Strawberry Recipes

Sun (Auckland), Volume I, Issue 256, 19 January 1928, Page 8

Strawberry Recipes

Strawberry Cream. —Prepare a pint of pulp by pressing ripe strawberries through a hair sieve. Add to it twe good tablespoonfuls of castor , sugar a few drops of cochineal and a tea- ■ spoonful of lemon juice; and slightly warm the whole. In the smallest possible amount of water, melt over gentle heat one ounce of sheet gelatine, and stir it into the warm fruit puip. Whip one-third pint of cream stiffly, mix it with the nearly cold pulp, and turn it into a mould previously coated with jelly, or simply wetted. A fancy mould should have its pattern outlined with halved strawberries flrmlv fixed with jelly. Cold Strawberry Souffle. —Pass half a pound of strawberries through a hair sieve. Boil a half-pound of loaf sugar with a half teac-upful of water until a little of the syrup can be rolled between the fingers into a soft bad when slightly cooled in water —usually from 15-20 minutes. Hav e really in a basin two stiffly whipped whites of eggs, pour the syrup over them, and whisk for 15 minutes over a saucepan of boiling water. Stir in the strawberry pulp, a teaspoonful of lemon juice, and rather more than a quarter pint of stiffly whipped cream. Keep the mixture as cold as possible for two or three hours, and serve it in small souffle cases, or custard cups, or piled in a deep crystal dish. A little carmine or cochineal will deepen the colour.