STRAWBERRIES IN SEASON.

New Zealand Herald, Volume LX, Issue 18553, 10 November 1923, Page 6 (Supplement)

STRAWBERRIES IN SEASON.

Strawberries are once again in 1 season, but as they are still somewhat Bcarce and expensive, it; is as well ;to know of recipes by means of which they can be eked out to the fullest advantage. 'V

Strawberry Souffle—ilb. .strawberries,' 3ozs. sugar, 3 eggs, half-pint .cream, 2 toblespoonfuls water, Joz. gelatine, 1 teaspoonful lemon juice, a few crushed biscuit crumbs. . Put the white of i one egg and the yolks of all three in a ? large basin with the sugar, whisk until light and thick over a pan of hot water, remove from the heat, and whisk again until nearly cold. Clean and stalk the strawberries, pass through a sieve. Dissolve the gelatine in a little hot water, strain to the fruit pulp, add lemon juice, egg mixture, and the remaining whites whipped to a stiff ; broth. Have cream to & large bowl, add mixture, arid fold all lightly together, pour into scouffle dish; leave on| ice until set. Bpnnkle the crushed biscuit on top and decorate with strawberries. Strawberry roam.-—£lb. strawberries, Alb. castor sugar, whites of two eggs, a little carmine if required. Cleanse and stalk the fruit, add sugar and beat welL Whisk whites of eggs to a stiff froth then, add to fruit and sugar, and whisk for about *20 minutes. Colour if necessary. Serve with whipped cream or a boiled custard made from the yolks of the eggs and a half a pint of milk. Strawberry Cream and . Jelly.— lib. strawberries, 2ozs. sugar, half-pint cream or half cream and milk, loz. gelatine,. 1 teaspoonful lemon juice, 1 packet lemon jelly. lightly bruise the strawberries with a wooden spoon, put in a bowl with the sugar and lemon juice, leave for one hoar, then rub through a hair sieve. Dissolve the gelatine* in a grill of hot water. Whip the cream, add to it the fruit, %and the dissolved t, gelatine. Stir occasionally while setting, -then- pour into wet mould, and turn out when firm. Make jelly in the ordinary way, colour with a few drops of green colouring, and leave till set. ,Turn out the cream, and decorate with chopped jelly and fresh strawberries. A very pretty party dish. Strawberry Trifle.—lib. strawberries, 6 small sponge cakes, half-pint custard, 3oze. sugar, 1 teaspoonful lemon juice, 1 gill cream. Cleanse the strawberries, cover with the. sugar and lemon juice; leave for one hour. Mash the fruit with a fork. Put thin slices of sponge cake in a glass dish, then a layer of the fruit, alternately, until all are used. Pour over with cold custard, well whip the cream, pile on top, and decorate with a few of the nicest strawberries.