The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-07-07
WHAT TO DO WITH BERRIES.
Housekeepers Told How to Prepare
Them for Summer or Winter Use.
Nouy VorLr c.

Them for Summer or winter Use.
New York Sun.
Raspberries. blackberries. blueberries;
yes. ana even gOoseberries, have come 10
assist US at our table and to iii the place
OF the king of berries. which we are sorry
TO nave leave us. a raspberry shortcake
as strawberry. In making the shortcake. to
one quart of -four add two teaspoons OF
baking powder and one teaspoon Of salt
rup tnoroughly into this two tablespoons
or butter, add milk enough to make a soft
aoush, roll out TO about one inch in thick
ness, put in your pans and bake in a quick
oven twenty minutes While hot cut the
edge and break apart, butter the under
crust and cover with berries that have
peen laying in sugar half an hour, put on
the upper crust and put plenty of berries
over II. Serve Immediately. Whipped cream
Jelly Is mace OF three pints OF raspberries.
one pint of sugar., the juice of two lemons,
nan a pint OF cold water, one and one
third pints of boiling water and one pack
age of gelatine. Soak the gelatine in the
cold water two hours. Mash the berries and
sugar together and let them stand for two
hours, then press all the juice through a
fine s~trainer. Pour tie boiling water on the
gelatlne and stir til the gelatine is dis
lemon juice. Strain and pour into molds
mat nave been dipped in cold water. Place
Frozen RaspberriesnnT GdkSeNt two "f Quarts Of
berries, one pint of sugar and one quart
OF water. Boil water and sugar together
fifteen minutes, then add the berries and
cook fifteen minutes longer; when cold add
Juice OF three lemons and freeze. When the
peater Is taken out add one pint of whipped
A dessert that is pretty to look at as well
as good 10 take is as follows: Make q
jelly by taking half a box of gelatine and
soak an hour in a half pint Of cold water.
Then add a generous cup OF granulated
sugar and the juice OF two lemons and a
quart of boiling water. Strain il and have
ready two basins of the same shape. one
holding two quarts, the other holding a
quart; put about one inch in depth of the
Hn116 1EllNy in tho Il roc haCi w ~
on the ice. When the jelly is firm place
the small basin in the center of the large
one and fill the space around with the jelly,
fill small basin with ice and again set away
TO harden. When hard remove the ice from
small dish and fill with warm water and
lift out carefully. Fill the vacant space in
the following way: Take a quarter of a
package of gelatine and soak in one-fourcn
TO a froth. then sprinkle over the cream a
half cup OF powdered sugar and the dis
solved gelatine; have the dish of cream
gently from the bottom until 1t will Just
pour. Take nice, firm raspberries and put
a layer In your jelly space, ands then a
layer of the cream; repeat until the space
is filled. When ready to serve turn dish on
a platter, and if 1t does not come out read
lily wipe the, outside of the dish with a
cloth wet in hot water.
An effective dessert and easily made is
raspberry cornstarch blanc mango. Take
one quart Of milk and place in a double
boiler, reserving enough of the milk TO
mOiSten a Scant cup of cornstarch; when
the mix is not add the COrnStarch ana
cook till thick, then add a cup OF sugar and
a pint of mashed berries, turn into a mold
and place in the ice box. When cold turn
on a platter and put whipped cream around
it; scatter a few berries on the cream.
A nice fruit blanc mango can be made
without milk and is handsomer with red
fruits like Strawberries, raspberries, cher
ries or currants. Take one pint of fruit
and mash in a bowl with a half pint of
sugar.; let this stand for an hour; then add
one pint of water and strain through a
sieve. Put one side a half cuDful of the
juice and place the remainder on TO boil
take six level tablesDoonfuls of
and moisten with the remaining juice; stir
in the first mixture when 1t boils- Cook
for eight minutes. take from the fire and
harden. Serve with sugar and cream.
