Ways for Having Strawberries the Year Round 



THIS is the season of the year when 

 the thrifty housewife lays plans for 

 the days to come when the fresh, 

 deHcious small fruits of summer are a 

 thing of the past, and the only way in 

 which they may be enjoyed is in preserves 

 and jellies, jams and canned fruits. With 

 this in mind, The Strawberry presents 

 some recipes herewith, those which are 

 tested and tried and known to be of just 

 the sort that delights the taste and pre- 

 serves in greatest similitude the nat- 

 ural fruit of the delicious strawberry. 



Some folk like to make the fruit the 

 medium only through which to produce 

 sweetmeats, loading them up so heavily 

 with sugar as to destroy all taste of the 

 natural fruit. In this way the different 

 fruits are made to taste alike, the sugar in 

 all of them dominating to so great a de- 

 gree as to destroy individual flavors. Of 

 course, this is a matter of personal choice, 

 although it must be said that fruits so 

 preserved are neither so appetizing nor 

 so healthful as those containing the mini- 

 mum of sugar. And the recipes here- 

 with, for the most part, will be found to 

 conform to the plain way of putting up 

 the berry. 



There also are recipes here for the im- 

 mediate use of the strawberry in the way 

 of crisp, feathery shortcakes and flaky 

 pies which we are sure will be appreciated 

 by the cook. Many of these are simple, 

 and all of them are excellent. We shall 

 welcome suggestions for the June issue 

 of The Strawberry from the housewives 

 who think they have something better to 

 suggest than the recipes here offered, or 

 have some new way of making a pleasant 

 dish from their favorite fruit. 



Bottling Sun-Preserved Strawberries 



Strawberries and raspberries hold the color 

 and shape better when preserved in the sun. 

 Weigh the fruit; to each pound allow three- 



quarters of a pound of sugar; put a layer of 

 sugar, a layer of fruit, another layer of sugar on 

 a large granite or stone ware platter. Cover 

 with glass and stand in the hot sun. As the sun 

 cools toward evening bring them in; put them 

 out again the next day. Lift each berry care- 

 fully with a fork and arrange them neatly in 

 tumblers or bottle. Boil the syrup for five or 

 six minutes, pour it over the fruit, cover with 

 the glass and let them stand all night in a cold 

 place. Next morning cover the jars with melted 

 paraffine over which stretch tissue paper and 

 fasten it down with white of egg. When the 

 covers are dry brush them over with water. 



Strawberry Jelly 



Measure the juice after straining before 

 putting to cook, and use an equal amount of 

 sugar or less, as you like, for the jelling depends 

 on the pectin of the fruit and the juice will jell 

 with no sugar. For strawberry jelly use some 

 lemon juice or one-third red currant juice as the 

 jellv from strawberries is apt to be less firm than 

 that made from more tart fruits. 



When the sugar and fruit juice have been 

 measured, put the juice to cook in a granite 

 kettle free from stains, and the sugar in the 

 oven to heat. The object in having the sugar 

 hot is simply to hasten the work of jelly making, 

 as the boiling need not stop when sugar is 

 added. 



Boil the juice twenty minutes, then add sugar 

 and allow the whole to boil up once before 

 taking from the fire. 



Pour in jelly glasses which have been rolled in 

 hot water. When jelly is cold cover with 

 melted paraffine. 



Canned Strawberries 



Make a syrup in the proportion of one cup of 

 granulated sugar to one quart water. When 

 boiling add enough fresh strawberries to fill a 

 quart jar when cooked. Allow berries to merely 

 come to a boil. Carefully lift berries into the 

 cans allowing syrup to overflow to exclude all 

 air. Seal, being careful to tighten cover 

 occasionally as fruit cools. 



Strawberry Sponge 



' One quart berries, one-half box gelatine, one 

 and one-half cups water, one cup sugar, juice 

 of one lemon, beaten whites of four eggs. Soak 

 the gelatine in one-half cup of water; mash the 

 berries and add half the sugar to them; boll the 

 remainder of sugar and the cup of water gently 



Pa«e 115 



twenty minutes; rub the berries through a hair 

 sieve; add gelatine to boiling syrup; take from 

 the fire and add berry juice; place the bowl in 

 pan of ice water, and beat with egg beater five 

 minutes; add beaten whites and beat till it be- 

 gins to thicken. Pour into well wet moulds and 

 set on ice. Serve with cream. 



Strawberry Jams 



For every pound of fruit allow three-quarters 

 of a pound of sugar, one pint red currant juice 

 to every four pounds of berries. Boil the juice 

 of the currants with the strawberries half an 

 hour, stirring all the time. Add the sugar and 

 boil for about fifteen minutes longer. You may 

 omit the currant juice, but the flavor will not be 

 so fine. 



Canned Strawberries 



After the berries are pulled, let as many as may 

 be put carefully In the preserve kettle at once 

 be placed on a platter. To each pound of fruit 

 add three-fourths of a pound of sugar; let them 

 stand two or three hours, till the juice is drawn 

 from them; pour it in the kettle and let it come 

 to a boil; and remove the scum which rises; 

 then put in the berries very carefully. .'\s soon 

 as they come thoroughly to a boil put them in 

 warm jars, and seal while boiling hot. Be sure 

 the cans are air tight. 



To Preserve Strawberries Whole 



Select firm, entirely ripe berries; hull and free 

 them from sand. For each pound of fruit allow 

 one pound of sugar, granulated, and for each 

 four pounds one pint of red currant juice and let 

 it boil until they are clear and thick. Add the 

 strawberries, only cooking a few at a time, cook 

 them gently until clear and tender; take them 

 up carefully and place in jars; continue thus un- 

 til all the berries are finished. Cook the syrup 

 until it will jelly; pour over the fruit and when 

 cool, cover and put away. 



Strawberry Pie 



Into a rich, deep undercrust that has been 

 baked, put sufficient strawberries to fill, and 

 cover with sugar. Make a meringue of the 

 whites of two eggs and a tablespoonful of sugar; 

 cover the pie with It and brown. 



Strawberry Fluff 



Strawberry flutf is very nice and Is made of 

 one and one-fourth cups of strawberries, one 

 cup sugar, white one egg. Put these ingre- 



