Evening star., 1934-05-14
Strawberry Recipes

Strawberry Preserves.-Wash one
box strawberries with hulls on, then
stem and clean. Add (for every box
used) one pound granulated sugar
and one teaspoonful white. vinegar,
and let cook until berries have boiled
quickly for twenty minutes.
Strawberry Cake-Three eggs, three
quarters cupful superfine powdered
sugar, grated rind half lemon,
three quarters cupful cake flour, three
quarters teaspoonful baking powder,
ne-eighth teaspoonful salt, juice half
a lemon. Separate the eggs; beat the
yolks until light and the whites until
stiff. Add the sugar, lemon juice and
rind to the yolks, and continue beat
ing until the mixture is thick Sift
the dry ingredients together. and fold
alternately with the whipped egg
whites into the first mixture. Trans
fer to medium sized, oiled muffin pans
and bake in an oven at 375 degrees F.
about twenty minutes. Serve with a
sauce of halved sweetened strawber-
ries and top with whipped cream.
Swedish Strawberry Mould.-One-
half cupful cornstarch, three-quarters
cupful granulated sugar, one-quarter
teaspoonful. salt, one cupful mashed
strawberries, two cupfuls boiling water,
two tablespoonfuls lemon Juice. two
egg whites. Combine the cornstarch,
sugar and salt; add the strawberries
and mix until blended. Transfer to
the top Of double boiler, add the
water and cook and stir until the
mixture thickens. Cover and continue
cooking for ten minutes. Remove
from the heat, add the lemon juice
and cool slightly. Fold in the egg
whites. whipped stiff, and transfer to
one large or four small molds rinsed
with cold water. Chill, unmold and
serve with top cream, or sliced sugar
Strawberries.
Strawberry MousSe-One quart
Strawberries, one pint whipping cream,
two cupfuls superfine powdered sugar.
Mash Strawberries thoroughly. Add
sugar and mix until sugar is dissolved.
Whip cream, then add to Strawberries,
mixing thoroughly. Pour in pan and
place in freezing unit of electric re-
frigerator.
Fresh StraWberries.-Wash fresh
Strawberries carefully, but do not re-
move stems. Shake off excess water
and arrange in a circle on a small
paper dolly on a salad plate. In
center place paper (nut) cup filed
with Superflne powdered sugar.
Strawberry Butter Sauce.-One-h half
HIlnfIIl hiItfar OtfYft,1
one and one-half cupfuls superfne
powdered sugar. Wash and cream
the butter, adding the sugar grad
ually. Crush the berries and strain
through a sieve. Add the Juice to
the butter and sugar, blending well.
If not stiff enough add more sugar.
Serve on any cold pudding
Strawberry Meringues.- egg
whites, one-eighth teaspoonful salt,
one-half cupful superfine powdered
sugar, one-quarter teaspoonful vanilla
or lemon flavoring. Add the salt to
the egg whites. then beat them stiff.
Beat the sugar into the two egg
whites, two tablespoonfulS at a time.
until the mixture is heavy and could
be cut clean with a knife. 1t will
take about half the sugar to do this
Fold in remainder carefully. Drop by
tablespoonfulS on baking sheet and
allow to bake and dry out in a very
slow oven (250 degrees F.) about
forty minutes TO one hour. Remove
from baking sheet as soon as they are
taken from the oven or they may
Stlffen and break. When ready to
serve gently crush in at the bottom
and fill the cavity with whipped
cream and sweetened. crushed straw
berries. A few strawberries may be
saved whole to garnish the serving.
This recipe will make about a dozen.