A pioneering radio broadcast on CKCL Toronto, Canada launched cooking classes across the air waves May, 25 1925 which could have been the Food Network of today on radio. Miss Jessie Read, home service director for Consumer Gas launched broadcast No. 1 with a Strawberry Floating Island and Strawberry Mound recipe.
We don't have a lot of details on the broadcast itself but the original printed copy of the broadcast recipe provided below. Simplicity at its best with some creativity and of course by the end of May strawberries were in or coming into season. Jessie was a bit ahead of her time with farm to table and sustainable food. Of course in 1925 it was just the way it was since you pretty much ate what was in season for economics and seasonal changes.
STRAWBERRY FLOATING ISLAND
2 cups milk
4 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla
½ quart strawberries
Scald the milk, beat one whole egg. Add the yolks of the other two, beat slightly. Mix in the sugar and salt, add the hot milk gradually and cook over hot water, stirring constantly until thick enough to coat a silver spoon. Strain, cool and flavor.
Hull and wash strawberries, cutting the larger ones in two. Sprinkle with powdered sugar. Line sherbet glass with strawberries, pour over them the cool custard. Beat the two egg whites until stiff, add gradually three tablespoons powdered sugar, one eighth teaspoon salt. Place this meringue in large spoonfuls on top of the custard, garnishing with one large luscious strawberry.
Wash about eight large perfect strawberries for each serving, leaving hulls on. Now, make a mound of about one tablespoon of powdered sugar in the centre of each small plate. Arrange the berries around this mound with the hulls toward the edge of the plate. The idea of this method of serving is that the berries may be picked up by the stems, dipped in the sugar and then eaten.