THE STRAWBERRY MAY 1906 



dients into a bowl and beat with a wire whisk un- 

 til stiff enough to hold its shape; this will require 

 about thirty minutes. Pile lightly on dish, 

 chill, surround with maccaroons, and serve with 

 cream sauce made of three-fourths cup heavy 

 cream diluted with one-fourth cup milk beaten 

 until stiff, then add five and one-half tablespoons 

 powdered sugar, three-fourths teaspoon orange 

 extract. If heavy cream is not used, omit the 

 milk. 



Strawberry Cream 



Mash one quart berries with one cup powdered 

 sugar, and rub through fine sieve; dissolve one 

 and one-half ounces gelatine in one pint sweet 

 milk; strain and add one pint whipped cream 

 and the berry juice. Pour in a wet mould and 

 set on the ice to form. 



Strawberry Frappe 



One quart of fine, ripe fruit, put through a 

 press, and one pound of sugar; let stand until 

 the sugar is dissolved, then add a quart of water, 

 and freeze until thick, but not stiff. 



Strawberry Shrub 



Pour three quarts of best cider vinegar over 

 nine pounds of fine ripe sti;awberries, let it stand 

 twenty-four hours, then bring to a boil and 

 strain, add a pint and a half of sugar for every 

 pint of juice, boil together five minutes, then 

 strain again. Put up in self-sealing pint cans. 

 A tablespoonful or two added to a glass of 

 water makes a grateful and refreshing drink. 



Serving Fresh Strawberries 



Sift confectioner's sugar, and pack it solid 

 into a cordial glass. Invert glass in center of 

 fruit plate, removing glass carefully that mold 

 may keep its shape. Wash fine, large straw- 

 berries without removing hulls. Drain and 

 heap them around mold of sugar. They are 

 properly eaten with the fingers. 



Strawberry Sauce 



One-third cup of butter, one cup powdered 

 sugar, one teaspoon lemon or orange extract. 

 Cream the butter, add sugar gradually and 

 flavoring. To this add one cup strawberry 

 pulp and the lightly beaten white of one egg. 

 Chill thoroughly. 



Strawberry Sauce 



Cream together butter and powdered sugar, 

 .^dd flavor, and when ready to serve mix in one 

 or two crushed berries to tint the sauce. Add 

 also a generous quantity of hulled berries cut in 

 slices. 



Fruit Punch 



Sugar syrup rather than sugar in a crude form is 

 preferable for sweetening any kind of beverage 

 and is especially desirable when the foundation 

 of the beverage is a fruit juice or a combination 

 of several varieties of fruit juice as is usually the 

 case. Boil three pints of water and three cups 

 of sugar twenty minutes. When cold add a 

 pint of strawberry juice, a cup of orange juice, 

 the juice of three lemons and one quart or more 

 of water. 



Oranged Strawberries 



Place a layer of strawberries in a deep dish, 

 cover thickly with pulverized sugar, then a layer 

 of berries and so on until all are used. Pour 

 over them orange juice in the proportion of 

 three oranges to a quart of berries. Let stand 

 for an hour and just before serving sprinkle with 

 pounded ice. 



Strawberry Pudding 



To a large teacupful of finely powdered bread 

 crumbs add the yolks of four eggs and a quart 

 of milk. Stir these together, flavor with vanilla 

 and bake. When done, remove from the oven 

 and spread on the lop a thick layer of slightly 



mashed and well sugared strawberries and over 

 this spread a meringue of the whites of the eggs 

 sweetened. Return to the oven and brown 

 slightly. 



Strawberry Cake 



Bake three sheets of sponge cake. Put lay- 

 ers of strawberries between the sheets of cake, 

 pour whipped cream over each layer and over 

 the top. 



Dainty Strawberry Fritters 



Beat together one cup sweet milk, one egg, 

 and a level tablespoonful of sugar. Dip into this 

 slices of stale sponge or other loaf cake, having 



We Want An Agent 



In every Town in every Slate of the 

 Union and the Dominion of Canada 



to take subscriptions for 



THE STRAWBERRY 



A generous commission will be allowed on each 

 subscription taken, and to the man or woman, 

 boy or girl who will send us the largest number 

 of subscribers in excess of 100 between this time 

 and the 15th of December, 1906, we offer any 

 one of the followinglist of lours as a prize: 



JIT Round Trip to Washington, D. C, 

 ^' and $15 in cash to pay expenses 

 while there. 



