LE IV EELS LOE NLR POTN REEMA DAG AD LEI RLS FB

STRAWBERRIES ROMANOFF (OR FRESH FIG)

One quart fresh strawberries—pick them and clean them. Add
sugar to taste. Then drop in 2 oz. of curacao and 2 oz. brandy.
Now, in a separate bowl, place a pint of vanilla ice cream and put
in a cupful of well sweetened whipped cream. Mix this all
thoroughly and pour over the strawberries. This is a royal dessert
for 6 people.

If fresh figs are used in place of strawberries, sprinkle a
little grated nutmeg on top. —Mrs. G. F. Laing

STRAWBERRY SHORTCAKE

Wash in cold water 1 quart strawberries, stem them and cut
in pieces with a silver knife. Cover thoroughly with powdered
sugar and stand in a warm place 2 hours. Sift together 1 cupful
flour, 2 teaspoonfuls baking powder and ™% teaspoonful salt; chop
into it until thoroughly blended, 1% tablespoonfuls each butter
and lard; then add % cupful milk and when well mixed, pat into
shape and place in a greased and floured cake pan. Bake 10 to 12
minutes. Split with a silver fork and butter the inside of both
pieces. Place the lower half on a large chop platter and put the
berries on this. Place the top half on and pile with sweetened,
flavored whipped cream. Dough may be baked like a drop biscuit
and individual short cakes made—much easier to serve.

—Mrs. E. G. Blackwell

SSS

WITH STRAWBERRIES

Sprinkle a few grains of cayenne pepper, or a larger amount
of paprika, over strawberries before eating. Try this. It im-
proves the flavor immensely. —Mrs. S. D. Brooks

|
i é
||
|
|
)
i
f
}
:
!
i

I ——————————————EE——————

=

CE ncn ———————_——_—_———

173

AE OP FS SOE SR RS AROMAT TARA EAD a et SE A OR EE RETESET ELE ALN ET EIT A EON ES
= <j <x
* "
” eS MRS Ss
it
* at

ete et Oa tN So alan Odea gt SR atsie a ay Fa sn Ak tig iia BE ee ba atic <