THE STRAWBERRY SEASON

Wairarapa Times-Age, 22 November 1938, Page 8

THE STRAWBERRY SEASON

MAKE THE MOST OF IT. SOME DELICIOUS SWEETS. Some delicious sweets in which strawberries appear are given below. Strawberry Jam. The great secret of good strawberry jam is to make it in small quantities. Use 2 or 31bs. of berries for a cooking, and never more than 41bs. Made in this way the jam will always set. Ingredients: 41bs. of large firm berries; 31bs. of loaf sugar or brewers’ crystals, juice of half a lemon. Method: Grease the preserving pan and put in the berries and the lemon juice. Use a very gentle heat and simmer until it comes to the boil. Add the sugar, which must have been previously warmed. Stir all the time with a wooden spoon. When the sugar is dissolved, boil rapidly for 20 or 25 minutes. Strawberry Gateau. Ingredients: 3 eggs, i cup of flour, 1 tablespoonful lemon juice, | teaspoonful vanilla, 1 cup of castor sugar. Method.—Beat egg yolks well, add sugar gradually, beating all the time. Stir in lemon juice and vanilla, fold in the sifted flour and a pinch of salt. Lastly the well-beaten egg whites. Bake in a well-greased sandwich tin and cool.

Filling: 2 cupfuls of mashed strawberries, 3 cup of boiling water, 2 tablespoonfuls of gelatine, 1 tablespoon of lemon juice, J cup of cold water. Method: Soak the gelatine in the lemon juice and cold water and then dissolve in the boiling water. Mix in the strawberries and add sugar to taste. Pour this jelly into a sandwich tin which has been rinsed in cold water, and allow it to set. Split the cake, put in the filling, and decorate the top with whipped cream and berries.

Strawberry Puffs. Ingredients: One cup of cream, 1-3 of a cup of sugar, 1 egg white, 1 small cup of crushed strawberries. Method: Whip the cream, add the sugar, and mix lightly. Beat the egg white to a stiff froth. Mix into it the crushed strawberries and then add the whipped cream sugar. Have ready some cream puff cases and fill with this mixture. If puff cases are not available, spread the whole mixture on top of a sponge cake. Strawberry Cream. Ingredients: One cup of strawberries, 1 cup of cream, loz. of gelatine, pinch of salt, 1 cup of milk. Method: Wipe the berries and crush them with a fork. Whip the cream, add it to the crushed strawberries, and sweeten to taste.' Heat one cupful of milk. Soak the gelatine in > half a cup of cold water and then dis- - solve it in the hot milk. Add this to - the strawberry mixture. Pour into a > wetted mould and allow it to set. Turn • out and serve with a few whole straw--5 berries. i ■ Strawberry Snow. Ingredients: 21bs. of strawberries, 4 egg whites, 1 gill of whipped cream, • 3ozs. of sugar. Method: Select a dozen of the , best berries and stand aside. Crush I the remainder and rub through' a sieve. • Beat the egg whites to a stiff froth and : add the sugar gradually. Continue : beating, adding slowly the strawberry L puree. Heap in a fruit dish and decor- ! ate with the strawberries set aside. ■ Strawberry Cocktail. : Ingredients: cupfuls of cut up : grapefruit, 1 teaspoonful of lemon juice, 1| cups of strawberries, a few i mint leaves. Method: Peel the grape fruit, remove . the pith and crush slightly. Add the : crushed strawberries and the lemon juice. Divide into cocktail glasses and ; place a frosted mint leaf in the centre of each. If preferred sweet, mix some . strawberry jam with a little water and add to the cocktail. Strawberry Pudding. Ingredients: 2oz. of butter, 2ozs. sugar, 2 eggs, 4ozs. of flour, 1 teaspoonful. of baking powder, pinch of salt, cup ofcrushed strawberries, 1 tablespoonful of milk. Method: Cream the butter and sugar, add eggs one at a time and beat well. Then mix in flour, baking powder and salt, then the crushed berries, and lastly the milk. Turn the mixture into a basin steam for 1| hours and serve with boiled custard or cream. Strawberry Trifle. Ingredients: lib. of strawberries, 6 penny sponge cakes, 2 bananas, 3 pint of boiled custard, 1 cup of cream, sugar to taste. Method: Cut the cakes in half and put half of them in the bottom of a crystal dish. Halve the berries and, thinly slice bananas. Lay these on the ' sponge cakes and sprinkle with sugar. Allow it to stand until the juice flows or add a wineglass of sherry. Cover the fruit with the rest of the sponge cakes. Then over all pour the custard. When set decorate with whipped cream and a few whole strawberries. Strawberry Fool. lib. of strawberries, | pint of cream, sugar to taste. Method: Rub the berries through a sieve and sweeten the pulp to taste. Whip the cream and stir in. Beat together until quite smooth and serve with sponge fingers. Strawberry Custard. Ingredients: 1 box of strawberries, 1 pint of milk, 2 cups of breadcrumbs, 2 eggs, tablespoonful of sugar, dessertspoonful of butter, lemon flavouring. Method: Cream the butter and sugar, add beaten yoke of eggs, have the breadcrumbs soaking in the milk and flavouring, and mix all together. Fill a piedish two-thirds full and bake until the custard is set. Then place on top the strawberries rolled in icing sugar and cover with a meringue made with the two stiffly beaten egg whites, and two tablespoonfuls of white sugar. Place in the oven until the meringue is set and serve when cool.