.jpg)
The New Zealand Railways Magazine, Volume 10, Issue 8 (November 1, 1935)
Home Notes
Home Notes.
Some Strawberry Recipes.
Strawberry Conserve.
When making strawberry conserve the flavour is improved by the addition of red currant or gooseberry juice. To every pound of strawberries allow one teacup of the juice and 1 Ib. sugar. Hull and weigh the strawberries, and lay them on flat dishes, sprinkle over half the sugar and leave until next day. Place the red currant or gooseberry juice into preserving pan, add the juice from the strawberries, also the remainder of the sugar. Bring to the boil and skim; add the strawberries and cook gently until it jellies when tested (about 20 minutes). Place in warm jars and cover next day. The strawberries should be whole in a firm jelly.
* * *
Strawberry Vinegar.
4 Ibs. strawberries, 1 quart white vinegar. Method: Mash the strawberries in a basin, pour the vinegar over, cover and leave for thirty-six hours. Drain slowly without squeezing. To each pint of juice allow one pound sugar. Boil up for four minutes. Bottle when cold and seal. Use one tablespoon to tumbler of water.
* * *
Strawberry Shortcake.
Ingredients: 2 large cups flour, 2 tablespoons sugar, 2 eggs,1/2 Ib. butter, 3 tablespoons baking powder, little milk. Method: Sift the dry ingredients, rub in the butter, add the beaten eggs and milk to the dry ingredients to make a soft dough. Divide in two. Place each portion of dough in greased sandwich tin, smooth over to fit tins. Bake to a pale brown in hot oven (about 20 minutes). While hot, spread one portion thickly with sweetened crushed strawberries and whipped cream. Place second layer on top. Cover with whipped cream and decorate with whole strawberries. Dust with castor sugar and serve.
.jpg)
.jpg)
.jpg)