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Show WMitMmiitiwmitwiwitwiKiaiKiaudiannvnaiimnna ! Kitcbeu M)d Taible. j - illllIMIMIWIIIMiniWIWIWntlwlWIWIIIWIllllcll The Strawberry. This most delicious berry of all that grows is best served fresh from the vine, with sugar and cream. A delightful dish is made by filling a crystal bowl with large fine strawberries straw-berries served uncapped. They are held by the stem and dipped in powdered pow-dered sugar. A more luxurious way is i.o heap high a generous plateful and stand by each a tiny sugar holder and cream-jug. It is a fitting concomitant of June roses, sunshine, and greenery. green-ery. It is a mistake to eat strawberries with cake or ice. cream. Under these blandishments its true flavor is dulled, if not lost. A roll or a biscut with unsalted butter affords a better background for the indescribable and unapproachable flavor of a fruit which appeals so exquisitely to three senses, those of sight, smell and taste. Like all fruit, perfect strawberries are best served entire and uncooked. Heat injures their volatile flavor, which is a part of their individuality. Strawberries and Oranges. Cover a quart of strawberries with powdered sugar, pour over them half a teacupful of orange juice, serve at once. Very delicious. Strawberries and Whipped Cream. Sift powdered sugar over a layer of hulled and washed strawberries, arranged ar-ranged in a deep dish, cover with strawberries again, then wtih sugar, until the dish is filled. This should be done just before serving them. Pour over them a large teacupful of cream, whipped with the whites of two eggs and two tablespoonfuls of powdered sugar. o Potato Salad. Twelve potatoes - boiled in their jackets, peeled out and cut into small dice ; the whites of three hard-boiled eggs; two bunches of onions, chopped very fine; salt and pepper to taste. Make a dressing of two well-beaten eggs, a scant half cup of vinegar, two tablespoonfuls of sugar and butter the size of a walnut, boiling all together until thick. When cold thin with cream and stir well into the potatoes. Line a salad dish with lettuce leaves, pour into it the salad and garnish with the yolks of three hard-boiled eggs cut into slices and a few leaves of parsley. Strawberry Jam. Cap and crush three pounds of ripe strawberries, and allow to this quantity quan-tity of fruit two and a quarter pounds of sugar. Put the crushed berries with any juice that may have exuded into a porcelain-lined kettle, and bring to the boll, then cook, stirring frequently, fre-quently, for half an hour. Now stir in the sugar, and cook for twenty minutes min-utes before turning into jars and sealing. seal-ing. Creamed Spinach; Wash the spinach thoroughly, and put in a kettle with no water except the moisture that clings to the leaves. Cover and cook until very tender. Drain and chop very, very fine, then whip light with a tablespoonful of butter and three tablespoonfuls ,of cream. Beat until you have a soft green mass, return to the saucepan, season to taste, stir steadily until very hot, and serve on a hot platter garnished with triangles of thin, dry toast. An egg plunged in water tends to rise with more ore less buoyancy according ac-cording to its age, owing to the empty space at the thick end and by evaporation evapo-ration of water from the white. Hence the egg takes on different positions in the water. Fresh eggs remain horizontal, hori-zontal, an egg three to five days old makes an angle of 20 degrees with the horizon, one eight days old makes an angle of oyer 45 degrees; and at the end of fourteen days the angle is 60 degrees. An egg three weeks old lies at 70 degrees, an egg three months old remains vertical, and when still older it floats. |