The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1882-08-17
Mseful and Curious.
ABOUT BLAcKBERR1Es.

Blackberry Sbortcakr.-Prenare "A dou,,h rs,
fer soda biscuit only putin. ii, doubIe the IMAM
tity of shortening. Roll in inch and a haIftbi,k
and after baking split. batter an, botI ,i,Ics and
having mashed The berries raw. wifh surarl mi
in all that can be laid on liza raised ernst i
preferred, knead enough butter or lar,l into
common bread dough to make it very short.
divide into two parts and roll each ou.. I,<,s
than an inch thick: butter TN, ton az eue n;,,,.
lay the other on it, and set in a "a yorabIe nae,
to rise. When very light, bake. The two crusfs
will easily separate from each other and If the
nn,ier one is lightly picked mn with a fork il
will better absorb the Juice Pile between the
backberries crushed sugar, and eat with sweet
cncd cream.
blackberry Cake.-One teacupful firicb sour
milk or thin sour cream; one teaspoonfuI of sofia
two cupfuls of sugar a pinch of salt. and dour
20 make thick batter; stir in one or two eup-
fuls blackberries The quantity of sugar aud
soda depends on the quality and Quantity of The
fruit.
Old Fashioned Blackberry Puddinp.-One
quart of blackberrics one teacupfuI of molasscs
one teasPoonfGl Of soda, n little salt, aud flour
enough to make thick batter Boil in bag
from one 10 two hours, or steam in A mould.
Another Puddins-0ne pint of milk, two eggs,
pinch of salt, one teaspoonfui of cream, of tar
tar, one-half the quantity of soda or two tea
spOonfnls Of baking powder sifted with enough
-four to make thick batter Stir in n mint of
berries. Steam one hour in a buttcred dish or
mould.
Blackberry Fritters.-Afake batter of sour
milk and cream as for pancakes only unite stiff.
If cream is used allow one more egg than for
sour milk, then stir thick with blackberries
Have ready a kettle of hot lard; dip Ia Llespoou
into the lard, then drop n spoonful of batter in
the lard; the grease will prevent the batter from
sticking to the spoon, and will let il drop off
into nice oval shapes Eat with syrup
Blackberry Flummery.-Stew three pints of
berries with one Of sugar. To a teacupful of
ground rice, arrowroot or corn starch, add enough
water to soften it-Or -four will do When the
berries have stewed about fifteen minutes, stir
in the rice, and continue stirring until thick.
Eat with sweetened cram.
Blackberry Jelly.-Bruise the fruit, put in a
thin cloth, and allow to strain over night. Next
morning add half pound of sugar to each pint
of juice; boil twenty minutes.
Another Way.-Gather the fruit when ripe
and in dry weather. Put the berriesina Jar set
the jar in hot water, keep it boiling until the
juice is extracted from the fruit Pass il through
a fine sieve Jelly bag without much pressure
For every pint Of juice add fourteen ounces of
sugar, and boil in a clean preserving pan twenty-
five minutes, taking off the scum as it rises 10
the surface. Place il hot in jars and cover down
with thin tissue paper, dipped in brandy and
brown paper overit. Keep il in n cool dry place.
blackberry Jam.-To each pound of ripe fruit
stewed in porcelain kettle, add one pound of
loaf sugar, and mash the contents fine with a
strong iron or wooden spoon, while still upon
| the fire. When well mixed and boiled fifteen
minutes longer, stirring we'll fill jars or glasses.