The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-07-06
: THE HOUSEHOLD
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GOOD THINGS MADE OF BERRIES.

A dish made with huckleberries and
called a Providence pudding is worthy
of a trial. Pick over and wash the ber-
ries, drain them a few moments, and
then sprinkle them with sifted flour;
use just what clings to the berries. Put
the Powered berries in a buttered
mould, cover closely, and boil two
hours. Serve with hard sauce flaw
ored with wine.
An old-fashioned huckleberry short
cake was made as follows: Cream one
quarter Of a cup of butter with one
cup Of sugar, add pinch of salt, one
cup of sweet milk, pint Of -four, and
a heaping tablespoonful of baking pow
der. Stir in one pint Of berries, and,
If the batter is not thick like a pam
cake batter after the berries are put in.
add a little more -four. Bake the cake
in biscuit tin. 1t should be served
hot, cut into squares, and eaten with
butter.
To make a raspberry or blackberry
sponge: Soak half a package of gela-
tine in half cup of water for two
hours; mash one quart of berries with
half cup Of sugar; boil haR a cup
of sugar with one cup Of water over
slow heat fifteen minutes; rub the
mashed berries through a sieve and
add to them the juice Of one lemon.
Put the soaked gelatine into the boil
ing syrup, remove from the fire at
once and pour over the strained fruit.
Stand the dish in a pan of ice water
and stir until the mixture becomes
cold. Then add the whites of four eggs
beaten light and beat until the mixture
begins to thicken. Turn into wet
moulds and set away to harden. Serve
with boiled custard made with the
yolks of the eggs. A raspberry pud-
ding sauce that is nice with baked or
boiled buildings is made by stirrin e
one-fourth Of cup Of butter until it
is creamy, then stir in one cup of DOW
dered sugar and ten or twelve mashed
berries. Let the sauce become cold be-
fore using
For cream raspberry tart: Line q
deep pie plate or shallow pudding dish
with pie crust; then fill the dish with
berries, and sprinkle over them DOW
dered sugar Roll pie crust out a little
thicker than for an upper crust of a
pie, spread over the berries, leaving
the crust a little larger than the dish,
and do not press down the edge. Bake
in a moderate oven. Meanwhile make
custard by placing a cup of cream
or rich milk over the fire in a double
boiler, and, when it comes to the boil
ing point, stirring in half a teaspoonful
OF corn starch, moistened with a little
cold milk, and one tablespoonful of
sugar. Beat light the whites Of two
eggs and add to the mixture; cook a
moment before taking from the fire.
Stand the dish containing the custard
in a pan of cold water and stir until
the custard is cold. When the pie is
baked, carefully remove the top crust
and pour the cold custard over the
fruit; replace the crust and allow the
pie to become cool before serving.
Fresh berries, sweet and juicy, are
cooling, refreshing and nourishing, and
should be included, like many other
fruits, among the necessaries of life
and have a place on every table.
Raspberries are delicate and should
be handled lightly; they are very at
tractive looking when heaped in a glass
dish with small quantity Of finely
chopped ice over them and the dish
ornamented with green leaves. Pow
dered sugar and sherry and often lem
on juice may be served with raspber-
ries. Huckleberries and blueberries
may be seved in many delicious ways
to tempt the palate
An oldfashioned New England break
fast dish was huckleberries and cream.
Into each porridge bowl were put two
soda crackers broken into quarters, a
teaspoonful of powdered sugar, and a
few tablespoonfuls of berries. Then
the bowl was filled with cold rich
cream.
A New England huckleberry pudding
is made TINS: Butter a pudding dish
and line it with bread, cut in slices
half an inch thick and buttered; re-
move the crust and cut the slices to
fit the dish. Fill the lined dish with
huckleberries, sprinkle over them SUI
gar and the grated rind and juice of a
lemon. Place some slices of buttered
bread over the whole. Set the dish in
pan Of water in a hot oven; cover the
pudding with plate and bake one and
one-half hours. When the pudding is
| done put roughly over the top a me-
ringue made of the whites of two eggs
beaten to a stiff froth and two table
spoonfuls Of powdered sugar added to
them Return to the oven long enough
to brown lightly and serve hot. A
sauce may be served with this pud-
ding or not, as one prefers.
For berry balls, make a biscuit dough
and roll 1t out quarter of an inch in
thickness; cut 1t into squares, put a
bring the corners together and place
them on buttered tin. Melt one table
spoonful of sugar in one-fourth of a
cup of boiling water, and brush the
dough balls with 1t. Bake in a hot
oven and serve with a sauce. Another
pudding is made thus:
Beat two eggs light and stir into
them one cup of milk and sifted -four
enough to make a batter as thick as
for pancakes. Put into the flour three
teaspoonsful Of baking powder. But
ter mould and put layer of the bat
ter in the bottom, then a layer Of some
kind Of berries. Alternate the layers
until the mould is three puarters full.
cover it closely, and boil one hour.
Serve with a rich sauce.
To make a blackberry pudding, soak
two cups of stale bread crumbs in two
cups Of milk, add a little salt and
three well-beaten eggs. Measure one
and one-half cups of sifted flour
and stir into it half a teaspoonful Of
baking powder and add to the other
ingredients one and one-half pints Of
blackberries. Put into buttered pud-
ding dish and steam two hours. Serve
with a rich sauce.
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