Ode to the Strawberry
Strawberry shortcake, huckleberry pie,
Mary Eccher certainly knows how to
whip up a terrific dessert
MARCH 1986
by Mary Eccher
page 1 of 3
Old Photo
Old Photo
It's the berries! Plump, juicy, ravishingly red, fabulously flavored ---
the sweetest crop of the Spring! Strawberries were cultivated from
North and South American species in the 18th and 19th centuries to produce our modern strawberries. They are a hybrid of a Virginia wild strawberry which was taken to Europe in the 17th century, and a plump red berry cultivated by the Indians of Chile.
Strawberries are the most popular of the berries. They can be eaten simply with sugar or cream, or made into elaborate desserts. Perhaps the most popular of these desserts is Strawberry Shortcake.
Old Photo
Calorie rich and color blessed, Strawberry Shortcake has been a perennial favorite for years. The rich biscuit dough, split in two layers, buttered and stacked with sugared and moisture ripe berries and lusciously decorated with dollops of cream, is good tasting and good to look at. With such a combination, it's no secret why Strawberry Shortcake has become an American tradition.
CASTING RESIN
Note: (1986 ingredients) Two brands of casting resin are currently available: Castolite-AC Clear Casting Resin and Chemco Casting Resin. With both, a catalyst or "hardener" is added to the resin drop-by-drop. Another type of resin is a polymer compound such as Ultra-Glo, Enviro-tex and Decopour. These are
two-bottle kits which are used by mixing one part resin to one part catalyst. Both type are available at miniatures and craft stores. Now available: Ultra-Glo Jr. Polymer compound in 1 oz. pre-measured pouch kit.
For detailed modeling compound instructions, please read the following articles
in "Mary's Menus":
2) A Mary Eccher Original
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
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