‘Ibc RURAL NEW-YORKER 
87? 
Things to Eat 
Ways with Strawberries 
Strawberry Cottage Pudding.—One- 
third cup butter, one-half cup milk, one 
cup sugar, 1% cups flour, one egg, two 
teaspoons baking powder. Mix same as 
cottage pudding and bake 25 minutes in 
shallow dish, cut in squares and serve 
with strawberries sprinkled with sugar 
and mashed. Cover with cream sauce. 
Strawberry Nit.—Make a plain cake, 
using the yolks of two eggs, a heaping 
tablespoon of butter, one cup sugar, one 
cup milk, one cup flour, and two teaspoons 
of baking powder. Cream butter and 
sugar, add yolks of eggs, then milk, flour 
and baking powder, which has been sifted 
together. Bake in pie plates. Hull and 
wash two cups of strawberries, then 
crush them and add one cup of powdered 
sugar and the beaten whites of two eggs. 
Beat all until still' and till between layers 
and on top. 
Crushed Strawberry Gelatin.—Soak 
two tablespoons gelatin in a cup of cold 
water; add to this one cup boiling water. 
When well dissolved, add a box of straw¬ 
berries which have been crushed and 
sweetened. Put on ice and serve with 
whipped cream. 
Strawberry Shortcake.—Rub into one 
quart of sifted flour three tablespoons of 
butter, one teaspoon of salt and a table¬ 
spoon of sugar. Add one beaten egg to a 
cup of cream, mix it with the flour lightly. 
Dissolve a teaspoon of soda in a little 
warm water, and mix all together, hand¬ 
ling as little as possible. Roll lightly into 
two round sheets, place on pie tins and 
bake 20 minutes in a quick oven. This 
ci'U6t is delicious. Mix strawberries and 
sugar and put between and on top of 
crust. 
Strawberry Buns.—Three cups of flour, 
one-half cup butter, one-half cup sugar, 
two eggs, one teaspoon of cream of tartar, 
one-half teaspoon soda, four tablespoons 
milk, some minced strawberries, chopped 
fine. Rub the butter well into the flour, 
add sugar and eggs well beaten, mix the 
cream of tartar and soda with the milk, 
and stir all together. If it is not wet 
enough, add a little more milk ; the dough 
should be a stiff one. Mold into buns, 
place in buttered tin, make a hole in top 
of each and put in about a teaspoon of 
the strawberries and a little powdered 
sugar, drawing the dough to cover it. 
Bake in moderate oven 15 minutes. 
Iced Strawberry Pudding.—Boil two 
heaping cups of sugar and two cups of 
water together 30 minutes, watching care¬ 
fully that it does not get too thick. Beat 
the yolks of six eggs very light and add 
to the boiling syrup. Stir a moment over 
the fire, then turn into a large bowl and 
beat well until cold and thick, and then 
add one pint of strawberry juice and 
freeze. 
Baked Strawberry Rolls.—Roll biscuit 
dough, then cut it in squares four inches 
wide, spread over with mashed strawber¬ 
ries and a little sugar. Roll up crust, 
and put the rolls in dripping pan. just a 
little apart; put a piece of butter on each 
roll, spice it as you like, strew over a 
large handful of sugar and a little hot 
water. Set in oven and bake. Serve with 
sweet sauce. 
Strawberry Pie.—To one beaten egg 
add one cup of sugar, 2V 2 teaspoons of 
flour mixed while dry. Then stir in one 
cup strawberry juice, strained. Let come 
to a boil and cool before putting into pie 
plnte'lined with crust. It may be frosted. 
Strawberry Eclairs.—Boil together one 
cup of water and one-fourth cup butter, 
stir in one cup sifted flour and stir con¬ 
stantly until mixture rolls together in a 
ball. When partly cool add four eggs, 
beating one in at a time. Drop the mix¬ 
ture into long narrow strips, one inch or 
more apart, on flat buttered tins. Bake 
in a moderate oven until well risen and of 
a delicate golden brown, half an hour be¬ 
ing the usual time. When cool, split on 
one side and fill with fresh strawberries, 
sweetened and crushed. Spread tops with 
boiled icing, colored with the strawberry 
juice. 
