THE RIGHT RECIPE

Evening Star, Issue 23451, 16 December 1939, Page 17

THE RIGHT RECIPE

STRAWBERRIES ARE IN The strawberry season will soon bo at its height, so make the most of these delicious berries. Strawberry Jam. : If you want to make, the- most of your strawberries, .use. one of the setting preparations bn the market. In this way you have to boil your jam for only a few minutes, and in consequence there is little evaporation. Another ex-. . cellent recipe is to use a pound of sugar to each pound of fruit and'the juice of a lemon to each 41b. Boil hard for about 20 minutes, or until you find it jell when tried on 'a saucer. Better still, put in the Whole lemon, as the, : pectin contained id the skin helps to make the jam set., serving re- ■ move the lemon.' - • r ’strawberry Delight. 1 packet jelly, (strawberry flavour). 2 cups boiling water. 1 cup fresh strawberries. Dissolve the jelly powder in the boiling water. Pour half of it into a fancy mouldv Ohill,- and when Slightly thickened fold in strawberries. Pour in the remaining jeUy and. chill until firm. Unmould and serve , with . slightly sweetened-whipped cream - . , Any seasonable fruit Can be substituted for the strawberries and combined' with jelly of "a suitable flavour. Another Recipe. v A. friend of mine who makes delicious strawberry' jam has sent in her recipe. Put the 'berries in a pan and boil for half an hour, then measure and add a pound of sugar to each pound of fruit. Boil again for 20 minutes, adding a generous pinch of salt, Strawberry Sandwich. ■ Raspberries are equally good for this delicious cake. Required: lib strawberries, sugar to taste, £lb Devonshire cream (ordinary whipped cream can be used), a sponge sandwich. . ‘ The sponge sapdwich should be quite fresh; split it, then beat the fruit with augar to taste, and add the clotted cream. Spread a good layer of this ; mixture - on - the lower half of sandwich, then replace top. Sift icing sugar over. Strawberry Custard. Two eggs, 1 cup milk, 1 tablespoon ' sugar, strawberries, whipped cream, grated chocolate. . : , Beat eggs and sugar well; add milk; strain. into greased fireproof dish. Bake in slow oven till set. Chill, then cover top with whipped flavoured cream, then with strawberries. Sprinkle

with shredded chocolate and servo at once. Strawberry Mousse. Possibly this is as good as strawberries and cream. Rub half a pound of strawberries through a hair sieve and mix them with 3oz of castor suger and the juice of half an orange. Strain into this ioz of gelatine which has been dissolved in half a teacup of milk, and finally fold in half a pint of whipped cream. Pour into a mould, and keep, if possible, in the refrigerator or on ice until wanted. Strawberry Whip, This certainly avoids the expense of the cream I Mash up some good strawberries well, and to each egg-white allow a breakfast cup of sugar and the same of the mashed strawberries. Whip the egg-white stiffly with a pinch of salt, and then add gradually first sugar, then mashed strawberries, beating well all the time. Then when all is added, continue beating until the “ whip ” is light and frothy. Serve very cold in glasses.