Many Uses for Blackberries.

New Zealand Graphic, Volume XXXII, Issue II, 9 January 1904, Page 61

Many Uses for Blackberries.

There is no pie more delicious than one of blackberries, made in a deep dish with plenty of fruit. A good tin pie plate, large and with a straight rim, is best. An earthen pie plate is an abomination, as it soon soaks grease and grows rancid. Make a rich crust and line the pie tin. Put the blackberries into a strainer and run water through them until perfectly clean and free from <lust. Drain well, pour into a bowl, and sweeten according to the acidity of lhe berry. Do not get them too sweet. Mix the sugar with them, then pour into the pie tin. Dust with flour, put on an upper crust and press to the edges of the tin, using the palms of the hands. Trim off the superfluous crust with a knife, cutting from you. press the edges together with a fork or pastry wheel, and hind the edge of the pie with a strip of clean muslin, wrung out of cold water. This is to keep the juice in. Bake in a moderate oven until the crust is a golden brown, remove the binding and dust with powdered Blackberry Pancake.—Sprinkle a half cupful of sugar over a quart of nice, ripe blackberries, and let them stand while stirring up the batter. Sift into a bowl a half pint of flour, a scant teaspoonful and a half of baking powder, a quarter teaspoonful of salt and one 1 ablespoonful of sugar. Add one tablespoonful of butter and rub lightly, into the flour, using the fingers. Mix' the yolks of two beaten eggs with one cupful of milk: add to the flour and stir until smooth. Beat the whites of the eggs to a stiff froth and stir lightly into the batter. Put the berries in a deep, well-buttered pudding dish, pour the batter over their, and bake in a medium hot oven. Serve with a hard or wine sauce. Individual pancakes may be baked and served in the pretty linen French rem equins. Blackberry Roly Poly.—Make a good baking powder crust. following the directions given on the tin. Roll out on the moulding board in a long, rather narrow strip, about half an inch thick. Spread a layer of sweetened berries over the crust, keeping them an meh from the edge on either side. Roll up the crust, keeping the fruit well inside. Press the ends together and sew the pudding up in a clean, coarse cloth, well floured inside. Put in a steamer, cover tight, and steam from two to three hours, according to size. Do not allow 7 the water to stop boiling until the pudding is done. Serve with lemon or wine sauce.

Blackberry Pudding.—Beat to a cream one tahlespoonful of butter and two of sugar. Sift together two cupfuls of flour and a teaspoonful and a half of baking powder: add by degrees to the butter and sugar, alternating w’ith two well-beaten eggs. When all has been added stir in a pint of well-washed blackberries, butter a pudding mould, turn in the batter, and bake about cue hour in a moderate oven. Serve with

a hard sauce, to which a cupful of mashed berries has been added. Blackberry Mould. —This will be found a delicate dessert for an invalid. Cook the berries in water to cover until tender, sweeten to taste, thicken with a little corn starch, then cook in a double boiler for twenty minutes or half an hour. Turn in a mould and set away on the ice to harden. Serve with whipped cream if cream is allowed, though it is palatable without sauce. Blackberry Jam.—Blackberry jam may be made with or without the seeds, the latter process making the choicest jam. Mash and scald the berries. then pass through a coarse sieve. Measure the juice, and allow three-quarters of a pound of sugar to each pint of juice. Bring to a boil and cook rapidly for twenty minutes; test by dipping a silver spoon into cold water, taking up a little of the jam and dropping on a cold plate. Tf it retains a globular shape it has cooked sufficiently: pour into small jars or tumblers and seal. Tinned Blackberries.—For each quart of berries allow a half cup of water and a cup of sugar; boil and skim the svrup. then add the berries, a few at a time. Cook slowly for ten or fifteen minutes, skim out and add others until all are cooked: return them all to the kettle, boil up. pour into glass jars, and seal at once. Blackberry Vinegar is an old-fash-ioned summer beverage, acceptable to those in good health and a refreshing drink in fevers. Select fine ripe berries, and mix with vinegar in the proportion of one part of vinegar to three quarts of berries. Bet them stand for two cr three days, then strain, and to each nint of the liquid allow a pound of sugar. Bottle, but do not cork too tightly. Allow two tablespoonfuls to each glass of cold water. Blackberry Brandy.—This is one of the best remedies for dvsentery. To a quart of berry iuice add one pound of white sugar and one teaspoonful each of ground cloves and powdered allspice. Boil h ’lf an hour, take from the fire and add one pint of mire brandy. Bottle and cork tight. This is ready for im-

mediate use. Blackbcrrv Cordial.—Put the berries in a stone jar. set in a pan of boiling water. Simmer until soft, then strain. Measure the juice, and to each quart allow a half pound of loaf sugar, a tea spoonful each of ground cloves and allspice, half a grated nutmeg, and a toaspoonful ef ground cinnamon. Boil the iuice. add the sugar and spices, and simmer slowly half an hour. Remove from the fire, and when cold add half-a-pint of cognac: then bottle.