Serving and Preserving the Strawberry 



EXQUISITE in flavor, appealing to 

 a larger number of tastes than any 

 other fruit, the apple alone excepted, 

 the strawberry is not only universal 

 in its habitat, but is susceptable to a wider 

 range of treatment and more varied and 

 delicious forms of preparation that delight 

 the epicure than any other. It is the one 

 fruit with which those who like them at all 

 never become satiated, no matter how 

 often served. Three times a day and 

 "between meals" is the rule with straw- 

 berries wherever they are grown to per- 

 fection, and good health waits upon him 

 who enjoys to the full the opportunities 

 presented by the strawberry season. Some 

 of the many wa\s in which the strawberry 

 may be made a source of gastronomic 

 pleasure by the skillful housewife are given 

 here, as well as the latest and best receipts 

 for preserving the fruit so that the "straw- 

 berry season" may be extended through 

 the winter months; and we trust that mem- 

 bers of The Strawberry family may make 

 the best possible use of them. 



The photo-engraving at the head of this 

 page suggests an ideal way of serving the 

 strawberry when they may be had fresh 

 from the patch. It is a plate of Pride of 

 Michigan, served with stems. Make a 

 mold of powdered sugar in a wine glass 

 and turn it out on a small individual 

 butter dish. Set this in the center of a 

 large plate and surround it with just such 

 berries as these, and you will have one of 

 the most delicate and attractive dishes 



of strawberries ever placed on the table, 

 as well as one of the most delicious. 



Strawberry Sago Pudding 



Select fine ripe strawberries, dip them 

 in a little dissolved gelatine and arrange 

 them around the sides of a glass dish 

 which has been chilled on ice. Make a 

 syrup with a cup of water and two-thirds 

 of a cup of granulated sugar, add one quart 

 of sound ripe berries and let them simmer 

 until soft. Flavor with the juice of half a 

 lemon. Stir into the hot berries three table- 

 spoons of sago and let cook until it is done. 

 Remove from the fire, and fold in grad- 

 ually the stiffly whipped whites of two 

 eggs. Then cool, and pour gently into the 

 berry-lined dish. Chill on ice and serve 

 with sweetened, whipped cream. 



Sun-Cooked Strawberries 



Strawberries, sun cooked, are the best, 

 says Farm Journal. Select perfect ones 

 not overripe. To a pound of fruit allow 

 three-quarters of a pound of granulated 

 sugar. Do not try to do more than six 

 or seven pounds at a time. Put the fruit 

 with the sugar in alternate layers in the 

 preserving kettle; stand the kettle on the 

 back of the stove till there is sufficient 

 juice to prevent the fruit from sticking, 

 and then heat it slowly till it boils for 

 about fifteen minutes; remove the scum. 

 Do not stir as this breaks the fruit. Pour 

 into shallow plates to the depth of about 

 an inch, and put the plates in the sun, 

 placing some higher objects near them to 



Pkge l» 



support a piece of mosquito netting, which 

 will keep flies and bees away. As soon 

 as the sun is low, take the fruit indoors 

 and put it out again next day. Three 

 days is usually long enough to make the 

 juice jellylike. It is well to put the fruit 

 all together in one crock before putting it 

 into jars, so as to have an even amount 

 of juice in all. If the weather turns rainy, 

 it is better to finish cooking the fruit on 

 the stove. 

 Strawberry Bread Pudding 



Cream together two tablespoons of 

 butter and one and one-half cups of gran- 

 ulated sugar; add the beaten yolks of four 

 eggs and two cups of breadcrumbs soaked 

 in one quart of milk. Turn into a round 

 buttered baking dish and bake in a hot 

 oven. As soon as the pudding is firm in 

 the center, spread over it a thick layer of 

 mashed and sweetened strawberries, and 

 on top of these spread a meringue made 

 with the stiffly whipped whites of two eggs 

 and four tablespoons of powdered sugar. 

 Delicious either hot or cold. 



Mother's Strawberry Shortcake 



Make the cake with one quart of flour 

 sifted with a teaspoon of salt and three 

 teaspoons of baking powder; rub in well 

 two rounded tablespoons of butter, and 

 then mix smooth with enough sweet milk 

 to make a soft dough. Roll out an inch 

 thick and bake in two layers in a hot oven. 

 When done, tear quickly apart and spread 

 over each piece soft butter. Put the layers 



