Part 27

To a pint of double cream add the juice of a lemon and a cup of strawberry preserve. Beat until thick to the bottom of the bowl. Have ready a three-pint mould lined with lemon, orange or pineapple sherbet. Put the mousse mixture into the center and cover with more sherbet. Adjust the cover over paper and pack in equal parts of ice and salt. Let stand about two hours. Lining the mould with sherbet may be omitted, but it is a great improvement to the dish. Thus lined, it is removed from the mould with ease.

Strawberry Pie

Make a good crust, not too rich, for the undercrust and one more rich for the upper. Fill the pie well with berries, sprinkle generously with flour, then the sugar. Put no water in the pie, but dip the finger tips into water and wet the undercrust all around the edge, running the fingers around until a sort of paste is formed. Then put on upper crust and press down firmly. Do not bake too quickly.

Strawberry Shrub

Pour three quarts of best cider vinegar over nine pounds of fine, ripe strawberries, let it stand for twenty-four hours, then bring to a boil and strain. Add a pint and a half of sugar for every pint of juice, boil together five minutes, then strain again. Put up in self-sealing cans. A tablespoonful or two added to a glass of water makes a delicious and refreshing drink.

Strawberry and Rice Pudding

Boil one-half cupful of rice in milk until done. When nearly cool stir in gently, fine ripe strawberries. Sweeten to taste. Serve with a nice custard or whipped cream.

Fruit Punch

Sugar syrup, rather than sugar in a crude form, is preferable for sweetening any kind of beverage and is especially desirable when the foundation of the beverage is a fruit juice or a combination of several varieties of fruit juices.

Boil three pints of water and three cups of sugar twenty minutes. When cold add a pint of strawberry juice, a cup of orange juice, juice of three lemons and one quart or more of water.

Strawberry Tapioca

Cover one cup pearl tapioca with a pint of cold water and soak two hours. Put it over the fire, add one pint of water and sugar to taste. Cook about thirty minutes or until clear. Pour while hot over a quart of stemmed strawberries and put by to cool. Serve with powdered sugar and cream.

Strawberry Frappe

One quart of fine, ripe fruit, put through a press, and one pound of sugar; let stand until the sugar is dissolved, then add a quart of water and freeze until thick, but not stiff.

Strawberry Sherbet

Boil together one quart of water and one pint of sugar fifteen minutes. Add a teaspoonful of softened gelatine and when cold strain over one pint of strawberry juice and the juice of a lemon. Freeze in the usual manner.

To Can Strawberries

Wash and stem the berries. Fill into jars, jostling down but not enough to break the berries, (have the jar on folded cloth), and when filled, screw on the lid, (partially). Set in a vessel deep enough to come above jars and have board or rack in bottom, then fill almost to top of jars with cold water. Watch closely and let boil one minute, by the clock. Then lift out and fill the jars with a rather thin hot syrup which has been prepared; put on hot rubbers and seal tight.

Strawberry Sauce

One-third cup of butter, one cup powdered sugar, one teaspoon lemon or orange extract. Cream the butter, add sugar gradually and flavoring. To this add one cup strawberry pulp and the lightly beaten white of one egg. Chill thoroughly.

Strawberry Sauce

Cream together butter and powdered sugar. Add flavor and when ready to serve mix in one or two crushed berries to tint the sauce and a generous quantity of hulled berries,--sliced.

Strawberry Jam

Crush berries and add almost an equal weight of sugar. Put mixture in preserving kettle and let come to boiling point. Stir well and when whole mass is boiling, let boil twenty or twenty-five minutes. Then stir into this mixture one tablespoon of cornstarch to every gallon of jam. Wet the starch with enough cold water to thin it good, add to boiling jam and continue boiling for five minutes. Then seal in jars.

NOTE: I have found Kellogg’s Delicious (The Strawberry That Satisfies) a splendid variety;--unsurpassed for canning, preserving and immediate table use. This variety is a very heavy producer and I recommend it with positive assurance that its berries, whether served in any of the foregoing recipes or in any other manner, will give you a new and lasting impression of how deliciously satisfying strawberries can be.

Kellogg’s Rain-Maker

You don’t need to gaze wistfully at the sky and wish for rain if you have Kellogg’s Rain-Maker. Solves the watering problem for garden, lawn or shrubbery as it is light and portable (weighs only 25 lbs.) and is easily moved wherever you need rain. It is manufactured for us by the Skinner Irrigation Company of Troy, Ohio, and embodies on a smaller scale, the same principle of Skinner Irrigation which we use exclusively on the Kellogg Farm and which we have found most desirable and efficient. Consists of two nine-foot sections of ¾ inch galvanized pipe fitted with nine of the famous Skinner System Silver Stream nozzles. Attaches to water supply with hose and at ordinary city pressure irrigates a strip 50 x 18 feet. Supported by three pointed iron rods. Nothing to get out of order--lasts a lifetime.

We use and recommend Kellogg’s Rain-Maker. Make certain having yours when you need it by ordering today. After using the first time, you wouldn’t part with it at any price if you couldn’t get another. Weight packed for shipment, about 30 pounds. In ordering, please specify whether you prefer shipment by Express or Freight.