Berry Dessert

Ingredients

• Berries, choose the freshest
• sugar
• crushed ice

Method

1. 1

   Pick over and hull the berries, then spread a layer in a dish and sprinkle with sugar.

2. 2

   Add another layer of berries and repeat.

3. 3

   Set in a cold place until ready to serve, then top with a layer of crushed ice.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 344. The excerpt below is the record exactly as published.

sugar, and much of the success of the various cooking operations in which they are used depends on the proper com- bination of these elements. If the acid was neutralized, as might easily be done with an alkali, the piquancy would be gone, and the product would taste insipid and flat. The aim, therefore, is not to wholly neutralize the acid, but merely to blend it agreeably with sweetening. FRESH FRUITS AND NUTS. Fruit for the table should be selected with care, and choose only that which is ripe and perfect. In arranging it for the table there is an opportunity to display one's taste and ingenuity. The garnishing requires attention. Arrange the fruit tastefully on dishes, with leaves between and around it, as the contrast of brilliantly colored fruits with nicely arranged foliage is very charming. The double= edged malloM% strawberry and vine leaves have a pleasing effect, and in winter the bay and laurel are sometimes used. For the breakfast table melons, oranges, and small fruits are generally served, but for the dinner table all fruits are served in their season. Serve whole fruit in a raised dish, blending the colors harmoniously, and mix in any pretty green leaves or vines. Arrange them conveniently for serving, and so that they will not fall out when moved. Have fruit fresh, and as cold as possible when served. That v/hich has stood for some days in a warm room is not very tempting. Pounded ice is an agreeable addition to a dish of raspberries, straw- berries, or currants. Pound it in a clean cloth until it is almost as fine as snow, and then spread it over the berries. If sliced fruits or berries are sprinkled with sugar and allowed to stand 1 or 2 hours be- fore serving, they will be much improved. Grape scissors, a melon knife and fork, and nut crackers should always be put on the table if there are dishes of fruit requiring their use. There are many very attractive ways of preparing fresh fruits for desserts, etc., which we explain elsewhere, such as " Frozen Fruit," "Frosted or Iced Fruit," " Glaces,"' " Cream= Coated Fruit," "Fruit Molds," "Fruit Ice Creams," etc., which the reader can readily refer tc 30 466 FRESH FRUITS AND NUTS APPLES. — Choose those which are not too sour, and which have a pleasant taste; wipe them clean, or polish brightly with a cloth, and mix together different colors, like red and yellow, piling them up on a dish when they are to be served at the table. APRICOTS — These need only a few green leaves to garnish them. Pile them high on a glass or other dish. BANANAS. — These, if whole, should be piled on either high or low dishes, and high in the center, with bright green leaves to make them look pretty. They are often mixed in with oranges and grapes. Bananas make a delicious dessert if the skins are taken off, and they are cut crossways into thin slices, and then sugar and cream served on them. Or, after slicing them, si)rinkle on sugar and add a little orange juice. Alternate layers of bananas and oranges (peeled and sliced) with sugar on each layer are very nice. It will be an im- provement to let the fruit get very cold, and cover with whipped cream when serving. Bananas and strawberries also go well to- gether. BERRIES. — Choose the freshest. It is better not to wash them unless they need it, but pick them over, hull them, spread a layer in a dish, sprinkle with sugar, then put in another layer of berries, and so on alternately. Set them in a cold place until ready to serve, and" then put on a layer of crushed ice

Cook this with the app: pantry check, scaling, and the assistant.