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Show L i Mary's Kitchen , v , . i If you would servo Mtah hemes early in the season and make them go twice an far, here are a t of simple rulea for you to try si U WBFRRY Fl t I I One up sra wherries, 1 egg whit"--. , I .up powdered sugar, i Put sugar, berries nnd egg white In mixing bowl. Beat minutes i w ith a strong dover beater. m not ! crush the berries before adding to I the other Ingredients. The beating , Is rather hard work, but the result Is I worth the effort. ?ei"ve on sponge I cake and top with a whole perfect berry. STRAWBERRY DIP l l I ( REAM. One and one-half cups berries. 1 cup sugar, 1-2 cup water. Put sugar and water on to boll. Boil two minutes nr. I add berries. Crush berries with a spoon nnd cook five minutes. SI r: BERRY BACC1 Five tablespoons butter, 0-4 cup powdered sugar. 1-2 teaspoon anilla, 1 cup berries, 1-2 cup whipping cream. Cream butter and boat in sugar and vanilla. The vanilla Is use I to ring out the flavor of the berries, but does no, flavor the sauce. Beat In berries, which hive been carefully washed and dried between towels Whip cream till stiff with a dover btfater. Combine mixtures and serve at once on warm aporigs cake or cottage cot-tage podding. STR Bl Kit BTSQI I One pint whipping cream, 2 ciipa berries, il pint box). 1 tup powdered sugar. , w;up cream till stiff. Wash and drain berriea. Cut berries in small pieces nnd nilv well With sugar Fold berries In crum. Line a mold with strawberry mixture. Back in Ice and) rock aalt and let stand three hour. Unmold and serve in slices With one or to whole berries on the plate This, will serve eight persons. I Hi -ll S l R M BERR1 PI DDIN'G. i I ihl.-s-.oons c. rn-iar. li. I-.' teaspoon salt. X-i eup sugar, cpgs (White?;, I Wash berries and crunh slightly. Let drain. There should be one CUP lulce Put Juice and v;tter In 1 smooth sauce pan and bring to the boiling point. Dilute cornstarch in enough cold water to pour easily. St!r into boiling liquid. Cook over hot water stirring constantly for lO minutes. min-utes. Add salt and sugar and the rest of the berries Keep hot over hot water and fold In the stiffly beaten whites of the eggs. Removo at once fro mthe heat and pout Into a mold dipped In cold water. Chill and serve with boiled custard made of the yolK Of the eggs. |