Strawberry Liqueur
INGREDI- ENTS .
Strawberries, which should be ripe and fresh-gathered, sugar-candy, brandy or other spirit.
Half fill a large bottle with picked strawberries, break the candy into small pieces and fill up with it. Pour over as much spirit as the bottle will hold, and let it stand (as much in the sun as possible) for a month; then filter off, and bottle for use. 395 STRAWBERRIES, PRESERVED.
Pick the stalks from the fruit, place it on and slightly stir the strawberries, that they a glass dish, sprinkle over it pounded sugar, may all be equally sweetened; pour the cream over the top, and serve. Devonshire STRAWBERRY DISH. cream, when it can be obtained. is exceedthick indeed, may be diluted with a little ingly delicious for this dish; and, if very thin cream or milk.
SEASONABLE in June and July.
Note. Instead of serving the strawberries in this manner, they may be picked only, and the cream and sugar served separately. Strawberry dishes are generally used for this fruit.
Strawberries, Preserved in Wine. INGREDIENTS. - To every quart bottle allow 1/4 lb. of finely-pounded loaf sugar; sherry or Madeira. AVERAGE COST, in full season, 6d. per lb. and used as soon as picked. Have ready Let the fruit be gathered in fine weather, some perfectly dry glass bottles and some STRAWBERRY. nice soft corks or bungs. Pick the stalks TIME. To stand, 1 month.
SEASONABLE. Make this in dry weather, from the strawberries, drop them into the when strawberries are ripe, Strawberries and Cream.
INGREDIENTS for dish for 5 or 6 persons.- 2 lbs. of picked strawberries, 1/2 pint of cream, 2 lbs. of picked strawberries, pint of cream, lb. of finely-pounded sugar, AVERAGE Cost , 1s. 10d. bottles, sprinkling amongst them pounded sugar in the above proportion, and when fill up with sherry or Madeira. Cork the the fruit reaches to the neck of the bottle , bottles down with new corks, and dip them into melted resin.
SEASONABLE. - Make this in June or July STRAWBERRIES, TO PRESERVE. 396