Evening star., 1915-05-30

Everybody likes strawberries-at least
almost everybody does, when they are
ripe and sweet. And really it is shame
ever to taste them when they are un-
ripe or too acidulous. for there is more
difference in taste between perfect
and an imperfect berry than there is
between muskmelon and a water
melon.
In spite Of the fact that everybody
likes this luscious red fruit, appetites
are flckle, and the best of them soon
pail of monotony. Here are some sus-
gestive recipes for serving strawber-
ries in so many ways that nobody will
tire of them.
Strawberries on the Hull.
At breakfast Strawberries served on
the hull, if they are very large ana
sound. are delicious, and they are also
good served in this way as luncheon
appetizer. Do not hull them nor cut
Off the stems, but wash them in very
cold water in colander. shaking them
lightly and draining thoroughly. Ihen
wash any green leaves you may have at
hand, strawberry leaves if you live IN
the country, or grape leaves; or III
town, any bit of greenery. IKE cnickory
or parsley. Lay this on fiat plate,
heap a single service of strawberries
upon it, and pass 1t with the berries
powdered with sugar. Geranium leaves
are also pretty with the berries, just to
provide the green background.
Strawberry Nests for Children.
Select the biggest. brightest and most
perfectly ripened Strawberries from the
fhn 2Yno N
these, wash them, and place them in a
circle on a green leaf in a small plate
Then fill a paper cone with powdered
sugar and dump this in the center OF
the strawberry ring, striving to keep
the sugar in cone shape after the paper
is removed. Then teach the child how
to lift each strawberry by the cap ana
dip il into the sugar. Eating the
fruit in this way is a lot more fun than
using spoon, and il might be useful,
sometimes, to call the dish snow noun
tains. Variety of mental image is the
spice for child interest.
Strawberries With Junket.
This is dessert that is wholesome
for children. but, of course, the berries
must be perfectly ripe and sweet Even
80, It is quite true that some persons,
adults as well as children, cannot eat
strawberries. Just what property 1t Is
in the berries that disasrees with such
persons, scientists do not yet kno" But
if child has never exhibited any bad
effects from stra awberries-such as
sh in the mouth or on the forehead.
or biotches on the skin of the body
sweet ripe straw berries are supposedly
quite wholesome.
To prepare the junket, mix table
spoonfu of liquid rennet with quart
I<HP I,tlf r-T1l m
the fire and when it begins TO
thicken pour II into individual little
dessert dishes. Add pint OF straw
berries that have been washed and
drained dry. Chill and serve with
whipped cream. slightly sweetened, or
IL the dessert is for children. the whip
ped cream may be considered TOO rlch
and may be omitted. A little grated
nutmeg sprinkled over the cream I'M
proves both the appearance and the
flavor of this dish.
Strawberry Pie and Tarts.
The best strawberry pie is this: Line
a rather deep plate with rich paste and
bake it golden brown-a sheet of waxed
paper can be spread over the raw paste
and the dish can be filled with rice or
beans to keep the paste from putting
IrreRularly Cool the crust and fill it
with ripe sweet strawberries. and pile
sweetened whipped cream over them.
Another pie is made with crust
prepared in the same way, filled with
strawberries that have been slightly
cooked. Wash and hull them, put them
In saucepan. cover them with sugar.
add a couple of tablespoonfuls OF
sugar and cook for two minutes. Pour
into the shells when cold, cover with
whipped cream and serve.
Small tarts can be made with elther
of the filings described.
Strawberry Bread Pudding.
Bread pudding Dust the .name) de-
stroys some persons appetites. So, II
you wish to make an extra appeal with
the very delicious pudding described.
manufacture some elaborate or decep-
tive name for il. Strawberry pudding
simply it might be called, or it may
be called strawberry sponge.
To make it, make very thin, crisp
slices of toast enough to line baking
dish Butter them thickly and line the
dish Then heap IL full of sweet. washed
strawberries. They must be heaped up.
as they shrink when heated. Place it'll
in the oven for half an hour-not n hot
oven BY that time the fruit will be
cooked and shrunken. Then chill thor
oughly and serve daintily with thick
cream, plain or whipped.
Strawberry Charlotte Russo.
Line a dish with split lady fingers or