The next fruit to make its entrance on our
garden stage is the strawberry. What could
start the day better than a circle of these large,
luscious, crimson berries with their green caps
on surrounding a snowy cone of powdered
sugar on a plate of vivid green strawberry
leaves? The smaller berries which have been
discarded for the breakfast table are sliced,
covered with sugar, then set away in the cold
till it is time to serve them as a sauce for plebe-
ian boiled rice which has been molded in melon
shape. Strawberries, washed, hulled and cooked
with their equal weight in sugar, make a de-
licious jam. They should be cooked until the
liquid when dropped on a plate will jelly; if
WHEN WE EAT WHAT WE CAN 89
cooked too long they lose their color and a
good deal of their flavor. Often one has a
few berries left over after a meal; it is well
worth while to turn them into jam, and it is
quite surprising what a shelf full of goodies
one can accumulate in this easy way.
When the robins begin to haunt the cherry
trees, the Crown Prince and the Youngest
Member also get busy. There are cherries
enough for all, as when we planted we took
into consideration the needs of our feathered
neighbors, so the birds do not miss the fruit
when on our breakfast table appears a great
wooden bowl — ^you have no idea what an artis-
tic bit the chopping bowl becomes when util-
ized in this way — ^filled with clusters of black-
heart and white-heart cherries and their leaves.
Often for dessert at this season we have a
cherry pudding which is made by sifting two
cups of flour with four teaspoons of baking
powder and one-half teaspoon of salt. Stir
into this one cup of milk; add one cup of
cherries stoned✪ Cherry Pudding; turn into buttered baking-
powder tins, and steam two hours. Serve with
hard or cream sauce. To preserve cherries,
90 COMFORT OF THE FAMILY
select large firm fruit. Make a sirup of two
parts granulated sugar to one of water; skim
thoroughly; stone cherries and cook until soft
in boiling sirup. Pack cherries in jar; fill to
brim with hot sirup and seal. Strain remain-
ing sirup in which cherries have been cooked
into jars or bottles; seal and use for fruit bev-
erages. Cherries make a delicious jam as
well.
Sometimes when making vanilla ice cream in
the raspberry season, I line a melon mold with
the frozen mixture and fill the cavity with these
luscious berries which have been lightly sug-
ared. The mold is then filled to the brim with
ice cream, a sheet of parafiine paper laid on
the top, and the cover pressed down. It is
then packed in ice and salt for two hours, not
longer, as the berries should not freeze, un-
molded and surrounded with whipped cream
which is garnished with berries. Raspberry
jam is made the same as strawberry and gives
variety to divers desserts.
On a July day, so hot that all the world
stands idle in the market places, a currant ice
will alter one's outlook upon life. Make a
WHEN WE EAT WHAT WE CAN 91
sirup by boiling equal quantities of sugar and
water together. Cool and add sufficient cur-
rant juice, pressed from fresh fruit, to give
it a rich, deep crimson. Add the juice of one
or two lemons, that depends upon the quantity
made, and freeze. As the mixture loses sweet-
ness in freezing, currants require a sweeter
sirup than other fruits. A water-ice which is
not sweet enough is about the flattest produc-
tion in the culinary world.
Page 19 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The next fruit to make its entrance on our garden stage is the strawberry. What could start the day better than a circle of these large, luscious, crimson berries with their green caps on surrounding a snowy cone of powdered sugar on a plate of vivid green strawberry leaves? The smaller berries which have been discarded for the breakfast table are sliced, covered with sugar, then set away in the cold till it is time to serve them as a sauce for plebeian boiled rice which has been molded in melon shape. Strawberries, washed, hulled and cooked with their equal weight in sugar, make a delicious jam. They should be cooked until the liquid when dropped on a plate will jelly; if
cooked too long they lose their color and a good deal of their flavor. Often one has a few berries left over after a meal; it is well worth while to turn them into jam, and it is quite surprising what a shelf full of goodies one can accumulate in this easy way.
When the robins begin to haunt the cherry trees, the Crown Prince and the Youngest Member also get busy. There are cherries enough for all, as when we planted we took into consideration the needs of our feathered neighbors, so the birds do not miss the fruit when on our breakfast table appears a great wooden bowl — ^you have no idea what an artistic bit the chopping bowl becomes when utilized in this way — ^filled with clusters of blackheart and white-heart cherries and their leaves. Often for dessert at this season we have a cherry pudding which is made by sifting two cups of flour with four teaspoons of baking powder and one-half teaspoon of salt. Stir into this one cup of milk; add one cup of cherries stoned; turn into buttered bakingpowder tins, and steam two hours. Serve with hard or cream sauce. To preserve cherries,
select large firm fruit. Make a sirup of two parts granulated sugar to one of water; skim thoroughly; stone cherries and cook until soft in boiling sirup. Pack cherries in jar; fill to brim with hot sirup and seal. Strain remaining sirup in which cherries have been cooked into jars or bottles; seal and use for fruit beverages. Cherries make a delicious jam as well.
Sometimes when making vanilla ice cream in the raspberry season, I line a melon mold with the frozen mixture and fill the cavity with these luscious berries which have been lightly sugared. The mold is then filled to the brim with ice cream, a sheet of parafiine paper laid on the top, and the cover pressed down. It is then packed in ice and salt for two hours, not longer, as the berries should not freeze, unmolded and surrounded with whipped cream which is garnished with berries. Raspberry jam is made the same as strawberry and gives variety to divers desserts.
On a July day, so hot that all the world stands idle in the market places, a currant ice will alter one's outlook upon life. Make a
sirup by boiling equal quantities of sugar and water together. Cool and add sufficient currant juice, pressed from fresh fruit, to give it a rich, deep crimson. Add the juice of one or two lemons, that depends upon the quantity made, and freeze. As the mixture loses sweetness in freezing, currants require a sweeter sirup than other fruits. A water-ice which is not sweet enough is about the flattest production in the culinary world.
Records on this page
Cherry Pudding