Process: Wash and hull strawberries (about three boxes); sprinkle with one cup sugar, cover closely and set aside in a cool place for two hours. Mash and squeeze berries through cheese cloth. Mix remaining cup sugar and salt with cream; turn into freezer and, when half frozen, add strawberries and finish freezing. Serve with Strawberry Sauce.
STRAWBERRY SAUCE
1 cup sugar.
1/3 cup water.
2 cups strawberry pulp.
Process: Make a syrup by boiling water with sugar three minutes (after mixture begins to boil), cool slightly and add strawberry pulp. Chill thoroughly and serve.
SPANISH LAYER CAKE
1/3 cup Cottolene.
1 cup sugar.
Yolks 2 eggs.
½ cup milk.
17/8 cups pastry flour.
3 teaspoons baking powder.
1 teaspoon cinnamon.
¼ teaspoon cloves.
¼ teaspoon salt.
Whites 2 eggs.
Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar.
May
Fifth Sunday