K£UOGG*S GREAT CPAS OF STBAWBERRIES 
W-.M.KBILOGO CO. 
THREE RIVERS. MICH. 
Kellogg Strawberry Dainties 
Compiled by Mrs. F. E. (C.J.) Beatty 
Note- In the following recipes (with the exception of uncooked sun preserves), any light colored 
ryrup may be substituted for sugar by using equal weights of berries and syrup and adding one cup 
sugar to each quart syrup. If boiling is required, boil slowly. 
Serving Strawberries in the South 
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 hot waffles with sugar and 
then spread over them plenty of freshly mashed strawberries. 
Another good dish is hot toast moistened with butter and cream 
and then covered with mashed or cut berries. 
The pie-eating members of the family will enjoy the 
Southern way of making strawberry custard pie. Make your 
favorite recipe for custard pie with milk, eggs, sugar and grated 
nutmeg, but leave out the strawberry juice or any acid flavor- 
ing; then, just before serving, cut some berries in half and spread 
( hem 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, fill with sweetened strawberries and heap 
up with whipped cream. 
Fancy Shortcake 
Pour one cupful boiling water over two cups sugar, boil tor 
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 cups flour sifted with one and 
one-halt teaspoons baking powder; add a pinch of salt and one 
teaspoon 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 
crushed berries. Place on top a thick meringue of beaten egg 
whites seasoned with sugar and arrange berries about the cake. 
Bottling Sun-Preserved Strawberries 
Strawberries hold the color and shape better when pre- 
served 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 and 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 parafTme, 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-halt ounces gelatine 
in one pint sweet milk; strain and add one pint whipped cream 
and the berry juice. Pour into 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 into jars and when cold, seal. 
Strawberry Jelly 
Add one-third currant or rhubarb juice to the strawberry 
juice before cooking and proceed as for other jellies. 
Canned Strawberries 
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. 
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 
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 put into clean {and cold) jars 
or glasi'Gs and seal. Any surplus juice may be put out in the 
sun until it turns to jelly. 
If there is no sun or it is too cold, leave the preserves 
in the plates tor two or three days or more and they will thick- 
en and be just as good. 
Strawberry Ice Cream 
Wash, pick over and hull two boxes berries. Sprinkle 
with two cups sugar, cover and let stand two hours. Mash and 
squeeze through cheesecloth; then add three pints thin cream 
and a few grains 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 tea- 
spoons of baking powder and enough flour to make a stifT batter. 
Bake in a buttered ring mold in a moderate oven and turn out 
when ready. Fill the center with sugared strawberries and 
serve with whipped 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 
tour 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 until it begins to thicken. Pour into well moistened 
moulds 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 and beat until 
creamy, then add flour sifted three times and fold in stiffly 
beaten whites. Bake in a moderate oven. When cool, cover 
the top with sweetened whipped cream. 
Ingredients: 1 quart strawberries, 3 eggs, pie crust, K 
cupful sugar, H cupful flour, yi pint sweet cream. 
Plain Shortcake 
One quart sifted flour, one-half cup butter and lard 
mixed, two teaspoons baking powder, sweet milk enough to 
make a soft dough Divide into three equal parts, roll out, 
spread melted butter on each and place on top of each other 
and bake. (Continued on Pnge 62.) 
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