STKAWBEEEIES. 133 



Crushed Strawberries.— Where strawberries a-e small 

 or inferior in appearance they may be crushed, sweetened 

 ana mixed with the beaten whites of two or three eggs. 

 Berries and eggs should first be thoroughly chilled on ice, 

 then served as soon as mixed. 



Strawberry Mould.— (fj-ood Health.) Prepare some 

 strawberry juice by putting fresh berries in a jar and 

 placing it in a kettle of hot water until the juice flows 

 freely from the berries, then strain. Have a half cupful of 

 sago soaked for an hour in just water enough to cover. 

 Boil the sago in a quart of the fruit juice until thick like 

 jelly. Pour into moulds, put in a cold place, and when 

 needed serve with sugar and whipped cream. 



Strawberry Custard — Make a boiled custard with the 

 yolks of five eggs, a quart Lf milk, half a cupful of sugar 

 and a trifle of flavoring. Crush and strain one pint of berries, 

 mix in half a cup of powdered sugar and gradually beat 

 this into the well-beaten whites of the four eggs with two 

 or three tablespoonf uls of sugar, according to the acidity 

 of the fruit. Serve the custard in shallow dishes with 

 two tablespoonfuls of the float upon each. 



Strawberry Short-Cake, Ifo. 1.— Into a pint of flour 

 sifted with a heaping teaspoonful of baking-powder rub an 

 even tablespoonful of butter. Stir in milk enough for a 

 very soft dough, a half pint will be sufficient. It is to be 

 quickly handled without rolling; flatten it out with the 

 hand about three-quarters of an inch thick; it will be 

 double that height when baked. Time, about eighteen 

 minutes. Take from the oven and cut it in large sections 

 or squares wiih a hot knife to prevent heaviness, and tear 

 each section apart with the fingers. Butter the split sides 

 and over them spread fresh berries either whole and dredg- 

 ed with^ugar or crushed and sweetened. Pile one section 

 on its other half and serve with cream if possible, if not 

 with sauce made as described in Raspberry short-cake. 

 A good sized short-cake should double this recipe. If 

 made a little thicker it can be torn apart while entire. 



