Harper's cook book encyclopædia

Strawberry Short Cake. — One cupful of sugar, one table-spoonful of butter, one heaping cupful of flour, quarter of a cupful of milk, three eggs, the whites and yolks beaten separately, one full teaspoonful of baking-powder, one quart of strawberries. Rub butter and sugar together : add yolks, milk, flour, whites, and baking-powder. Bake in three jelly-cake tins, and when cold place the berries between the layers, sprinkling them with sugar. Heap whipped cream on top of the cake. Strawberry Sponge. — Soak half a box of gelatine in a small cup of cold water for half an hour. Stir in the juice and rind of one lemon and a cupful and a half of sugar, and let it stand an hour longer. Pour on this two cupfuls of boiling water ; stir until dissolved ; strain, and set aside to cool. When it begins to harden, whip the whites of three eggs stiff and beat into it the jelly, a little at a time, until you have a smooth sponge. Stir in then half a pint of fresh, firm Strawberry Sponge Fudge strawberries, turn all into a mould, and set on the ice for a couple of hours. Eat with sweet cream. Strawberry Sponge. — Cover half a box of gelatine with half a cupful of cold water, and let soak for thirty minutes; add a pint of boiling water and a cupful of sugar; stir until dissolved, and pour in a pint of strawberry-juice ; set on ice until thick. Beat until stiff, add the frothed whites of four eggs, and mix until smooth ; pour in a mould and set to harden. Serve with whipped cream. Strawberry Tapioca. — Wash a cupful of tapioca and put to soak in cold water overnight. In the morning pour over a pint of boiling water, and set on the back of the stove to simmer gently until the tapioca is perfectly clear. Stem a quart of strawberries and stir into the boiling tapioca with a pint of sugar. Take from the fire, turn into a glass dish, and set on ice. Serve very cold with sugar and cream. Strawberries with Whipped Cream. — Put a layer of hulled berries in a deep dish, sprinkle with powdered sugar, and cover with whipped cream. Arrange another layer of the berries, and continue with alternate strata of sugar, berries, and cream until the dish is full, heaping the cream on top. This should be done just before the dish is to be eaten, and berries, cream, and bowl should all be thoroughly chilled. Fruit Bouillon. See Beverages. .. Cake (Black). See Cakes. (Leavened). .. Wafers. .. Crystallized. .. Cream. .. Fritters. .. in Brandy. .. Pickled. .. Spiced. .. Pasties or Turnovers. See Pies. .. Pies. .. Tarts. .. Jellies. See Preserves. Melange. .. Pudding, Boiled. See Puddings. .. .. Steamed. .. Sauces. .. Salad. See Salads. .. Canapes. See Sandwiches. .. Souffle. See Souffles. .. Soups or Bouillons. See Soups. See Candy. See Creams. See Fritters. See Pickles. Frying. See the Preface. Fudge. See Candy. Galantine. — A dish of veal, chicken, and vegetables. It is served cold, turkey, or other meat, boned, stuffed, with aspic-jelly. See Beef, Veal, Poultied tightly, and boiled with spices try.