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STRAWBERRIES

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
pulverized sugar over them and garnish with round slices or quarters of
oranges, also well sugared.

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STRAWBERRIES PRESERVED WHOLE.

Weigh an equal quantity of fruit and white sugar powdered, sift all
the sugar over the fruit, so that half of it shall equally be covered,
let it lay till the next day, when boil the remainder with red currant
juice, in which simmer the strawberries until the jelly hangs about
them. Put the strawberries into pots, taking care not to break them,
and pour over the syrup.
This receipt will serve for raspberries and cherries, which make a
fine preserve.

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STRAWBERRIES À LA "BRIDGE"

Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whipped
cream, already sweetened and flavored then a single strawberry, sprinkle
with shelled pecans.

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CANNED STRAWBERRIES

After washing and hulling berries, proceed as with raspberries.

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STRAWBERRIES IN THE SUN

To two pounds of berries take two pounds of sugar and three-quarters cup
of water. Put the syrup in the preserving kettle; bring it to a boil and
cook for about ten minutes, or until it begins to thicken. Add the
berries; cook for ten minutes and pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little air for
ventilation; place in the sun until the juice is thick and syrupy. This
will take two days or more, but the rich color and delicious flavor of
the fruit will fully repay the effort expended. Put into small jars or
tumblers and cover according to directions.

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PRESERVED STRAWBERRIES

To one pint of strawberries take one pint of sugar and one-half cup of
water. Unless strawberries are cooked in the sun they should be prepared
only in small quantities or they will be dark and unpalatable. If the
following directions are carefully observed the berries will be plump
and of a rich red color.
Bring the sugar and water to a boil; add the strawberries and cook ten
minutes. Remove the berries carefully with a skimmer and cook the syrup
until it is of the consistency of jelly. Return the berries to the
syrup; bring all to a boil and when cool put in glass tumblers.

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STRAWBERRIES AND PINEAPPLE

Follow the recipe for Preserved Strawberries, using two-thirds pineapple
and one-third strawberries.

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VINEGAR MADE FROM STRAWBERRIES

"Aunt Sarah" Landis possessed the very finest flavored vinegar for
cooking purposes, and this is the way it was made. She having a very
plentiful crop of fine strawberries one season, put 6 quarts of very
ripe, mashed strawberries in a five-gallon crock, filled the crock
with water, covered the top with cheese-cloth and allowed it to stand
in a warm place about one week, when it was strained, poured into jugs
and placed in the cellar, where it remained six months, perhaps
longer, when it became very sharp and sour, and had very much the
appearance of white wine with a particularly fine flavor. This was not
used as a beverage, but as a substitute for cider in cooking.

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PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.

Use one pound of granulated sugar to each quart of berries. Make a
syrup of the sugar, and sufficient water to moisten it. While
boiling, drop in the berries, and let them boil ten minutes. Skim out
the fruit, and put it on a platter. Boil the syrup ten minutes
longer; then pour it over the berries, and set where it will get the
sun for two days. Put in jelly glasses, and seal. Made in this way,
the fruit retains both color and flavor.

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TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.

Put pound to pound of sugar and fruit; let stand over night. In the
morning, boil all together fifteen minutes. Skim out the berries;
boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.

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CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.

For every quart of strawberries, take one pint of sugar; add a
tablespoonful or two of water. Let sugar dissolve; then add fruit,
and let boil. Can immediately in air-tight glass cans.









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