BLACKBERRY RECIPES.

Auckland Star, Volume 55, Issue 22, 26 January 1924, Page 22

BLACKBERRY RECIPES.

A correspondent asks for a recipe to make blackberry .and apple jelly. Blackberries are usually made into a jam, and to soften the pips arc boiled up first I with a little water before the sugar is added. The following are various ways of using this delicious fruit, which is not appreciated in New Zealand as it should be, and as it is in Kngland, where it is a native. Apple and Blackberry Jelly. Ingredients.—To 61b of apples and blackberries allow 3 pints of water, to every quart of juice allow _!b of preI serving sugar and the juice of a lemon. Method.—Pare, core and cut the apples in slices, remove stems from blackberries, and put them into a jar with water in the above proportion. Place in a cool oven, and when the juice is well drawn and the fruit quite soft strain through a jelly bag. To each quart, of juice allow 21b of sugar, put in a pan with the juice. Boil together for rather more than half-an-hour or till .it jellies on a cold plate, skim all the time. Put in email pots, warmed previously, and cover. Blackberry Vinegar. Cover any quantity perfectly ripe blackberries with vinegar. Next day crush, strain, and drain them well, and pour tbe vinegar over another lot of fruit. Next day repeat the process, and on the fourth day measure the liquid strained off. To each pint allow 12oz. of sugar, and boil for half an hour. It will keep for years, and will be found a capital substitute for raspberry vinegar. Blackberry Fool. Take lib of blackberries, lib of apples, Jib of sugar, with A pint of made custard. Peel and core the apples, and stew with the blackberries and sugar till tender. Rub through a sieve, and mix the pulp with the custard. Turn into a dish, and serve cold. Blackberry Jam. Weigh the berries, put them in a preserving pan, and mash well; let them boil for 20 minutes, removing any scum that rises. Add jib of sugar for each pound of the berries, and let boil for 10 minutes, or until as thick as liked. Blackberry Wine. Weigh berries, put in a' jar, cover with boiling water. When cool, crush the berries, and let stand for a week. Strain, add Alb of sugar to each pound of berries, and stand a fortnight. Then strain and bottle, letting the corks on'y rest on top. When fermented strain into clean bottles, and cork tightly. Baked Blackberry Pudding. Cut some thin slices of bread and butter, sprinkle with a little sugar, and line a greased pie dish with them, fitting in the pieces carefully. Now place a thick layer of blackberries iv the bottom, sprinkle over some sugar, then more slices of bread and butter, and repeat until the pie dish is full. Pour over one cupful of milk and bake in a slow oven for an hour. Blackberry Mould. Cook one quart of blackberries and three good-sized cooking apples in two gills of water and about three tablespoonfuls of sugar. These must be stewed gently in a covered stewpan. Rub through a sieve and add 1* tablespoonfuls of blended cornflour. Return to the saucepan and stir over the fire until the cornflour is thoroughly cooked and the puree quite stiff. Turn into a wet mould. Blackberry and Rice Meringue. Cook half a cupful of rice very slowly in one pint of milk together with a little lemon rind and a dash of cinnamo-. When soft place some in the bottom of a pie dish. Then put in a thick layer of carefully stewed blackberries, and repeat until the dish is full. Reheat in the oven, cover with a meringue, and serve 1 hot or cold. Blackberry Apples. Peel and core some even-sized apples, place them in a tin with a little sugar and water, and bake until half done. Then fill up the centres with cooked blackberries to which a little lemon rind has been added. Return to the oven and finish cooking. Serve hot or cold with cream or custard poured over. When coring the apples use a lkrge corer, in order to remove all the centre, leaving merely an outer shell of apple. An excellent substitute for a casserole is a large stone jam jar—one that has held about 141b of jam. Place the meat, etc., "in this and cover the top with a saucer and the contents will cook beautifully. When a watering-can rusts through where the sides join the bottom, it is not necessary to throw it away, as the holes may be effectually stopped without going to the tinker's by covering . the inside with a small piece of linen i dipped in copal varnish, the tin being 3 previously thoroughly dried. When the i varnish hardens by drying they are perfectly watertight.