Oranged Strawberries
Put a layer of strawberries into a deep dish, cover thickly with pulverized sugar; then a layer of berries and so on until all are used. Pour over them orange juice in the proportion of three oranges to a quart of berries. Let stand for an hour and just before serving sprinkle with crushed ice.
Strawberry Blanc-Mange
Crush two teacups of very ripe berries with a cup of granulated sugar. Press through a fine strainer to remove the seeds. Beat the whites of four eggs so stiff that the dish may be inverted without spilling the contents. Add gradually one-half cup of powdered sugar. Next beat in the juice by degrees and continue until the mass becomes so stiff it stands in ragged peaks. Serve with a soft custard made of the unused yolks, cup and a half of milk and four tablespoons of sugar cooked in a double boiler until thick as cream. Pour custard into a pretty dish and slip the blanc-mange upon it while custard is hot.
Frosted Strawberries
Beat the white of an egg for a minute or so. Dip berries one by one into this, roll in powdered sugar and let dry.
Strawberry Mousse
To a pint of double cream add the juice of a lemon and a cup of strawberry preserve. Beat until thick to the bottom of the bowl. Have ready a three-pint mould lined with lemon, orange or pineapple sherbet. Put the mousse mixture into the center and cover with more sherbet. Adjust the cover over paper and pack in equal parts of ice and salt. Let stand about two hours. Lining the mould with sherbet may be omitted, but it is a great improvement to the dish. Thus lined, it is removed from the mould with ease.
Strawberry Pie
Make a good crust, not too rich, for the undercrust and one more rich for the upper. Fill the pie well with berries, sprinkle generously with flour, then the sugar. Put no water in the pie, but dip the finger tips into water and wet the undercrust all around the edge, running the fingers around until a sort of paste is formed. Then put on upper crust and press down firmly. Do not bake too quickly.