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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Strawberries. |
STRAWBERRIES PRESERVED WHOLE.-Select nice
large strawberries that are not
too ripe, and to every pint of
fruit add three-quarters of a
pound of fine white sugar. Put
the berries on a dish and add a
little more than half of the
sugar over them; then shake the
dish well, so that the under
berries may equally get the
sugar. Instead of using water,
use one pint of currant juice.
Simmer the berries till well
jellied, then put into jars or cans.
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STRAWBERRY SHORTCAKE.--For one shortcake,
two or three hours before wanted,
crush a large quart of
strawberries with two cups of
granulated sugar, and set away in
a cool place. For the crust, sift
with two cups of flour one
heaping teaspoonful of baking
powder. Chop into the flour
one-third cup of butter; then,
with cool hands, mix lightly
until like meal. Add one cup of
sweet milk, and more flour if
necessary. Mix as little as
possible, and have the dough as
soft as can be handled. Roll out
one-half of dough. Put in tin,
and butter generously to prevent
layers sticking. Cover with the
other half and bake carefully.
Lift off the upper layer and
place it, soft side up, on a
large platter. Butter, and spread
over it one-half the berries.
Butter the remaining layer like
the first, put on top, and spread
over it the remainder of berries.
Just before serving, pour over
the shortcake one pint of
sweetened cream.
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| STRAWBERRY MARMALADE, OR JAM.--Put six
pounds of ripe red strawberries
into a stew-pan with five pounds
of fine white sugar; boil it, and
stir it over a sharp fire until
the surface is covered with clear
bubbles; try a little upon a
plate; if it sets, fill the jars,
cover the top of each marmalade
with papers dipped in brandy;
cover each jar tightly, and keep
it in a cool and dry place until
it is wanted.
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