Evening journal., 1914-06-03
HAVE STRAWBERRIES
ON MENU EVERY DAY
Season For Delicious Del
aware Product Reach
ing Its Height Now
MARION HARLAND'S
HOT SHORTCAKE

The appearance In market Of Della
ware strawberries, the sweetest,
reddest. most delicious OF the straw
berry tribe, is a sure indication that
the season is at its height. II is not
a very long season. as those who love
Strawberries know to their sorrow
The prudent hausfrau will therefore
take advantage of 1t while ii lasts,
including the berries at least once on
every daily menu.
This is not a difficult task, since
there are few fruits that lend them
selves more readily TO different
methods Of preparation and serving
For breakfast one may serve them
either in the French way without re-
moving the stems. SO that each berry
may be dipped in powdered sugar
before being eaten, or as a strawberry
omelet.
Strawberry 0melet,
For the cmelet take q quarter cup
full Of butter, half cupfu of sugar.
and a cupiul of strawberries. Cream
the butter and sugar then stir into
a cupful Of crushed strawberries.
Prepare a French omelet in the usual
way. Spread with the strawberry
sauce and fold. Serve Immediately.
This makes very dainty summer
lunch dish
II is as q dessert, however, that
strawberries are most generally rel
ished, and the cookery books are full
of attractive recipes One of the
most delicious is hot strawberry
shortcake for which Marion Harlan
gives the following directions
Hot Strawberry ShOrtcake
Mash quart of berries, sweeten
them with plenty of granulated sugar
and let them stand for an hour and
a half.
Into a pint of -four sift a teaspoon
full Of baking powder and half tea
spoonful OF salt. Chop into this one
tablespoonful butter until it is thor
oughly Incorporated Add enough
milk to make a dough that can be
easily handled. Turn this upon a
Toured pastry board, roll lightly into
huge biscuit as large as a pie plate.
Put into a creased pan and bake in a
quick oven When done, split open
quickly. spread with butter, then
thickly with the mashed berries, put
the two halves together again, pour
the remaining mashed berries over
the entire cake and serve very hot.
Other worthwhile strawberry re-
cipes include:
RaVarian Cream.
cupfuls strawberries.
One and half cupfuls Of sugar
One rounded tablespoonful granu-
lated gelatin.
Two cupfuls cream.
Two tablespoonfuls cold water
Two tablespoonfuls boiling water.
Wash, hull and mash the straw
berries. adj the sugar, stir until dis
solved strain through a wire
/ strainer that will keep back the
seeds
Soak the gelatin in the cold water
and dissolve in the boiling water; be
sure that the gelatin is dissolved, add
this to the strained Strawberries and
sugar; when cold place in pan Of
cold water and beat until it becomes
thick. then fold in the cream which
has been whipped until stiff.
Rinse mold in cold water and
then pour in the mixture; pack in ice
and salt When ready to serve, wet
tea towel in hot water and fold
around the mold; turn out on a shall
low plate and garnish with whipped
cream and whole strawberries. This
is enough to serve eight persons.
Dainty Strawberry Pudding.
Two layers sponge cake.
Three cupfuls strawberries.
One and half cupfuls sugar.
One cupful whipped cream.
Two teaspoonfuls gelatin.
One teaspoonful lemon juice.
One teaspoonful red jelly.
Two tablespoonfuls water
Bake the sponge cake in jelly cake
| tins, cut out the center of one layer,
leaving a rim one and half inches
wide. Spread the jelly on the edge
of the cake and place the rim on top
of the bottom layer; fiji in the center
with the strawberry whip; cover the
top with whole Strawberries, and then
the top of the rim, and the sides Of
the cake can be covered with whipped
cream or white icing
Strawberry Whip-Soak the gelatin
in one tablespoonful cold water and
dissolve in one tablespoonful boiling
water; add the lemon juice and two
cupfuls crushed, strained and sweet
ened straw berries: place in a BOWL
Of cold water. and beat until light and
firm: fiji this into the center Of the
cake.
Strawberry Mousse.
Whip pint of thick cream very
stiff and stir into il cupful Of crush
ed berries which have been sweet
ened abundantly and from which all
of the juice has been drained. Mold
and pack in ice and salt for four
hours. When ready to serve garnish
! with whole strawberries.
The Wants are brimful OF vital
facts. telling of chances for sale. for