STRAWBERRIES. 121 



until it is as soft as it can be rolled out. Handle a& little aa 

 possible. Make it about half an inch thick, bake, and invert 

 the bottom of the cake for the layer of berries, Pile them 

 on an inch thick with bits of batter, dredge with sugar and 

 put over them another crust made and baked like the first. 

 When cut in sections, pour over sweet cream or wiiipped 

 cream. In place of it use a sauce made by creaming to- 

 gether three times as much sugar as butter, then adding an 

 egg, white and yolk beaten stiff, and then stirring in, slowly, 

 half a cupful of rich milk. It is a substitute for cream. 

 Strawbt-rry short-cake is made in this manner, also peach 

 short-cake. The latter fruit is peeled and sliced fine and 

 sugaj-ed. This cake may be eaten warm or cold. 



Raspberry Roll.— Cut thin pie paste into square strips, 

 spread with raspberry jam, roll over, tie at the ends an d 

 bake. 



THE STRAWBEREY. 



This most delicious berry of all that grows is best served 

 fresh from the vines with sugar and cream.~ K the plants 

 are muJcheil, as they should be, the fruit needs no washing; 

 otherwise they should be carefully picked over, placed in a 

 colander and cold water allowed to run through till the 

 sand and dust have ail passed out. Cap them afterward, 

 just before serving, and let each person sugar them accord- 

 ing to taste. 



A beautiful dish is made by filling a crystal bowl with 

 large crimson selesterl strawberries, served uncapped. 

 They are held by the stems and dipped in powdered sugar, 

 one by one. A more luxurious way is to heap high a 

 generous plateful and stand by each a tiny sugar-holder 

 and oream-jug. It is a fitting concomitant of June roses, 

 sunshine and greenery. 



It is a mistake to eat the strawberry with cake or ice- 



