THE CULINARY ART.

Taranaki Central Press, Volume IV, Issue 381, 12 March 1937, Page 2

THE CULINARY ART.

Blackberry Recipes. Although the absence of the warming influence of the sun’s rays has had its effect upon the fruit this season. the blackberry is now ftgffiring on the market and tome delightlul di&hes can be made from Qem Here are a few which the housewife might well try: Blackberry Sponge. Ingredients: 1 lemon, soz sugar, 1 quart blackberries, 2 tart apples, loz gelatine, whites of 2 eggs, cream, water. Method: Place the berries in a taucepan with the roughly cut and unpueled apples, the thin rinu o* lemon, and the juice. Add J pin! water and cook gently until the fruit is soft. Strain carefully through a jelly cloth, and to each pint of juice thus obtained -allow' soz sugar, 2 whites of eggs, and loz gelatine/ Bring the juice and sugar to the <boil7 and add the moistened gelatine. Stir until dissolved and pour into a large bowl to cool. When cold, but not set, pour onto the stiffly-beaten whites of eggs and beat briskly until it is thick and spongy. Pile roughly in a glass dish and allow to chill thoroughly ir the ice cheat. Seive with cream, or custard. Blackberry Jam. Ingredients: To each lib fruit allow 51b sugar. Pick berries over but do not wash them. Added water is not advisable with blackberries. Method: Place the berries in a preserving pan and heat slowly until the juice runs. Bring to the boil in their own juice and cook about 20 minutes. Make the sugar hot and stir it in Boil rapidly until it will jell. Bottle while hot and seal when. cold. Blackberry Jelly. Pick blackberries over and use them before they are completely rip . Place in the preserving pan, jflst barely cover with water and simmer gently until the fruit is perfectly soft. Allow to stand for a few hours, or overnight if possible. Then strain carefully through a jelly cloth Measure -and return to the preserving pan. Bring to the boil and allow 1 cupful to each cupful of juice. Make the sugar hot and add. Boil rapidly, when sugar is dissolved, until it w«B set. Be careful not to overboil Stand hot jars on wet cloth and fill out the jtlly as soon as it is cooked. Seal when cold.