STRAWBERRIES.

Dominion, Volume 6, Issue 1611, 30 November 1912, Page 11

STRAWBERRIES.

Now that strawberries are' in season, the following recipes to those who like them in other ways than their natural one, may be useful:— . . Strawberry Parfait.—Whip one pint of cream with two tablespoonfuls of oastor sugar. When stiff a acid a. small box of ripe strawberries. Mix -very lightly, and turn into a mould, press the lid down, carefully, pack in salt and ice, and freeze for two hours or more. When wanted serve immediately in glasses. Strawberry Junket.—Make a plain jun.ket in the usual way in one large glass dish or some small ones. When it u quite firm heap ripe 'strawberries on top, serve at once with a jug of cream and castor sugar. . . Strawberry and Cherry Mousse. —This is a most delicious sweet, as the. two fruits combine most perfectly. Take one pound of ripo sweet /cherries, _■ press out their stones, and place them in a china bowl. Add Coj!. of castor sugar, and let the sugar melt with the fruit. Then add two leaves of gelatine, previously dissolved in a little warm water. , Stir in a pint'' of whipped

cream, and pour the mixture into .a border mould, "and bury in salt and ice till set. Take a basket of fine large rips strawberries, clean and pick tliom, and sprinkle them with castor sugar, pour over them a liqueur glass full of brandy/or liqueur if liked better, place on ice without salt, and leave till very cold. When wanted turn out the border mould on . a glass dish. Arrange the strawberries in a pyramid in the centre, and pour the fruit juice over tho fruit, without touching tho border. Pile a little whipped cream on top of the fruit, and serve at once. Strawberries, wo all know, do not keep well, when they have to be held over till next day, and if there is any doubt about them they can be made into a very -delicious salad, if put into.a glass bowl with sugar to taste, and enough claret to coyer them. A little finely-shredded pineapple, and a few cherries greatly improve the flavour.' The dish should be kept on ice till wanted, and should be served in glasses with whipped cream on top, and ,a dish of finger-biscuits. '. Strawberry Puffs.—Split some round puff cases, or eclairs,' and fill thom with mashed strawberries, mixed with. some wellsweetened whipped cream, flavoured with strawberry juice. This is a new sweet that will become very popular, because it. is a nice, change "from the usual . cream puff. 'Of course the puffs must be quite cold before the 1 fruit is put. into .them. To make the cases, take half a pint of water, half a pint of cream, four eggs, 'one quarter of a pound of butter, lemon or vanilla e?sence, to taste, and f>oz. of sifted flour, to which must be added half a teaspconfnl of baking-powder. Place the cold water and the butter in a clean saucepan, enamel for preference. TTnve ready the flour and baking-powder, well mixed. together. When the water boils stir ih the, flour very quickly, and bent it (ill quite smooth. Cool for n few minutes, and then turn into a china bawl to; col off. Now brat in the eggs one at a lime, nnd b"at each one for seme minutes, and especially after tho last one is in. Bake in a hot but not too cniiek oven, on a clean buttered baking sheet. Place the mixturo in spoonfuls on the tin—not too close together. Bake for twenty minutes, without opening the oven door, and then test very carefully without banging whilst tho calces are cooking. Tliey will tnke from thirty to forty minutes;*' When the shells are nuitc cold tho soft parts can be removed from the inside, if there be any.—From tho "Australasian."