Every evening, Wilmington daily commercial., 1922-05-09

STRAWBERRIES grown, under
ass may appeal TO all OF us
~ause they are luxuries.
Lr are always appealing just
beca ~ are luxuries. But
few OF 1s ! say with sincerity
that hC u,r strawberries ever
equal in Il &~se grown out OF
doors.
Well. the ot ',-los season for
strawberries is h-I' a@.a. ard wo
should make the best g. &c. II
won't be here @g, ... i1ng
time. you know.
Here are some recipes for Sta.
berry delicacies. none more dc.
cious than plain strawberries cate !
from the hull or served with
cream, but all good, nevertheless.
Strawberry Pie and Tarts.
The best strawberry pie is this:
Line a rather deep plate with rich
paste and bake il golden brown
a sheet of waxed paper can he
spread over the raw paste and the
dish can be filled with rice or
beans to keep the paste from puff
ing irregularly. Cool the crust and
fill it with ripe, sweet strawberries,
and pile sweetened whipped cream
over them.
Another pie is made with a crust
prepared in the same way, filled
with strawberries that have been
slightly cooked. Wash and hull
them. put them in a saucepan
cover them with sugar, add a
couple Of tablespoons 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
either Of the filings described.
Strawberry Charlotte.
Put a layer of lady-fingers into
a serving-dish, moisten with
cream. cover with crushed and
sweetened strawberries, pour ovei
a boiled cust&rd, and fill the disf
with whipped cream sweetened
and favored TO taste; or, pour the
custard over the cake. then add tbs
strawberries and cream. GarnisI
with a few berries.
Strawberry Bread Pudding.
Bread pudding Gust the name
destroys some persons s'ppetites
So, if you wish to make an extr;
appeal with the very deliciou!
pudding described, manufactur;
some elaborate or deceptive namt
for it. Strawberry pudding simply
it might be called, or it may b,
called strawberry sponge.
To make il, make very thin
crisp slices of toast enough to lin
a baking dish. Butter then
thickly and line the dish. Thel
heap it full of sweet, washe,
strawberries. They must b
heaped up, as they shrink whe
heated. Place it in the oven 70
half am hour-nOt hot oven. B
that time the fruit will be cooke
and shrunken. Then chill thor
oughly and serve daintily wit
thick cream. plain or whipped.
Strawberry Fritters.
Dip large strawberries in a thic
/ syrup, roll in macaroon crumb.
dip in sweetened fritter batte
fry brown in deep fat, draii
5 sprinkle with powdered sugar, an
: serve.
Strawberry Nests for Children.
Select the biggest, brightest an
most perfectly ripened strawbe
ries from the basket or gardel
Leave the caps on these, was
them, and place them in a circ
, on a green leaf in small plat
I. Then fill paper cone with poy
dered sugar and dump this in II
; center of the strawberry rim
: striving to keep the sugar in col
shape after the paper is remove
, Then teach the child how to Ii
= each strawberry by the cap and d
!, it into the sugar. Eating the fru
y in this way is a lot more fun thu
:, using a spoon, and it might be us
= full, sometimes, to call the di:
= snow mountains. Variety of me
i tai image is the spice for chi
- interest.
Is Strawberries on the Hull.
d At breakfast Strawberries serv
W on the hull, If they are very lar
land sound, are delicious. and tn