42. STRAWBERRIES are perhaps more popular than any other kind of berry.
They are reddish in color, have a somewhat acid flavor, and range in
size from 1/2 inch to 2 inches in diameter. Strawberries are much used
for jams and preserves; they may also be used for making a delicious
jelly, but as they lack pectin this ingredient must be supplied. These
berries are eaten fresh to a great extent, but are also much used for
pastry making and for various kinds of dessert; in fact, there is
practically no limit to the number of recipes that may be given for
strawberries. Before they are used in any way, they should be washed
thoroughly in cold water and then their hulls should be removed.
[Illustration: FIG. 1]
43. STRAWBERRY SHORTCAKE.--For strawberry shortcake, either a biscuit or
a plain-cake mixture may be used, some persons preferring the one and
other persons the other. This may be made in a large cake, as shown in
Fig. 1, and then cut into pieces, or it may be made into individual
cakes, as Fig. 2 shows. Whichever plan is followed, the cakes are split
in the same way and the crushed berries inserted between the halves.
This dish may be made more attractive in appearance if a few of the
finest berries are saved and used as a garniture.
STRAWBERRY SHORTCAKE
(Sufficient to Serve Six)
1 qt. strawberries
1 c. sugar
Biscuit or plain cake dough
Mash or chop the berries, add the sugar to them, and let them stand
until the sugar has dissolved. Bake the biscuit or plain-cake dough in a
single thick layer or, if desired, bake it in individual cakes, cutting
the biscuit dough with a cookie cutter and putting the cake mixture in
muffin pans. Remove from the pan, cut in two with a sharp knife, and
spread half of the berries over the lower piece. Set the upper piece on
the berries. In the case of the large cake, sprinkle powdered sugar over
the top and then on this arrange a number of the largest and finest of
the berries, as Fig. 1 shows, as a garniture. Cut in pieces of the
desired size and serve with or without either plain or whipped cream. In
preparing the individual cakes, spread a spoonful or two of the crushed
berries over the top, as Fig. 2 shows, and serve with whipped cream.
44. STRAWBERRY WHIP.--Strawberries may be used instead of raspberries in
the recipe for red-raspberry whip. When prepared in this way and served
with fresh cake, strawberries make a very appetizing dessert.
45. OTHER STRAWBERRY DESSERTS.--If it is desired to serve strawberries
just with sugar, they can be made attractive with very little effort.
Garnish a plate with some of the strawberry leaves and on them place a
few fine large strawberries that have been washed but have not had the
hulls removed. Serve a small dish of powdered sugar with the
strawberries, so that they may be dipped into the sugar and eaten by
holding the hull of the berry in the fingers. Strawberries crushed with
sugar and served with blanc mange or custard also make a very
delicious dessert.
[Illustration: FIG. 2]