Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-08-24
BLUEBERRIEs
EIEs

lIES
In some parts 0f the United States
/ there prevails "a certain ignorance o.
( the capabilities Of the burberry and
/ huckleberry Strawberries rlspberries
and blaekherries are served 10 many
ways besides tn their natural state. but
the little blue-black berries are not
deemed worthy OF much respect
Yet II may be questioned II any berry
OF them all can be used TO greater ad.
vantage in cookery. Canned, i Is vaiu-
able for winter pies and tarts. spiced,
il Is nearly. II not quite. equal 20 the
spiced blackberry. and the Swiss regard
their myrtlllcs or hucleberries as a
standby for conhtures or jams. There
are two or three excellent puddings Of
which blueberries or huckleberries form
component part. and they are essen
tial TO various sweet cakes tea cakes
and short-eakes
When hlueberTies can be obtained. they
are usually IT. he preferred 90 huekieheH-
ries. as being more juicy than the latter
and having smaller seeds The Wild
huekleherry Of the mountain or stony
pasture Is sometimes a rather hard,
small. bullat-like berry, but there are
one or two varieties even Of huckleber-
ries that are large. luscious and almost
Jet black.
IN any u the following recipes either
blueberries OF huckleberries may be
used
BLUEBERRY TEA CAKE.
Four cups OF blueberries. three cups OF
flour half cup Of butter, one cup OF
sugar. three eggs one cup milk, two fun
teaspoons OF baking powder. Cream the
butter and sugar stir in the eggs. beat
en- very light, the milk. the -four. into
which has been slfted the baking pow
der and last the berries. well drcdged
with -four Bake IN thoroughly creased
biscuit tin, split, butter and eat while
warm
HUCKLEBERRY sHORTCAKE.
Four cups OF huckleberries four cups
OF flour, two cups Of milk. half cup II
sugar. quarter cup OF butter. one egg.
two teaspoons baking powder and a
tablespoonful 81 salt. Chop the butter
into the Hour. with which you have
mixed the salt and baking powder. add
the milk and the egg, beaten light. Roll
out the dough about half an inch thick
and cover with II the bottom OF a biscuit
tin. Spread this thickly with the ber-
ries. sprinkle with the sugar lay the
remainder OF the dough. rolled into lit
tie timer sheet. over the berries and
bake in a steady oven. When done. cut
into squares. split. and eat hot with /
butter and sugar
BLUEBERRY ROLY-PoLY PUD-
DING.
Four cups OF blueberries. two cups OF /
flour, one cup OF milk. one tablespoon OF /
butter. two teaspoons Of baking powder /
and half-teaspoon Of salt. Sift the /
salt and baking powder with the flour. /
chop In the butter. and mix to a dough /
with the milk Roll into a sheet not 1
more than an inch thick. cover with the 4
berries strew with the sugar and roll /
up. the fruit inside Tie up in cloth. 1
allowing room for the dough to swell,
and boil or steam for two hours. Serve
with hard sauce
RAISED BLUEBERRY PUDDING.
-Four cups Of -four two cups OF milk.
two eggs. half yeast cake. dissolved L.
one gill OF warm water. saltspoon OF salt.
or these ingredients make batter. and
set IL in a warm place to rise for about
two hours. BY the end OF this time IL
should be light enough 70 stir in four
cups Of blueberries, well dreiged with
hour. Turn into a CREASED cake mould
and bake for an hour in moderate oven
BATTER PUDDING.
Make batter Of one and half cups
OF flour, one cup OF milk. three eggs. two
heaping teaspoons OF butter. salt
spoon Of salt and two teaspoons Of bak-
ing powder Mix the milk with the
beaten yolls and add the butter. melted.
Sift the baking powder and salt with the
flour, stir in these, and. last. lightly. the
whipped whites. Grease a large pud-
ding and put into IL a quart II ber-
ries, sprinkling them with four table,
spoons Of sugar. Upon them pour the
batter gently Bake covered for half
an hour in moderate oven. uncover and
brown Serve with a sauce or with
cream and sugar
HUCKLEBERRY CAKE.
One cup of milk, one cup OF butter. two
cups Of sugar. three cups OF flour. five
eggs. the whites and yolks beaten sep
arately. one teaspoonful each Of CHINA
mon. nutmeg and baking soda. the last /
dissolved in a little boiling water: four
cups Of ripe fresh huckleberrfes. Cream
the butter and sugar and stir in the |
yolks. Mix the soda and boiling
water with the milk. pour this in. and
then put in the flour, the spice and the
stifiy-beaten whites. Dredge the ber- /
ries well with flour and stir them in {
carefully. that they may not be bruised I {
Or broken. Bake either in a loaf or in $
muffin tins, in a steady oven that is not /
100 hot, and test with a straw before q
taking out This cake. which is deli