Good Housekeeping summer cookery book

4 lb. strawberries 4 Ib. sugar The juice of 1 large lemon 2 pint red currant juice Method as above. The ee is boiled with the lemon juice and red currant juice for 45 to 60 minutes, or until tender, and the contents of the pan have evaporated considerably, The sugar is then added and the jam boiled until it jells. 26 eS eg as ee eS eS See ey Pe ee ae ae — ee ee ee a STRAWBERRIES ECONOMICAL STRAWBERRY JAM 8 lb. strawberries 9 lb. sugar 2 lb. minced gooseberries Top, tail and wash the gooseberries. Pass through a mincing machine, put into a pan and cook for a few -. minutes, until they are tender. (If minced the fruit cooks very quickly.) Rub through a sieve to remove the seeds and cook the pulp with the strawberries before adding the sugar, then proceed as above. STRAWBERRY DREAM 1 lb. strawberries Sugar to taste 2 whites of egg Whipped cream Mash the strawberries and add sugar to taste. Many people consider the flavour to be superior if sugar is omitted. Whip the whites of egg to a stiff froth and cut or fold carefully into the mashed pulp. Fill in- dividual glass with the mixture, chill and serve topped with cream. ‘ STRAWBERRY PYRAMIDS Genoese pastry or sponge 1 gill cream cake | 1 lb. strawberries Cut the pastry or cake into 2-in. rounds, 4 in. -in thickness. Hull the strawberries and slice with a silver or stainless knife. Whip the cream stiffly and sweeten to taste. Put the sliced strawberries and whipped cream in alternate layers on the rounds of pastry, topping with cream. Chill and serve on a silver entrée dish decorated with a few fresh strawberry leaves. 27 SUMMER COOKERY BOOK STRAWBERRY WAFER CREAM -Isponge cake 5in.to6in. 2 0z. sponge cake crumbs _ across and 1 in. thick 4 teaspoonful ratafia — 8 to 10 wafer biscuits essence 1 Ib. strawberries I pint cream or 4 pint Strawberry jam custard, 4 pint cream, Royal Icing 4 oz. gelatine, 4 gill 2 OZ. sugar water 1 lemon Trim the sponge cake to the correct size and thick- ness. Brush the sides with the jam. Stand on a flat glass or silver dish and arrange the wafer biscuits round, pressing them firmly against the sponge and piping a little Royal Icing behind each to keep it in place. Pipe the edges of the biscuits where they touch ‘in order to make a firm join. Finally, decorate: by piping round the top and bottom edge of the biscuits. © By tying a wide band of ribbon round the wafer case it remains firm. Wash and hull the strawberries reserving a few of the choicest for decorating the finished cream. Cut up the remainder and mix with the sponge cake crumbs, sugar and lemon juice. Stand for three-quarters of an hour. Meanwhile whip the cream stiffly, add the essence, and stir in the fruit and crumbs. Pour into the case. Decorate with the strawberries. Note.—lf for reasons of economy the custard and cream filling is to be used, instead of cream, prepare it — as follows. Dissolve the gelatine in the water and when it is hot, but not boiling, strain it into the warm custard. Allow to cool, stirring occasionally, and fold in the whipped cream, essence and fruit mixture lightly. When it is on the point of setting, pour into the prepared case. STRAWBERRY SALAD I small tin of pineapple A few green _ glacé rings cherries | 1 lb. strawberries 1 flat teaspoonful pow- 1 gill pineapple syrup dered gelatine | | | 28 STRAWBERRIES