THE STRAWBERRY MAY 1907 



together with slightly crushed and sweet- 

 ened berries and plenty of dry whipped 

 cream. Heap whipped sweetened cream 

 over the top and serve as quickly as possi- 

 ble after taking from the oven. 



Strawberries in Jelly 



Make a pink and white jelly after the 

 directions on the gelatine package. Put 

 a shallow layer of the pink in a plain wetted 

 mould and set on ice to harden, keeping 

 the rest of the jelly in a place where it 

 will not harden although it is better to 

 get cool. Over the pink layer place fine, 

 ripe strawberries close together and sprin- 

 kle with powdered sugar and a little 

 chopped nut meats, turn carefully over 

 the berries a layer of the clear jelly, when 

 this is set put in another layer of the 

 berries and cover with more of the pink 

 jelly. Proceed in this way until the mould 

 is full, having the last layer of jelly. Set 

 in a cold place until firm. Turn out 

 carefully and serve with sweetened 

 whipped cream. 



Canned Strawberries 



This is my recipe for the most delicious 

 canned strawberries, and I never have had 

 one can spoil, writes Mrs. K. T. P. in 

 Farm, Stock and Home. When I have 

 the berries picked over, I wash them, and 

 let the water run off; then I take a crock 

 or graniteware vessel that will hold the 

 amount of berries 1 want to can, and put 

 in a layer of berries and a layer of sugar 

 alternately, until the vessel is full, or the 

 berries used up, and sugar on top. If 

 sealed jars are used it is not necessary to 

 use half and half — one cup sugar and two 

 of berries make good preserves. Let the 

 berries stand in this way for at least three 

 hours, or over night. Drain off the syrup 

 into some good cooking vessel, put over 

 the fire and let it come to boiling point, 

 then put in the berries and cook slowly for 

 ten or fifteen minutes. If half sugar is 

 used the berries will keep in open crocks. 

 If not they must be carefully sealed in 

 jars. I have put up strawberries in differ- 

 ent ways, and always had good success. 

 Water should not be put in the pan with 

 strawberries when cooking them, there are 

 other kinds of fruit spoiled by mixing with 

 water, which would be very delicious 

 cooked in their own juice only. 



Strawberry Layer Cake 



i or strawberry layer cake cream a liberal 

 third of a cupful of butter, a cupful and 

 a half of sugar, using with the white a 

 few spoonfuls of pink sugar. Heat the 

 bowl first before creaming the butter and 

 sugar. Add half a cupful of strained straw- 

 berry juice to the sugar and butter, and 

 then two cupfuls of the best pastry flour, 

 with which a quarter teaspoonful of soda 

 has been sifted two or three times. The 



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acid juice will render cream tartar unnec- 

 essary. Fold in the whites of five eggs, 

 stiffly whipped. Bake in layer cake tins 

 and when cool spread each layer except 

 one with a soft icing made by boiling a 

 cupful of sugar with three tablespoonfuls 

 of strawberry juice, and two of water. 

 When it threads pour it over the whipped 

 white of an egg and beat it a little before 

 putting on the cake. 



Strawberry Wine 



Take well ripened strawberries and 

 crush them finely and let them stand until 

 fermented sufficiently so that the solid 

 substance floats on the surface. Then 

 press the juice out. To each gallon of 

 j uice add seven pounds of granulated sugar 

 and one-half gallon of water (or in this 

 proportion). Stir until sugar is thoroughly 

 dissolved, and place in a clean keg leaving 

 the bung hole open until all the refuse 

 matter has worked off. About three days 

 after fermentation ceases, put in a wooden 

 plug, with a small hole through it. Seal 

 tightly with beeswax and rosin. Through 

 this small hole run a rubber tube and seal 

 it in, placing the outside end into a quart 

 jar of water. It will be necessary to keep 

 the keg full so that the refuse matter can 

 work off and out of the bunghole. For 

 this purpose sweetened water may be used. 

 When fermentation ceases, close the bung- 

 hole tightly and let the wine remain with- 

 out disturbance for about four months, at 

 which time it may be removed from the 

 keg, using a rubber syphon, so that the 

 dregs will be left in the keg. When all 

 the cleared wine is removed the keg should 

 be scalded out, then thoroughly rinsed 

 with cold water, when the wine may be 

 poured back into the keg and closed up 

 tightly and permitted to remain until one 

 year old. 



