The Barre daily times. (Barre, Vt.) 1897-1959, 1920-07-24
New WAYS to Use Berries.

When the family tires of berries and
cream try few of these berry recipes,
as printed in the Burlington Clipper;
They will be sure to like this raspberry
custard. 1t requires sponge cake, one
egg, one cup milk, one teaspoon sugar
and pinch of salt. Put the milk in
a, double boiler and heat. Add the
beaten egg, salt and sugar and stir
until il will coat the spoon. Remove
from the stove, Cut the cake in thin
slices and put layer of raspberries
between the pieces of raRe. Lastly
pour the custard over all. Serve Ell
Their while the custard is hot or cool
the custard before adding it TO the
cake and berries.
Strawberry mold requires two table
spoons gelatine, half cup cold water.
one and a half cups strawberry juice
and pulp one and half cups boiling
water. half cup sugar, one tablespoon
lem9n juice, and the whites OF two
eggs well beaten. Soak the gelatin in
the cold water add the boiling water
TO dissolve it, Add the sugar AMI the
fruit Juices and let mixture stand I'M
til IL is like thick cream. Then heat
the whites Of the eggs and add to the
Jelly. Line a mold with stale sponge
cake or lady fingers and pour the mix
ture into the mold Serve with ber-
ries on the top and around it. The
cake may he omitted; any kind OF
fruit may be used
Ice Cream Shortcake--Straw berry ice
cream shortcake requires three eggs,
one and half cupfuls of sugar. one
half cupful boiling water, one and one
fourth cupfuls -four, one-fourth cupful
cornstarch, one and ne-half teaspoon
fuls baking powder, FIVE drops vanilla
and five drops Of orange flavoring, one
quart of strawberries Beat egg yolks
until a light lemon color. Gradually
beat in the sugar Add the boiling wa
ter and beat until well blended. Add
the -four. sifted with the baking pow
der. then the cornstarch and fayoring.
Bake in two layers in a moderate oven.
Let cool before removing from pans.
Cover one cake thicklv with straw
berries. sprinkle with powdered sugar,
and put other cake on top. On this
arrange ice cream frozen in egg shape,
one for each person to be served. and
garnish the whole with large berries
and whipped cream. This makes
delicious strawberry season dessert.
To make strawberry glace, take one
quart water. two cupfuls sugar, one
tablespoonful gelatine, one pint OF
trained raspberry juice and pulp. one
Tablespoonful of lemon Juice, and one |
cupful and half Of thick cream. Boil |
Z he water and sugar IS minutes. Com |
hine the raspberry and lemon juice |
with the gelatine. Add the hot syrup. |
and stir until gelatine is thoroughly |
dissolved. Pour into freezer and turn
until quite firm. Remove the dasher,
and take out a portion from the center.
Fin the hollow with the cream whipped
stiff and sweetened TO taste. Cover
with the sherbct removed from the cen
ter. and pack in ice and salt for two
hours. or longer When ready 70 serve,
slip out on serving dish and slice.
Raspberry Bavarian Cream-one-
half box Of gelatine or two tablespoon
fuls Of graduated gelatine, one-fourth
-up of lemon Juice two cups of fresh
one cup of sugar. one half
.up cold water, one and nne-half cups
II water. one cup Of berry juice, one
and one half cups of whipped cream.
Soak the gelatine in cold water. Heat
he water. berry juice and sugar until
{ boils Add this to the gelatine. Add
he lemon juice and set 20 cool When
he gclatine begins to solidify, add the
,erries. When a little frmer, stir in
he whipped cream and pour into
nolds. This is enough TO serve II
persons.
Blackberry Pastry-onc half cup Of
,utter, one tablespoon baking powder,
me egg. three cups blackbcrries, one
ourth teaspoon Of salt, two and one
lalf cups flour. one tablespoon Of milk,
me half cup Of sugar.
Beat the egg slightly. Nix the but