The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-08-30
Bill EI}ERRIE
MES

=
In some parts Of the United States
there prevails a certain ignorance of
the capabilities of the burberry and
huckleberry. Strawberries, raspberries
and blackberries are served in many
ways besides in their natural state, but
the little blue black berries are not
deemed worthy of much respect
Yet it may be questioned if any berry
of them all can be used to greater ad
vantage in cookery. Canned, it is valu-
able for winter pies and tarts; spiced,
it is nearly. if not quite, equal to the
spiced blackberry, and the Swiss regard
their myrtiiles or hucleberries as
standby for continues 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-cakes.
When blueberries can be obtained, they
are usually to be preferred to hucltlebet
ries, as being more juicy than the latter
and having smaller seeds. The wild
huckleberry of the mountain or stony
pasture is sometimes a rather hard.
small, bullet-like berry, but there are
one or two varieties even of huckl"ber-
ries that are large luscious and almost
jet black.
In any of the following recipes either
blueberres or 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 flour into
which has been sifted the baking pow
der and last, the berries well dredged
with -four Bake in a thoroughly creased
biscuit tin, split, butter and eat while
warm.
HUCKLEBERRY SHORTCAKE.
Four cups of huckleberlies four cups
of flour two cups of milk, half cup Of
sugar, quarter cup of butter, one egg.
two teaspoons baking powder and
saltspoonful of salt. Chop the butter
into the flour, 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 it the bottom of 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
RLUEBERRY ROLY-POLY PUD-
DING.
Four cups of blueberries, two cups OF
-four, 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 dough
with the milk. Roll into a sheet not
luore than an inch thick, cover with the
berries, strew with the sugar and roll
up the fruit inside. Tie up in cloth.
allowing room for the dough to swell.
and boil or steam for two hours. Serve
with hard sauce.
RAISED BURBERRY PUDDING.
Four cups of flour, two cups of milk,
two eggs half yeast cake, dissolved In
one gill of warm water. saltspoon of salt.
or these ingredients make a batter, and
set it in warm place to ris' for about
two hours. By the end of this time it
should be light enough to stir in four
cups of blueberries, well dredged with
flour Turn into a creased cake mould
and bake for an hour in a moderate oven.
HUCKLEBERRY BATTER PUDDING.
Make batter of one and half cups
of -four one cup of milk, three eggs, two
hea ping teaspoons of butter, a salt
spoon of salt and two teaspoons of bak-
ing powder. Mix the milk with the
beaten yoll<s and add the butter, melted.
Sift the baking powder and salt with the
-four, stir in these. and, last, lightly, the
whipped whites. Grease a large pud-
ding dish and put into it quart of ber-
ries, sprinklng them with four table
spoons OF sugar. Upon them pour the
batter, gently. Bake covered for half
an hour in a 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 huckleberries. Cream
the butter and sugar and stir in the
whipped yolks. Mix the soda and boiling
water with the milk, pour this in, and
then put in the flour, the spice and the
stihiy-beaten whites. Dredge the ber-
ries well with flour and stir them in
carefully that they may not be bruised
or broken. Bake either in loaf or in
muffin tins, in a steady oven that is not