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It was a sad day in June when the harvest of red lovelies was over. No more of 

 those fragrant, tempting strawberries that were so full of sunshine, dew, and 

 springtime until next spring rolls around, unless you have some everbearers in 

 your garden. There is nothing to compare with having a "Berry Patch" of your 

 own; the joy of picking those "finger licking good" berries from your own plants 

 is worth the effort. We want yo4i to be ready when it's picking time again. There 

 are many ways to use the berries you will be harvesting. Some like them just 

 "as is" and there is nothing wrong with that! Others might like to try something 

 different. We hope one of the following has special appeal to you: 



Frozen Topping 



2 c. diced strawberries 



4 c. sugar 



3/4 c. water 



1 package Sure Jell 



Dice strawberries, add sugar, let set in 



bowl. In saucepan, mix the Sure Jell 



with water. Stir constantly, boil 1 



minute. Add sugar and berries, stir 3 



minutes. Let cool. Put in freezer jars 



and let set overnight — then put in 



freezer. Delicious all winter long. 



Fresh Strawberry Lemonade 



To prepare syrup: 

 1 pint strawberries 

 VI2 c. fresh lemon juice 

 2V2 c. sugar 



Wash, hull and crush -berries. Add 

 lemon juice and sugar. Stir until sugar 

 dissolves. Store in covered jar in re- 

 frigerator until ready to prepare lem- 

 onade. Makes 4V2 cups syrup. 

 To make Lemonade: Place 3 or 4 ice 

 cubes in glass. Add '^k cup syrup. Fill 

 glass with club soda. Stir well. 

 So refreshing! 



The arguments continue as to the merits of cake or biscuit for that all time 

 favorite Strawberry Shortcake. For the biscuit fanciers, here's a special recipe: 



Strawberries, sliced and sweetened V2 t. salt 



Whipped cream 1 T. baking powder 



2 c. sifted all-purpose flour 2/4 c. milk 



V^ c. sugar V2 c. (1 stick] butter 



In bowl, sift flour, sugar, baking powder and salt. Cut in butter until it resembles 

 coarse meal. Add milk at once, stir until dough clings together. Turn dough onto 

 lightly floured surface; knead gently about 10 times. Roll dough to about ""h inch 

 thickness. Cut out 8 biscuits, using floured cutter 2'^k inches in diameter. Place 

 on baking sheet, brush tops with milk. Bake in preheated oven (450 degrees) 

 10-15 minutes. Let cool 5 minutes. Split biscuits and spoon the berries on gener- 

 ously, put top on and add some more berries — then top with the whipped 

 cream. That's good eating! 





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