Blackberry Sherbet-Take three quarts of
Of sugar and juice of four lemons. Mash
fruit and sugar together and let it stand
on the fire; cook for twenty minutes; re-
move from the fire. add the lemon Juice.
strain, and when cold freeze. like ice cream.
Baked Blackberry Pudding-Take two
tablespoons of butter and half a cup of
sugar and stir TO a cream; add one cup OF
milk, then STIR in two and a half cups OF
flour. into which two heaping teaspoons of
baking powder has been sifted; add the
beaten whites of three eggs; finally add one
quart of berries, pour into a buttered
pudding dish and bake in a moderate oven
three-quarters of an hour and serve '*th a
Steamed Rolypoly P~udding-Take Ole pint
| a half teaspoons of baking powder, one
half teaspoon of salt, and rub through, a
| spoonfuls Of butter and a small cup OF
milk. Place on your molding board and
roll out to about one-half inch thickness.
Spread berries over the dough, leaving a
space of about an inch at the ends, roll mp
the dough and press the ends together and
lay on a buttered pan. Place In a steamer
over a kettle OF boiling water. Steam two
hours. Serve with a sauce.
Perhaps some would, prefer a baked berry
roll place in "A howl one quart OF HOUR.
mix we'll into it two tablespoons of butter,
one teaspoon of salt and two teaspoons of
of milk, roll out TO about one-third inch
thickness. spread thickly with berries, sift
over them some sugar and roll piace In a
Blackberry J~elly-Take one quart OF berry
juice and add TO il a half box of g%elatine:
soak half an hour; then add one cup OF
sugar and stir over the fire until gelatine
is dissolved, which will take but a few
moments. Strain into a mold and set away
to harden. Serve with whipped cream.
Blueberry Cake-Stir one-half cup of but
ter and one cup Of sugar to a cream, add
the beaten yolks of three eggs and a half
a cup of sweet milk. one and one-half cups
of flour, a little nutmeg and cinnamon, the
whites of three eggs. beaten into a froth,
half a teaspoon of soda dissolved in a little
hot water, and last stir in one pint of ripe
blueberries thickiy dredged with flour; use
a wooden spoon so not 10 break them.
Bake in a loaf or card in a moderate oven.
Burberry Mullins for Breakfast or Tea
Beat one egg. and add TO it two tablespoons
of sugar. butter the SIZE OF an egg, melt
and add: then add one cup of milk and one
and one-half cups of -four and one and one-
half teaspoons of baking POWDER; add as
many berries as you like. Bake in muffin
pans.
BIueberry pancakes are excellent. Make
a thick batter and stir in as many berries
as you wish. To be eaten with powdered
sugar.
For spiced gooseberries use seven pounds
of berries TO one pint Of vinegar, and three
and a half pounds of sugar. two ounces of
stick cinnamon, and one ounce or Wnoie
cloves. Place in q preserving Kettle over a
slow fire. and cook from an hour to an
hour and a half.
ripe So0seberries, six slices of stale bread,
one cun Of milk. half a cup of sugar. one
tablespoon. of butter. melted. Stew the
| gooseberries slowly ten minutes, cut the
light brown; dip each piece while hot IN
milk and spread with the melted butter.
| Cover the bottom of the dish with the toast,
next put on a layer OF gooseberries
| of toast. then berries, alternating until your
| dish is full. Cover closely and steam IN
the oven thirty minutes. Turn out upon a
hot dish and pour over 1t a rich pudding
sauce.
For gooseberry compete take one pint OF
red currant Juice and put into a porcelain
lined kettle with two and one-half pounds
of sugar: place on the fire and stir till
| dissolved; put in four POUNDS or ripe goose
I berries. let IL simmer for half an hour.
take Oft and stand over night; place again
on the FIRE and cook TIL clear; skim out
fruit and place on a dish; boil syrup till
quite thick, and pour over fruit.
are making them. instead of sitting a little
flour over the fruit to absorb the juice. try
using cracker crumbs y little rhubart
added TO BURBERRY pie improves 1T.