THE STRAWBERRY SEASON

Manawatu Times, Volume XLXI, Issue 3482, 16 December 1926, Page 4

THE STRAWBERRY SEASON

Strawberries are a fruit that every one likes, and there are many attractive ways of serving them as their colouring lends an appetising note to many dishes, as well as to a tea table' when they are served au natnrel. Among the following are some unusual ways of using the popular fruit. The most wholesome way in which to eat this delicious fruit is with a little lemon juice sprinkled over it and some people lightly dust the fruit with black pepper. The popular dainty of strawberries and cream sounds reads very attractive, but It must be remembered that the fruit is of a rich kind, and should not be oaten with sugar and cream, or cream alone. For children the best way to serve the fruit is with a slice of brown bread and butter, or a few light crisp’ dry biscuits. Strawberry Trifle.

11b. very fine strawberries, 3 tablespoonfuls strawberry syrup, loz castor sugar, 4 small sponge calces, 1-pint custard, cream. Mash the strawberries, reserving five or six for decorating. Mix the sugar with them, put a layer at the bottom of a glass dibb, then a layer of sliced sponge cakes. Sprinkle the latter with some of the syrup and continue these layers until all are used, having sponge cake on top. Pour the custard, just warm, over, and leave until quite cold. Whip some cream and put it on top and the whole strawberries as decoration. Serve very cold. Strawberry Salad. Hull lib of strawberries, and if they are very large cut them in halves. Sprinkle them with a cupful of castor sugar and mix. then stand for half an hour. Add a small cupful of orange juice and leave in a cool place for an hour. Servo in glasses with whipped cream on top and wafers separating. Strawberry Layer Cake. Jib. butter, Jib. castor sugar. 2 eggs, 6oz. flour, i tcaspoonful salt, 1 teaspoonful baking powder. Cream the butter and sugar together, add the yolks of eggs and beat well. Sieve the flour, salt and powder together, add this to the mixture, also B by degrees I gill of milk, and mix I very lightly. Whip the whites of eggs very stiffly, and fold them in with the other ingredients. Add a little vanilla essence. Divide into two buttered sandwich tins and bake for half an hour In a moderate oven. Mash It lb of strawberries after hulling them, and leaving some for decoration ,and add castor sugar to taste. Place half this filling on one of the sandwich layers when cold, place the other on top, and put the remainder of the strawberries on top of this. Cover with whipped cream, and decorate with the whole strawberries. Pour any juice from the mashed fruit around, and serve. Strawberry Sandwiches. Slice some ripe strawberries, using a silver knife, and dredge them with castor sugar. Spread some slices of plain cake, such as Madeira or sponge, with clotted cream. Put a layer of fruit on half the number of the pieces, cover with the remainder, and press together. Trim neatly and serve on a lace-cdged paper. These sandwiches must bo made fresh, and kept in a cool place. Other ri' '• fruits can be used In this way.