WOMAN'S WORLD

Dominion, Volume 10, Issue 3004, 15 February 1917, Page 3

WOMAN'S WORLD

(Continued from page 2.) BLACKBERRIES ARE RIPE! THE ROAD BEAUTIFUL—TO KAITOKE. Btishey Park may boa-sfc its Chestnut Sunday, when hundreds of Londoners visit Hampton Court to-see the chestnuts in their glory of starry wax-like bloom, but Wellington can indulge in a blackberry week-end, which provides pleasure and profit for many of her hard-working citizens. The joad from the Upper Hutt to Ksitoke during tlie last week-end was almost lined on either side with vehicles of every kind. A .handsome automobile, with.its shining plate and gleaming varnish, could ■ho seen beside a jaunty little motorbike, with its accompanying side-car. !An express laden with rosy-faced, eager children, would come to a .stop beside a swagger dog-cart and its well-bred! cob. Everyone, whether rich or poor, young or old, plain or comely, had the same end in view. As "every cat had »■ kit" in the old riddle, everyone had a kit, or a tin, or a basket to fill, if possible. Tho drive to Kaitoke, apart from the fun of the blackberry.. gathering, is a most picturesque ono at all times. Be.witching glimpses of the river can be obtained through a break in the foliage as it winds and twists through its' steep bush-clad banks and over its pebbly shallows. All the forest berries aro ripe, and hung in rich clusters on their evergreen foliage, which even tho austere hand of winter can never wither nor discolour. . ;

Tlio fine-finger trees' slendor branches seemed quite overweighted with their blue-black clusters, rich patches of orimsoii Tata sot a. green world aglow, the fluffy seeds of the starry clematis frothed over many a bare'stark trunk and rendered, if lovely.

Yet some, people say that our bush is monotonous. ' '■ "

Well—that being so, blackberries arc ri|tf, and there is fruit and thorns a-plenty: Having collected your fruit, here are several excellent recipes which will bo found reliable guides:—■

Baked Blackberry.- 'Pudding.—Cut some thin slices of bread and butter, sprinkle with a little sugar, and line

a greased, pie disk with, thorn, fitting in the pieces carefully. Now place a thick layer of blackberries in the bottom, sprinkle over some sugar, then more slices of bread and butter, and repeat until the pie dish is full. Pour over ono cupful of milk and bake- in a slow oven for an hour.

Blackberry Mould. —Cook 1 quart of blackberries "and 3 good-sized cooking apples in 2 gills of water and about 3 tablespoonfuls of sugar. These must he stewed gently in a covered stewpan. Rub through a sieve and add 14 tablespoonfuls of blended cornflour. Return to the saucepan and stir over the fire until the cornflour is thoroughly cooked and the puree quite stiff. Turn into a wet mould.

Blackberry Apples.—Peel and core some even-sized apples, place them in a tin with a little sugar and water, and bake until half done. Then fill up the ceritreß with cooked blackberries to which a little lemon rind has been added. Bet-urn to the oven and finish cooking. Serve hot or cold with cream or custard poured over.

When coring the apples use a large corer in order to remove all the centre, leaving merely an outer shell of apnle.

Blackberry and Rice Meringue—Cook -J cupful of rice very slowly in 1 pint of milk, together with a little lemon rind and a- dash of cinnamon. When soft nlace some in the bottom of a pie dish. Then pnt in a thick layer of carefully stewed blackberries and repeat nntil the dish is full. Reheat in the oven, cover with a meringue, and serve hot or cold.

Blackberry Hedgehog.—This is a very nice dish for the dinner table, rather more elaborate than tho foregoing recipes.

L'ne an oval mould witli some thick ap!>lo puree, making tlio lining about 2 inclies thick. Cook some blackberrips (about 1 quart for a 1} pint mould) vprv slnwlv and rnli through a sieve. Add a little lemon rind and allspice.

Return to tlio saucepan, tVieken with 11 tab'espoonfuls of cornflour and 2 volks of eggs. Cook well and turn ; into tlio lined mould: when nuite set, turn on to a pretii' di'pji and cover with a moriiKri'o made w'th the two whites of p(T(js left over. Colour slighflv before fi« fire and sticlc all over the mould thinly shredded almonds. Serve cold.