Preserved Strawberries—Pick over, 
wash, drain and hull strawberries, then 
weigh. Fill jars with fruit, packing as 
solidly as possible. Make a syrup by 
ineasuryig three-fourths of the weight of 
the strawberries in sugar, and allowing 
one cup of water to each pound of sugar; 
boil 15 minutes. Add the syrup to the 
fruit to overflow jars, and adjust rubbers 
and cover. Stand the jars in a kettle of 
cold water, heat the water gradually to 
boiling point and keep just below for 20 
minutes. 
Strawberry Mousse.—Hull, wash and 
drain one quart of strawberries; add one 
cup of granulated sugar and mash well, 
one-half pint thick cream and one-fourth 
as much cold milk, beaten stiff, and added 
to the sweetened berries. Put into a mold 
with a tight cover and pack in ice cream 
bucket for four hours. 
Creamed Strawberries.—Dissolve three 
teaspoons gelatin in some water, add 
half a pint of water, grated lemon peel 
and the juice of one lemon and a little 
sugar. Stir over fire until sugar is dis¬ 
solved. Then strain and cool. Before it 
sets beat into it half a pint of cream, 
place a quart of strawberries in a large 
dish and pour mixture over them. Place 
on ice until set. 
Strawberry Fancy.—Prepare buttered 
toast cut up in cubes, sufficient to make 
two layers in a baking dish, and same 
amount of fresh strawberries. Arrange 
toasted cubes and strawberries alternately ; 
adding sugar and bits of butter to the 
berry layers, the top layer to consist of 
strawberries. Then add milk according to 
the amount of toast, about two cups to a 
pint of toast cubes. Bake in a moderate 
oven 20 minutes to half an hour. 
Strawberry Tapioca Pudding.—To a 
pint of milk add half a cup of quick-cook¬ 
ing tapioca; add beaten yolks of two 
eggs, sweeten to taste. When cooked, beat 
in quickly beaten whites of two eggs ; sea¬ 
son with vanilla. Partly fill individual 
dishes with strawberries, fill with tapioca 
when cold, and serve with cream and 
sugar or whipped cream. 
HELEN A. LYNAN. 
Out of a Can of Tomatoes 
Have you a surplus of canned tomatoes 
on your shelves? Try some of these ways 
of using them before tomatoes come this 
Summer. If your canned tomatoes are 
all gone these recipes are equally good 
with the fresh ones, and will tempt you 
to can more this year. 
Tomatoes Baked with Eggs.—Put a 
layer of well-seasoned tomato pulp in a 
baking dish, sprinkle with grated cheese, 
and put in the oven until the cheese 
melts. Remove from the oven and break 
the desired number of eggs on top of the 
cheese, being careful to keep the yolks 
whole. Season, put in the oven and cook 
until the eggs are firm. Sprinkle with 
another layer of cheese and serve very hot | 
from the dish. 
Tomatoes Poached with Eggs.—Ileat 
well-seasoned tomato juice to the boiling 
point, drop in the eggs and poach as 
usual. Serve o. toast and cover with the 
thickened juice. 
Scalloped with Meat.—Take one cup 
soft, bread crumbs, three-fourths cup 
chopped meat, two tablespoons melted 
butter, onion, salt, pepper and parsley to 
taste. Form into balls, and put into a 
baking dish. Cover with well-seasoned 
tomatoes and bake. 
Tomatoes and Rice.—Cook 1 cup of rice 
and 1 teaspoon salt in 3 cups of boiling 
a ater for 10 minutes. Drain, add one- 
half jar tomatoes and 1 teaspoon of bacon 
drippings or a piece of uncooked salt pork 
and simmer until the liquor is absorbed 
and the pork is done. 
Tomato Toast.—Melt 4 tablespoons 
shortening in saucepan, add 4 teaspoons 
of flour and blend well. Pour in two 
cup^ of tomato pulp and let cook until 
thick, stirring all the time. Season to 
taste with salt, pepper and sugar: add a 
pinch of soda and then thin with about 
a cup of scalded milk. Make eight slices 
of toast, butter and arrange on a platter. 
