B. C. SrrawBERRY SEASON 18 PRESERVING SEASON

STRAWBERRY JELLY SALAD

Cut very fine large berries into halves and line small
moulds with them. Make plain orange jelly and fill
moulds. Turn out on lettuce with a mayonnaise made

with whipped cream.

QUICK SHORTCAKE

Cut a loaf of cake into three layers, put crushed
strawberries between each two, and sugar on top. Serve
with cream.

STRAWBERRY CHARLOTTE

Cut selected sweet strawberries in halves lengthwise,
line small mould with berries, turn in charlotte russe
mixture, chill, and remove from mould for serving.

STRAWBERRY COTTAGE PUDDING

Cream 1/3 cup butter, add 1 cup sugar gradually
and 1 egg, well beaten; mix and sift 134 cups of flour
and 3 teaspoons baking powder; add alternately with
14 cup milk to first mixture, turn into shallow buttered
cake-pan, bake 25 minutes. Cut into squares and serve
with strawberries (sprinkled with sugar and _ slightly
mashed).

STRAWBERRY WHIP

Beat 1144 cups strawberries, the white of 1 egg and
1 cup powdered sugar till stiff enough to hold in shape;
about 30 minutes will be required. Pile lightly on dish
and serve with boiled custard.

STRAWBERRY PIE

May be made like any other fruit pie, but nicer if

berries are slightly mashed, sprinkled with powdered
sugar and heaped in shells of paste previously baked.
Pile whipped cream on top.

STRAWBERRY SPONGE CAKE
Make an ordinary sponge cake from 6 eggs; when
done, cut in halves; upon one put .a thick meringue
made from the whites of 2 eggs and 2 tablespoons of
powdered sugar, beat the eggs until light, add the sugar

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