BLACKBERRIES ARE PENTIFUL NOW

Chronicle (Levin), 31 March 1947, Page 8

BLACKBERRIES ARE PENTIFUL NOW

' (Coittrfbuted by the Sa-rah Anne Rhortes Fellowship in ELome Science.) At present plgckberrihs spem tp be i?i plentiful supply: muke gopd use of theni while ypq can; tl)py are a pjeasant and pqpulgr chguge, Blackberry Fluiqmery. — W asb and pick Q.ver a quart of blackberries, add half a cqp Qf sugar and h.eat until boi}ijig,. Mhke a t)pn paste pf 1 t.ablespopn of cornfloux' and 2 tablespoons of wgter: add this slcfwJy to the blackberrjes ano cook for 1.5 minutes, jjpifripg cpnstantls until thickened. 'Add 1 taDlpspopp' qj lempn juice gnd allqw to copl. berve in glasses or a glass disji lined with strips of ■ sppngp cgke. ;Magic Blackberry Pie. — Prepare a pgStry slrell, "usihg L'c'xIp'Of fl.Qur, ciip'of fat, i teaspoon of salt, gnd approximately i cup of cold water. RoJi out about i inch thick and plaee loosely pn a deej) plate pr pie tin and trim eyenly. Prit'k we'll. Bake in hot oven JaQdeg. for about 10 minutes. This wiiJ make qne 8-in,ch p;»v crust. Fill ing: Oue cup of sweetened eon densed milk, i cup of lempn juice, J cup of blackberries (washed and pickeo over), and 2 tablespoons sugar. Combine the condensed xnilk, iemon .juice, and sugar. Add the blackberries. and tuni into the prepared pastry shell. Top with whipped, sweetened top milk Blackberry Sliortcake. W&sh gnd pick over 4 cups of blackberries. Bring to boil in hot syrup using A1 cqp pi sugar, and Ua cup of water. Allqw fruit to cool. . Mix 2 cups sifted flour, 3 tp.aspoons baking powder, and A teaspoon salt. Cut in J cup of fat and add milk unj.il a soft but not sticuy dopgh is formed. RoU out uptil l inch thicli aud cut with lioured biscuit cutter. Place halj of the roupds og a tray, brusli with 'mel.tpd butter and cover with the remaining halves. Brush tops with butjer. Bake in hot pven 450deg. for 15 jpinutps. Heparate the halvps, spread soft siijes with the blackberry mixture; repjace tops soft side up, and cover wjth mqre fruit, bprinklp with icing sugar, or top with whipped top milk. This reeipe may be made intp blackberry roll similar to jam -roll. Blackberry Torte.— Pick over and wg.sh 3 cups of blaclfbei'Hes and stew with i cup of sugar. Crumb half a pound of biscuits, add j cup of meited butter, and bjend thproughly. Divide the crumi) mixtiire into two parts, using one for the bottqni layer. Fat it lirmly into a pie tin to prpvent prumbling. Place the stewed blackberries on top and cover with the remaining biscuit mixture. Bake 30 minutes in a moderate oveni-' ,Herve with whipped top milk. Blackberry lee Cream Tarfe. — One pint ice cream, 1 pint blackberrges. Prepare an 8riimh pie shelt,- using 1 cup flour, Ua cup fat, j teasppon sp.lt and about j- cup of' cokl yyater. ^Roll out to about uineh thipk gnd cplace looseLv on deep plate. or pie tin.-- •Trim evenly. Prick w'ellUapd bake in hol oven 450deg! for IS.minutes. Fill shell with fresh ripe blackberries' which have been sprinkled with sugar. Coyer with a layer of ice cream and . -spi'inkle some of the blackberries on top.

Blackberry Fool. — Take fresh, rjpe blackberries and rub thein throngh a sieve until lialf a pint of pulp has been •ObtaiuAd.- ^.lf vne«esfsary:^dA sugar to. from t-U , kmps^f Sugar, A • teaspoon vanilla and few grains of salt. The qiixture should be just thjck enough to eoat the back of a spopn. When the custard is cQld, add fhe blackberry pulp. Steanied Blackberry Pudding. — Creain one-third of a cup of butter or drippiug. add gradually two-tliirds of a cup oi sugar and 2 eggs weil beaten. Sift together 2J cups of flour and 21 teaspopus of baking powder, and add alternately with J cup of milk to the first mixture.' Stir in 1 cup of ripe blackberries. Turn into greased mould, cover, and steain §' liours. Serve with a thin custard. Blackberry Blancmange.— Wash anc pick over 1 pint of blackberpies, am. stew with a lijtle water apd sugar. Stir in 2 teaspoons of leipon juice. MU together lloz. .of cpimflour and a liftlfc i watpr to make a thin pastp. Heat 1 pint of water and 2oz. sugs;r, a44 gradu ally the cornflour paste, stirriug gjl the time. Goqk uutil thick. KeP10Ye from stpve, stir in. the ffuit and ppur into p wet mpuld, Serve with top' ipilk pr a pustard sauce.