Evening Republican, Volume 17, Number 148, Rensselaer, Jasper County, 21 June 1913 — USE STRAWBERRY AS FLAVOR [ARTICLE]

USE STRAWBERRY AS FLAVOR

Most Popular of All Summer Fruits May Be Put to the Bert Use. Old Fashioned Strawberry Shortcake —Put four cups sifted flour into a mixing bowl, add half teaspoonful of salt and mix well. Chop in three large tablespoons butter. Dissolve one level teaspoon soda in a little hot water and add with a well beaten egg to one large cup sour cream or rich sour milk and one tablespoon sugar. Mix well together with a spatula or flexible knife, but do not handle more than is necessary. Roll lightly and quickly into two thin sheets. Bake in well greased tin. Lay one sheet brushed with butter. When done separate them and cover the lower half with a thick layer of crushed and sugared Strawberries. Place the second shortcake on top of berries, cover with whole berries, dust with powdered sugar and serve with thick cream. Sweet milk and baking powder can be used Instead of sour milk and soda. Strawberry Charlotte Russe CakeWhip one pint cream until the print of the whip is discernible. Then add enough bar sugar to sweeten, whip in the whites of two eggs and flavor with strawberry. Spread this on layers of sponge or any nice cake and over the whole tumble a box of hulled strawberries. Pour over this the pint of whipped cream and serve from large platter. Strawberry Foam —Mash one cup hulled berries and pass through a sieve. Beat one cup cream until stiff and the whites of two eggs until dry. Gradually beat into them half a cup powdered sugar and continue beating until very stiff. Then fold in the cream and strawberry juice; set on ice to chill and serve very cold in thin glasses.