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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