BLACKBERRIES

Wairarapa Times-Age, 20 May 1938, Page 4

BLACKBERRIES

FURTHER RECIPES. In response to a request for further blackberry recipies the following are given:— Blackberry and Apple Marmalade. Allow a pound of blackberries to each pound of apples and a pound of sugar to each pound of blackberry and apple pulp. Do not peel or core the apples, but wash them and slice them. The blackberries should be picked over carefully, only sound ones being chosen for the preserve. Place them in a preserving pan with the apples, and add just enough water to prevent burning. Cook, stirring frequently, until the fruit is pulpy, then rub through a sieve. In this way the skins and seeds are left behind. The pulp is now placed in a clean preserving pan, and a pound of sugar added to each pound of pulp. Cook for twenty minutes or so, stirring very frequently. When firm, put into small jars and cover down. Blackberry Shape. Take lib blackberries, 2oz castor sugar, 2oz fine sago, 1 pint water. Stew the blackberries and sugar in one pint of water for twenty minutes or until soft. Then sprinkle for twenty minutes in the fine seed sago or tapioca. Be sure that the liquid is boiling, as otherwise the starch grains of the sago will not burst. Stir well for twenty minutes until the seeds (sago) have become quite transparent and the mixture is thick. Pour into a wet mould and leave until cold. Turn out and decorate with cream. This makes a delicious cold sweet.

Blackberry Charlotte. Line a pie-dish with butter and sprinkled crumbs. Put a layer of crumbs at the bottom, then a layer of blackberries and a tablespoonful of castor sugar, and repeat until the dish is full. A little grated lemon-peel improves the flavour. Pour over two tablespoonsfuls of water and bake in the oven for half an hour. It is essential to have a layer of breadcrumbs on top and a few dabs of butter to prevent the crumbs from becoming too dry.