STRAWBERRY RECIPES.

Dominion, Volume 5, Issue 13, 23 December 1911, Page 8

STRAWBERRY RECIPES.

_ Lpieures have always claimed that tlio ideal way of serving line berries was au ; natiircl—stems and hulls on; and now [ Daiue Fashion points in the direction. For breakfast or a lirsl; course t'or J luncheon, arrange Ihc luilinlleil Jjeiries in a circle on a plate, stems'uppermost, and a mould of powdered sugar in (ho middle. I A dry strawherry or grape leaf nridr-r- ---■ neath the fruit is somelinies used. All '' berries procured from (he market should 1 be washed. Put'them into a colander •. and rim cold Water gently over (hem until nil grit is rcmiSved, (hen drain mid ' shake dry. 1 If they arc to be "scalped." as an Arizona woman calls it, the little bonbon 1 tongs that come with eonteetionerv doe« 1 the work expeditiously, llioron;lilv, mid without staining tho lingers. ' Sugar 1 should never be sprinkled over the berries ; until after they are served, as it draws tho juice. Strawberry Shorfcnkc.-Tho old-fashion-ed shortcako is really u rich bir-cnil dough, well shortened, flaky, and light. It may be made with "loppered" milk and soda, or with sweet milk and baking powder. It may have a bealcn 'ggaiif.' a littlo sugar added to tho biscuit, dough if preferred; hut (lie berries ;nust bo mashed and sweetened until a sweet, . luscious , syrup results, and the cukes' served hot and well buttered. You may nso part lard for tho shortening it' you like, but butter gives (ho better. and richer flavour. To mako the ideal old-fashioned cake, sift together one quart, of pastry flour, two rounded teaspoonfuls of cream tarlar, and a level teaspoon of soda (or three teaspoonfuls of baking powder) and a half teaspoonful of salt. Sift a second time, and then rub in two heaping tablcspoonfuls of butter until as fine as meal. Now add slowly about a cupful of milk", (he richer tho better, to make n very soft dough. Divide the dough in 'wo parts, and roll out on (he moulding board or pat into shape with tho hands. Grease a round baking tin, lay one part of the dough in and spread (lie top with scft butter. Now put on tho second layer and bako in a hot oven. As soon as dono separate the layers, butter lightly, cover willi the prepared berries mashed' and sweetened, put (ogedier again, covcr wi(h more of tho berries or whipped cream, and servo at once. Strawberry Sauce for Shortcake or Puddings.—Beat half a cup of water and a cup and a half of sugar to a (.ream. Add the beaten while of' an egg, beat again until very light, then add mvo cups of ripo crushed strawberries. Strawberry Junket.—Fill sherbcrt glasses Iwo-thirds full of junket or zoolak and set in the ice box to-chill. When ready to serve, fill (lie glasses up with strawberries, heap whipped cream or more zoolak on top and crown with a largo berry in the centre. Strawberry Sponge.—Soak half a package of gelatine in a half cup t f cold water. Mash a quart of strawberries with half a cup of sugar. Boil a cupful of water and half a cup of sugar for twenty minutes, (hen add tho soaked gelatine (o the hot syrup, (ake irom (he fire and stir until dissolved. Add (lie , berries and set on the ice. As soon as the mixture cools and shows a tendency lo set, begin lo beat until it grows light and . spongy. Then add tho whites of four eggs beaten lo a slifl' froth and continue tho whipping unlil (lie sponge get; 100 . stiff to boat longer. Pour into a mould j and set away in a cold place. ( Strawberry Salad.—Strawberry salad I with equal quantities of stoned < cherries and strawberries makes a charm- < ing first luncheon dish. Pit the cherries, i cover with sugar, and lc( (hem stand an i hour or Iwo. Then add (ho berries and 1 more sugar, put in a glass dish and stand < ou the (en or fifteen minutes beforo i serving. This may be varied bv using a I third each of cherries. strawberries, and t bananas, or by pilling Ihe cherries, ( sliciug the banauas, and mixing nilli the \ juico made by covering a piut of berries t T-itb a cup of sugar, letting it stand an I hour, then straining out the berry steds. «