BLACKBERRIES
LACKBERRIES seem to be B very plentiful this yearat least in the Southern districts-so here are some sug: gestions for making use of them. Blackberry Sponge Pick over your good, ripe, dry blackberries, put them in a pie dish or casserole and cover with sugar. Put on lid, and bake in a slow oven till the berries are tender and some juice is formed. If they are extra dry, you may put just a sprinkling of water. Prepare a custard with 2 egg yolks, and a pint of milk. Thicken the milk with 2 good dessertspoons of cornflour and when cooling add it to the beaten yolks. Sweeten to taste and pour it over the berries, which
should have been allowed to cool. Bake until the custard is nicely set. Then pile on top a meringue made with the 2 beaten egg-whites and 2 tablespoons of sugar, and return the dish to the oven for a few minutes to brown off, Blackberry Pie This is an American "Two Crust" pie. The top may be either an ordinary crust or a "lattice work" made with half-inch strips of pastry criss-crossed over the fruit. Some of all of the strips may be twisted; or they may be all left plain. Imagination may have free rein. Line a pie plate with pastry. Fill with blackberries. Mix together 2 tablespoons of flour, about a cup of sugar, % teaspoon each of nutmeg and cinnamon, (Continued on next page)
(Continued from previous page) Yq teaspoon salt and a good squeeze of lemon juice. Sprinkle well over the blackberries and dot with tiny dabs of butter. Then put on top crust or lattice, decorate the edge, and bake in a hot oven for 40 to 60 minutes. Put the pie lower in the oven if the top is getting too brown.
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New Zealand Listener, Volume 14, Issue 351, 15 March 1946, Page 22
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305BLACKBERRIES New Zealand Listener, Volume 14, Issue 351, 15 March 1946, Page 22
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