Serving strawberries is or should be an every-day occurrence while the
season lasts. I have told you in other places of two or three ways of
serving them that I hope you found worthy a place among your
collection of recipes for dainty dishes. But I believe I've said
nothing about strawberry fritters. And in case you have never tried
them let me suggest that you have them soon prepared in this way: Get
the very largest strawberries you can find. Take off the hulls and
cover them entirely with any sort of marmalade, preferably apricot,
then roll them in macaroon crumbs, dip them one at a time into the
lightest frying batter you know how to make and fry them in very hot
fat. Drain and roll them in powdered sugar before serving. A really
delicious dish you will find these fritters, quite good enough to be
served at dessert for the very best dinner you know how to arrange.