
fuls of baking powder. Rub in one
tablespoonful of butter, and add enough
milk just to moisten. Knead quickly,
and roll out in sheet about an eighth
of an inch thick. Cut into rounds four
inches in diameter. Put two small Der
ries or one large one in the center OF
each round; pick up the dough and rol
the dumping in the hand until you can
not see an opening. Stand these in
creased baking-pap. Brush them Will
milk, dust with granulated sugar, anC
bake in quick oven for twenty min
utes. Serve hot with strawberry butter
STRAWBERRY BUTTER
Beat a quarter of cupful of butter t
a cream, adding gradually one cupful Of
powdered sugar. When light and
smooth, add six large, ripe berries, ont
at a time, beating all the while. HEAP
in small glass dish, and stand on ice to
harden. Use as sauce also for steamed
fruit or cottage pudding.
STRAWBERRY ICE. CREAM.
Mash through colander two boxes Of
ripe, sound berries, add to them one and
q half cupfuls of sugar, and stand aside
for an hour. Scald one pint of cream il
a double boiler, add half-cupful Of
sugar, stir until the sugar is dissolved,
and cool quickly. When cold, add an
other pint of knocked cream, and
freeze. Stir the berries until the sugar
is dissolved, and add them to the frozen
cream. Put on the freezer lid, and turn
slowly until the mixture 10 quite hard
Draw off the water, repack, cover, and
stand aside for two hours or more.
FROZEN STRAWBERRIES
Mash two boxes of berries through a
colander, add one and half cupfuls of