RECOMMENDED RECIPES

Evening Post, Volume CVIII, Issue 150, 21 December 1929, Page 21

RECOMMENDED RECIPES

STRAWBERBIES

There is no better fruit for enriching the blood than strawberries, as they contain a large amount of. iron. Their quality and flavour is delicious at present. Used as follows, they make a delicious sweet:

Strawberry Custard.—Take one dessertspoonful of butter, one tablespoontul of castor sugar, two eggs, two small teacupfuls of bread crumbs, one pint of milk, two tablespoonfuls of sugar for meringue, lemon flavouring, halfpint of strawberries. Cream the butter and add to it the sugar and whipped yolks of the eggs, then the breadcrumbs .soaked in milk, and lastly enough lemon juice to flavour. Fill a pie-dish half full and bake until the custard is set. Then cover with the strawberries, which have been rolled in sugar. Whip the whites of the eggs with the remainder. of sugar to a stiff froth and cover over them. . Place in oven to brown the meringue slightly. Serve with cream.

Strawberry Baskets.—Make a sponge mixture and put into small oval moulds. Bake in a moderate oven for about ten minutes. When coid cut round the top about $-inch from the edge and take out centre. Fill with strawberries and whipped cream, and put a whole strawberry on top. Make handles from long ' strips of angelica. This is a good sponge recipe:. 3- eggs, pinch of salt, 1 teacup sugar (small, about f), 1 heaped teaciipful of selfraising flour, 1 tablespoonful of boiling water. Beat eggs and sugar till stiff, about 20 minutes. Add sifted flour and sa.lt, and fold in lightly. Add water, and stir in. Grease tins.and coat with dusting powder (2 parts castor sugar and 1 part flour sifted together). Strawberry Fool. —Put the Btrawberries through a hair . sieve and sweeten with sugar.' Mix with cream according to taste, and serve in custard.- glasses with whole berry on the top of each.

Strawberry Cream Sandwich.—Use the sponge recipe given above, and fill the sandwich with the following mixture: Whip 1 gill cream, and add carefully J cup chopped strawberries, I'teaspoon of sugar and level teaspoon powdered gelatine dissolved in 1 tablespoon milk. Colour pale pink and allow to cool and nearly set. Pill cake with this and make icing from 6oz icing sugar, 14 teaspoonfnls strawberry juice, squeeze of lemon juice. Warm slightly, but do not cook or, boil, and pour over the cake. It should be like very thick cream. Decorate with whole strawberries.

Strawberry Short Cake.—Jib selfraising flour, \ teaspoonful of salt, 2 tablespoons of sugar, 3oz butter, 1 egg, I cup milk. Sift flour and salt. Rub in butter with tips of fingers. Add beaten egg to milk ana add to dry ingredients. Make into a soft dough. Smooth out one-half of dough lightly. Put into greased tin; spread with melted butter; cover with other . half of dough, which has also been smoothed out to fit the tin. Bake in a hot oven for 25 minutes to half an hour. Split while hot, and spread crushed and sweetened strawberries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with castor sugar and serve. Small'individual short cakes are attractive. Cut dough into ronnds with scone cutter. Place two together with melted butter between, and bake in a quiet oven for 15 minutes. , Here is a- second recipe for this delicious cake:—3oz butter, }lb plain flour, i teaspoon salt, 4oz sugar, 1 level teaspoon bicarbonate soda, Jib cornflour, 1 gill milk, 1 box strawberries, 1 round teaspoon of cream of tartar, 1 egg. i pint of whipped cream. Beat butter and sugarto a cream, add beaten egg and half milk. Add flour sifted with cream of tartar, soda and salt gradually, and the rest, of the milk. Mix well. Pour into greased sandwich tin and bake in a moderate oven for 30 to 40 minutes, according, to the thickness of cake. When cold split in half. Prepare the strawberries and cover the bottom half with a thick layer, keeping back the best berries for the top. Sprinkle with castor sugar. Spread the cut side of the top half with cream and put the • cake together, cream to strawberries. Cover the top of the cake with thick layer of cream. Decorate with the remainder of the strawberries. The whipped cream may be sweetened, but the whole thing is sweet enough without. Bottled Strawberries.-I —"Wash the strawberries gently and pick off stalks. Drain well and put into a large bowl: Make a strong syrup, using 2 parts sugar and 1 part water. Add a little strained lemon juice and boil till it spins a thread.' Pour it quickly over the strawberries, covering them completely, and allow to stand 12 hours. Then bring to simmering, heat, and cook gently 10 minutes.' Allow to cool slowly in the syrup. Using a Wooden packing stick, pack berries firmly into the jars, and cover with the syrup in which they have been cooked. Sterilise by standing the -jars with screw tops lightly on in steriliser or copper, taking care they do not touch each other or the sides of the -vessel. Put sufficient water into the vessel to coile two-thirds up the jars, and fit the lid on tightly. Sterelise for 15 to 20 minutes at 112 deg. Seal at once. Red currant juice added instead of lemon juice is excellent.