Fruit recipes

state is regularly shipped to the London market from English country towns. This mature stage or over-ripeness is also necessary for the best flavour of the true Service Tree fruit (known as Service or June Berries in Savoy). A drink similar to cider is made from these berries and when the latter are dried and powdered they are valued as an astringent, used in curing diarrhea. The Mountain Ash contains a large quantity of malic acid, of which fact chemists often take advantage in the manufacture of the commercial form. The berries are available for food, as are those of the rowan, which are used in tarts, (and every other dish adapted to acid berries), in Scotland and in Europe. The Buffalo Berry (Sheperdia argenta) is a fruit particularly known in the West, used commonly as food. The ‘ names indicate something of its wild associations, and originated in the custom of serving it as a sauce with buffalo meat. Like the barberry it is tart and is used in much the same manner. STRAWBERRIES SERVED WHOLE, UNCOOKED These berries may be served unhulled, to be dipped in sugar and eaten with the fingers. Place in the heart of head lettuce or other bed of green, if to be served from a large receptacle, or on lettuce or other large single leaves if from individual dishes. If served hulled, strawberries should have sugar placed on them at least an hour before serving. The addition of a cup of orange or pineapple juice will add to the flavour. ‘STRAWBERRY SHORTCAKE The simpler the form of the ‘“‘cake” the more delicious will be the result, although many people prefer a sponge or cup cake with the berries. For a plain shortcake make a sweet biscuit dough (see Introductory Recipes), rolling out an inch thick, cutting in diamonds or squares or rounds, and baking like biscuits. These may be readily broken open (never cut) and the mashed berries, sweetened (together with some whole ones) mixed and heaped upon them for individual serving. Or the dough may be rolled thinner, spread with butter, folding over once and baking in either one sheet or individual form, the butter facilitating the opening of the cake. Or single, inch-thick sheets may be made and heaped in layers, using the crushed berries for filling, the whole ones for the top. Another form of shortcake is to add to the biscuit dough two well-beaten eggs. Whipped cream may be heaped over the whole berries used on the top of any form of the cake. STRAWBERRY BATTER CUPS Stir one pint of sugar through a quart of slightly mashed berries. Make a batter with one and a half cups of flour in which has been sifted a half-teaspoon of salt and one heaping teaspoon of baking-powder. Mix with this a tablespoon of butter, two beaten eggs, and one cup of milk. Place a layer of the batter in buttered cups or moulds, then a layer of the berries, etc., until two-thirds full. Steam or bake for forty minutes. Serve with whipped cream or strawberry sauce STRAWBERRY SAUCE + « Cream together one cup of sugar and a half-cup of butter; add the whipped white of an egg, then one cup of ‘mashed or chopped berries. Place on ice several hours before serving. STRAWBERRY DUMPLINGS Line muffin rings with thin-rolled sweet biscuit dough and bake quickly. When browned fill the shells with ripe strawberries, sprinkle sugar on top, and serve. Or make like conventional dumplings. (See ‘“‘The Apple.’’) STRAWBERRY TART Line sides of large or small pans or baking dishes with pastry and bake a light brown. Fill then with strawberry jam or fresh berries and serve (dished) with a meringue or whipped cream. Or finish with lattice strips as for English Apple Tart and brown. STRAWBERRY FLOAT