LADIES’ LOCKS FILLED WITH STRAWBERRIES.

Roll the puff paste thin, cut in strips an inch wide
and about twelve inches long; wind these around
the forms overlapping the paste as it is wound.
Brush over with beaten egg and bake on the forms.
When baked slip the forms out, fill with strawberries
prepared as for strawberry shortcake.

STRAWBERRIES SCALLOPED.

Equal quantities of fresh strawberries and bakers’
stale bread grated. Begin with a layer of the berries,
sprinkle well with sugar, then a layer of bread crumbs,
dot with bits of butter, then another layer of fruit
and sugar; finish with bread crumbs and butter,
sprinkle a little sugar over the top and bake half an
hour in a good oven. Serve hot with cream. Cur-
rants and raspberries, either separately or mixed,
and blackberries also make excellent puddings.

CURRANT PUDDING

Stem and wash some currants, mash through a
sieve, add as much water as there is currant juice
and sweeten to taste. To one quart of liquid take
two ounces of Groult’s potato flour. Mix the potato
flour with a little of the cold fruit juice, put the rest
over the fire, and when it comes to a boil stir in the
flour and let it cook for a few minutes. It -will be-
come clear. Turn it into a mould that has been
dipped in cold water, and set it when cool on the ice
until the next day. Turn out carefully and serve
with cream.

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