Evening star., 1921-04-27
Early Strawberries

There Is no denying that the first
Strawberries Of the season are a per-
ennial treat, and even though they
have not the same rich favor as those
| ripened under SUMMER skies. still we
are all tempted to indulge in these
early and expensive strawberries. But
they need not be SO expensive II they
are servd sparingly. Here are some
suggestions:
Strawberry Charlotte.-Look over
your basket of berries. separating the
most perfect from the rest. You will
reed about three of these perfect ber-
ries for each person served. Crush the
others and sweeten them to taste.
Now arrange layer of lady fingers in
a dessert dish and pour the crushed
awberries over them. Over this
pour a boiled cuStard and on top of
this pile freshly whipped cream that
has been sweetened to taste with
powdered sugar. Place the perfect
berries on top of the WHIPPED cream.
Sweet Strawberry shortcake-Three
eggs. one cup sugar. two of -four, one
| tablespoon of butter, teaspoon,
heaped, of baking powder. Beat the
butter and sugar together. and add
! the eggs, well beaten. Stir in the
-four and baking powder we'll sifted,
This quantity will fill four plates.
I With three pints of Strawberries mix
A cup of sugar. Spread the fruit be-
tween the layers of cake. The top
layer of Strawberries NAV be covered
with a meringue made with the white
| of an egg and a tablespoon of pow :
dered sugar.
| Strawberry Pudding.-Beat together
one-half cup of sugar and the juice
of half A lemon with the yolks of
| e.
| with a level teaspoon of baking pow
| der and mix this in thoroughly and
add the stif1y beaten whites of the
| two eggs. Bake for little over a
| half hour in buttered pudding
mold and serve with crushed straw
! berries. Sweetened, and covered with
| whipped cream.
! Fritters.-Strawberr fritters pre-
| pared in this way are not often met
with. They are so delicate. so appe-
tizing. that 1t is strange they are so
| unusual. To make them, dip large
! perfect berries in thick sirup made
| of sugar and water boiled a few min
utes together. then dip them in mac
| aroon crumbs. then in sweetened
| fritter batter and then fry them in
deep fat. Drain them thoroughly on
brown paper, roll them in powdered
| sugar and serve them hot.
| Ice Cream.-A change from ordi
nary strawberry ice cream is vanilla
| ice cream to which whole strawber-
ries-which should be very sweet
| and should then be rolled in sugar
are added when the cream is halt
! frozen. 1t should then be frozen stiff
with the dasher in-this process
crushes the berries partly-and then
packed. The berries used for this
sort of ice cream should be as ripe
| as can be had.
Preserved-To preserve berries for
| future use make strawberry jelly in
this way: Put the berries after they
are cleaned and hulled in stone jar
and set it in kettle of tepid water
Let the water boil until the fruit
| breaks. then strain the fruit through
a coarse bag. To each pint of juice
allow a pound of sugar, which should
be heated and added to the juice
after it has boiled twenty minutes
Then let the sugar and juice just
come to the boiling point and pour
, the jelly into glasses. If the jelly
does not harden do not boil it again
but put it in the sun under glass
cover and leave it there until it does
jell.