THE RIGHT RECIPE

Evening Star, Issue 20985, 26 December 1931, Page 15

THE RIGHT RECIPE

STRAWBERRY DISHES Strawberries have appeared in the shops, and that luscious fruit will be bought in the warmer days. The following are some English recipes;— Strawberry Charlotte. One and a half gills strawberry puree, If gills cream, sugar, and lemon juice, Joz _ gelatine, half-gill water, seven or eight sponge fingers, cOchineal. Cut the sponge fingers in half lengthwise, and trim tho sides; fit them tightly round the sides of a plain charlotte tin. To make the puree, prepare the strawberries and rub them through a sieve. Add the puree, a little lemon juice, cochineal, and enough sugar to taste to the cream, which has previously been slightly whipped. Dissolve the gelatine in the water and stir it gently into the mixture. _ Pour the mixture into tho prepared tin when it is almost set. Put on ice or in a cool place until firm, then trim the biscuits level with the cream. Dip the bottom of the tin quickly in and out of hot water and carefully turn out. Decorate with a few strawberries and a little whipped cream. Compote of Strawberries. One pound strawberries, Jib lump sugar, 1J pints boiling water, vanilla, cochineal, whipped cream. Prepare the strawberries, and lay them in a bowl and pour over the following syrup. Put the sugar into a pan with the water and boil quickly without the lid till the quantity is reduced to half. Keep it well skimmed, then flavour with a little vanilla (or liqueur if preferred) , colour it a pretty pink with cochineal, and pour it over the strawberries. Decorate with little heaps of whipped and flavoured cream, and serve with pink and white wafers. Strawberry Trifle. Six penny sponge cakes, J-pint cream, 4-pint mashed strawberries, 4pint custard, 1 gill sherry, 3 tablespoonfuls apricot jam, 1 tablespoonful castor sugar. Cut the cakes in half lengthways, and spread each half with jam; then build these .pieces up in any shape that best fits the dish you are using. Pierce a few holes over the cakes with a fork to allow the wine to soak in well. Pour over them the wine, and leave for about one hour. Mash the strawberries with the sugar. Whisk the cream till stiff and together with tho fruit. Pour the custard over the sponge cakes. Heap the cream and strawberry pulp all over the top; decorate with a few whole strawberries and serve cold. Strawberry VoI-au-Vent. Three-quarters pound puff pastry, 21b strawberries, gill whipped cream, angelica. Make some puff pastry in the usual way, rolling it out six times instead of seven. Then roll out until it is about IJin thick. Take a large round or oval cutter, dip into boiling water, and stamp out tho pastry. With a cutter 4in smaller cut halfway down the thickness of tho pastry, this is to mark a piece which must be removed after it has been cooked. Place the pastry on to a baking tin and bake in a hot over until well risen and of a nice golden colour. With the point of a knife carefully remove the marked piece in the centre and scoop out the uncooked pastry inside. Fill with strawberries and decorate with whipped cream, strawberries, and angelica. Strawberry Foam. Half-pound strawberries, Jib castor sugar, 3 eggs, cochineal. Stalk the strawberries, and mash the fruit and sugar well together. Carefullly separate tho yolks and whites of the eggs. Put tho whites with the mashed strawberries, and with an egg whisk whip the mixture lightly for about twenty minutes. A few drops of cochineal may be added to improve the colour. The mixture should be heaped in individual glasses and served with sponge or wafers.