A CLUSTER OF BERRIES 153 



STRAWBERRY WHIPS 



Make as for Apple Snow, allowing one cupful of straw- 

 berries and one cup of sugar to each white of egg. Mash 

 the berries well, then proceed as for Apple Snow. Serve 

 in sherbet cups. 



STRAWBERRY ICE AND SHERBET 



See Introductory Recipes for Ices. 



FROZEN STRAWBERRIES 



Let whole strawberries stand for an hour with generous 

 quantity of sugar, then pack in freezer and let stand in ice 

 and salt five hours. 



STRAWBERRY ICE CREAM 



Allow a quart of berries, mashed and sweetened, to each 

 quart of mixed milk and cream scalded. Freeze. (Also 

 see Introductory Recipes.) 



STRAWBERRIES PRESERVED WHOLE 



Simmer for twenty minutes mashed strawberries, adding 

 no sugar. Strain. To each pint of this juice allow a pint 

 of sugar. Heat sugar and add to the syrup when it has 

 been replaced on stove and is at boiling point. Skim and 

 let boil till thick and pour over whole, hulled berries ready 

 in heated glasses; or, pour first the syrup into the glasses, 

 then drop the berries in the scalding syrup (not too many 

 to each glass). When cold cover with brandied paper and 

 set in the sun daily for a month. 



STRAWBERRY PRESERVES 



Use the best berries that they may need no washing. 

 Allow a pound of sugar for each pound of fruit and place 



