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by Virginia Lasley 



STRAWBERRIES — delicious, delightful first fruits of spring. Does it seem to you, as 

 it does to me, that all of a sudden strawberries have "come into their own?" For a long 

 time, all the strawberry recipes were for just the old faithfuls — jams, preserves, shortcake, 

 and occasionally, a pie. Delicious as they are, it fell short of doing justice to the luscious 

 strawberries. They seemed to be considered a "one shot" deal — use them in the spring and 

 practically forget them the rest of the year. Not so, now! Freezability has helped, of course, 

 and now, to add to the strawberry glory, we have strawberry jello. Strawberrioco, Straw- 

 berry Dream-Whip, Cool-Whip and you can make anything from strawberry dumplings to 

 a souffle! 



Speaking of strawberry dumplings, try this: 



1. Crush berries. For each pint, whip Vi c. butter until light. Fold into berries and sugar 

 to taste. Let stand. 



2. Use prepared biscuit mix, following directions. Roll out dough x h inch thick. Cut into 

 squares and pile a couple tablespoons of sliced sweetened berries in center. Fold 

 over. Bake at 400° until raised and brown. Serve hot — covered with the buttery 

 strawberry sauce you set aside in Step I. Delicious! 



If you visited our booth in January at the Pennsylvania Farm Show, you may have tried 

 our Strawberry Candy. It was a great hit and our thanks go to Mrs. Elizabeth Allen (who 

 won a prize for this candy at the Wicomico County (Md.) Farm and Home Show) for sharing 

 it with us. Try it. 



2 boxes Strawberry Jello (6 oz. size] 

 1 c. crushed pecans 

 1 c. coconut (flakes or grated) 

 3 A c. Eagle Brand sweetened condensed 



milk 



Mix all together. Chill for one hour. Pinch 

 off enough to make a nice size berry — 



shape it with your hands. Roll the berry in 

 red sugar crystals. For the stems, use round 

 toothpicks dyed green with food coloring 

 — and for the cap, cut out the shape you 

 like from green construction paper. Then 

 skewer the cap to the berry with the green 

 pick. I break the picks in half. This is a 

 special treat any time of the year. 



A friend. Mrs. R. J. Zatorski, from Woos 

 really are "husband-tested and guaranteed fa 



Quick Strawberry Fluff 



1 pkge. vanilla instant pudding 



2 c. Cool Whip topping 



2-3 c. hulled, sliced strawberries 



:er, Ohio, sent several delightful recipes. They 



ttening" — 



Prepare pudding according to package di- 

 rections. Blend in Cool Whip with egg 

 beater until mixture is light and fluffy. 

 Fold in fresh berries. Chill in refrigerator 

 at least one hour before serving. 



Pink Berry Cake 



Try this special cake for a party or shower 



1 pkge. white cake mix 



4 egg yolks 

 % pkge. frozen strawberries, or 2 cups 

 fresh, halved and sugared berries 



1 pkge. (3 oz.) strawberry jello 

 y 2 t. salt 



4 egg whites (reserve) 

 V2 c. Crisco oil 

 V'2 c. water 

 Mix all above, except egg whites, at me- 



dium speed of mixer for 3 minutes. Beat 

 egg whites until stiff and fold into cake 

 batter. Pour into greased and floured bundt 

 or tube pan. Bake at 350° for 50-60 minutes, 

 testing for doneness. 

 Frosting: 



1 stick butter or margarine 



1 box powdered sugar 

 V's pkge. frozen strawberries 

 Cream butter and sugar, add berries and 

 juice a small amount at a time. Beat to 

 desired creaminess. 



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