LADIES’ COLUMN

Franklin Times, Volume 9, Issue 687, 25 November 1921, Page 2

LADIES’ COLUMN

(By “Ru-ru.”)

As the strawberry season will soon be in full swing “Ru-ru” is giving some delicious recipies made from the berry.

Strawberry Cream;

Take a cupful of fresh s,trawberres carefully stemmed, and 1 pint of cream. Rub strawberries thorough a sieve, and 1 a/dd cream. Dissolve twothirds of an ounce of gelatine in half pint of hot water. When almost cold stir into *the ct’eam and strawberry. adding sugar to taste. Pour into a mould and set on ice, or leave overnight ‘to set.

Strawberry Tartletb.

Take a pint of freshly-gathered strawberries, stem them, add 2oz of sugar* Crust berries slightly, put into patty pans_ lined with pastry. Bake from 10 to 12 minutes. When cold serve with teaspoonful of whipped cream on top.

To Preserve Strawberries Wliole.

Take equal weight of berries and sugar. Lay -the fruit in large preserving pan, sprinkling the sugar in layers between the fruit. All.ow to s*tand over night then strain off the juice and put on to boil. When fast boiling throw in fruit and keep boiling fast tali; the fruit jells" when cooled on a dish.

Nice Way of Preparing Strawberries

Take off the stalks from as many strawberries as required. Place a thick layer at the bottom of a glass dish. Sprinkle sugar over them, ♦ben squeeze lemon juice. Proceed in'this way till the dish is full. Place a mound of whipped cream on top, and serve. Place a few whole berries on top of the whip to improve the appearance. Strawberry Jam. lib berries to three-quarters of, a pound crystal 1 *;, or 14oz A 1 sugar. Put half the sugar over berries and let it stand over night. Next day put beifies in preserving pan, with all the sugar, and boil tRI it jellies, stirring, brVt being careful not to break fruit.' Put into jars and cover while hot. Strawberry Sandwich. Boz floui\ 4oz sugar, 4oz butter, 1 teaspoonful baking powder, 1 egg. Roll out and bake in sandwich tins, and when cold spread |thick layer of strawberries, sugar and cream, and place the other half on top. Strawberry Cakes. Boz flout, 3oz butter, 2oz sugar, 1 egg, well beaten, 1 teaspoon baking powder, milk to mipc. Method.—Mix dry ingredients together,, rub butter in flour_ then mix together with egg and milk, not too much.. Roll out smooth, cut into sqnuares of about 4 inches. Put tea spoonful of strawberry jam in centre, pinch edges together, turn upside down on board and with sharp knife slit the top slightly until the jam just shows. Cook in fairly hot oven. * Jellied Strawberries.! Half fill pome jelly glasses with strawberries. Sprinkle with ) sugar, then pour some strawberry jelly, just warm (made from crystals) over them to nearly fill the glasses. Serve in the glasses with some cream. Strawberry Tapioca.' Soak cupful of tapioca in cold ’water over night. In the morning put half of/it into a buttered dish. Sprinkle the strawberries with sugar and put in a quart of strawberries. Sprinkle the strawberries with sugar put in the (rest of the tapioca, and fill the dish with water, which should "cover the tapiocd for half a inch. Bake in moderate oven till the pudding has a clear look. If the water evaporates when the pudding is baking add more. It should! be eaten cold, with cream. The following gooseberry recipes will be found excellent :

Charlotte of Green Gooseberries. l

Oil a moutd! slightly, line it with sponge cake. Put 1 quart of gooseberries into a pan with some sugar and 1 gil water. Simmer till tender and mb through a sieve. Whip y 2 pint cream till thick, st?r it lightly into the gooseberries, add %oz of gelatine, dissolved in a ljittle milk. When beginning to set, pour carefully into a mould. Let. it stand in a cool pace for some hours, then turn out

Gooseberry Fool.

1 pint green gooseberries, 1 pin.it of milk or pint milk and % pint of cream). Sugar to taste. Water —2 or 3 table spoonsful. Put gooseberries into a jar with the water. Stand jar in a saucepan of boiling water. When the fruit is quite soft, rub through a sieve, and when cold add the milk and crteam.

A nice gooseberry fool can be made by adding 1 pint of whipped cream or custard to half pint of fruit.

Gooseberry Trifles

2 pints %lb sugar, t.i pint custard, 3 sponge cakes half pint cream. Top and tail gooseberries. Put them into jar with sugar, and cook slowly till soft- Arrange cakes on a glass dish. Put the pulp on top, and pour over the custard. Leave this till cold and then cover with whipped are am andl serve.

A Quito Delicious Gooseberry

Pudding.

Make a crust of 1% pups of flour (sifted), 1% tea spoonsful baking powder, 2oz sugar, 2oz butter rubbed in ,1 egg, little milk (about 1 tablespoon). Roll out and spread with stewed gooseberries, not cooked to moist (hoil up as for roly-poly),.

pinch end's and place in buttered enamelled pie dish and covet* with the following: 2 tablespoons sugar, IVi to 2 tabltespoons vinegar, 2 tablespoons sugar,.loz butter. Cut into small pieces. Bake rather slowly for I hour. Serve with cream. (Any other stewed fruit can be used). USEFUL TO KNOW: Keeping food hot.—lnstead of putting food in the oven to. keep hot for late-comers, it should be covered closePy with a tin, and/ set in a dish of hot water. This plan will keep the food hot without drying it. When maiden-hair fern is cut to use „ for table decorations, if the the ends of the stalks are singed, as soon as possible after the fern has been cut, it will keep for quite a long time nerfectly freshly. During summer time butter, ns we all know, turns rancid very quickly. The following hint to pujrify butter that is tainted is worth remembering. Melt and skim the butter as for clarifying, and then pass into it a piece of well-toasted bread. Almost immediately the butter will lose its /rancid taste, while the bread will absorb the impurities. Remove the bread and cool the butter.

TO RENOVATE CHINESE MATTING.

Shake and remove dust. Rub over briskly with warm salt and) water and wipe with dry cloth. This prevents the matting turning yellow.

It is neve/r too soon to get ready to do a grfeat task. , Opportunities fall in the way of every man who is resolved to take Advantage of them. Sympathy is the grandest word in the world. It overcomes evil and strengthens good,; it disa/tms resistance, melts the hardest heart, and draws out the better part of human nature. Sympathy is the old truth on which Christianity is based. It contains within it a gospel l sufficient to renovate the world,

' The friends that wealth makes are as he quicksands, but the friends of poverty arp like the fixed stars in heaven.

Do not wait for extraordinary, op portunities for go«d actions, but make use of common situations. A long, continued walk is better than a short flight. There ate persons who cannot make friends. Who are they ? Those who cannot be friends.