Newspapers / Daily Herald (Roanoke Rapids, … / May 4, 1933, edition 1 / Page 2
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Miss Camp Offers Timely Recipes For Using Them i_ _____.___ New Way To Prepare Shortcake Given By Miss Johnnie Camp By MISS JOHNNIE CAMP Home Service Director, Virginia Electric & Power Co. The strawberry season is just beginning for most of us. Although we have seen the small cups of them at market since Christmas, many have not indulged because the food budget would not permit. Strawberries are surely the most popular and best_. — liked of all the small fruits, The surest way to please the family is to surprise them at the be ginning of the season with fresh strawberries and cream, or straw berry shortcake. These luscious berries contain some of the acid found in apples and lemons. So you see they are a wholesome, necessary food at this season of the year. I have learned that strawberries should not be washed until you are ready to add the sugar and use them, because after the berries are wet, they sour easily. Our first and last thought in the berry season are “Strawber ries and Cream”—just so-—or com bined with cake to form the uni versally favorite dessert, strawber ry shortcake. An old-fashioned shortcake is an easy dessert to make for the dough is no more than making biscuit—the capping and washing of the berries is easy. If you don’t care for “gobs of whipped cream” or the calories it stacks up, try a topping made wth one cup mashed strawberries, two egg whites and one-half cup sugar. Whip whites, add sugar, then berries and whip until light. W’hipped canned cream is also a good substitute. There s always lots of sirup when berries are sliced or crushed and sugar is added, and if it is poured over the shortcake it is apt to make it soggy, so if I put the extra juice in a pitcher and pass it to be poured over the short cake after it is served, as a sauce. Everyone needs plenty of fresh fruit—-so don’t make jam or jelly unless you have more berries than your family will eat raw. It is economical to use Certo or another commercial pectin to pre serve the natural flavor and col or. You have more of the finish ed product too—with less work. Strawberry Shortcake. 2 1-2 cups flour 3-4 cup sweet milk .1 teaspoon salt 1 tablespoon sugar 1-3 cup shortening 1 egg 4 teaspoons baking powder. Put all dry ingredients together and sift. Mix shortening into flour mixture, add egg to milk and mix together. Turn ou a floured board. May be rolled and cut into indivi dual cakes or baked in two 8” lay er cake pans. Bake at 400 degrees if in large pans, for about 20 minutes. When done, spread with melted butter. Have berries sliced and cream whipped. Spread in alternate lay ersj Pile some cream on top and garnish with large whole berries. Jelly Meringue (A good substitute for Cream) 1-2 glass firm jelly 1 egg white Pinch of salt. Into a bowl, place all ingredi ents and with a good egg whip be gin to beat just as though you were whipping cream or eggs. Keep beating until quite stiff and will hold its shape, use the same as whipped cream. Double this recipe for a large shortcake. Sliced Strawberry Jam. 4 1-2 solidly packed cups (2 lbs) sliced berries 7 cups (3 lbs) sugar 1-2 cup certo. Use only fully ripened berries, cut small or medium berries in halves lengthwise; large berries in quarters. Measure berries and sug ar into large kettle, mix and bring to a boil. Stir constantly before and vh.le boiling. Boil hard three minutes. Remove from fire and stir in Certo. Then stir and skim by turns for just five minutes to cool slightly, to prevent floating fruit. Pour quickly. Cover hot jam with film of hot paraffin; when jam is cold, cover with 1-8 inch of hot paraffin. Roll glass to spread paraffin on sides. Requires about 2 quarts of berries. Makes 9 to 10 eight ounce jars. Pineapple and Strawberry Jam. 2 cups crushed berries 7 cups sugar 2 sups pineapple 1-2 cup Certo. Use fully ripened berries. Cut any large pieces of pineapple. Fol low directions for plain strawber ry jam. This sometimes sets slowly. Requires about one quart of ber ries and 1 No. 2 can of pineapple, crushed. Makes about 10 eight ounce glasses. ROSEMARY P. T. A. The Rosemary P. T. A. met in the Womans’ Club Building on Thursday afternoon, April 27th, with Mrs. B. Weathers presiding. Special music was rendered by Mrs. Barnes and Baciel Speight. Dr. Mitchell spoke on “Health Conditions, and Problems in Hali fax County.” Miss Clara Hearne gave suggestions on the P. T. A. The prize for most mothers pres ent was given to Miss Josephine Carty’s room in group No. 1, Miss Ruth Dean’s room in group No. 2. Hot tea, cookies, and sandwich es were served and officers for the year of 1933-34 were elected as follows: Mrs. Alfred Martin, president; Mrs. W. H. Pruden, vice president; Mrs. H. E. Dobbins, Sec retary; Mrs. Frank Kendrick, treasurer. Mr. and Mrs. M. H. Hedgepeth, Mr. and Mrs. P. W. Ray and Mrs. W. H. Jones visited Mrs. E. N. Bidgood in Portsmouth last Sun day. Mesdames Lonnie Dorsey, Neta Belle Barclay, Miss Blannie Dorsey, Floyd Bryant and Melvin Dorsey spent Sunday in Louisburg. Here’s the Way to “M” System advertising always brings you the very latest food news—it is therefore one of the most interesting fea tures of the week ... to the housewife who wants to feed her family BETTER for LESS; to the working man who k is interested in saving every penny. Our “specials” are jgj timely, and are governed solely by the laws of “supply and S demand”—not cheap, inferior grades to be sold at “BAR ■ GAIN PRICES.” _ "SOUTHERN PINES FLOUR 24lbs 60c CARNATION MILK 4 Tal1 OT 8 Sma11 for 25c APPLE JELLY Pure—Large Glass 10c SALAD DRESSING PintJar 18c THESE PRICES GUARANTEED FOR FRIDAY AND SATURDAY — MAY 5th-6th pncrrr “LADY ALICE” 1 Qr ^ vL r LiLj Guaranteed Quality **" PRUNES Per Lb ~5c RICE 3 Pounds 10c MOLASSES j^SS 20c BANANAS 4lbs- 25c PICNICS Smoked—lb. 10c PORK CHOPS 2lbs- 25c ROUND STEAK lb 17c OLEO Margarine lb 10c PURE LARD ca4;! 30c STRAWBERRIES Choice N-c WATCH OUR PRICES
Daily Herald (Roanoke Rapids, N.C.)
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May 4, 1933, edition 1
2
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