Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-11
TPY MRS. WILSON'S WAYS
OF SER WING S7RA WBERRLES
Ill., snail Shoricake Is One That We Al knou-But Cusard
Be1y Foam and Julep Are Ne,O and Interesting

pared strawberry juice to mix to n
biscuit dough. Roll out one half inch
thick and then cut with a largo cookie
cutter. Rub the top OF biscuits with
melted butter and then place two bis
cults together. Bake for eighteen min
utes in hot oven. Remove from the
oven. split and spread with butter and
then cover with crushed and sweetened
strawberries. Serve with cream. These
biscuits are quite dark in color when
baked
Strawberry Custard q
Prepare two cups of strawberries and
then rub them through a sieve. Add
sufficient water to make two cups.
Turn into a mixing bowl and ndd
Too ,ohole eggs,
YoW Of one egg,
-Four tablespoons Of fow.
TDo- thirds cup Of sugar.
Blend to n smooth mixture and then
pour in well creased custard cups. Set
the cups in pan Of warm water and
bake in slow oven until firm.
Beat the white Of egg and then fold
in four tablespoons Of confectioncr'
sugar and pile on top Of cold custard for
n meringue.
Strawberry Brown Betty
Cut the Strawberries in bits with a
silver knife and then rub mold or
baking dish well with butter. Place a
layer one inch deep of bread crumbs,
then n layer of the prepared strawber-
ries and sprinkle each layer we'll With
brown sugar Bake in moderate oven
for thirty five minutes and serve with
strawberry foam.
Strawberry Foam
Place in IA quart pitcher
One and OmC-hdt cups Of crushed
strawberries.
One cup of poUdcred sugar,
White Of one egg.
Use wire spoon or whip and beat until
the pitcher is full Of beautiful straw
berry foam.
Strawberry oumpIInas
Place in a mixing bowl:
One half cup Of sugar,
Yolk of ono cog,
-Four tablespoons Of batter.
Cream we'll and then add:
Ttco cups of -four,
Four iepei teaspoons Of baking
pOwder.
Seren tablespoons Ot pdtcr,
One and one half cups Of toGShed and
StCmmed berries.
Mix and then rub with shortening
ond -four individual pudding cloths.
Place a spoonful Of the mixture In the
cloth, tie loosely and then plunge into
boiling water. Boil for twenty minutes
and then lift into n colander to drain.
Serve with strawberry foam.
Strawberry TapIocs
Wash one-half cup of pearl tapioca
and then place in saucepan and add
until the tapioca is clear and soft Now
add:
One.h1lt cup Of sugar.
One cup of crushed strawberries
Cook slowly for ten minutes and then
chill and serve with whipped Cream.
Strawberry Syrup
Strawberry syup has so many posi-
bilities that almost every housewife will
feel that a dozen or more bottles will
then crush. To every two cups of
crushed berries add ono cup of granu.
lated sugar. Stir thoroughly to blend
and then allow to stand for three hours.
Now line colander with two. paper
napkins and turn in the prepared straw
berries and sugar. Allow the mixture to
filter through
1t is best to set the colandcr upon
small bowl inside of a larger bowl
TO raise it. so that the syrup may
quickly filter through.
Fill into sterilizcd bottles and then
place the bottles in water bath having
the water to tho neck of the bottle
Bring to the boiling point and boil for
half hour. Remove and then cork or
seal and when cold dip the tops of the
bottles in melted sealing wax and store
In cool dry place. This syrup can be
used for making delicious drinks or can
be used over puddings, custnrds, etc.
Strawberry Cordial
Place three pounds Of strawberries
in a saucepan and over the berries place
two pounds Of granulated sugar. Tie
the following spices in a piece OF cheese
cloth:
One teaspoon of cinnamon.
One quarter teaspoon Of nutmeg,
One quarter teaspoon of ginger.
One quarter teaspoon Of dllsptcc.
And add one half cup Of finely chop