Youngsters enjoy hunting for wild strawberries to make shortcake

Strawberries will be asking for attention soon. As youngsters, we took this time for picking wild strawberries for pies, shortcakes and canning. And don’t forget the strawberry and rhubarb pies.

Strawberry and rhubarb pie Pastry for a 9-inch, 2-crust pie 2 1/2 cups of thickly sliced rhubarb 2 1/2 cups strawberries

3/4-1 cup sugar

1/4-teaspoon salt 2 tablespoons flour 2 tablespoons butter or oleo

Prepare the pie crust and with half the dough, line a 9-inch pie plate. In the meantime, wash and cut the stalks of rhubarb into 1-inch pieces. Pour boiling water to cover and allow to stand for two minutes; drain. (This old country method of boiling water is to remove some of the tartness from the rhubarb; it is your choice of treatment.) Wash, hull and cut berries in two. Combine the prepared rhubarb and strawberries and mix and spoon into the crust. Combine sugar, salt and flour and scatter over the filling. Dot with the butter. Adjust the top crust and seal. Cut your favorite design or slashes in the middle of this crust. Bake in a hot oven, 425 degrees for about 1 hour or until done.

After the “shower” of greens was over in the spring, roots were dug for the grinding to make a relish. There are many uses for ground horseradish, from casseroles to relishes. This is only one of the many recipes.

Squash casserole

2 pounds summer squash, zucchini or a combination 1 onion, diced

1/2-cup water

1/4-cup butter or margarine 3 tablespoons horseradish salt and pepper to season

1/2-cup buttered bread crumbs

Cook squash and onion in water until tender. Drain. Add butter or margarine, horseradish, salt and pepper. Pour into casserole dish and top with buttered bread crumbs, and broil until browned. Makes 4 servings.

This salad is an “oldie,” but it is a salad served that long ago with a boiled dresssing. This salad uses preserved ginger. Candied ginger may be used.

Ginger ale salad

1 tablespoon powdered gelatin 2 tablespoons cold water 1/3-cup boiling water

1/8-teaspoon salt

1/2-cup canned, crushed pineapple 2 tablespoons preserved ginger, finely cut 3 tablespoons sugar 1 cup ginger ale juice of 1 lemon (about 3 tablespoons)

1/2-cup green grapes

1/2-cup chopped apples 2 tablespoons chopped walnuts

Soak the gelatin in cold water for 5 minutes; add the boiling water, sugar and ginger ale. Add lemon juice and salt. When the mixture cools and begins to thicken, fold in 1/2-cup each of the grapes, seeded and halved, chopped apples and grated or shredded pineapple. Add the chopped walnut meats and the finely cut preserved ginger. Mix well and pour into water-rinsed salad molds. When firm, unmold and serve on crisp lettuce leaves. Serve with boiled dressing or a fruit salad dressing. Serves 8.