Strawberry Pie , 



A good strawberry pie is always wel- 

 come. It can be prepared the same way 

 as huckleberry and raspberry pies, by 

 simply lining a pieplate with pastry, filling 

 it with sweetened berries and covering 

 them well with an upper crust. Another 

 way is as follows: line the plate with del- 

 icate pastry, fill with bread crumbs and 

 bake until slightly brown. Then turn 

 out the crumbs and fill with sweetened 

 berries. Cover them with crisscross strips 

 of pastry. Place the pie in a very hot 

 oven for a few minutes, or until the strips 

 are well browned. Serve cold with a little 

 whipped cream. 



Strawberry Float 



Scald one quart of milk and pour it over 

 the yolks of four and the whites of two 

 eggs which have been beaten with one- 

 half of a cupful of sugar. Pour into a 

 double boiler and stir over the fire until 

 the custard thickens; add a pinch of salt 

 and when partly cooled flavor with vanilla. 

 In a glass dish put a layer of hulled and 

 washed berries, pour over them a portion 

 of the custard, then add another layer and 



Page 132 



the remainder of the custard. Whip the 

 whites of two eggs with two tablespoonfuls 

 of powdered sugar until stiff and glossy; 

 add a few drops of vanilla and heap over 

 the fruit. Dot the top with a few berries 

 and serve. 



Strawberry Macedoine 



Cut off the top of a large pineapple and 

 trim it at the bottom so it will stand firm; 

 scoop out the pulp with a strong spoon 

 and separate it from the hard core, which 

 should be rejected; pare several oranges, 

 divide into sections and cut into suitable 

 pieces, stem a few strawberries, pit a few 

 cherries, slice some peaches or apricots 

 and add any other fruits in market; 

 mix the pineapple pulp and other fruits, 

 add the juice of a lemon and powdered 

 sugar to sweeten; place on ice for an hour 

 or longer, and when ready to serve fill into 

 the chilled shell of the pineapple and gar- 

 nish it at the base with the crown leaves. 



Strawberry Pickle 



Seven pounds strawberries, one and 

 one-half pints cider vinegar, three and 

 one-half pounds brown sugar, one-half 

 ounce cloves, one-half ounce cinnamon. 

 Place the strawberries and spices in alter- 

 nate layers in a deep dish; boil the sugar 

 and vinegar three minutes and pour over 

 the fruit. Next day boil all together one- 

 half hour and seal. 



Strawberry Ice-cream 



Wash, stem and mash a quart of ber- 

 ries; scald a pint of cream with nine ounces 

 of sugar; stir till the sugar is dissolved; 

 cool, and add another pint of uncooked 

 cream. Put into the freezer and slowly 

 turn till icy cold, then rapidly turn until it 

 is nearly frozen. Remove the top of the 

 cooler and add the berries. Re-cover and 

 turn until it is frozen a second time, then 

 remove the dasher, scrape down the sides, 

 draw off the water and repack. Put a 

 cork into the hole in the lid, and cover it 

 tightly with a piece of brown paper. 

 Cover the freezer with old carpet and let 

 it stand an hour to ripen. This rule will 

 answer for all kinds of fruit, but sweeter 

 fruits require less sugar and are improved 

 by the addition of the juice of a lemon. 



Strawberry and Lemon Ice Delicious 



To one quart of strawberries add a pint 

 of water and a pound of sugar. Let it 

 boil twenty minutes. Then add the juice 

 and rind of two lemons. Strain through 

 a course cheesecloth strainer or sieve that 

 is fine enough to exclude the seeds. Freeze 

 it, using about six or seven cupfuls of salt 

 to a gallon freezing can. Sometimes more 

 water is added to the berries, but the ice 

 is not then so rich. 



Strawberry Layer Cake 



One-half cup butter, one cup sugar, 

 three eggs, two cups flour, one-half cup 

 milk, one measure baking powder, six 

 quarts strawberries. Beat the yolks of 

 the eggs well, add the sugar and butter, 

 beat in a part of the flour; mix in the 



