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by Virginia Lasley 



'Some scientists tell us the strawberry has little food value. How futile to attempt to 

 measure the worth of this fruit in calories. As well value the sunbeam only for its heat or 

 the cloud only for its water. The rich red color of the strawberries, the enticing fragrance 

 and delightful tangy flavor make an appeal to the senses that cannot be expressed in terms 

 of food value. Let the scientists worry about food values — we simply want to be sure that 

 you get all the pleasure possible from your berries — fresh, frozen or preserved! 



Mrs. Helen Christman of Canton, Ohio, stopped by our booth at the Pennsylvania Farm 

 Show in January and tried our Strawberry Candy. She had a favorite recipe of her own and 

 was good enough to send it to me when she returned home. It's delicious — you'll like it! 



Partially melt V2 c. of margarine over low 

 heat. Add 2 slightly beaten eggs and 1 c. 

 granulated sugar, mixing and stirring well. 

 Add 1V4 c. finely chopped dates. Cook 5 

 minutes, stirring constantly. While on low 

 heat, gradually add V2 c. flour. Cook this 

 seven more minutes. Keep stirring, remove 

 from heat and add following: 



Vi t. salt 

 1 t. vanilla 

 2V2 c. Rice Krispies 



V2 c. finely chopped nuts 

 Mix well. Shape as strawberries. Roll in 

 dry Strawberry jello. Makes about 5 dozen. 

 Use pieces of green candied cherries or 

 pineapple for stems. 



Mrs. Irene Perkins, West Union, Illinois — 

 one of our special friends, sent a great 

 strawberry pie recipe and we know you 

 will want to try it: 



1 9" baked pie shell 

 IV2 c. water 

 Va t. salt 

 1 qt. berries 



(hulled and sliced) 



3 T. cornstarch 

 1 small box strawberry gelatin 

 Cook sugar, cornstarch and water over 

 medium heat until thick, stirring con- 

 stantly. Add gelatin. Cool slightly. Add 

 salt and berries. Pour into baked shell. 

 Chill for a few hours. Top with sweetened 

 whipped cream — or if you don't have a 

 cow, you can use a commercial topping. 



Home-made ice cream is always a treat 

 1, 2, 3 with a blender: 

 1 T. grated lemon peel 

 1 pint fresh berries, capped and sliced 

 1 T. lemon juice 

 2 k c. sweetened condensed milk 

 1 c. heavy cream, whipped 



Combine lemon peel, juice and strawber- 

 ries in blender. Blend, covered, and at 



for the whole family. This recipe is easy as 



high speed until smooth. Reduce speed 

 to low, remove cover, pour condensed 

 milk in steady stream in strawberry mix- 

 ture. Whip cream; fold strawberry mixture 

 into whipped cream, using rubber spatula 

 or spoon. Pour mixture into ice cube tray; 

 cover with waxed paper or plastic wrap. 

 Freeze 2 or 3 hours or until firm. Serves 6. 



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-wneSb (A 



heayvna ibwm, J/ou 



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