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Show D o o h a a a :j o a G o Ttyl v& lUM&jvMijUMhjijitoti wAOmy.- ----m-.- - WW! VsJMlfsMMsissssWPTWTPW'Pfy IMI .U II pjlirjijiwi WW, ll It's Easy to Make Strawberry Shortcake (See recipes below) Strawberry Time For those of you who like strawberries, straw-berries, the season is too short! But we aim to do our best by them this season, so let's have them several times each week as long as we can. Perfect strawberries are just plain good served au naturel And if you like them sweeter, dip each in a mound of powdered sugar, before tasting its deliciousness. Some like them for breakfast with a sprinkling of sugar and a quaint pitcher of thick country cream. Strawberries in shortcake make a dream of a dessert. Some prefer old fashioned biscuit type of shortcake, short-cake, split and covered with sweetened sweet-ened crushed berries and cream. Others prfer a more cake-like type of accompaniment to the berries. 'Strawberry Shortcake (Serves 6) 2 cups sifted flour 3 teaspoons baking powder 12 teaspoon salt 2 tablespoons sugar 5 tablespoons shortening 1 egg, well beaten 12 cup milk 2 teaspoons grated orange peel 1 tablespoon soft butter 1 quart strawberries, sliced and sugared Sift flour, baking powder, salt and sugar together; cut shortening into mixture with two knives or pastry blender until mixture is the consistency consist-ency of corn meal Combine egg and milk; add to dry Ingredients, mixing quickly to form a soft dough. Drop the dough by spoonfuls Into a well greased two quart heat resistant re-sistant glass utility dish. Sprinkle each biscuit with grated orange peel Bake in a hot (450 degree) oven for 12 minutes. Split hot biscuits and spread with soft butter. Place the sweetened strawberries between and on top of each biscuit. Serve a pitcher of cream with the shortcake short-cake if desired. Fresh Strawberry Pie 1 baked 9-Inch pie shell 1 quart strawberries 1 cup sugar 3 tablespoons cornstarch or flour Sweetened whipped cream Crush half the berries and bring to boiling point. Stir in sugar combined com-bined with flour or cornstarch and salt. Cook, stirring constantly, until thickened and well cooked. Spread other half of berries (whole) in baked pie shell. Pour hot cooked filling over top, cool, fop with sweetened sweet-ened whipped cream and serve. Meringue may be used instead of whipped cr.-am and pie browned in a moderate (350 degree) oven. Special Strawberry Shortcake 2 cups sifted all-purpose enriched flour 3 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 4 tablespoons shortening 2 eggs 12 cup orange juice 14 teaspoon lemon extract Sift flour, baking powder, salt and sugar together. Cut in shortening. Beat one whole egg and one egg yolk, reserving ono white for the tops. Add orarige juice and flavoring flavor-ing to beaten eggs, then add to dry Ingredients. Stir only enough to make dough hold together. Turn out on tightly floured board and knead a half minute. Roll out 12 inch thick. Cut. Brush tops with LYNN CHAMBERS' MENU Cold Sliced Boiled Ham Creamed Parsleyed Potatoes Buttered Asparagus Carrot Slivers Celery Curls Strawberry Shortcake Beverage Recipe Given white of egg and sprinkle with sugar. su-gar. Bake on ungreased baking sheet for 12 minutes in 425 degree preheated oven. Split hot shortcakes, short-cakes, butter and fill with sliced sweetened berries. Replace top and pour berries over top. Serve with cream if desired. Strawberry Meringue Pie 1 pint fresh strawberries 3 egg whites 14 teaspoon salt 13 cup sugar Few drops vanilla Honey Baked pie crust Beat egg whites with salt until stiff. Beat in sugar and flavor with few drops of vanilla. Drain berries carefully; sweeten with honey and fold into meringue. Turn into pie crust and brown in moderate (350 degree) oven about 30 minutes. Serve as soon as cool (Other fresh, carefully care-fully drained fruits may be used.) Standish Pudding (Makes 1 quart) 1 quart strawberries 1 cup granulated sugar 1 cup water Lemon juice 12 pint whipping cream 14 cup powdered sugar 12 teaspoon vanilla 23 cup rolled dried macaroons Pick over strawberries, sprinkle with sugar and let stand for two hours. Mash, squeeze through a double thickness of cheesecloth and add water and lemon juice to taste. Turn mixture into a one quart brick mold or place In freezing tray. Beat cream until stiff and add powdered sugar, vanilla and rolled macaroons. Pour over fruit mixture to overflow mold. Cover with buttered paper and freeze in a mixture of ice and salt, or let freeze in refrigerator compartment. Raspberry or Strawberry Whip (Serves 4) 1 14 cup berries 1 cup powdered sugar 1 egg white Beat ingredients together with wire whip or electric whip until stiff enough to hold shape. Serve over pieces of sponge or angel cake or pile lightly in a dish, chill, surround with lady fingers and serve with soft custard sauce. |