Fruit recipes

Heat a quart of milk with one cup of sugar and a pinch of salt. When at boiling point add one tablespoon of cornstarch which has been dissolved in a little of the milk (cold). Cook for three minutes, when add the beaten yolks of three eggs; whip together two minutes and remove from stove, letting cool. Meantime have ready a pint of sweet berries mashed with one-half cup of sugar. Let stand an hour then strain. Whip the whites of the eggs, and two tablespoons powdered sugar, then the juice from the berries; place on top of the custard when the latter is ice cold and serve quickly. STRAWBERRY PYRAMID Have cooked one pint of flaky rice. Place a layer of it on the bottom of glass serving-dish, spreading with a tablespoon of butter. Alternate this with layers of whole strawberries (sugared) until a pyramid is formed. Serve with cream. ESCALLOPED STRAWBERRIES Alternate layers of strawberries and whipped cream in glass serving-dish. Chill on ice and serve. ba STRAWBERRY WHIPS Make as for Apple Snow, allowing one cupful of strawberries and one cup of sugar to each white of egg. Mash the berries well, then proceed as for Apple Snow. Serve in sherbet cups. STRAWBERRY ICE AND SHERBET See Introductory Recipes for Ices. FROZEN STRAWBERRIES Let whole strawberries stand for an hour with generous quantity of sugar, then pack in freezer and let stand in ice and salt five hours. STRAWBERRY ICE CREAM Allow a quart of berries, mashed and sweetened, to each quart of mixed milk and cream scalded. Freeze. (Also see Introductory Recipes.) STRAWBERRIES PRESERVED WHOLE Simmer for twenty minutes mashed strawberries, adding no sugar. Strain. To each pint of this juice allow a pint of sugar.. Heat sugar and add to the syrup when it has been replaced on stove and is at boiling point. Skim and let boil till thick and pour over whole, hulled berries ready in heated glasses; or, pour first the syrup into the glasses, then drop the berries in the scalding syrup (not too many to each glass). When cold cover with brandied paper and set in the sun daily for a month. STRAWBERRY PRESERVES Use the best berries that they may need no washing. Allow a pound of sugar for each pound of fruit and place together over a slow fire with no water. Do not mash in stirring and when skimming is required set on back of stove that scum may rise before trying to remove it. When sugar is dissolved boil fast for thirty minutes; remove fruit; place in jars; boil syrup five minutes longer, then pour over the berries and seal. TO SEAL STRAWBERRIES WITHOUT COOKING (Old-Fashioned Recipe) Take firm berries and weigh, allowing one-quarter pound of sugar for each pound of fruit. Place sugar and berries in layers in earthenware dishes and let stand in cool spot over night. Drain off juice without breaking berries and weigh juice. Deduct this weight from the weight of the fruit. Weigh out as much sugar as the fruit weighs without the juice (deducting the quarter-pound of sugar already used). Place berries and sugar in layers in large-necked jars or bottles which must be corked and wired very tight. Then place them in outer vessel of cold water and let latter come to a boil. When this exact point is reached remove and seal the corked bottle air-tight. These bottles should be looked at for six weeks daily, turning them to keep fruit from moulding, but carefully—not to break fruit. SPICED STRAWBERRIES Strawberries may be spiced after making into jams as below. STRAWBERRY JAMS Boil mashed berries in their own juice till well reduced, when add heated sugar, three-fourths to each pint of fruit or pound for pound, cooking down slowly till of desired thickness. Strawberry jam is usually too sweet. To offset this do not be afraid to add lemon juice, pie plant, or