xvi AMERICAN HOMES AND GARDENS May, 1912 
‘ e KNOWING HOW TO SERVE THE 
aa 3] | STRAWBERRIES 
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Pe SUSueScNaSGaE | TRAW BERRY shortcakes, plain 
RAR Beee 2 ee ea } strawberries and cream, and the va- 
a GAR cll WE OA BM rious frozen desserts in the form of straw- 
a acon ersantgnbeie? a berry sherberts and ice cream, too fre- 
elit tte sunt eu ier houseness knowledge 
of this delicious berry; because it 1s not 
SeHETON:. aj | considered suitable for pies and _ pud- 
am oq ew aq A | dings in which the fruit is usually cooked. 
In reality one who really knows how to 
serve the strawberry, has a_ seemingly 
endless list of desserts at hand; only a 
few of which need be given to suggest 
others equally pleasing. It is true that 
the boiled puddings and dumplings and 
the usual form of pies and pastry, in 
which the fruit is cooked, are not so 
appropriate for the strawberries as for 
the majority of small fruits and berries; 
x my | but the many desserts in which the ber- 
Clinton Wire Lath 18 ee | | ries may be used fresh, leave little to be 
= A.| desired. For the jams, jellies and pre- 
|| serves, the same rules are followed for 
the strawberries as for the other berries 
and the cherries; and with the exception 
of the famous southern boiled pudding, 
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for use in exterior as well as interior plaster work. A wire mesh made up of 
drawn steel wire of high quality, galvanized after weaving, and provided with 
our famous V-stiffeners affords the ideal material for supporting stucco. 
Its unusual strength and rigidity prevents buldging or sagging. Smooth there are few puddings in which this 
even surfaces are readily obtained while its stiffness and perfect key for the | early summer berry may not be deli- 
plaster eliminates all danger of cracking. HX! | ciously served. 
In use for more than fifty years Clinton Wire Lath has proved its ie PLAIN STRAWBERRY PUDDING. 
durability. It is everlasting and absolutely will not rust away. Le One of the simplest of quick desserts 
Bf} | is prepared by making a cornstarch pud- 
ding, using the yolks of two eggs, and re- 
serving the whites. Bring a pint of milk 
to a boil, and stir into it two tablespoon- 
fuls of cornstarch mixed smooth and free 
from lumps in a little cold milk. Let it 
boil gently until thick and smooth, stir- 
ring in half a cup of sugar and flavoring 
with vanilla. Turn the cornstarch out 
into a bowl to harden, and when it is cold 
and firm, turn it into a glass dish for serv- 
ing; cover the pudding with fine ripe 
strawberries, covered with powdered 
sugar, and over the whole spread a mer- 
ingue made with the whites of the eggs 
whipped stiff with three tablespoonfuls 
of powdered sugar. 
STRAWBERRY CREAM AND JUNKET 
Warm a quart of milk on the back of 
the range, dissolve one rennet tablet and 
add to the warm milk, with a tablespoon- 
ful of powdered sugar, and a tablespoon- 
ful of lemon juice. Pour the junket, while 
thin, into sherbet glasses, filling them 
about half full and set in the ice box. 
When ready to serve, heap fine ripe 
strawberries on the junket, sweeten well, 
and cover the berries with whipped cream. 
STRAWBERRY PIES 
It is difficult to obtain good results by 
cooking strawberries in pie between up- 
per and lower crusts, as for other berries. 
Nevertheless, strawberry pies are excel- 
lent when properly made. The favorite 
is the meringue pie. Beat the whites of 
TOGNARELLI & VOIGT CO. two eggs to a stiff snow, beat in two cups 
é G of powdered sugar, one teaspoonful of 
2302 Chestnut St. Philadelphia, Pa. lemon juice, and sufficient strawberry 
juice to color a delicate pink. Line a 
deep pie plate with puff paste, prick the 
paste well to keep it from blistering, and 
bake to a delicate brown. When cold, 
fill the pastry-lined pie plate with fresh 
strawberries well sweetened and cover 
with the meringue. 
To make a strawberry custard pie, pre- 
pare and bake the puff paste in the same 
manner and bake a creamy custard in a 
separate dish. Fill the pie plate with 
strawberries when the pastry is cold, and 
pour the crstard over the berries while 
still warm from the oven, and serve when 
cold and firm. Ora rich custard pie may 
be made in the usual manner, pouring the 
custard over the bottom crust before bak- 
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| Saecome a EECCLeCC eee SREGOE Gees al ‘ial 
BENCHES 
mon When properly placed produce the desired 
® artistic effect to the garden or lawn. 
ae ad We supply them hand carved and made 
a 
of marble, Indiana limestone or our regular 
catalogued goods, made of composition 
stone. Catalogue on request. 
The Scientific American Boy 
By A. RUSSELL BOND 
i2mo. :: Three Hundred and Twenty Pages :: Three Hundred and Forty Illustrations :: Price, $2.00, Postpaid 
A STORY OF OUTDOOR BOY LIFE, suggesting a large number of 
diversions which, aside from affording entertainment, will stimulate in 
boys the creative spirit. @ Complete practical instructions are given 
for building the various articles. The book contains a large number of mis- 
cellaneous devices, such as Scows, Canoes, Windmills, Water Wheels, Etc. 
: MUNN & COs Inc., SS CIEE URC GAINES! 361 Broadway, New York 
