COOKING AND PRESERVING STRAWBERRIES. 



the side of them will add considerably to the income. We might, 

 with propriety, deduct the cost of plants from the expenses, for, at 

 the end of four years, more new plants will make, after the crop is 

 taken off, if allowed to run, than will stock ten acres. The expenses 

 are calculated for the neighborhood of New York. 



COOKING AND PRESERVING STRAWBERRIES. 



Strawberry Short-Cake. 



INTO three pints of flour rub, dry, two teaspoons heaping full of 

 cream, tartar ; add half a tea-cup of butter, a little salt, one teaspoon- 

 ful of soda dissolved in a pint of milk and water. Mix quickly and 

 thoroughly, roll to an inch in thickness, and bake twenty minutes in 

 a quick oven. 



Take a quart of strawberries, and add cream and sugar to make a 

 sauce. For this purpose small-sized, rather acid berries with sprightly 

 flavor are preferable. 



When the short-cake is done, divide it in three layers, butter them, 

 and spread the strawberries between. Eat while warm. 



Strawberry Dumplings. 



Make crust same as directed for short-cake ; roll half an inch thick ; 

 put about a gill of strawberries for each dumpling. Bake, steam, or 

 boil half an hour. 



Strawberry Pies. 







Lone your pie-dish with crust made in the usual manner ; fill the 

 tlish with good ripe strawberries of medium size ; sprinkle on a little 

 flour, and sugar in proportion to the acidity of the berries. Cover 

 with a thin crust. 



Strawberry Jam. 



For every pound of strawberries take three quarters of a pound of 

 gugar. The berries should be mashed in a preserving kettle, and the 



