IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 255, 27 October 1928, Page 4 (Supplement)

IN THE KITCHEN.

STRAWBERRY -H&SEKV&& JAMS AND OTHER KfcsSfe ■ ■—- Soon now the luadong will have made its IkTL ? fruiterers' windows, and - jams and pies will not 1» Here are some well-tried recipesT" Strawberry Jan, Rut Four pounds strawberries ripe), 3ilb sugar, the joie» of 4 or ioz citric or tartaric add.

Pick the strawberries. If has been wet and the fruit be gritty it shonld be waded into the preserving pan juice, citric or tartaric fruit slowly until it is extracts the pectin and also surplus moisture. When tW njga--of the pan are thick and rrflnml v the sugar, previously warned a fe oven, stir and bring to the hefl. tinue stirring and test for jelliM boiling has continued over IS minutes. When it sets tested on a cold plate or saacw k!,'■ r_ out the gas, allow the contents pan to cool partly by stfrriar - and when half eold pot and Strawberry Jam, Secoad StteiSfl Four pound strawberries, tka fcL_of one large lemon, 41b red currant juice. Method U abort! ?V - fruit is boiled with the lemoa iiriae«3 ■ red currant juice for 45 to 80 MaSi'"? or until tender, and the pan have evaporated considerably TW - sugar is then added and the - until it jells. ;

Economical Strawbeny J—i Eight pound strawbexriM, 23b aiBNl gooseberries, 91b sugar. Top, ta3 oi v " wash the gooseberries. Bms tkmrf' a mincing machine, put iato a jp^2*" cook for a few minutes, until fW ufaVtender. (If minced the fruit cooks wry quickly.) -Hub through aamts W> move the seeds and cook the pulp wi# V' : ' the strawberries before addng tks sugar, then proceed as above. Strawberry Dicta. On© pound strawberries, taste, two whites of egg, whipped ~ Mash the strawberries sad sugar to taste. Many people eoMwp; the flavour to be superior if angv fc omitted. Whip the whites of egg teva v stiff froth and cut or fold earefnßy Ht the mashed pulp. Fill individual with the mixture, and serve topi with cream. - Strawbeny Pyramids.. ' * . r '» Genoese pastry or sponge gill cream, one pound strawberries* Cat. * the pastry or cake into 2in » Jin in thickness. Hull the strawbexriei and slice with a silver or stainless knife ~ Whip the cream stiffly and fewecta taste. Put the sliced strawberries - aiT P whipped cream in alternate layein~«P' ; the rounds of pastry, topping wiSi v cream. Chill and serve on a silver atomdish decorated with a few fresh atgkf€£~ berry leaves. * • • . : » ■ • "\rl3SSsj® Strawbeny Salad. One small tin of pineapple - pound strawberries, one gill pinesfffcY; syrup, a few green glace cherries,. tipSl flat teaspoonful powdered geUtise. Drain the rings and fill the centra of each with a large strawberry. the remainder on the pineappleirap. Dissolve the gelatine in the syrnpsai when it is cold, but not" the piled fruit and put in aeol(FpJ*ei to set. Decorate with the cherries. - Strawbeny Ice Ci One pint milk, one gill. eggs, four ounce sugar, one pound ■*** strawberries, two ounce sugar, coehiral ! whipped cream and strawberries t» I finish. Heat the milk in" a doable j and meanwhile beat the eggs together very thoroughly- :"*..% milk is hot but not poor to the eggs and' sugar, stirring rap Return the liquid to the psa over a gentle heat the custard coats the bade 0001, stirring occasionally, almost cold fold in the blW* cream. Whilst this is cold, rub the strawberries iV'fijP * sieve, add the two ounce ff stir the puree into the custard. •neal may be added to improve ••1" •colour. Freeze as usual for •minutes. Serve topped with fresh strawberries. Strawbeny Cream Boat*. - Eight ounce flour, six ounce ' one and a-half ounce ground yolk of egg for mixing, whipped and strawberries; four ounce ■the butter into the flour. ground almonds and sugar, mix eoft dough with the egg yolfc. out the dough thinly and line iWIW boat-shaped tins. Fill with beans to prevent the pastry rising ing. Bake in a quick oven ■brown in colour. After baking the pastry case to cool before iefj|WhZ f, ■from the tins. Then fill the 'sweetened whipped cream and ■top with strawberries.

Strawberry Wafer Cm* -r'Arf One sponge cake Sin to ®in Ail lin thick, eight to ten wafer one pound strawberries, strawberry ■royal icing, two ounce sugar, sponge cake crumbs, half ratafia essence, one pint cream, gf pint custard and half-pint cream, quarter-ounce gelatine, half gin one lemon. Trim the sponge •the correct size and thickness. ® sides with the jam. Stand on glass or silver dish and arrange wafer biscuits round, pressing^ ■flrmly against the sponge and pipwiap-" little royal icing behind each to in place. Pipe the edges of ■were thev touch in order to make join. Finally, decorate by pipipf the top and bottom edge of the By tieing a wide band of ribbon __ * the wafer case it remains firm. . .■? Wash and hull the strawberries ing a few of the choicest for ® ee . . the finished cream. Cut op mainder and mix with the crumbs, sugar and lemon juice. ~^jj for three-quarters of * n .^ our ' , i , while, whip the cream stiffly, essence, and stir in the fruit •Pour into the case. Decorate wo* strawberries. , , tfc* Iff! Note.—lf for reasons ofeeMHWiT. custard and cream filling « instead of cream, prepare it Dissolve the gelatine $»Jto it i, hot, bat not into the warm custard, an®" fllT '. stirring occasionally, and whipped cream, essence an nojafcff ture lightly. When it setting, pogr into the j>rep®**4