The Providence news. (Providence [R.I.]) 1891-1906, 1901-08-15
THE MIDsuMMER BERRIES.

In this delightful group we have the
raspberry. blackberry, dewberry blue
berry and huckleberry. These, like the
strawberry, excel i'm flavor when allowed
10 chose their native heath, though the
blackberry increases In size and luXur-
iousness under cultivation. The back
berry does not reach its full flavor and
sweetness until it's dead ripe and ready
TO fall from the bush; consequently the
market berry gives us but a poor idea OF
what our country cousins enjoy who gath
er the berries fresh from the bramble
or trailing low bush.
The huckleberry loves old pastures and
rock barren hill-sides. while the black
berry and raspberry reaches the perfec-
tion OF sweetness and iuiciness in the
shadow and moist coolness Of the wild
tangle OF bush and vine along the quiet
country road or shady brook.
The blueberrY grows larger and julcier
than It's little dark cousin the huckleberry
and has smaller seeds.
The black raspberry, like the black
berry seeks the cooler. shady hooks, and
has a spicier flavor than the red rasp-
berry. But all are alike good and 10 be
enjoyed I'm the many ways. either fresh
or converted into desserts or conserves.
Blackberries have very distinct medical
properties and should be used freely In
August and September. when they can be
BLACKBERRY FLUMMERY.
Stew the berries until soft. sweeten 10
taste and thicken with a little cornstarch
wet with the juice: stir into the boiling
berries. and when Il thickens pour II into
small cups or molds that have been rinsed
with cold water When cold serve with
cream and sugar.
BLACKBERRY CHEESE.
This is nice for afternoon tea or picnic
sandwiches TO a pound OF berries add
three quarters OF 4 pound OF sugar and
cook until It is thick enough TO cut into
slices when cold Pour into a small. OBJ
long porcelain or glass mold. Cut In thin
slices and place between thin slices of
buttered bread: a few chopped nuts
sprinkled over the berries is very nice.
BLACKBERRY sHoRTCAKE.
Measure three cups OF sifted -four: add
a teaspoonful of salt and three teaspoon
fuls OF baking powder; sift together twice
Then rub into the -four with a spatula or
flexible knife scant half cup OF butter:
wet with sufficient milk 60 make a soft
dough that will spread out easily Butter
two pans and spread the dough out I'm
them, smoothing with a knife. Bake I'm
a quick oven for twenty To- thirty minutes
When done put together with sugar
blaCkberries that have been standing for
some time. Put berries on top and dust
with powdered sugar and heap more bcr-
rics around the base of tho cake. Serve
with cream.
BLACKBERRY SPONGE
Put half box OF gelatine TO soak IN
half cup OF cold water until soft then
pour over II one pint OF boiling water:
add half cup OF sugar and stir until
dissolved. Then add cup Of blackberry
Juice and strain all through thin. coarse
muslin into "A basin set on cracked ice;
stir occasionally, and as soon as it be-
gins 10 thicken beat TO stin froth
and add the stiffly beaten whites OF four
eggs Turn into mold that has been
rinsed with cold water and set away 10
get firm. Serve with soft-boied custard.
favored with orange or vanilla
BLACKBERRY PUDDING.
Beat three eggs without separtlng. un-
ti light, then add two cups OF milk Sift
three and onc-half cups ot -four with
three teaspoonfuls OF baking powder and
half teaspoonful OF salt Stir the milk
and eggs iuto the Hour and beat 10
smooth hatted; tllen add a tablespoonful
OF melted butter aud n pint of blackber-
ries, well Toured: stir into the pudding
until well mixed. then turn into n creased
pudding mold; cover closely TO keep out