Evening star., 1901-07-20
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

There are so many delightful ways of
using and serving berries when they are In
season one is tempted to have them at
every meal, and may do so without
fear that the family will complain of mo-
notony, especially the children, who seem
akin to the birds in love for vine and tree
foods. The preferred method OF serving
them is of course, au naturel, but their
delicious fiavors add so much to many
other food substances they may be enjoyed
in various combinations. few of these
may help the housewife solve the problem
of presenting new and tempting dishes to
appetites made critical and Indifferent by
midsummer heat.
Serving Fruit Raw.
Serve uncooked ripe fruit for breakfast
when 1t is possible to get it perfectly ripe
and In best condition. Fruit intended to be
served in this way must be as fresh from
the vine or tree as possible, and not over
ripe or showing the slightest decay, as in
this case it is very liable to cause con-
siderable trouble in the digestive tract
from fermentation or decomposition. Chill
dren are too frequently made i'll in sum-
mer by allowing them to eat fruit in an
unfit condition. Fruit to be served raw
should never be allowed to stand In
warm or damp place after 1t is gathered;
this applies particularly to the soft ber-
rieS Fruit must be thoroughly cleaned,
and such fruits as cherries, currants and
grapes can be washed without detracting
from their flavor and freshness.
Three points must be observed in serving
the raw fruit; first, it must be ripe; sec
ond free from any indications of decay or
fermentation. and last, but not least, to
enhance the enjoyment of this deilghtiui
gift of nature it must be served ice cold
A suggestion of green adds greatly to the
enjoyment of the fruit.
Berry Dishes for Breakfast.
One of the incest ways of serving cooked
blackberries for breakfast is to make them
into "fummery." This can be chilled In
Individual molds and served with cream,
plain or whipped. A toasted wheat biscuit
moistened by pouring over it a little boiling
water, covering and stewing until soft, but
not broken, then cold rich cream poured
over it and slice of blackberry mush
placed on top, makes very dellclous
breakfast dish The biscuit may be split
open and the fruit placed between like
sandwich and whipped cream heaped over
the top Fresh ripe berries of all kinds may
be served in the same manner.
Blackberry FIummery.
Cover a pint of ripe berries with a quart
of water and cook gently, without stirring,
for ten minutes. Mix four level tablespoon
fuls of cornstarch with a little cold water
and stir into the berries and cook until it
thickens; sweeten to taste and stir until
sugar is dissolved; cook for few min
uteS and remove from the fire and turn out
to cool. The berries should retain their
shape and the jelly be quite clear.
Blackberry Mush.
Make the same as the above, but cook
the fruit little longer and put through
sieve to remove the seeds. Make it stiff
enough to cut by adding six tablespoon
fuls of cornstarch instead of four.
BIueberry Cakes.
These are nice for breakfast or lunch.
Measure three cups of sifted -four, add
three teaspoonfuls of baking powder,
heaping tablespoonful of sugar and tea
spoonful OF salt; sift well together; beat
one egg until light; add one and half
cups of milk. Make a well in the center of
the flour and gradually pour in the liquid,
keep the batter smooth. Make it's con-
sistency of cake batter. Melt two level
tableSpoonfuls of butter and add to the
batter; then two cups of Toured blueber-
ries Bake in little custard cups or muf-
fin rings, allowing a little longer time than
for plum muffin. Blackberries are nice
used in this way.
HuckIeberry Spider Cake.
Pick over, wash and drain quart of ber-
ries; when quite dry dredge them with
flour. Measure four of sifted -four; add
teaspoonful of salt four level teaspoon
fuls of baking powder and sift again. Rub
into the flour, using a spatula or flexible
knife; half a cup of butter. Add the ber-
ries. mix well. then mix in enough milk
to make a soft dough that will spread, but
not run in the pan. Heat a tablespoon
full of butter in the iron spider frying PAM
put in the cake; the pan must be large
enough to make the cake three-quarters
oh, hioly cot q m
fire to bake slowly for about twenty min
utes. allowing ten minutes for each side;
sf.ke the pan about and turn the cake to
prevent it's burning; serve as soon as done.
Split open, do not cut, and use plenty of
good butter.
Raspberry and Currant SOufle.
This is nice for little luncheon party or
afternoon tea: Mix together three cups of
red raspberry and one cup of red currant
pulp; make quite sweet and set on ice to
chill. Whip a pint of sweet, rich cream
very stiff and dry and pack in ice and salt
to chill thoroughly, but not freeze. When
ready to serve mix the fruit pulp and cream
lightly together and serve at once. Straw
berries and bananas may be used; flavor
with little lemon juice.
Berry DumpIings.
Beat two eggs very light with two level
tablespoonfuls of butter and two of sugar;
dO0 a ndl1-plnl OIL HllIh. SiIl Two cups OF
flour with two level teaspoonfuls of baking
powder and a pinch of salt. Add the -four
to other materials and beat to a smooth,
thick batter, adding more flour If quantity
given is not sufficient Have a cup of straw
berries or blackberries washed, drained and
Toured. and add to the batter. Drop this
batter by the spoonful and few at a time
into a kettle of boiling salted water; cover
closely and boil for fully ten minutes.
When done serve at once with orange hard
sauce.
Orange Hard Sauce.
Beat two ounces of butter to cream
with one cup of powdered sugar; then work
in gradually one egg yolk, the juice of an
orange, little grated nutmeg and two ta-
blespoonfuls of brandy or sherry IL you
use wine. Last of all, add the whites of
the eggs beaten to a stiff froth, Set on Ice
to harden.
Raspberry and Currant Mold.
Stem and wash quarter Of pound of red