SOME BLACKBERRY RECIPES.

Manawatu Herald, Volume L, Issue 3922, 23 March 1929, Page 1

SOME BLACKBERRY RECIPES.

Here is a way of serving blackberries, preferred 'by many housewives, as all -the seeds arq removed. Blackberry iCheese. —Pick and wash as much fruit as is required, put it into a preserving -pan with just enough water to prevent it from sticking. Mask well with & wooden spoon, and cook till quite soft, then ruib it through a sieve. .Measure the pulp and juice back again, into the preserving pan, and add sugar in the proportion of -one pound to each pint of pulp. Let the sugar dissolve, then boil fairly quickly till the cheese sets When tested. Put into small jars or (moulds, and cover when cold. Blackberry Pool.—Put about a pound each of fresh, ripe fruit and sugar into a saucepan with a little water. Cook to a pulp, then rub through a sieve. Allow to get cold, then add nearly a -pint of unsweetened custard. Mix well, and, if liked, whisk till the mixture becomes frothy. Pour into custard glasses and serve with sponge fingers. Blackberry and iSago Mould. — Cook together about half a -breakfustcupful of small sago, threequarters of a cup of white sugar, and nearly a pint of water till the sago is quite clear. Then stir iu half -a pound of ripe, juicy blackberries, and ,cook all together till the fruit is well blended with the sago. Turn into a ,mould to set. Serve with cream. YViith Plum -or Apple. —-Many people like the flavour of blackberries without the pips, and therefore prefer blackberry and apple jam, or blackberi’y and plum. Place the blackberries in the oven with a very little water, and, when tender, squeeze the juice through a jellybag.