Pour over them the tomato sauce and 
sprinkle with a little grated cheese. 
Plain Tomato Soup.—One can tomatoes, 
1 pint water. 12 peppercorns, 4 cloves, 
bit of bay leaf. 2 teaspoons sugar. 1 tea¬ 
spoon salt, one-eighth teaspoon soda. 2 
tablespoons butter, 3 tablespoons flour. 1 
slice onion. Cook tomatoes, water, pep¬ 
percorns. bay leaf, cloves and sugar 20 
minutes; strain, add salt and soda. Melt 
the butter in a saucepan, cook onion in 
it until yellowed ; remove onion, add flour 
and enough soup mixture to make a con¬ 
sistency that will pour. T.et come to the 
boiling point, stirring all the time. Add 
to the soup and serve hot. 
Cream of Tomato Soup.—One-third can 
tomatoes. 2 teaspoons sugar, one-fourth 
teaspoon soda. 1 quart milk, 1 slice onion, 
4 tablespoons flour, 1 teaspoon salt, one- 
eighth teaspoon pepper; butter. Scald the 
milk with the onion, remove onion and 
thicken milk with the flour diluted with a 
little water. Cook tomatoes with the 
sugar for 15 minutes, add soda and rub 
through a sieve; combine the mixture by 
pouring the tomato slowly into the milk 
and pour into i. hot; tureen over the salt, 
pepper and a little butter. The soup will 
curdle if reheated, so do not combine the 
milk and tomato until ready to serve. 
Tomato Loaf.—Take one cup of strained 
tomato juice and soak it in as many 
bread crumbs as it will absorb; add 1 cup 
tomato pulp, 1 cup grated cheese, a small 
onion, chopped and browned in fat. 1 bay 
leaf, sage and other seasoning to taste. 
Mold and bake like a meat loaf. 
Tomato Salad.—Boil 2*4 cups tomato. 
1 stalk of celery, 1 onion, 1 bay leaf. 3 
cloves, salt and pepper for 15 minutes 
and press through a sieve. Dissolve one- 
fourth package of gelatin in one-fourth 
cup cold water and add to the tomato 
mixture, which should be boiling hot. Set 
away in a cool place until stiff. Serve 
c t in cubes on a nest of lettuce leaves 
with mayonnaise dressing. 
Tomato Marmalade.—To 1 cup of to¬ 
mato pulp add 114 cups of sugar, the 
juice of 1 lemon, half a teaspoon of pow¬ 
dered ginger and a little allspice. Cook 
until very thick. Serve at dinner with 
roast beef. 
Tomato Fritters. One pint of canned 
tomatoes chopped fine and salted to taste, 
1 egg. enough flour to make a smooth 
batter, one-half teaspoon soda. Drop 
from spoon into hot fat, brown and serve 
hot. MRS. F. WM. STILLMAN. 
Muscle Doesn’t Make Money 
Man muscles or horse muscles are no longer profitable on a farm. Farm with 
power and brains—not with plodding and brawn. 
Let us tell you how to invest the cost of a laborer in modern power implements 
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You can move the power where the work is; down to the wood lot to run 
a Lay Porta Saw; out to the dairy to operate a Lay 
Milking Machine, a separator or a churn; up to the well to 
drive a Lay Porta Pump; then back to the house to charge 
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two levers and the car’s ready for family enjoyment. 
You can buy the 
whole Lay equipment 
for only a little more 
than the price of 
one stationary engine 
—Lay Porta Power; 
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Don’t guess this or 
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facts. 
In some counties we can appoint Farmer 
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Please tell us about your farm power needs. 
L A. YOUNG INDUSTRIES. Inc.. Shelbyrille, Indiana 
Portable Power Implements for the Farm 
GRACE MOTORS, Lid.. Toronto, Onl. 
Exclusive Canadian Distributors 
LAY PORTA 
SAW 
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8helbyville. Indiana —Dept. 177 
Send full 
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Name. 
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When you write advertisers mention The R. N.-Y. and you’ll get a 
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