HOUSEKEEPER.

Dunstan Times, Issue 2337, 25 June 1906, Page 3

HOUSEKEEPER.

RUSSIAN STRAWBERRIES. There is a favorite dish late in the season when tho fruit becomes very ripe ; ‘ Soak two tablespoonfnls of gelatine in cue-quarter of a cup of cold water. Mash one quart strawberries to a pulp with one and one-half cups sujar ; let this stand half an hour. Pour over tho gelatine three -quarters of a cup hot water, stir until dissolved, and add to the berries and press them through a sieve. Mix with one pint of cream whipped to a stiff froth. Turn into a freezer find freeze until, it begins to thicken. Then remove the dasher and stir with a spoon. Put the. mass into molds and set them in ico aud salt for two hours. STRAWBERRY MERINGUE. This is delicious made from Mrs. Ingall’s recipe and served as dessert with coffee. ‘ Make a good puff paste and cut it large aud round as a dinner plate. Bako it to a light brown in a very quick oven. Draw it forward to the oven door and cover with berries rolled in sugar. Over tho berries spread an inch deep meringue made of the whites of four eggs whisked stiff, with three tablespoonfuls of sugar. Bake a goldou brown.’ It is good cold or hot, and delicious for a small company, served picnic fashion, on the piazza or lawn, when the sunny days grow hot. AUNT POLLY’S SHORTCAKE. This confection is a favorite in the old country homes where buttermilk abounds. ‘ One quart flour, one Icaspoonful of soda aud one teaspoouful of salt, sifted three times through tho flour, two tablespoonfnls lard and two tablespoonfnls butter chopped into the flour; yolk of two eggs, two aud a half cups of buttermilk. Roll in two layers Cover the bottom crust with berries and sprinkle with sugar. Put on the upper emstaud bake about twenty-five minutes. Cut into quarters, pile them on a flat dish, and send to the table, to he eaten with butter and sugar.’ This is very simple and good for children.; light aud delicate. * STRAWBERRY TRIFLE.’ When in midwinter Senator Stanford used to receive by private car from his Californ-au homo big, perfect strawberries for their generous entertainments in Washington, this recipe was often prepared in addition to tho beautiful dishes of fresh berries piled high in their own leaves. «Fill a glass dish with spong cake cut thin. Wet it with sweet cream. Cover it with firm, fresh berries. Sprinkle heavily with sugar. Add layers of cake, cream and berries. Over all pour a rich goldou custard. The whites of the eggs used for the custard beat stiff, add sugar and strawberry juice. Heap this ou top. Lay rows of whole berries upon them eriiigue, and wind the platter of the stem of the crystal dish with strawberry leaves.’ QUEEN PUDDING. This, made from one of Mrs. Harrison’s best recipes, was used by our cooking school girls last spring for little evening companies, served with dainty home-made C£tk@S I ‘ Take a three-quarter pound box of gelatine, two oranges, two lemons, two cups of sugar, one quart of strawberries. Soak the gelatine in one*half pint of cold water and and add one aud a half pints of boiling water and the juice of the lemous aud oranges, aud the sugar. Strain into a mold. When it begins to harden stir in tho berries. Leave it on ico till firm. Servo with whipped cream.’