Frozen Strawberries

Ingredients

• 4 cups thin cream
• 3 cups thick cream
• 2 cups strawberry juice
• 2 cups milk
• 1 cup sugar
• 1 tablespoon lemon juice
• 1/2 cup water
• Strawberries

Method

1. 1

   Cook water and sugar together three minutes.

2. 2

   Cool and add to cream and milk.

3. 3

   Add a sprinkle of salt.

4. 4

   Turn into freezer and when half frozen add lemon juice and strawberry pulp.

5. 5

   Finish freezing.

6. 6

   Let stand an hour or two to ripen.

7. 7

   Serve in cone shape and place a large, unhulled strawberry in top of each cone.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 30. The excerpt below is the record exactly as published.

Frozen Strawberries Corn-Starch Loaf Cake with Maple Frosting Cafe Noir — Tea Frappe ^ 1. CREAM OF ASPARAGUS SOUP 3 cups White Stock. 4 tablespoons butter. 1 bunch (or 1 can) asparagus. 4 tablespoons flour. 2 cups cold water. 13^ cups scalded milk. 2 slices onion. 3^ cup hot cream. Process: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve. Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve. If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing. BLUEFISH A LA CREOLE Remove bones from a fresh, three-pound bluefish. Place on a well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven twenty-five minutes, basting often with melted butter or sweet dripping. Remove to hot serving platter and pour a Creole Sauce around fish. Sprinkle fish with ^''' 52 Sunday Dinners 67 First Sunday buttered crumbs, set platter on a board and place in oven to brown crumbs. Garnish with slices of lemon dipped in chopped parsley. CREOLE SAUCE (For recipe see Page 122.) CHATEAU POTATOES Wash, pare and cook (almost soft) one-half dozen medium-size potatoes. Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins Wash them in cold water, then put them in a frying pan, reheat in boiling water. Drain and add four tablespoons butter; shake the pan until potatoes are well buttered and a golden brown color. Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley. STRINGLESS BEANS WITH BACON Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish. CHEESE AND PIMENTO SALAD (For recipe see Page 26.) FROZEN STRAWBERRIES 4 cups thin cream. Few grains salt. 3 cups thick cream. 2 cups strawberry juice and 2 cups milk. pulp. 1 cup sugar. 1 tablespoon lemon juice

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