The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-18

follow n their wake. Virgil placed
Strawberries in the same rank with
flowers because of their fra GRANGE. and
who couldn't tell to look at the little
red berry with it's pretty green nun
that It contained the elements of end
less dcectablc desserts?
The fruit is nj its best when served
without washing and the sugar must
not be allowed To remain on the berries
too long before serving, for 1t extracts
the juice and destroys the frmness.
II Is a good plan to heap tho berries
lightly on individual plates and to pass
the sugar as they are served.
strawberry batter cups are de-
lightful variation of the strawberry,
and are made thus: stir one pint "i
sugar into a quart of bruised berries.
Max batter of one and ono-haii
ci,pfus of -four carefully sifted WIN
half "A teaspoonful of salt and one
| henping teaspoonful of baking powdec,
two we'll beaten eggs. one cup Oh
milk and one tablespoonful of butter.
Pour into we'll huttered moulds a little
NJ tho batter add layer of the ber-
ries. and continue to alternate the
layers until the cups or moulds are
three -ouarters full Steam or bake
forty minutes. Serve with the follow
ing sauce:
cream together one cup sugar. one
half cup butter, add the whipped white
of one egg and one cup OF mashed
berries. Place on ice two or three
hours before using.
Novelties are always welcome on
the tea table and strawberry myers
look 80 tempting and dainty 10
| make them. beat four eggs nghtlS'
fold the beaten eggs into their weight
NJ sugar and flour. add pinch of SAT-
! and n few drops of almond haVorlhS
! Font tho mixture ten minutes ana
snread thinly on buttered shallow
nan. Rake In "a quick oven ana wheh
delicately brown remove ana aiio" 10
cool Cut the cake In nan sprea"
sliced sveetened strawberries on TOP
and cover with the remaining nan Vi
cake. Cut into narrow strips simu-
loting fingers, sprinkle generously
! with powdered sugar and serve
! old fashioned strawberry shortcake
T., ,reot moi to be mentioned in the
same breath with the endless in'pos-
tors masauerading everywhere a. the
veuuine article. Here is recipe
! guaranteed to result IN the stra"nerrS
shortcake that mother USED 10 MAKE
Stir a generous teaspoonfnl or pax
ing powder into "A cup Of flour ana Siit,
Work in all the butter the hour VIII
/ talk. I'D aud then enough sweet il'Ik
Ia maize a VERY soft dough. Roll out
on tho moulding board, handling as
little as possible until about one men
thick. fake in "A brisk oven and Wheh
baked remove and split the cake IN
| halv.s. Butter the Steamlng SIDES
generously. I'LL with bruised berries
.vectened with powdered sugar. the
small. sweet berries are the best 10
use. Serve Immediately
There * u French recipe for straw
berry pie which is excellent and well
worth trying. Line a. pic tin with a
LIGHT rich puff paste. Hull three pints
of large. not too ripe berries. roll them
TN fresh butter and powdered sugar
Law a rim of paste one third OF an
inch thick and one inch wid" around
the edge Of the pie tin and make the
edges adhere to the paste lining. Pile
the prepared straw berries into the
centre, arranging in dome form.
Cover with another thin layer of pun
paste: press gently with the thumb
at edge. Basic the surface with white
Of an egg and sprinkle with granu-
] lated sugar. Bake in a moderate oven
half an hour without allowing the sur
| face TO brown. The buff paste must
hp very thin So as 20 thoroughly bake
before the berries become too hot.
\ triie FOR which our English
cous ms are rightly famous is made Of
Strawberries II is prepared as fol-
lows: Make a CuStard of one quart
of milk. put over the fire with cup OF
SUGAR, bring To- the boiling point and
stir in the hcateN yulks of four eggs.
stir constantly for "A moment and re-
move from the fire. Dip half o,zen
ladytingers In cream and arrange
them IN a glass dish. Pour over them
"A layer of straw berries slightly sweet
eued. Arrange another layer OF the
: ladyiingers and another layer of tile
berries. Pour the custHrd over all.
Beat the whites of tho eggs until stiff
and stir into them four tablespoonfu!S
Of powdered sugar, color with a NTH"
juice of the berries. Pile the merinSuc
roughly over the top and ornament
with circle of large, firm sweet her-
iivs. Tho INGREDIENTS of Ia" triiie
mus, be very cold when put together,
and it is good plan % keep the sh
on ice until ready to serve.
Light DELICIOUS strawberry puffs are
made thus: With the tips of the fin
gers rub into p nj of -four that has
Leen sifted heaping tablespoonful of
butter Add a pinch of salt and one
and ouc-uuartor teaSpuonfulS of hak-
ing powder Then stir IN enough
sweet milk tO make soft dough. Roll
IN" dough uut 20 half an inch IN thick
ness and "ut into squares, In the
r"ntr" ~ each pat four or i've berries.
Fold tho iou-t over t. cover the fruit
and vol lightly hctNccn tho hands
ant q r,uHI bal il formed, Put he
hall oa q plate and put the plate in a
Steamer tu ruuN uit",u minu,Cs. When
cooked remove and serve imlnedat ~
with strawberry sauce made a fol-
lows, Erat Iaf "A cupfu, OF butter
un;I 4 = s"f, and creamy, then stir in
gradually = hcapiuG cupful of pow
d,rod sugar. Feat N one AZ n time
SIX or seven mashed strawberries
place on &c.