Strawberries are ripe! Now’s the time to serve ’em
by Caroline Coe
When you buy strawberries, which kind do you choose: the big handsome red-colored ones that please the eye, or those smaller in size?
When you purchase the box of large berries, you pay for considerable waste room between the berries which should have been filled with the fruit. A box of smaller berries is nearer a solid mass of fruit, and in serving, makes more dishes than the box of larger berries. Fancy berries bring fancy prices, while those of less size often are much cheaper and far richer in flavor.
Jellies and preserves are better if made of the small fruit, and have the advantage of requiring less sugar. The large berries often have a pulpy center that is not desirable, and in many varieties they are lacking in flavor and are not sweet. Use the small, firm berry that fills the box and get berries for your money in place of air.
Bake small individual pies by putting a rich crust over the bottom of each little muffin pan bake crust to golden brown.
Wash and stem berries; to each pint of berries, add 1 cup of sugar, mash a little and set aside for 2 hours. When ready to serve, fill crusts with berries, dot top with a little whipped cream, top with a big red berry and serve.
Strawberry shortcake recipe
Make a rich biscuit dough of 1 cup of flour, 1 even teaspoon of salt, 1 heaping teaspoon of lard, and 2 heaping teaspoons of baking powder. Mix these all together with a knife, then make a well in center and add 1/2 cup of milk. Fold all together and turn out on board, cut in biscuit shape and bake in fast oven.
Wash and stem berries, add a cup of sugar to each 2 cups of fruit, mash slightly and allow to stand 2 hours. Have biscuits warm, split open, butter and add a little sugar, add a few whole berries put on top, and add more of the mashed berries. Tip the top with a little whipped cream and serve.