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No one could think of a better description for strawberries than the one written 

 by Bill Ives for the Washington Post this past June — and we would like 

 to share it with you. He wrote: "Since childhood, strawberries have been a 

 perennial favorite of mine. Memories still linger of early morning forays into 

 the strawberry patch to gather berries for breakfast. Swimming in Guernsey 

 cream skimmed off the preceding night's milking, they tasted of dew, and of 

 sunshine, and of spring showers, and they were wonderfully filling for a small 

 boy." 



To catch and save some of that taste of dew, sunshine and spring showers, 

 you will want to freeze some of the red delights from your berry patch — and we 

 suggest the following method: 



1. Pick the ripest berries from your plants. 



2. Prepare sink full of ice water and chill berries immediately. Agitate to clean. 



3. Hull berries in ice water. 



4. Slice berries in half, into quart size containers, keeping chilled. 



5. Pour into freezer box or bag, adding Vi cup sugar evenly. 



6. Seal box, or if plastic bag is used, force air out gently, leaving one inch 

 space at top. Seal bag with rubber band. 



7. Place in freezer at once. 



STRAWBERRY GLACE PIE 



For that something "special" — try this: 



Glaze: 1 cup crushed strawberries 

 Vi c. sugar 



1 T. cornstarch 



2 t. butter 



Filling: 1 quart fresh strawberries 



1 eight-ounce package cream cheese 

 H c. sugar 



1 t. grated orange rind 



2 T. orange juice 

 2 T. light cream 



Vi c. heavy cream, whipped 



Prepare and bake pie shell and let cool while preparing rilling. 



Combine sugar and cornstarch, stir in crushed strawberries and add Va cup 

 water. Bring to boil over medium heat, stirring constantly. Cook until mixture is 

 clear and thickened. Strain, add butter and let cool. In medium bowl of electric 

 mixer, beat cheese (room temp.) sugar, orange peel and juice. Beat for two 

 minutes and add cream and continue to beat until light and fluffy. Spread in 

 cooled pie shell. Arrange strawberries over cream cheese mixture and pour 

 chilled glaze over berries. Refrigerate for at least 3 hours and serve with whipped 

 cream. 



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