STEAWBEEEIES. li!5 



light whole wheat bread with the jam, and pile them one 

 above another in a pudding dish. Pour over the whole 

 thin cream sufficient to moisten well ; cut into pieces and 

 serve. A simple custard may be used in the place of the 

 cream if preferred. 



Strawberry Dumplings.— (Table Talk.) Put one pint 

 of siftedflourinto abowl, rubintoit twoounces of butter, 

 add a teaspoonful of salt, a heaping teaspoon ful of bak- 

 ing-powder and sufficient milk to moisten, about one gill: 

 mix quickly, take out on a board and roll out into a sheet a 

 quarter of an inch in thickness, cut into cakes with a round 

 biscuit cuf.ter, put about three strawberries in each cake, 

 fold them over neatly and steam about twenty minutes. 

 While they are steaming make the 



Strawberry Sauce. 



Beat two ounces of butter to a cream, adding gradually 

 four ounces or a half cup of powdered sugar, then add 

 twelve strawberries, one at a time, mashing and beating 

 until the whole is perfectly light. If it has a separated or 

 curdled appearance, add a little more sugar and stand in a 

 cold place until wanted. 



Strawberry Pie. — Line a pie-plate with thin paste and 

 set in the oven till nearly baked. Take from the oven and 

 fill with sugared berries, dredge with flour, cover the top, 

 diamond-wise, with narrow strips of paste, return to the 

 oven and finish baking. 



