LET'S BRAVE THE BRAMBLES

Wanganui Chronicle, Volume 84, Issue 44, 22 February 1940, Page 8

LET'S BRAVE THE BRAMBLES

BLACKBERRIES ARE WORTH THE SCRATCHES A blackberry expedition is always good fun, and when you come home, weary and scratched perhaps, but laden with luscious fruit, there arc many delicious desserts and preserves waiting to be made. Blackberry Pudding. Take li cups fine breadcrumbs, 1. egg, 1 cup Hour, 2 cups blackberries, I teaspoon grating nutmeg, I teaspoon salt, 1 cup water, 3 teaspoons baking powder, custard to serve. Sift flour, salt and baking powder into a basin. Stir in crumbs, nutmeg and beaten egg, then gradually stir in the water, and lastly the blackberries. Beat well, pour into a buttered piedish and bake threequarters of an hour in a moderate oven. Serve with custard. Blackberry Mousse. Slew enough blackberries to give 1 cup puree and i cup juice. Separate yolks and whites of 3 eggs. Beat yolks till thick. Add grated rind and strained juice of a lemon, a pinch of salt, and 2-3 cup of castor sugar. Turn into top of a double boiler. Whisk over hot water uniß 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 i cup whipped cream. Turn into a wet mould and chill. When ready, turn out into a dish and c ecorate with fresh berries and whipped cream. Filled Shortcake. Mix togeti ei a breakfast cup o' flour, two iaolespoons ol sugar, a teaspoon of baxing powder, and a pinch of sail. Wovk ;i. two tablespoons ol butter, adding enough milk to form a d< ugh. Roll out to about half an inch thick, and in greased sandwich tins for 15 nvnules in a het oven. When cooked, f .pl : t the ehulcpke in two, spread one naif with i y butter or blacebe.iy cream filling and c'« crate the ten v fi whipped cr-uin and whole u’.a .4;terries. Blackbe*.ry Bi’ er.—Work loz.. butter to a cream with 6oz. ?f cr.H i sugar, adding the sugar graduaU? ana beating well. Crash about a qua? ter o : a pound oi Lla'T.berries and strain the juice. AM gradually to btu.’er and sugar, Dealing well ah the tin.e. Blackberry Ciearn Filling. Be-t iu white of one egg to a stiff tioth Add about a quarter ut a pound of crushed bl.c.kberries, ■; J Mat in 4oz. of castor sugui When tiothy, stir in gr iduclfio .e gill of w upped 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 heal. Stir with a wooden spoon, | and take off the scum as it rises. Bring i the preserve to the boil. Let it boil j gently until a little of the jam sets when put on a cold plate. It 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 I fine sieve into the preserving pan. ' Allow three-quarters of a pound of j preserving sugar to 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.