RECIPES 



1 SOT 



KHrBARB 



Klnibarh Biittpr 



Wash and chop fine the desired amount 

 of rhubarb. To each pound allow one 

 pint of sugar and just enough water to 

 keep it from burning. Let it simmer 

 very gently for an hour or even longer. 

 The time depends entirely upon the age 

 of the rhubarb. An asbestos mat should 

 be kept under the preserving kettle and 

 the rhubarb stirred frequently. This 

 makes a delicious butter, which may be 

 varied by adding half an orange pulp, 

 when a delicious marmalade will be the 

 result. 



Pieplant Dniiipliiisrs 



Cut up and cook until tender one and 

 one-half pounds of pie plant, sweetening 

 it with a heaping cupful of sugar cooked 

 in half a cupful of hot water. Cook 

 seven minutes. Make a paste with half 

 a cupful of flour, a scant half cupful of 

 butter and a level teaspoonful of baking 

 powder. Moisten just enough to hold 

 together with cold water. Roll out and 

 cut in four-inch rounds. Place two table- 

 spoonfuls of stewed pieplant in the 

 center of each round ; gather up the edges 

 into a ball, pinch the edges together, 

 brush with milk, sprinkle with sugar and 

 bake in a hot oven. Serve with a sauce 

 made with the remainder of the pieplant, 

 to which add a lump of butter the size 

 of a walnut and a tablespoonful of corn- 

 starch dissolved in cold water to thicken 

 it. Boil up once and serve. 



Rhubarb Jeli.y. See Barberry and 

 Apple .TeUii under Apple Recipes, this sec- 

 tion. 



STRAWBERRY 

 HuUinsr Strayiberries 



A pair of candy tongs is especially use- 

 ful during the strawberry season. Hold- 

 ing a berry in the left hand, one can 

 remove its hull more quickly and easily 

 with these tongs than without them. 

 They save staining the fingers too, and 

 the accompanying accumulation of seeds 

 under the nails. 



Sfniwlierry Cream .IpHj 



For a delicious strawberry cream jelly 

 soak a package of gelatin in one cupful 



of water for one hour, then pour over 

 it one pint of milk that has been scalded, 

 with one-half cupful of granulated sugar, 

 stir over the fire until thoroughly dis- 

 solved, strain into a bowl, and, when 

 partially cooled, stir in one cupful of 

 sweet cream that has been whipped to 

 a froth. Have ready one quart of ripe 

 strawberries, washed, hulled and crushed 

 with one cupful of fine white sugar; beat 

 them into the cooled gelatin mixture and 

 add gradually the strained juice of a 

 lemon. Turn the jelly into a mold that 

 has been standing full of cold water and 

 set on ice until firm. To serve, turn out 

 carefully on a shallow dish and garnish 

 with frosted strawberries rolled in gran- 

 ulated sugar. 



Strawberry Ice Cream 



A strawberry ice cream in which the 

 actual fruit is used and not merely the 

 flavoring extract, is quite ambrosial for 

 a hot-weather dessert. For this sprinkle 

 one and one-half cupfuls of granulated 

 sugar over one quart of hulled strawber- 

 ries and let it stand for an hour. Soak 

 one tablespoonful of gelatin in just 

 enough water to cover it for half an 

 hour, then pour slowly over it one quart 

 of thin cream that has been brought to 

 a scald with half a cupful of white 

 sugar. Stir until the gelatin is all dis- 

 solved, and when it is cool mix in the 

 strawberries, which have been pressed 

 through a fine sieve. Freeze and pack 

 in ice and salt. 



Strawberry Shortcake 



One cup of sour cream, one teaspoon- 

 ful of cream of tartar, two-thirds tea- 

 spoonful of soda, flour enough to make a 

 suitable dougli to roll out one-half inch 

 thick, bake nicely, split open and spread 

 each half with only the sweetest, fresh- 

 est butter, then pour on one of the 

 halves two whole cups of perfectly ripe, 

 luscious strawberries, put on the other 

 half for a cover, and pour over sweet- 

 ened cream when eaten. 



Strawberry Slirnb 



Over three quarts of hulled berries 

 pour sufficient vinegar to just cover, let 

 stand for two days, then drain off all the 



