The Calumet news., 1914-06-02
SOME new WAYS TO
SERVE STRAWBERRIES

strawberries ana cream and straw
berry shortcake have been served for
weeks, so maybe n few new recipes
will be acceptable to the housekeeper
who tries to give her family changes
IN even such a delicious fruit as straw
berries. Here are few gathered by
the Duluth Herald from exchanges:
strawberry Charlotte-Line large
deep glass dish with lady fingers
dipped in milk. Cover the bottom
with a thick layer of Strawberries and
pour over the berries soft boiled
custard. Repeat these layers until the
dish is full, then cover with meringue
and brown i'm oven. Peaches may he
used instead of strawberries.-Milw
kee Free Press.
strawberry Souffle-Beat the whites
of seven eggs to a stiff froth, adding
sugar to sweeten, then beat in grad
ually a quart of ripe berries, or the
well-drained berries from a can of pre-
served or canned strawberries. Turn
into a buttered pudding dish and bake
for one-half hour in a steady oven.
Serve at once with whipped cream.
Milwaukee Free-Press.
Floting Island-Crush one pint of
ripe strawberries and sweeten to taste.
Beat the whites of four eggs to a stiff
froth and gradually mix in one half
cup of powdered sugar and sufficient
of the strained juice of the berries to
color and flavor. Then beat again
until the meringue will stand alone.
Meanwhile prepare boiled custard
from one pint of milk, the yolks of
the eggs, pinch of salt and a cup Of
sugar. Cook the custard over hot
water until it thickens (do not let It
bold. flavor with vanilla and when
cool pour i'm n glass dish.
Place carefully over the custard a
layer of the crushed berries and drop
the strawberry meringue or frosting
in peaks on top of the fruit. Place on
ice to chill thoroughly before serving
Milwaukee Free Press.
Preserves.
Generally the excellence of straw
berry preserves is thought to depend
upon the berries retaining their shape
and color. Here is a recipe that leaves
shape entirely out of the question:
Wash and drain the berries and run
through food chopper, using the
coarse grinder: then to one cup of the
fruit put one cup of sugar; place over
fire and let boil ten minutes only,
stirring constantly; skim and can.
Better results are obtained by not
cooking more than six cups of the
fruit at a time.-Christian Science
Monitor.
Sunshine Strawberry Preserves
Hull three pounds of perfect straw
berries of largest size. Cook three
pounds of granulated sugar and two
cups OF boiling water until a light
thread is formed. Do not stir the sugar
after il melts and begins to boil. Turn
in the berries and allow to cook fif-
teen minutes after they begin to boil.
Pour the contents onto large platter
and set i'm the sun to stand for several
days or until the syrup is thick. Cover
with netting. Put away in tumblers,
cover with paraffln and store in cool,
dry place.-Milwaukee Free-Press.
Fruit Combinations.
For those who like fruit combina-
tions the following may be pleasing:
Strawberry and Rhubarb Jelly-Use
equal quantities of firm red rhubarb
and tart firm strawberries. Wash and
cut rhubarb into small pieces wash
the berries, then cook separately, as
rhubarb needs longer cooking. Use no
water, as this fruit draws enough
jutice. Place the strawberries i'm bag
first, then the rhubarb and let drip
over night. In morning measure juice
then measure an equal amount of SUI
gar. Bring fruit to boiling point and
simmer fifteen minutes. Take off
scum that rises. Add half of the sugar
and simmer ten more minutes. then
stir in rest of sugar After 1t mas
again come to boiling point watc1'
and as soon as juice becomes thick
when placed on cold plate it is done.
Place in steriliZed glasses that nave
been dipped in water, cover with Il
cloth and let stand for a few days,
then seal with paraffin.
If a jelly bag is immersed in vine
gar and water as soon as it has been
emptied ii will look clean and be
unable all summer; never wash it IN
warm water or use soap, or the fruit
strains will be set-Chicago Record
Herald.
strawberry and Pineapple JAM
Proportions: Five cupfuls hulled ber-
ries, three cupfuls sugar. Combine the
iruit, add part of the sugar and .et
stand several hours; then cook twenty
minutes. Add the remainder of the
sugar and cook until clear and well
thickened. Put into small glasses, al
low to stand several days and then
seal.-Chicago Record Herald.