The Republican. [volume] (Oakland, Md.) 1877-current, 1938-05-19
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent, Oakland
STRAWBERRIES

To many persons the word STRAW
berry" is synonymous with shortcake.
Others think Immediately of their
favorite Strawberries with cream. Or
they may like choice berries best,
served with their green caps and the
stems attached, circling mound OF
powdered sugar as Strawberries au
naturel." Since the berries are SO good
in themselves they need no fancy
fixing.
One dish that's decorative and de-
licious, yet simple is strawberries su-
preme. Select large, very ripe berries.
After they are washed, capped, and
thoroughly dried off fold them into
sweetened, stiffly whipped cream until
every berrey is coated. Serve at once,
before the juice is drawn from the
berries and thins the cream.
Strawberries are also good cut and
combined with fresh pineapple OF
bananas to make fruit cup. Orange
juice poured over cut strawberries
makes a simple fruit cocktail. And
they are one of the seasons best
garnishes for many desserts and
salads.
The ideal preserving strawberries
are easy to cap, medium sized, and
firm. They have a rich flavor and a
light, bright red color that does not
turn dark with preserving. The ber-
ries are uniform in size so that they
will cook quickly. And they are firm
ripe rather than soft-ripe.
Following are two recipes for
strawberry preserves. For best re-
suits not more than or pounds of
fruit should be handled at one time.
Strawberry Preserves
Select large, firm, tart berries.
Wash, drain, and remove caps. For
each pound of fruit use l pound of
sugar. Combine the fruit and sugar
in alternate layers and let stand to
10 hours or overnight before cooking.
While heating to boiling, stir careful
ly. Boil rapidly for Is to 20 minutes
or until the sirup is somewhat thick,
taking care to prevent burning. Re-
move the scum. Fill hot, sterilized
jars three-fourths full of the berries.
Add enough sirup to completely fill
the containers and seal.
Strawberry Sun Preserves
These preserves can be made only
if there is sufficient hot sunshine to
cause rapid evaporation.
Prepare choice strawberries as in
the recipe above. For each pound of
these choice berries allow l pound of
sugar and 1 teaspoon lemon juice.
Prepare strip from the juice of less
project berries and sugar. To do this
crush small berries, then stir them
while cooking for about minutes.
Strain. To each pound of choice ber-
ries allow one-fourth cup of this juice
and 1 pound of sugar. Add the sugar
to the juice, stir, and heat slowly until
the sugar is entirely dissolved. Add
the berries to the strip and simmer
for to minutes.
Drain the berries from the sirup
and place about an inch apart on shall
low enameled pans or china platters.
Boil the sirup until it is fairly thick;
that is, for about 10 minutes, or to
221 degrees F. Remove the scum, add
the lemon juice, and pour the sirup
in thin layer over the berries. Cover
with window glass propped up about
one-fourth inch from the pans. Place
in the sun for or days, or until the
strip has jellied. Take inside at night,
and after each days summing turn the
berries over. Without relocating put
the preserves into hot sterilized jars
and seal.
III. ID. A. Schedule
Tuesday, May 24-Friendsville All
club, $3.50 p. M, at the schoolhouse.
Wednesday, May 25-Little Home
makers All club, 400 p. M, at the
Beachy school. Sunnyside grange
7;30 p. m.
Thursday, May 26-Shallmar All
club, 400 p. M, at the schoolhouse.
Kitzmiller Homemakers club meeting,
7:30 p. M, at the schoolhouse.
Friday, May 27-Oakland All club,
200 p. ~, office of Home Demonstra-
ton Agent.