R. M. Kellogg's Great Crops of 
SAMPLE ANU UORNAN. 
A glass of these won't hurt anyone, for " they 
doeth good like a medicine." This kind should be sold 
by the pound rather than by the quart. 
THE FAMOUS WEISBADEN STRAW- 
BERRY PRESERVES. 
Have tw<9 kinds of fruit, one the finest, 
largest, most perfect specimens; the other 
just good, ordinary fruit. To each quart of 
the latter allow half a pound of sugar. After 
hulliiip- the berries sift the sugar through and 
over them and let them stand in a cold place 
^ver night. A low temperature is necessary 
to prevent any possible fermentation. 
In the morning drain off the juice, not quite 
dry, leaving enough so the berries can be 
made into marmalade or jam, thus preventing 
waste of the fruit. For every half pound of 
sugar you have used allow half a pound of 
rock candy. Put the candy into the juice and 
let boil fifteen minutes. 
In the meantime test your cans to make 
sure they are perfect; warm them and stand 
them on a folded towel in a big pan; then turn 
a couple of inches of warm water info the 
pans. Fill the cans with the superior fruit, 
■•ejecting every bruised, imperfect and unripe 
berry. Pack the fruit as solidly as you can 
without jamming it, shaking it down well, and 
fill the cans with the boiling syrup. Seal im- 
mediately. Keep in a dark place. 
This is the exact process by which the im- 
ported fruit is put up, and if the directions are 
exactly followed is a safe method, the fruit 
keeping perfectly.. 
The VVarlicld is the best choice among va- 
rieties of the strawberry to put up this way 
on account of its rich but acid flavor, and also 
because of its deep red color, which gives a' 
prettier color to the preserves. 
STRAWBERRIES CANNED. 
For every quart of fresh, firm berries allow 
one teacupful of granulated sugar. Add the 
sugar in layers and allow the fruit to stand 
covered for an hour. Bring slowly to the 
boiling point and let simmer two minutes. 
Do not stir the fruit, and when done dip 
carefully into cans and seal. 
FANCY SHORTCAKE. 
Pour one cupful boiling water over two 
cupfuls sugar, boil for five minutes, then cool. 
Separate the whites from yolks of four eggs 
and beat the yolks until' thick; then add the 
syrup to them, beating constantly; now add 
two cupfuls flour sifted with one and one-half 
teaspoonfuls baking powder; add a pinch of 
salt and one teaspoonful lemon juice, then 
fold in the whites, beaten stiff and dry; spread 
in two round layer cake tins, bake in a quick 
oven; when done, remove to warm platter; 
spread with fine sugar and berries crushed. 
Place on top a thick meringue of beaten egg 
whites, seasoned with sugar; arrange • berries 
about the cake. 
BOTTLING SUN-PRESERVED STRAW- 
BERRIES. 
Strawberries and raspberries hold the color 
and shap better when preserved in the sun. 
Weigh the fruit; to each pound allow three- 
quarters of a pound of sugar; put a layer of 
sugar, a layer of fruit, another layer of sugar 
on a large granite or stoneware platter. Cover 
with glass and stand in the hot sun. As the 
sun cools toward evening bring them in; put 
them out again the next day. Lift each berry 
carefully with a fork and arrange them neatly 
in tumblers or bottles. Boil the syrup for five 
or six minutes, pour it over the fruit, cover 
with the glass and let them stand all night 
in a cold place. Next morning cover the jars 
with melted paraffine, over which stretch tis- 
sue paper and fasten it down with white of 
egg. When the covers are dry brush them 
over with water. 
STRAWBERRY JAM. 
Take equal parts of berries and granulated 
sugar, mash them together, put into a pre- 
serving kettle and cook for more than half an 
hour. Put in jars and when cold seal. 
STRAWBERRY TARTS. 
Line tart tins with nice puff paste, filling with 
plum pits, corn or some such thing so they 
will keep their shape while baking. When 
done, fill with nice, sweetened strawberries 
and heap up with whipped cream. 
58 