Round Trip to Niagara Falls and same 

 amount in cash. 



Round Trip to Jacksonville, Fla., 

 and same amount in cash. 



Round Trip to the Farm Home of The 

 Strawberry and a full week's en- 

 tertainment. 



The winner may choose which of these tours 

 will be taken and when, and The Strawberry will 

 publish a full account of the trip, illustrated with 

 the winner's photograph, and a story of the way 

 in which the prize was won. 



Write us for sample copies and get to work. 



DO IT NOW 



THE STRAWBERRY 



1 18 Ponage Ave. TH REE RIVERS, MICH. 



it cut into neat squares. Fry in hot, sweet lard, 

 and arrange on a hot dish with strawberries gen- 

 erously sprinkled with sugar heaped upon each 

 fritter. Serve with either plain or whipped 

 cream slightly sweetened. 



Plain Shortcake 



Three cups sifted tlour, one-half cup butter 

 and lard mixed, two teaspoons baking powder, 

 sweet milk enough to make a soft dough. Di- 

 vide in two equal parts, roll out, spread melted 

 butter on each and place on top of each other 

 and bake. 



Strawberry Sherbet 



Boil for twenty minutes two cupsful of sugar 

 and three cupsful of water. Remove from the 

 fire and add three cupsful of strawberry juice, 

 juice of two lemons. Pour into cans packed in 

 ice and salt, then just before freezing add one 

 cupful of milk. Freeze and serve in dainty cups 

 with strawberries on top. 



Strawberry Floating Island 



Make corn starch pudding and pour into glass 

 bowl when cool. Then place layer big red berries 

 on this. Make a meringue of white of egg or 

 whipped cream, sweeten to suit the taste, color 



Page 116 



the meringue pink with a little juice of the ber- 

 ries and pour this over the berries. 



Canned-Strawberry Shortcake 



One-half cup of sugar, two eggs, three table- 

 spoons of melted butter, two cups flour, two 

 teaspoons" baking powder, one cup milk. Bake 

 in two layers, spread with berries and pour over 

 whipped cream and a little of the juice. 



Strawberries and Cream 



Always remember that the flavor of the straw- 

 berry is the most delicious of all fruits and must 

 not be smothered or neutralized and therefore 

 cream should be sweet and free from taint. It 

 should only be used to stick the sugar to the 

 berries. Where cream is not perfect, clear 

 w'ater is preferred by many. 



Some Practical Experiences 



By A. D. Stevens 



SOME twenty-five years ago when 

 strawberry culture was carried on 

 by the hit-or-miss plan, I began to 

 study the nature of the plants and readily 

 saw that the old method of waiting until 

 the plants began to grow before the cul- 

 tivator and hoe were started was not the 

 right course of cultivation. I began to 

 cultivate early and make them start to 

 grow when some of the older growers 

 said that I would kill them, because they 

 had not started enough roots and had not 

 become firm in the soil; but it was soon 

 proved that the new method was the 

 right one. 



We had fifty-two days of drought, so 

 the old rule of not cultivating in dry 

 weather was practiced by most of the 

 growers in this locality, and to their sor- 

 row nearly all of many patches withered 

 and died. But I began to cultivate and 

 kept it up every ten to fourteen days and 

 by June 14, at the distance of seventy- 

 five yards, passersby took the strawberry 

 vines to be potatoes, the foliage standing 

 eight to ten inches high. 



Then we began to watch for new 

 methods of setting plants, as it was diffi- 

 cult to get the roots straight down in the 

 soil. One day I ran across one plant that 

 had the roots all bitten od by a mole or 

 mouse, so that only about three ii>ches 

 remained. 1 set this plant and carefully 

 watched it for some time, and found it 

 was rapidly surpassing the other plants in 

 growth, so I took the pains to dig it up 

 and found that every root that had been 

 bitten off had started from three to six 

 new white roots just above the ends. So 

 this led me to take some of the other 

 plants up, and I soorf observed that they 

 had but very few new roots and the ends 

 withered and turning black. I heartily 

 endorse plant pruning. 



1 find great pleasure and profit in rais- 

 ing seedlings. I take the seeds from a pis- 

 tillate or female berry after it has been 

 properly mated, and plant them in sum- 

 mer as soon after they are ripe as possible, 

 and allow them to remain in their place 

 until spring. Then I transplant them at 



