STRAWBERRY JELLY. 
Add one-third currant or rhubarb juice to 
the strawberry juice before cooking, and pro- 
ceed as for other jellies. 
I STRAWUKRRY SPONGE. 
One quart berries, one-half box gelatine, one 
and one-half cups water, one cup sugar, juice 
of one lernon, beaten whites of four eggs. Soak 
the gelatine in one-half cup of water; mash 
ihe berries and add half the sugar to them; 
boil the remainder of sugar and the cup of 
water gently twenty minutes; rub the berries 
through a hair sieve; add eelatine to boiling 
syrup; take from the fire and add berry juice; 
place the bowl in pan of ice water and beat 
witn egg beater five minutes, add beaten 
whites and beat till it begins to thicken. Pour 
into well wet moulds and set on ice. Serve 
with cream. 
STRAWBERRY CREAM. 
Mash one quart berries with one cup pow- 
dered sugar and rub through fine sieve; dis- 
solve one and one-half ounces gelatine in one 
pint sweet milk; strain and add one pint whip- 
ped cream and the berry juice. Pour in a wet 
mould and set on the ice to form. 
STRAWBERRY JELLY. 
One quari ot strawberries, one large cup of 
white sugar, juice of one lemon, one-third of 
a package of Cox's gelatine, soaked in one cup 
of cold water, one pint of boiling water; mash 
the strawberries to a pulp and strain through 
coarse muslin. Mix the sugar and lemon juice 
with the soaked gelatine, stir up well and pour 
over them the boiling water. Stir until clear; 
strain through a flannel bag, add the straw- 
berry juice; strain again without shaking or 
pressing the bag. Wet a mold with cylinder 
in center in cold water; fill it and set it in ice 
to form. Turn out upon a cold dish; fill with 
whipped cream made quite sweet with pow- 
■^ered sugar and serve at once. It is very fine. 
PLAIN SHORTCAKE. 
One quart sifted flour, one-half cup butter 
and lard mixed, two teaspoons baking powder, 
sweet tnilk enough to make a soft dough. 
Divide in three equal parts, roll out, spread 
melted butter on each and place on top of each 
other and bake. 
ORANGED STRAWBERRIES. 
Place a layer of strawberries in a deep dish, 
cover thickly with pulverized sugar; then a 
layer of berries and so on until all are used. 
Pour over them orange juice in the proportion 
of three oranges to a quart of berries. Let 
stand for an hour, and just before serving 
sprinkle with pounded ice. 
STRAWBERRY MANGE. 
Crush two teacupfuls of very ripe berries 
with a cup of granulated sugar. Press through 
a fine strainer to remove the seeds. Beat the 
whites of four eggs so stiff that the dish may 
be inverted without spilling the contents. Adii 
gradually half a cup of powdered sugar. Next 
beat in the juice by degrees, and continue until 
the mass becomes so stiflf it stands in ragged 
peaks Serve with a soft custard made of the 
unused yolks, cup and a half of milk and four 
tablespoonfuls of sugar cooked in a double 
boiler until thick as cream. Pour the custard 
into a pretty dish and slip the mange upon it 
while the custard is hot. 
FROSTED STRAWBERRIES. 
Beat the white of an egg for a minute or so. 
Dip the berries one by one into the beaten 
white, roll in powdered sugar and let dry. 
STRAWBERRY MOUSSE. 
To a pint of double cream add the juice of 
a lemon and a cup of strawberry preserve. 
Beat until thick to the bottom of the bowl. 
Have ready a three-pint mould lined with 
lemon, orange or pineapple sherbet. Put the 
Mousse mixture into the center and cover with 
more sherbet. Adjust the cover over paper and 
pack in equal parts of ice and salt. Let stand 
about two hours. Lining the mould with sher- 
bet may be omitted, but it is a great improve- 
ment to the dish. Thus lined, it is removed 
from the mould with ease. 
STRAWBERRY PIE. 
Make a good crust, not too rich, for the 
undercrust, and one more rich for the upper. 
Fill the pie well with berries, sprinkle gen- 
erously with flour, then the sugar. Put no 
water in the pie, but dip the finger tips into 
water and wet the undercrust all around the 
edge, running the fingers around until a sort 
of paste is formed, then put on upper crust 
and press down firmly. Do not bake too 
quickly. 
SUN PRESERVES. 
To three quarts of cleaned berries use two 
quarts of sugar. 
Make a thick syrup of the sugar and when 
it is boiling up like taffy turn the berries in 
and after they begin boiling, let them boil 
briskly for twenty minutes. Turn out into 
platters or shallow dishes, putting just a layer 
of berries and a plenty of juice on each dish. 
Set them in the hot sun until evening, then 
bring in, let stand until morning and fill into 
nice clean (and cold) jars or glasses and seal. 
Any surplus juice may be put out into the 
sun until it turns to jelly. 
STRAWBERRY AND RICE PUDDING. 
Boil half a cupful of rice in milk until done. 
When nearly cool stir gently in fine ripe 
strawberries. Sweeten to taste. Serve with a 
nice custard or whipped cream. 
STRAWBERRY TAPIOCA. 
Take one cup of pearl tapioca, cover with a 
pint of cold water and soak two hours. Put it 
over the fire, add one pint of water and sugar 
to taste. Cook about thirty minutes or until 
clear. Pour this while hot over a quart of 
stemmed strawberries and put by to cool. 
Serve with powdered sugar and cream. 
STRAWBERRY SHRUB. 
Pour three quarts of best cider vinegar over 
nine pounds of fine, ripe strawberries, let it 
stand for twenty-four hours, then Ijring to a 
boil and strain, add a pint and a half of sugar 
for every pint of juice, boil together five min- 
utes, then strain again. Put up in self-sealing 
pint cans. A tablespoonful or two added to a 
glass of water makes a grateful and refreshing 
drink. 
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