Evening Republican, Volume 15, Number 176, Rensselaer, Jasper County, 27 July 1911 — WAYS TO SERVE BERRIES [ARTICLE]

WAYS TO SERVE BERRIES

Expert Hostess Very Seldom Dlehes Them Up Twice In the Same s Manner. The expert hostess, especially, if aha likes strawberries better than does the rest of her family, rarely serves them twice in the same way. For breakfast she uses them on the Ml massed on a mound of sugar with a border of leaves. Hie strawberry fork Is sometimes used, but epicures prefer eating them from the hnll. For a first course at luncheon serve the berries in sherbet glasses with a maraschino sauce, or combined with pinapple and thin slices of banana. The fruit should be prepared at least an hour before the meal, sugared and Well chilled. Newer than the compote as a first coarse ere timbale cases filled with big berries heaped with powdered sugar. . *••■._ - Strawberry shortcake Is good. Constant warfare is waged between shortcake made from biscuit dough and that from cake batter. Both are palatable, but the former should be really short anfl the cake not the plain variety too often used. Choose a nice cottage pudding batter or, better yet, use the one, two, three, four recipe, which is known to most cooks. The secret of a good shortcake is to have half the berries sugared and crushed for filling. This is also used on the top layer, topped by whole berries. __ ■ Plenty of rich cream is good with shortcake, but a scant supply is trying, and It will go farther when whipped, A sauce of strawberries and a syrup of boiled sugar and water make an agreeable charge. Sometimes sherry is used for flavoring.