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Show Strawberry lea I'reaai. Pick over three plots ot ripe strawberries, straw-berries, and put them la a larya bowl with one pint of granulated snicir. Crush the sugar and atrawherrins fK"'her with a vegetable masher and let them stand fr two or three hours. At the end of that time nib through a strainer that I flue enough tn k"ep back the sends To tha strained mixture add ona quart of cream, not, too rich, and freeze. This amount of material will make about three quart of thefr xn cream. It I on of the mt delicious los creams made. People sometime some-time try to frees the whole fruit. Miss I'arloa, who gives the foregoing recipe re-cipe in (rood Housekeeping, says II fruit tie simply mixed with the fro-n eream. and ! stand for an hour or so, this will en.wr, I but It must be remembered that the strawberry straw-berry has very little sugar in It, and that it will beome aa bard almoot ae a f:k if I It is expowd to the Ireejn temperature ; for any length of time. The preserved fruit, j being saturated with s ignr, will not hard rt j In this wsy when kept at tha frwlo j point- |