Atlanta Daily World

While strawberries are in season serve them often and for variety prepare them a different way each time you serve them.

Desirable strawberries should be clean, firm, but not hard, free from decay, and a good red color.

STRAWBERRY MUFFINS

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
1/4 cup shortening, melted
Strawberries

Sift together the flour, baking powder, salt and sugar. Beat the egg, add to the milk and shortening. Add the liquid to the dry ingredients quickly and stir lightly until just barely mixed. Fill greased muffin tins one-third full, place a large strawberry in each and cover with the remaining batter. Bake in an oven 400 degrees for 25 minutes.

STRAWBERRY PIE

1 baked 9-inch shell
1 cup white corn syrup
3 cups washed, hulled strawberries
1 cup white corn syrup
1/3 cup hot water
1 package strawberry flavored gelatin dessert
2 teaspoons lemon juice
3/4 cup cream

Crush strawberries slightly, reserving 1/2 cup plus 6 large berries. Combine crushed berries with corn syrup and hot water. Heat to boiling. Add gelatin and stir until dissolved. Add lemon juice. Chill until mixture mounds slightly when dropped from a spoon. Fold in

1/2 cup cream, whipped. Pour half of mixture into pie shell. Slice the 1/2 cup of strawberries over it. Cover with rest of mixture. Chill until set. Top with remaining cream, garnish with the 6 strawberries cut in halves.