DELICIOUS DAINTIES 
Thirty Ways of Preparing Strawberries 
By Mrs. Frank E. BEATTY 
Serving Strawberries in the Soutli 
Folks 'way down South' eat strawberries in wholesale lots, 
and make them up in many tasteful ways. A favorite break- 
fast dish in the South is to sprinkle hoi wailles with suKar and 
then spread over them plenty of freshly mashed strawberries. 
Another f^ood dish is hot toast moistened with butter and 
cremn and then covered with mashed or cut berries. 
The pre-eating members of the family will enjoy the southern 
way of making; strawberry custard pie. Make your favorite 
recipe for custard pie with milk, epgs, suf^ar and Krated nutmeg, 
but leave out the strawberry juice or any acid davoring; then, 
just before serving, cut some berries in half and spread them 
thickly over the top of the pie, and cover with a meringue 
flavored with lemon juice. 
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. uU with nice, sweetened strawberries 
and heap up with whipped cream. 
Fancy Sliortcake 
Pour one cupful boiling water over two cupfuls sugar, boil 
for five minutes, then cool. Separate the whiter from yolks 
of four eggs and boat 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 One sugar and berries crushed. 
Place on top a thick meringue of beaten egg whites, seasoned 
with sugar; arrange berries al>out the cake. 
Bottling Sun-Preserved Strawberries 
Strawberries hold the color and shape 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 lar^e granite or stoneware 
platter. Cover with glass and stand m 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. Hoil the syrup for live or 
six minutes, pour it over the fruit. c»ver with the glass and 
let tliein stand all night in a cold place. Next morning cover 
the jars with melted paralTine, over which stretch tissue paper 
and fasten it down with white of egg. When the covers are 
dry brush them over with water. 
Strawberry Cream 
Mash one quart berries with one cup powdered sugar and 
rub through fine sieve; dissolve 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 Jam 
Take equal parts of berries and granulated sugar, mash 
them together, put into a preserving kettle and cook for more 
than half an hour. Put in jars and when cold seal. 
Sun Preserves 
To three quarts of cleanll berries use two guarts of sugar. 
Make a thick syrup of the sugar and when it is boiling up 
like tafTy 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 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 suu until it 
turns to jelly. , , , . , , 
If there is no sun or it is too cold, then just leave the pre- 
serves in the plates for two or three days or more, and they 
will thicken and be just as nice and good. 
Strawberry Jelly 
Add one-third currant or rhubarb juice to the strawberry 
juice before cooking, and proceed as for other jellies. 
Strawberry Ice Cream 
Wash, pick over, and hull two boxes berries. Sprinkle with 
two cups sugar, cover and let stand two hours. Mnsh and 
squeeze through cheese-cloth; then add three pints thin cream 
and a few grains of salt. Freeze, using three parts finely crushed 
ice to one part rock salt. 
Strawberry Sponge 
Beat up one cupful of sugar with one-half cupful of butter, 
add two well-beaten eggs, two-thirds cupful of milk, two 
teaspoonsful of baking powder and enough flour to make a 
st'ff batter. Bake in a buttered ring mold in a moderate oven 
and turn out when ready. Fill the center with sugared straw- 
berries and serve with wliipped and sweetened cream. 
Strawberry Gelatine 
One quart berries, one-half box gelatine, one and one-half 
cups water, one cup sugar, juice of one lemon, beaten whites 
of four eggs. Soak the gelatine in one-half cup of water; 
mash the 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 gelatine to boiling 
syrup; take from the fire and add berry juice; place the bowl 
in pan of ice water and beat with egg beater five minutes, 
add beaten whites and beat till it begins to thicken. Pour 
into welt wet molds and set on ice. Serve with cream. 
Strawberry Surprise 
Line a pie plate with a good crust and fill with strawberries. 
Sweeten to taste and cover with a sponge batter made as 
follows: Beat yolks of eggs until lemon-colored, add sugar 
.'md beat until creamy, then add flour sifted three times and 
fold in stiffly beaten whiles. Bake in a moderate oven. When 
cool, cover the top with sweetened whipped cream. 
Ingred-ents: One quart strawberries, three eggs, pie crust, 
half cupful sugar, half cupful Hour, half pint sweet cream. 
Strawberries Canned 
For every quart of fresh, firm berrii!s 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. 
Plain Shortcake 
One quart sifted Hour, one-half cup butter and lard mixed, 
two teaspoons baking powder, sweet milk enough to make a 
soft dough. Divide in three equal parts, roll out, spread 
melted butter on each and place one on top of the other and bake. 
Strawberry Jelly 
One quart of strawberries, one large cup of white su^ar, 
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 berries to a pulp and strain tnrough coarse nmslin. 
Mix the sugar and lemon juice with the soaked f^elattne, stir 
up well and pour over them the hoiling water. Stir until 
clear; strain tnrough a flannel bag, add the strawberry juice; 
strain again without shaking or pressing the bag. Wet a 
mold with cylinder in center in cold waiter; fill it and set it 
in ice to form. 'I'urn out u|<on a cold dish; fill with whipped 
cream made (|uite sweet with powdered sugar and servo at 
once. It is very fine. 
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. 
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