The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-07-11
BERRY DAlNTlES.
Way TO Prepare Rnsrbsrries and Black
berries.

way to Prepare Rnspberries and Black
berries.
Strawberries ere gone, but their sue
cesSors ere here in abundance. OF
course, the strawberry Ia the queen OF
fruits, but many people are just as fond
Of the raspberry and the blackberry,
Some even evowing preference for she's.
Red Hspberries are especially dehcicns
and are enjoyed most eaten in thsir
natrrsl state, with cream and sug.r.
A nice way to serve them Is to place in
o large vessel, cover with cracked Fee
ind place in the refrigerator about 20
minutes before serving. Then remove
the ice, distribute the berries in indi-
vidual fruit saucers and serve with
Jersey cream and powdered sugar.
haspberry-wster ice is made by
squeezing through sieve enough fruit
to make two cups Of juice; add to this
four sups of water and two OF sugar,
with tie juice Of two lemons. Let it all
atsnd an hour, and then frecze-and il
is well worth mentioning here. for the
benefit of those who do not know it,
that water ice takes long time to
CONCEAL unless the white of an egg is
added. Open the freezer when httla
crystalisad particles begin to appear in
the liquid and stir in rapidly the white
Of enc egg beaten 10 q stiff froth. This
will harden the whole mass Ia about half
the time required to freeze it without an
egg.
A delicious ice Is made by mixing
raspberries and currants in the proper
ton of one pint of c1lrrant juice 30 half
q pint of raspberry Juice. This should
be thinned with one pint OF water and
sweetensd with cup of sugar. Freeze
ns suggested in theraspberry-water ice.
A currant ice Is also very good, the pro-
portions being pintOf juice to q cupfu
OF sugar and one quart of water.
Another delightful raspberry ice is
made by stirring half a eupfu! of pow
dcred sugar into quart of rich cream.
Add a gill of raspberry juice and whip
the whole with an egg whisk until well
frothed. Then freeze as usuai.
blackberry froth is aa excellent way
of preparing the latest of the small
fruits. For this is needed one cupful Of
blackberry juice and ono cupful of
sugar. Soak half box OF gelatine IN
cup of cold water for an hour. Stir
the sugar In and pour the boiling water
over it. When it Is quite dissolved add
the fruit juice, strain into q large mold
and set on ice. When the jelly begins to
thjcken beat the whites Of four eggs to
froth and stir thoroughly into the
Jelly. Let it stand until firm and eat
with cream
A blackberry dumping is dessert
not often served, but 1t Is excellent.
Make a dough Of four cupfuls Of -four.
two cupfuls Of milk, two tablespoonfuls
Of bolclng powder and ono-half tea
spoonful of salt. Roll out the dough q
quarter of an inch thick. Hemp in the
center a quart Of blaclfberries and
half cupful Of sugar. Gather up the
dough IN bail, sew in al Toured cloth
that has been wrung cut In hot water,
drop into pot Of boiling water and let
II boil hard ioe an hour and q half. Serve
hot with sauce made OF crenmsd butter
sugar. The same rscipe is equally nice
when huckelberries are substituted.
Blackberries make delightful tnrts.
They should have no under crust and be
baked In deep dish. The aides of the
dish should be lined with pastry, and
ths topcrustsbouh be quite thick, with
small slit In the center TO let OF steam.
They should be eaten cold with crenm
Cincinnati Enquirer.