It is said that the strawberry took its name from the old-fashioned way of cultivating and growing it. When the plants were of a fairly good size, the entire ground was covered with straw to protect the berry from sand and dirt - so they were "straw berries."
The popularity of the strawberry is based largely on its odor and flavor. It is wholesome when taken in moderation, and is always better when served plain, without cream. Strawberries and strawberry juice are considered valuable in diet for the gouty on account of the salts they contain (potash, soda and lime). They are cooling and laxative. Some people seem to have an idiosyncrasy for strawberries; even a half dozen will produce a rash that is exceedingly unpleasant.
The French, who always study to heighten the flavor of food, claim that a few drops of orange or lemon juice intensifies the flavor of strawbrries. Of this we are certain: strawberries served in orange juice are much more wholesome than strawberries served with cream.
For the sick select large ripe sweet berries free from sand. Arrange them on a pretty dish, around a little mount of powdered ice. To eat, lift them by the stems, dip them in the sugar and bite off the berry.
Stem a half dozen large strawberries, with a silver knife cut them into halves, put them into a glass punch cup, strain over the juice of one orange, stand the cup on a pretty doily, on a service plate. These should be moderately chilled.
Put the strawberries into a flat kettle, mash them with an ordinary wooden pestle, turn the mashed berries into two thicknesses of cheesecloth and wring them until the pulp is dry. Put it at once into clean glass jars and keep in a cold place.
Fruit juices for the sick should be served without sugar. Put four tablespoonfuls in a tumbler, and fill the tumbler with plain or effervescing water. Induce the patient to take this slowly, and hold it in the mouth a moment before swallowing. To preserve strawberry juice follow the rule for grape juice.