BRAVE THE BRAMBLES

Wairarapa Times-Age, 15 February 1940, Page 10

BRAVE THE BRAMBLES

it SOME BLACKBERRY RECIPES. t . A blackberry expedition is alway good fun. and when you come home weary and scratched perhaps, but lad ;l 211 with luscious fruit, there are man; delicious desserts and preserves wait ;i ing to be made. Blackberry Pudding Take 1 cups line breadcrumbs. i, egg, 1 cup flour. 2 cups blackberries I. , teaspoon grating nutmeg. teaspool salt, 1 cup water. 3 teaspoons bakini f powder, custard to serve. Silt flout _ .alt and baking powder into a basin Stir in crumbs, nutmeg and beatei egg. then gradually stir in the water 1 md lastly the blackberries. Beat well ■ tour into a buttered pie-dish and baki hrccquartcrs of an hour in a moder - .’tie oven. Serve with custard. Ssedlcss Meringue For those who do not like the seed. , f blackberries the following swee - /.Il be suitable. Slice a pound o U’ccn cooking apples and stew with : piund of blackberries 4 ounces of su £ yw, and a tablespoon of water unti soft, then rub through a sieve. Coo a little and beat in the yolks of twe • eggs. Put into a pie-dish. Whisk the - whites of the eggs to a stiff froth witl tablespoon of castor sugar and ar ? range on top of the pulp. Sprinkle 3 , .me more castor sugar on top anc put in a moderate oven to set the me,ngue. This can be eaten, hot oi ‘ cold. If liked, the edges of the pie 3 _,ish can be decorated with pastry tr 3 make a more substantial dish. Th< 1 olackberry and apple pulp can also b< made into a food. It should be let’ to get cold, then lightly whisked wit! half its quantity of cream whippet with white of egg or custard. Pile m,o glasses and decorate with whipped cream just before serving. Blackberry Mousse Stew enough blackberries to give 1 f sup puree and i cup juice. Separate , . oiks and whites of 3 egg's. Beat yolks j till thick. Add grated rind and strain- ; ..juice of a lemon, a pinch of salt and 2-3 cup of castor sugar. Turn intc j icp of a double boiler. Whisk ovei hot water until thick. Soften 1 tablespoon of gelatine in juice, then dissolve over heat. Stir into hot mixture and add puree. Cool, and, when ready to set, fold in beaten whites, and | cup whipped cream. Turn into a wet mould and chill. When ready, ..urn out into a dish and decorate with ( fresh berries and whipped cream. Filled Shortcake; Mix together a breakfast cup of dour, two tablespoons of sugar, a teaspoon of baking powder, and a pinch f salt. Work in two tablespoons oi butter, adding enough milk to form a dough. Roll out to about half an inch and bake in greased sandwich tins for 15 minutes in a hot oven. When cooked, split the shortcake in .wo, spread one half with blackberry utter or blackberry cream filling, and .ecorate the top with whipped cream .nd whole blackberries. Blackberry Butter.—Work 4oz of outter to a cream with Goz of castor sugar, adding the sugar gradually and boating well. Crush about a quarter of a pound of blackberries and strain the juice. Add graduallj’ to butter and sugar, beating well all the time. Blackberry Cream Filling.—Beat the white of one egg to a stiff froth. Add about a quarter of a pound of crushed blackberries, and beat in 4oz of castor sugar. When frothy, stir in gradually one gill of whipped cream. Blackberry Jam To every pound of blackberries allow three-quarters of a pound of loaf sugar. Put the fruit and sugar in your preserving pan and simmer over gentle heat. Stir with a wooden spoon, and take off the scum as it rises. | Bring the preserve to the boil. Let it ’ boil gently until a little of the jam sets when put on a cold plate. I should take from 20 minutes to half an hour. When done, pour into warm, dry jars and cover when cold. Bramble Jelly. Put the blackberries into a covered jar and cook them in a slow oven. When the juice has all been drawn out of the fruit, strain it through a fine sieve into the preserving pan. Allow three-quarters of a pound of preserving sugar 1o every pint of juice. Boil the juice up quickly, then add the sugar and boil again until the preserve sets, when a little is tested on a cold plate. Put into jars and, when cold, tie down in the usual way. Tempting Cordial. z A delicious cordial for cold winter nights can be made along with your jams and jellies. Wash the blackberries well, put them into a saucepan, and let them heat slowly, stirring often: do not allow them to boil. Strain through a hot jelly bag, leaving only the seeds in the bag. Measure the juice, and to every quart add two cups of sugar; put on the stove, and add one inch of cinnamon stick, four whole cloves, and four whole allspice tied in a piece of muslin. Boil until the syrup is thick—about 25 minutes; when done, set aside to cool. When cold, add one cup of brandy and one cup of sherry to every quart of syrup. Bottle and seal tightly. Serve two tablespoons in one tumbler of ice-cold water. Some people prefer unsweetened gin to the brandy and sherry. A Spicy Chutney You will need 41b ripe blackberries, 1 quart malt vinregar. 11b stoned raisins, 111 b thinly sliced cooking apples. lib demc-rara sugar, a head of garlic weighing about loz, joz. ground ginger, 1 teaspoon cayenne, loz salt. Hull the blackberries and look them over, put them in a saucepan with the vinegar, and bring slowly to the boil, then let them simmer I'm- half an hour, stirring often. Press the ITuil gently with a wooden spoon, to mash it a little. Next, pul it through a sieve into a bowl, and drain all the juice off. pressing through as much of (he pulp as possible, but leaving the seeds on the sieve. Pul the pulp and vinegar in a clean pan. add the apples, sliced finely, sugar, ginger, cayenne, salt. Minco the raisins and add them also. Strip off ,the beads of garlic, nick some of them with a knife, lie them in a muslin bag. and add Io mixture. Bring to the boil, then cook gently for 40 minutes, stirring fremienfly. Take out the garlic, pit! chutney into warm jars and cover when cold.