If there is no sun or it is too cold, leave the preserves in the plates for two or three days or more and they will thicken and be just as good.
Strawberry Ice Cream
Wash, pick over and hull two boxes berries. Sprinkle with two cups sugar, cover and let stand two hours. Mash and squeeze through cheesecloth; then add three pints thin cream and a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt.
Strawberry Sponge
Beat up one cupful of sugar with one-half cupful of butter, add two well beaten eggs, two-thirds cupful of milk, two teaspoons of baking powder and enough flour to make a stiff batter. Bake in a buttered ring mold in a moderate oven and turn out when ready. Fill the center with sugared strawberries and serve with whipped and sweetened cream.
Strawberry Gelatine
One quart berries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak the gelatine in one-half cup of water; mash the berries and add half the sugar to them; boil the remainder of sugar and the cup of water gently twenty minutes; rub the berries through a hair sieve; add gelatine to boiling syrup; take from the fire and add berry juice; place the bowl in pan of ice water and beat with egg beater five minutes, add beaten whites and beat until it begins to thicken. Pour into well moistened moulds and set on ice. Serve with cream.
Strawberry Surprise
Line a pie plate with a good crust and fill with strawberries. Sweeten to taste and cover with a sponge batter made as follows: Beat yolks of eggs until lemon colored, add sugar and beat until creamy, then add flour sifted three times and fold in stiffly beaten whites. Bake in a moderate oven. When cool, cover the top with sweetened whipped cream.
Ingredients: 1 quart strawberries, 3 eggs, pie crust, 1⁄2 cupful sugar, 1⁄2 cupful flour, 1⁄2 pint sweet cream.