The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1888-06-14
A Chapter on Blackberries.

QOubN DO 1UA pOuo ouAoSoio3 oAAJ FSo
in double the quantity Of shortening.
Roll an inch and half thick, and after
baking split, butter on both sides, and
having mashed the berries raw with
sugar, in all that can be laid on. If
raised crust is preferred, knead enough
butter or lard into common bread dough
to make it very short, divide into two
parts, and roll each one less than an inch
thick; butter the top of one piece, lay
the other on it, and set in favorable place
to rise. When very light, bake. The two
crusts will easily separate from each
other, and if the under one is lightly
picked up with fork it will better ab.
sorb the juice. Pile between the black
berries crushed white sugar, and eat with
sweetened cream.
BLACKBERRY FRITTERs.-Make a bat.
ter of sour milk or cream as for pancakes,
only quite 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 tablespoon
into the lard, then drop q spoonful Of
batter into The lard /; the grease will pre-
vent the batter from sticking to the spoon
and will let it drop off in nice oval shapes.
Fat with syrup.
BLACKBERRY CAKE.-One teacupful
of rich sour milk or thin sour cream one
teaspoonful of soda, one or two cupfuls
of sugar, pinch of salt, and -four to
make a thick batter; stir in one, two OF
three cupfnls of blackberries. The quan.
tity of sugar and soda depends on the
quality and quantity of the fruit.
OLD.FAsH1oNED BLACKBERRY PUD.
D1Na.-One quart of blackberries, one
cupful of molasses, one teaspoonful Of
soda, little salt, and flour enough to
make thick batter. Boil in bag from
one and half to two hours, or steam in
mold.
ANOTHER PUDD1Ne.-One pint Of
milk, two eggs, pinch Of salt, one tea
spoonful of cream of tartar, one half the
quantity of soda Tor two teaspoonful Of
baking powder), sifted with enough -four
to make thick batter. Stir in one pint
of berries. Steam one hour in a buttered
dish or mold.
BLACKBERRY FLUMMERY.-Stew three
pints of berries with one of sugar. To
teacupful of ground rice, arrowroot OF
corn starch, add enough water to soften
it Tor good -four will do). When the
berries have stewed about fifteen minutes,
stir in the rice, and continue stirring till
thick. Eat cold with sweetened cream.
BLACKBERRY JELLY.-Bruise the
fruit, put in 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 perfectly ripe and in very dry
weather. Put the berries in 8 jar and set
the jar in hot water, keeping it boiling
until the juice is extracted from the fruit
Pass it through fine sieve or jelly bag
without much pressure. For every pint
of juice add fourteen ounces of sugar, and
boil in clean preserving pan five and
twenty minutes, carefully taking off the
scum as it rises to the surface. Place it
hot in small jars and cover it down with
thin tissue paper, dipped in brandy, and
brown paper over it. Keep it in a cool
place.
BLACKBERRY JAM-To each pound
of ripe fruit (very ripe), stewed in a
porcelain kettle, add one pound of best
loaf sugar, and mash the contents fine
with strong iron or wooden spoon
while still upon the fire. When well
mixed and boiled fifteen minutes longer
stirring we'll the meanwhile, fill small
jars or glasses, and set away.
In any of the preceding recipes rasp'
berries may be substituted for blackber
ries, as may also strawberry. The jelly
made Of 5lackberies is, however, particu'
larly useful in dysentery and othe,
similar complaints, and the following
recipes are also useful in the same com.
plants:
BLACKBERRY SYRUP.-Make a simple
syrup of q pound of sugar to each pint Of
water; boil until it is rich and thick
then add to it as many pints of the ex
pressed juice of the blackberries as there
are pounds of sugar; put half a nutmeg
grated to each quart Of the syrup; se
aside until cold, then bottle for use. 4
tablespoonful for child, or wineglaas
full for an adult is the dose.
BLACKBERRY DR1NK.-To twelve
quarts of the berries put two quarts o
clear water, with FIVE ounces of tartari'
acid dissolved in it. Let this stant
forty EIGHT hours; then let the juice dril
through flannel cloth or sieve withou
pressure. To pint of this juice put
pound of sugar and bottle forthwith. Til
over the mouth of each bottle piece o
cloth, and let stand about ten days. Thel
cork the bottles and use when desired
remembering the acid is never used alone
but always diluted with two.thirds it
quantity Office water. The juice of straw
berries, raspberries, currents or Morill'
cherries msy be prepared in the SAM
way.
BLACKBERRY VINEGAR.-One quar-
of blackberries to one of sharp vinegar
Let them stand day; squeeze out tn
juice; add to this, two days in success
sion, as much fruit as the vinegar vii
hold. To each quart of the vinegar thu
prepared put two pounds of sugar, ant
boil from five to ten minutes. Whel
cool, bottle and seal. This will be fount
pleasant and cooling beverage in ho
weather. when mixed in the proportion