Strawberries
Nothing can surpass the method of eating strawberries with cream. The combination is not only delicious in itself, but carries with it the happiest remembrances of rural life and childish innocence. But cream is not always to be had, and some people are afraid of it. The Spaniards have another noble combinationmoistening the strawberries with the juice of a sweet orange. There are gastrologers who go further, and say that an addition of orange-peel (by grating the zest with a lump of sugar) is an immense improvement; and that it must have been in this fashion the fruit was served in the banquets of Mount Ida. "Physicians concur in placing strawberries in their small Sturgeon catalogue of pleasant remedies. They dissolve the tartareous incrustations of the teeth. They promote perspiration. Persons afflicted with the gout have found relief from using them; so have patients in cases of the stone; and Hoffman states that he has known consumptive people cured by them." - Abercrombie, quoted by Loudon. Strawberry Pudding. - Mash a quart of strawberries with sugar to taste-probably three-quarters of a pound. Melt an ounce and a half of gelatine in rather less than a tumblerful of hot water, which, when cold, is to be mixed with the strawberries. Put it into a mould, surround it with ice till it sets and gets as cold as may be. Turn it out, and serve it with cream.