Evening star., 1925-05-05
Strawberries Served Many Ways
BY LYDIA LIE BARON WALKER.

of the color scheme. So when we
eat Strawberries we are actually feed
ing upon eXquisitely vase-shaped seed
containers. When we consider that
seeds are said to contain the very
essence and extracti of flowers 1t is
not surprising that strawberries are
marvelously mellow. formed as they
are of the luscious heart of delicate
fruit pulp fecked with seeds.
Fresh and Frozen.
There are many ways of serving
this intriguing fruit. Most lovers of
the berries agree that there is none.
however, to compare with eating them
. fresh from the garden, with sugar.
If any added sweetness is required,
and heavy cream. Fresh strawberry
mousse is another choice dish. for II
is merely these same ingredients, with
the berries crushed, and slowly frozen.
They are not even stirred when once
the mousse is packed in Salted ice.
On warm day or sultry evening
fresh strawberry mousse is like nectar
of the gods.
Shortcake.
Strawberry shortcake may be eaten
hot or cold. according to the prefer
ence of family. 1t is such a simple
dish. Herein lies its charm. A rich
tea-biscuit mixture of bread has the
top cut off and the inside deftly scoop
ed out to form a hollow. into which
sweetened crushed strawberries are
poured. This is covered again with
the top, just removed, and over all
is poured a thick cover of whipped
cream, dotted with the choicest of the
whole berries. Sometimes the inside
of the shortbread is spread with but
ter, before the berries fill 1t. Indi-
vidual shortcakes made from scooped-
out soda biscuits are often served in
stead of the larger cake. which has
to be cut into pie-shaped pieces as
served.
To Tempt a King.
Strawberry cake made of simple
sponge cake, baked in two layers, with
a filling of the crushed berries and the
top covered with whipped cream and
whole berries. is a dish fit to "set
before the king" Fresh strawberry
sauce. made by crushing berries and
letting them stand mixed with sugar
until they are the consistency of a
heavy syrup, is just the thing to serve
on ice cream If you want to dress II
up daintily Top each portion with
whipped cream and a whole berry and
serve with sponge or white cake and
you have delicious refreshments for
an lnIOTlllal evening 3 entertainment.
This sauce poured over any plain
white or golden cake transforms II
into a tempting dessert.
Strawberry Charlotte.
Those who are fond of fresh grated
cocoanut or its canned variety Will
find the following a dish to suit their
fancy: Line a charlotte russo cup with
lady fingers. Inside this put q layer
of whipped cream made stiff enough
TO stand by the addition Of a little
gelatin dissolved in water. Fill the
center with crushed and sweetened
strawberries. Cover with thick layer
of the grated cocoanut and put a
whole berry on top. Stand for few
moments close to the ice in a refrig-
orator and serve when chilled.
MacaroOn Strawberries.
This same recipe is equally de-
licious when made with crumbled, al
mond macaroons. Mix the crumbs
with the strawberry filling and cover
with whipped cream, being sure not
TO omit the whole berry on top.
Large berries served with the hulls
on and placed as a rim around a lit
tie heaped center of powdered sugar
makes a wonderfully attractive break
fast dish or fruit course at luncheon.
These same large berries with the
hulls on may be dipped in fondent 10
make d confection.