’American Agriculturist, May 17, 1924 
Recipes for Strawberries 
Don’t Waste Any of the Luscious Berries 
483 
P ERHAPS God could have made a 
better berry than the great, big, 
luscious, red strawberry, but undoubtedly 
ge did not. If you become tired of them 
served in simple ways, try 
Strawberry Bisque 
1 pint whipped cream 
2 cups fresh strawbjrries 
1 cup powdered sugar 
Fold berries into cream. Line a mold 
ffith plain vanilla ice cream, and fill this 
mixture into the center. Pack in ice and 
rock salt and let stand three hours. 
Unmold and serve in slices or dishes with 
ularge strawberry on top. This will serve 
eight generously, and every one will 
pronounce it. “best ever.” 
But the fresh season does not last 
always, so try canning some by the 
following methods: 
Strawberry Jelly 
y 2 pint orange or commercial pectin 
pt. strawberry juice K lb- sugar 
Wash strawberries thoroughly, pour 
into colander and cap, crush, pour into 
preserving kettle and boil for five minutes, 
stirring constantly. Strain through _ a 
cheesecloth bag, squeeze and place juice 
in a flannel bag and allow to drain. Add 
berry juice to pectin juice, and bring to a 
boil. Add the sugar. Boil until it will 
jell, pour immediately into sterilized hot 
glasses. Cover with paraffin when cold. 
Strawberry Preserves 
If the following rule is followed per¬ 
fectly, you will have a preserve that 
retains the wonderful flavor of the 
strawberry, with the fruit large, plump 
and dark red in color: 
Select large, firm, ripe berries. Wash 
and cap. If possible when removing the 
cap, pull out the pithy center from the 
berry. This makes an aperture through 
which the syrup may easily penetrate. 
Then by weight divide into two equal 
parts. Weigh the sugar, using weight 
for weight. Put one-half the sugar into 
preserving kettle with just enough water 
to moisten it. Not more than a table¬ 
spoonful. Hold the vessel about three 
inches above the stove and by shaking 
the vessel keep the contents agitated. 
Heat until big bubbles come to the top. 
Now put in half of the berries, and let 
them cook at boiling point for exactly 
ten minutes by the clock. If the fire is 
well regulated they will not need to be 
stirred. 
Now put in the remainder of the sugar 
—just dump it in and the other half of the 
berries on top of the sugar. Remember 
all of this'■is on top of the berries that 
have cooked ten minutes. Shake the 
kettle as it begins to cook and once more 
cook at the boiling point ten minutes; no 
more, no less. Pour out on a platter 
with a large surface and set where the 
dust cannot get in it and leave for 
twenty-four hours. Then place in glasses, 
put paraffin on, and they will be perfect 
and keep perfectly. Always wash the 
kettle before cooking another batch. 
For plain canned strawberries allow 
two quarts of the fresh berries for one 
quart when canned. Make a good, rich 
syrup by putting two cups of sugar over 
the berries and let stand four or five hours 
in an aluminum vessel or enamel lined 
one. Then set on stove and slowly bring 
to the boiling point. Simmer for about 
fifteen minutes, keeping berries under 
juice. Remove scum, pack in sterilized 
jars and seal. A can of berries that when 
drained of juice will be half-full of fruit 
is considered a good pack.— Mabel Fern 
Mitchell. 
the best method for the average grower is 
by layering. 
In the spring cut back a strong bush 
quite liberally and low down. It will 
branch freely close to the earth and the 
young shoots will become a good size 
by midsummer. Bank around the bush 
two-thirds the height the young growths 
have made, and pack the soil firmly in 
among the branches. Either cover this 
hill with a light covering of chaff or straw 
or keep it stirred on the surface to prevent 
rapid escape of moisture. In the fall the 
new growths should be well rooted and 
the clump may be divided up and set in 
rows for cultivation the next spring. 
Some simply bend or cut into the old 
canes in the spring and bank with earth 
and get new plants rooted thus but not 
so many.—L. H. Cobb. 
The Broad Highway 
{Continued from 'page 482) 
an* ages ago. I weren’t quite so tall as 
Jarge, p’r’aps, but then, I were wider— 
ah! a sight wider in the shoulders an’ so 
strong as—four bulls! an’ wi’ eyes big 
an’ sharp an’ piercin’—like Peter’s, only 
Peter’s bean’t quite so sharp, an' that, 
minds me as I’ve got noos foe ’ee, Peter. 
“What news?” said I, turning. 
“S’prisin’ noos it be—ah! But first 
of all I wants to ax a question.” 
“What is it. Ancient?” 
“Why, it be this, Peter,” said the old 
man, hobbling nearer, “ever since the 
time as I found ye, I’ve thought as theer 
was summ’at strange about ’ee, what 
wi’ your soft voice an’ gentle ways; an’ 
it came on me all at once as you might be 
a dook—in disguise, Peter. Come, now, 
be ye a dook or bean’t ye—yes or no, 
Peter?” and he fixed me with his eye. 
“No, Ancient,” I answered, smiling; 
“I’m no duke.” 
“Ah, well!—a earl, then?” 
“Nor an earl.” 
“Ah!” said the old- man, eying me 
doubtfully, “ I’ve often thought as you 
might be one or t'other of ’em—’specially 
since ’bout three ’s arternoon.” 
“Why so?” 
“Why, that’s the p’int,” chuckled the 
Ancient, as he seated himself in the cor¬ 
ner. “You must know, then,” he began, 
“’bout three o’clock’s arternoon I were 
sittin’ on the stile by Simon’s five-acre 
field when along the road comes a lady, 
’an’some an’ proud-looking, a-ridin’ of 
a ’orse, an’ wi’ a servant ridin’ another 
’orse be’ind ’er. All at once she smiles at 
me, an’ she pulls up ’er ’orse. ‘W’y, you 
must be the Ancient!’ says she. ‘W’y, 
so Peter calls me, my leddy,’ says I. ‘An’ 
’ow is Peter?’ she says, quick-like. ‘Fine 
WHAT HAS HAPPENED 
P ETER, alone in the forge, is too de¬ 
pressed and unhappy to work. His 
thoughts are all of Charmian, whom he has 
so cruelly misjudged and lost just as he 
realized he loved her. For Charmian 
came mysteriously to his lonely cottage one 
night, fleeing from a gallant who turned out 
to be Peter’s cousin. Sir Maurice Vibart, 
and Peter suspected her previous relation 
to him. Their uncle has willed his fortune 
to either nephew who may succeed in mar¬ 
rying Lady Sophia Sefton, a reigning|beauty. 
Peter prefers to work as a blacksmith. 
Propagating the Gooseberry 
I 1 OOSEBERRY bushes are costly and 
not always to be had because of the 
quarantine laws against them and yet we 
"’ant gooseberries. We can readily in¬ 
crease our supply from a few bushes and 
an’ ’earty,’ says I; ‘eats well an’ sleeps 
sound,’ says I; £ ’e aren’t afeared o no¬ 
body—like a young lion be Peter,’ says I. 
Now, while I’m a-sayin’ this, she looks at 
me, thoughtful-like, an’ takes out a little 
book an’ begins to write in it, a-wrinklin' 
’er pretty black brows over it. ‘Will you 
give this to Peter for me?’ says she. 
‘That I will, my leddy!’ says I. ‘Thank 
’ee!’ says she, smilin’ again. An’ so she 
turns ’er ’orse, an’ the servant ’e turns ’is 
an’ off they go; an’ ’ere, Peter—’ere be the 
letter.” Saying which, the Ancient took 
a slip of paper from the cavernous interior 
of his hat and tendered it to me. 
(To be continued) 
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