For strawberry shortcake, either a biscuit or a plain-cake mixture may be used, some persons preferring the one and other persons the other. This may be made in a large cake and then cut into pieces and the crushed berries inserted between the halves. This dish may be made more attractive in appearance if a few of the finest berries are saved and used as a garniture.
1 qt. strawberries
1 c. sugar
Biscuit or plain cake dough
Mash or chop the berries, add the sugar to them, and let them stand until the sugar has dissolved. Bake the biscuit or plain-cake dough in a single thick layer or, if desired, bake it in individual cakes, cutting the biscuit dough with a cookie cutter and putting the cake mixture in muffin pans. Remove from the pan, cut in two with a sharp knife, and spread half of the berries over the lower piece. Set the upper piece on the berries. In the case of the large cake, sprinkle powdered sugar over the top and then on this arrange a number of the largest and finest of the berries as a garniture. Cut in pieces of the desired size and serve with or without either plain or whipped cream. In preparing the individual cakes, spread a spoonful or two of the crushed berries over the top, and serve with whipped cream.
STRAWBERRY ICE CREAM
1 quart cream Strawberry
1 quart cream
1 cup sugar
1 tablespoon vanilla extract
Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Add one quart of berries which have been washed, hulled, crushed and slightly sweetened. Then Freeze it.
Cook a quart of ripe strawberries in a pint of water till well scalded. Add sugar to taste. Skim out the fruit, and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold water; cook fifteen or twenty minutes, pour over the fruit, and serve cold with cream sauce.
1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.
STRAWBERRY SAGO PUDDING.
Soak a small cup of sago an hour in just enough water to cover. Drain off any water that may not be absorbed. Mix two thirds of a cup of sugar with this sago, and stir all into a quart of boiling water. Let it boil until the sago is perfectly transparent and pour in a pint of nicely hulled strawberries.
Turn into molds to cool, or serve warm with cream, as preferred. Tapioca can be used instead of sago, but needs longer soaking. Raspberries, stoned cherries, or currants can be used in place of strawberries.