Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-05-19
STRAWBERRIES
Bv MRS. ELSIE c. Mckay

Perhaps there ls no season SO delightful
and much anticipated as the one with tn,
abounding strawberry; one In whicl
strawberry festivals make merry IN,
hearts cf all, and a season when th'
ingenuity of the housewife should run
rampant with the season and be as pro
liic I'm concocting all the dainty desserts
possible to serve this luscious fruit.
Most delicious of all berries, and The
forcrunner of all other fruits. the most
! popular, no doubt since IL Is the first
! fresh fruit Of the season, and when ones
appetite has been Keyed up to appreciate
II after the long winter, with It's preserved
fruit should be served generously while
! the season lasts, and before It ends the
housewife should pride herself in storing
away a nice array Of preserved glasses
! for future use.
When the height of season is here and
! lowest price Of homegrown berries at
taned there is time to embrace the oppor-
tunity for preserving.
Strawberries are very reasonable for
| this time of the year owing to the i'm
mense crops in North Carolina and Mary
la nd ana the great Guanuuco DehlS
shipped here have sent the price tumbling
down rs low as and 10 cents quart. AT
this figure they cease to be n luxury and
come within the bounds Of every purse
string; therefore, they should be served
not only frequently, but In as various
tempting ways as the housewives skill
will permit.
When preparing berries always wash
them with stem ends on, otherwise they
become water soaked and lose much OF
their flavor Drain thoroughly.
Since they are so reasonable in price
they can be INDUCED in for breakfast as
well as other meals. When served on
shredded wheat biscuit, with sprinkling
of powdered sugarvand accompanied with
nice rich cream, they are delicious, or
very dainty way of serving is to hollow
out the centre of shredded wheat biscuit
and fill the cavity with berries. serve
with cream. If preferred separate from
cereal serve berries as first course ut
breakfast Place berries, with stems on,
in a dish cncircled about mound OF
pulveriZed sugar
Following are n number OF taVorlte
recipes, some Of which are quite mex
pensive: For instance, the biscuit dough
shortcatc. in which lard may he substl-
tuted for butter and part water or all
water for milk. Surely by these substl-
tons all classes may be able to have
shortcake
MADE or CREAM DOUGH.
Cream / cup sugar. 1 or tablespoons
of butter q will do If butter is scarce).
Add egg beaten thoroughly, cup sweet
milk, . cups -four, into which tea
spoons of baking powder have been
sifted. Divide this mixture into 2 or
cake tins and bake in moderately hot
oven. Hull and clean l box berries cut
berries in two, swecten and place be-
tween two square pieces of cake for
each Individual serving, the whole berries
to be placed on top. Whip "a pint cream
until stiff; spread on top of berries be-
tween layers and on top of upper layer,
placing the whole berries on top of
ta Ia n
stead of whipped cream.
SHORTCAKE NO ., OLD FASHIONED,
MADE OF BISCUIT DOUGH-.
cups flour, teaspoons baking powder,
scant teaspoon salt, 2 tablespoons
sugar, tablespoons butter, milk enough
to mix. Sift flour, salt sugar and baking
powder together; rub in cold butter, add
milk and mix into smooth dough just soft
enough to handle. Divide in halves and
roll or pat out into size of pan used. Bake
in hot oven about 90 minutes. Separate
cakes and spread with butter Hull
quart berries, mash and add cup sugar,
spread over cake and serve either plain
or with rich cream or whipped cream.
SHORT CAKE NO. 3, OF SOUR
CREAM.
This is an excellent recipe and IL IL |
so happens that there be any sour cream
on hand, which often happens, especially
In warm weather. this is a very good |
way of utilizing it, Two cups of -four
into which has been sifted 1 level tea |
spoon soda, ! rounded teaspoon of bak- |
ing powder and small spoon of salt. Wet |
with sour cream, enough to handle we'll |
divide into two portions, roll or pat into
two pans, spread with melted butter,
bake in quick oven. Serve with crushed
berries same as previous biscuit short
cake.
SHORT CAKE NO. 4 MADE OF PAS
TRY DOUGH-.
This shortcalle is one of the oldest
handed down by grandmothers and
great t-grandmothers who delighted in
serving this dish to their families. Make
rich pastry dough mot pun paste), roll
out, not too thin. and form three round
crtions to fl into bottom of pie pans
When baked, place crushed, sugared
between the three layers
end nice whole ones on top. Serve at
once cornstarch sauce the consist
ency of thick cream is served over this
cake IL liked. Many think it not COM
plete without this sauce. This same
sauce is used by some poured
over the biscuit shortcake.
IITNEY STRAWBERRY DUMPLINGs
DELICIOUS,
Nldho IliCtt IiNI ptiSbIS hOubhb IOll out.
2ut into squares. place spoonful of ber-
'les on each and little sugar. bring cor
Ders together, place in buttered pan.
placing on each dumping little butter
and sugar. bake quickly in hot oven.
serve with sauce made of crushed su-
Sared Strawberries poured over dumping
and running aroInd 1t in individual
iish; on top place spoon of hard sauce
1r whipped cream.
TEAMED STRAWBERRY DUMPLINGS
Into one pint of sifted -four rub two
ounded tablespoonfuls of butter; add one
easpoonful salt, one egg, well beaten,
me heaping teaspoonful of baking pow
Ter and sufficient milk to moisten. Mix
uickly and roll out into thin sleet about
'ne-quarter inch thick Cut out with
ound biscuit cutter. place four berries
n centre of each, fold edges over and
team about 20 to % minutes. Serve with
sauce and spoon OF hard sauce
m top of each.
BAKED DUMPLINGS OF BISCUIT
DOUGH-
Roll out biscuit dough, cut in squares,