Part 26

Strawberry Jelly

Add one-third currant or rhubarb juice to the strawberry juice before cooking and proceed as for other jellies.

Canned Strawberries

For every quart of fresh, firm berries allow one teacupful of granulated sugar. Add the sugar in layers and allow the fruit to stand covered for an hour. Bring slowly to the boiling point and let simmer two minutes. Do not stir the fruit and when done dip carefully into cans and seal.

Sun Preserves

To three quarts of cleaned berries use two quarts of sugar. Make a thick syrup of the sugar and when it is boiling up like taffy, turn the berries in and after they begin boiling, let them boil briskly for twenty minutes. Turn out into platters or shallow dishes, putting just a layer of berries and plenty of juice on each dish. Set them in the hot sun until evening, then bring in, let stand until morning and put into clean (and cold) jars or glasses and seal. Any surplus juice may be put out in the sun until it turns to jelly.

If there is no sun or it is too cold, leave the preserves in the plates for two or three days or more and they will thicken and be just as good.

Strawberry Ice Cream

Wash, pick over and hull two boxes berries. Sprinkle with two cups sugar, cover and let stand two hours. Mash and squeeze through cheesecloth; then add three pints thin cream and a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt.

Strawberry Sponge

Beat up one cupful of sugar with one-half cupful of butter, add two well beaten eggs, two-thirds cupful of milk, two teaspoons of baking powder and enough flour to make a stiff batter. Bake in a buttered ring mold in a moderate oven and turn out when ready. Fill the center with sugared strawberries and serve with whipped and sweetened cream.

Strawberry Gelatine

One quart berries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak the gelatine in one-half cup of water; mash the berries and add half the sugar to them; boil the remainder of sugar and the cup of water gently twenty minutes; rub the berries through a hair sieve; add gelatine to boiling syrup; take from the fire and add berry juice; place the bowl in pan of ice water and beat with egg beater five minutes, add beaten whites and beat until it begins to thicken. Pour into well moistened moulds and set on ice. Serve with cream.

Strawberry Surprise

Line a pie plate with a good crust and fill with strawberries. Sweeten to taste and cover with a sponge batter made as follows: Beat yolks of eggs until lemon colored, add sugar and beat until creamy, then add flour sifted three times and fold in stiffly beaten whites. Bake in a moderate oven. When cool, cover the top with sweetened whipped cream.

Ingredients: 1 quart strawberries, 3 eggs, pie crust, ½ cupful sugar, ½ cupful flour, ½ pint sweet cream.

Plain Shortcake

One quart sifted flour, one-half cup butter and lard mixed, two teaspoons baking powder, sweet milk enough to make a soft dough. Divide into three equal parts, roll out, spread melted butter on each and place on top of each other and bake.

A Healthful, Delicious and Refreshing Beverage]

Strawberry Jelly

One quart of strawberries, one large cup of white sugar, juice of one lemon, one-third of a package of Cox’s gelatine soaked in one cup of cold water, one pint of boiling water; mash the berries to a pulp and strain through coarse muslin. Mix the sugar and lemon juice with the soaked gelatine, stir up well and pour over them the boiling water. Stir until clear; strain through a flannel bag; add the strawberry juice; strain again without shaking or pressing the bag. Wet a mold with cylinder in center in cold water; fill it and set it in ice to form. Turn out upon a cold dish; fill with whipped cream made quite sweet with powdered sugar and serve at once. It is very fine.

Oranged Strawberries

Put a layer of strawberries into a deep dish, cover thickly with pulverized sugar; then a layer of berries and so on until all are used. Pour over them orange juice in the proportion of three oranges to a quart of berries. Let stand for an hour and just before serving sprinkle with crushed ice.

Strawberry Blanc-Mange

Crush two teacups of very ripe berries with a cup of granulated sugar. Press through a fine strainer to remove the seeds. Beat the whites of four eggs so stiff that the dish may be inverted without spilling the contents. Add gradually one-half cup of powdered sugar. Next beat in the juice by degrees and continue until the mass becomes so stiff it stands in ragged peaks. Serve with a soft custard made of the unused yolks, cup and a half of milk and four tablespoons of sugar cooked in a double boiler until thick as cream. Pour custard into a pretty dish and slip the blanc-mange upon it while custard is hot.

Frosted Strawberries

Beat the white of an egg for a minute or so. Dip berries one by one into this, roll in powdered sugar and let dry.

Strawberry Mousse