R.M. KELLOGG COMPANY THREE RIVERS. MICH. 
Strawberry Blanc-mange 
Crusli two teucupfuls of very ripe berries with a cup of 
pranulated sugar. Press ihrouK^ a fine strainer to remove 
the seeds. Beat the white-s of four eggs yo stiff thai the dish 
may be inverted without spilling the contents. Add gradually 
half a cup of powdered sugar. Next beat in the juice by 
decrees, and continue until the mass becomes so stiff it stands 
in ragge<l peaks. Serve with a soft custard made of the unused 
yoiks. cup and a half of milk and four tablespoonfuls of sugar 
(■ooked in a double l)oiIer until thick as cream. Pour the 
custard into a pretty dish and slip the blaoc-mange upon it 
while tlie custard is hot. 
Frosted Strawberries 
Beat the white of an egg for a mimite or so. Dip the berries 
one by one into the beaten white, roll in powderfyi sugar and 
let dry. 
Strawberry Mousse 
To a pint of double cream add the juice of a lemon and 
a cup of strawberry i)reserve. Beat unlil thick to the bottom 
of llie bowl. Have rendy a three-pint mold lined with lemon, 
orange or piniuipple sherbet. l*ut the mousse mixture into the 
center ainl cover with more sherbet. Adjust the cover over 
[laper and pju-k in erjual parts of ice and salt. Let stand 
about two hours. Lining the mold <vith sherbet may^ be 
omilled. but it is a great improvement to the dish. Thus 
lined, it is removed from the mold with ease. 
Strawberry and Rice Pudding 
Boil half a cupful of rice in milk until done. When nearly 
cool stir gently in fine ripe strav/berrie^. Sweeten to taste 
Serve with a nice custard or whipped cream. 
Strawberry Pie 
Make a good crust, not too rich, for the undercrust. ami 
one more rich for the upper. Fill the pie well with berries, 
sprinkle generously with flour, then the sugar. Put no wat«r 
in the pie. but dip the finger lips into water and wet the under- 
crust 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 hake too quickly. 
Strawberry Tapioca 
Take one cup of pearl tapioca, cover with a pint of cold 
water and soak two liours. Put it over the fire, add one pint 
of water and su^ar 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 rider vinegar over nine pounds of 
fine, ripe strawberries, lei it stand for twenty-four hours, 
then I>ring to a boil and strain, add a pint and a half of sugar 
for every pint of juice, boil together five minutes, 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. 
Fruit Punch 
Sugar syrup, rather than sugar in a crude form, is pref- 
erable for sweetening any kind of beverage and is especially 
desirable when the foundation of the beverage is a fruit juice 
or a combination of several varieties of fruit juices, as is usually 
the case. 
Boil three pints of water and three cups of sugar twenty 
minute^s. When cold add a pint of strawberry juice, a cup of 
orange juice, the juice of three lemons and one quart or more 
of water. 
Strawberry Frappe 
One quart of fine, ripe fruit, put through a press, and one 
pound of sugar; let stand until the sugar is dissolved, then 
add a quart of water and freeze until thick, but no't stiff. 
Strawberry Sherbet 
Boil together one quart of water and one pint of sugar 
fifteen minutes. Add a leaspoonful of softened gelatine and 
when cold strain over one pint of strawberry juice and the 
juice of a lemon. Freeze in the usual manner. 
To Can Strawberries 
Wash and stem the berries. Fill into jars, jostling down 
but not enough to break the berries (and have the jar on 
folded cloth), and when jar is full, screw on the lid, partly, 
set in a vessel deep enough to come above jars and have board 
or rack in bottom, then fill almost to top of jars with cold . 
water. Watch closely, and when the water begins to boil, 
let boil one minute, by the clock. Then lift out and fill the 
jars full with a rather thin hot syrup which has been prepared; 
put on hot rubbers and seal tight. Fine I 
Strawberry Sauce No. 1 
One-third cup of butter, one cup powdered sugar, on© 
teaspoon lemon or orange extract. Cream the butter, add 
sugar gradually and flavoring. To this add one cup straw- 
berry palp and the lightly beaten white of one egg. Chill 
thoroughly. 
Strawberry Sauce No. 2 
Cre-am together butter and powdered sugar. Add flavor 
and when ready to serve mix in one or two crushed berri&s to 
tint the sauce. Add also a generous quantity of hulled 
berries cut in slices. 
Strawberry Jam 
Crush berries and add almost an equal weight of sugar. 
Put mixture in preserving kettle and let come to boiling point. 
Stir well and when whole mass is boiling, let boil twenty or 
twenty-five minutes. Tlien stir into this mixture one tablespoon 
of cornstarch to every gallon of jam. Wet the starch with 
enough cold water to thin it and add to boiling jam and 
continue boiling for five minutes. Then seal in jars. 
Sliced Strawberries 
An ideal way to servo strawberries is to slice them the 
same as pejiches. Sliced berries require less sugar than whole 
ones. Strawberry shortcake is more delicious when the berries 
are sliced than when they are crushed, and also requires fewer 
berrie^% and le^ sugar. 
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