Boil one-half cupful of rice in milk until done. When nearly cool stir in gently, fine ripe strawberries. Sweeten to taste. Serve with a nice custard or whipped cream.
Sugar syrup, rather than sugar in a crude form, is preferable for sweetening any kind of beverage and is especially desirable when the foundation of the beverage is a fruit juice or a combination of several varieties of fruit juices.
Boil three pints of water and three cups of sugar twenty minutes. When cold add a pint of strawberry juice, a cup of orange juice, juice of three lemons and one quart or more of water.
Cover one cup pearl tapioca with a pint of cold water and soak two hours. Put it over the fire, add one pint of water and sugar to taste. Cook about thirty minutes or until clear. Pour while hot over a quart of stemmed strawberries and put by to cool. Serve with powdered sugar and cream.
One quart of fine, ripe fruit, put through a press, and one pound of sugar; let stand until the sugar is dissolved, then add a quart of water and freeze until thick, but not stiff.
Boil together one quart of water and one pint of sugar fifteen minutes. Add a teaspoonful of softened gelatine and when cold strain over one pint of strawberry juice and the juice of a lemon. Freeze in the usual manner.
Wash and stem the berries. Fill into jars, jostling down but not enough to break the berries, (have the jar on folded cloth), and when filled, screw on the lid, (partially). Set in a vessel deep enough to come above jars and have board or rack in bottom, then fill almost to top of jars with cold water. Watch closely and let boil one minute, by the clock. Then lift out and fill the jars with a rather thin hot syrup which has been prepared; put on hot rubbers and seal tight.
One-third cup of butter, one cup powdered sugar, one teaspoon lemon or orange extract. Cream the butter, add sugar gradually and flavoring. To this add one cup strawberry pulp and the lightly beaten white of one egg. Chill thoroughly.
Cream together butter and powdered sugar. Add flavor and when ready to serve mix in one or two crushed berries to tint the sauce and a generous quantity of hulled berries,--sliced.
Crush berries and add almost an equal weight of sugar. Put mixture in preserving kettle and let come to boiling point. Stir well and when whole mass is boiling, let boil twenty or twenty-five minutes. Then stir into this mixture one tablespoon of cornstarch to every gallon of jam. Wet the starch with enough cold water to thin it good, add to boiling jam and continue boiling for five minutes. Then seal in jars.