R..M.KBI,I,OGO CO. THREE RIVERS. MICH. 
Kellogg Strawberry Dainties 
{Continued from Page 59) 
Strawberry Jelly 
One quart of 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 berries 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 strawberry 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 powdered sugar and serve at once. It is very fine. 
Oranged Strawberries 
Put a layer of strawberries into 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, het stand for an hour 
and just before serving sprinkle with crushed ice. 
Strawberry Blanc-Mange 
Crush two teacups of very ripe berries with a cup of granu- 
lated 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. Add gradually one-half 
cup of powdered sugar. Next beat in the juice by degrees and 
continue until the mass becomes so stiff it stands in ragged 
peaks. Serve with a soft custard made of the unused yolks, 
cup and a half of milk and four tablespoons of sugar cooked in a 
double boiler until thick as cream. Pour custard into a pretty 
dish and slip the blanc-mange upon it while custard is hot. 
Frosted Strawberries 
Beat the white of an egg for a minute or so. Dip berries 
one by one into this, 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 sherbet may be omitted, 
but it is a great improvement 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 generously with flour, then the sugar. Put no water 
in the pie, but dip the finger tips 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 bake too quickly. 
Strawberry Shrub 
Pour three quarts of best cider vinegar over nine pounds 
of fine, ripe strawberries, let it stand for twenty-four hours, 
then bring 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 cans. A tablespoonful or two 
added to a glass of water makes a delicious and refreshingdrink. 
Strawberry and Rice Pudding 
Boil one-half cupful of rice in milk until done. When near- 
ly cool stir in gently, fine ripe strawberries. Sweeten to taste. 
Serve with a nice custard or whipped cream. 
Fruit Punch 
Sugar syrup, rather than sugar in a crude form, is prefer- 
able 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. 
Boil three pints of water and three cups of sugar twenty 
minutes. When cold add a pint of strawberry juice, a cup of 
orange juice, juice of three lemons and one quart or more of 
water. 
Strawberry Tapioca 
Cover one cup pearl tapioca 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 while hot over a quart of stemmed strawberries 
and put by to cool. Serve with powdered sugar and cream. 
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 not stiff. 
Strawberry Sherbet 
Boil together one quart of water and one pint of sugar 
fifteen minutes. Add a teaspoontui 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. Pill into jars, jostling down 
but not enough to break the berries, (have the jar on folded 
cloth), and when filled, screw on the lid, (partially). 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 let boil one minute, by the clock. Then lift out 
and fill the jars with a rather thin hot syrup which has been 
prepared; put on hot rubbers and seal tight. 
Strawberry Sauce 
One-third cup of butter, one cup powdered sugar, one 
teaspoon lemon or orange extract. Cream the butter, add 
sugar gradually and flavoring. To this add one cup strawberry 
pulp and the lightly beaten white of one egg. Chill thoroughly. 
Strawberry Sauce 
Cream together butter and powdered sugar. Add flavor 
and when ready to serve mix in one or two crushed berries to 
tint the sauce and a generous quantity of hulled berries,— sliced. 
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. Then stir into this mixture one tablespoon 
of cornstarch to every gallon of jam. Wet the starch with 
enough cold water to thin it good, add to boiling jam and 
continue boiling for five minutes. Then seal in jars. 
Note: I have found Kellogg's Delicious (The Strawberry That Satisfies) a splen- 
did variety;— unsurpassed for canning, preserving and immediate table use. This 
variety is a very heavy producer and I recommend it with positive assurance that 
its berries, whether served in any of the foregoing recipes or in any other manner, 
will give you a new and lasting impression of how ^ 
deliciously satisfying strawberries can be. /^^^, £. /Z,^^^^^ 
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