Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-11
BLACKBERRY RECIPES
How td Make Jelly and
Git Vinegar.
A JUICY SHORTCAKE
COOKED FRUIT GENERALLY MORE
WHOLESOME.
Jam is a, Household Staple, but the
Other Ways Are
Newer.
A JUICY SHORTCAKE


Fresh blackberries do not agree with
every one but the cooked fruit Is both
wholesome and toothsome. Their short
season should, therefore. be utilized for
the making of both conserves and desserts
Blackberry jam has long been house
| hold staple. and its receipt Is too well
known for repetition. But blackberry jelly
Is less common and Is delicious II properly
prepared.
Blackberry Jelly.-Care should be taken
| that the fruit. whether 1t be the wild or the
cultivated berry. should not be over-ripe
Over-ripe fruit will not make jelly. no mat
| ter how much care Is taken. Put the ber-
ries in a porcelain or stone-lined vessel.
cover 1t tightly and stand in a second ket-
| tie of cold water Heat slowly until the
boiling point is reached. Then boil slowly
until the berries are quite soft, which will
require about an hour. Put the fruit In a
Jelly bag and press out all the juice. Then
measure and for each pint allow one pound
Of graduated sugar. Turn the juice into
a porcelain-lined kettle and boil rapidly
for twenty minutes. Spread the sugar out
on large platters and stand In the oven
until hot. but do not allow 1t to color. Aoo
all the sugar to the juice ana SUIT uhtii
it is thoroughly dissolved. Remove any
scum that may rise to the top and the In
slant the boiling point is reached take from
the fire Heat tumblers by dipping quickly
into hot water and fill with the hot liquid.
Let stand until 1T becomes firm, then cover
with patent tops, or pour melted paraiiihe
over the jelly.
Spiced BIackberries-No relish Is more 90.
Ucious with cold meat than one made OF
blackberries. For each quart OF ripe Der
res allow one-half pound OF sugar, anu lor
each four quarts one-haif pint OF Vihesai
and one-half an ounce each OF Cloves all
spice and cinnamon. Put the berries, tne
sugar and the vinegar into a preserving
kettle Tie all the spices together in Dag
of coarse muslin and add to the fruit Then
place over the fire. Heat slowly ana poil
for four minutes. Then remove the berries
with SKINNER and place them In a sieve.
Return the syrup that drips from this into
the kettlesfand let 1t boil until 1t threads.
Put the berries into a large jar and pour
the hot syrup over them or pack IN patent
jars in the same manner. cover usntiy
and store IN cool place.
Blackberry vinegar.-Put fresh blackber-
ries in stone jar and cover them with
cider vinegar. allowing one quart OF the
vinegar to two quarts of the berries. Cover
and let stand for forty-eght hours. Then
strain the Hauid. keeping the berries whoie
and pour over one quart OF Iresh 1rult
Again let it stand for two days. then repeat
the process and stand for another forty
eight hours. AT the end of that time strain
through muslin, and to every pint or the
liquid add one pound of sugar; Boil gently
for five minutes. skim carefully and let
stand at the back of the range for twenty
minutes. Bottle and seal while hot When
a cooling drink is' desired add the vinegar
to iced water in the proportion to suit the
taste. ...-
Steamed Blackberry Pudding.-Few home
makers are aware of the value Of a little
hako broad in the king OF a batter
pudding To make a simple, wholesome
blackberry dessert place three thick slices
of bakers bread in bowl and cover with
pint of sweet milk. Let stand until thor
oughly soaked. and then add three WE'LL
beaten eggs and sufficient -four to make the
consistency of a thick batter that will drop
from the spoon. Beat all together thor
oughly. then add a tablespoonful of melted
butter one-half teaspoonful OF salt. and
lastly pint Of well-foured berries. Stir
the berries lightly through the dough and
pour in a well-greased mold. Cover tightly
and steam or boil continuously for three
hours Serve hot with the following sauce:
Beat one-half cupful of butter with one
half cupful of sugar until a cream is
formed. Then add the beaten yolks OF two
eggs and stand the bowl in pan of hot
water, stirring until the contents are per-
fectly smooth. Flavor with sherry, brandy
or vanilla and a dash of nutmeg.
Blackberry Pudding (baked).-To make a
delectable dessert for six people use one
pint of berries. one tablespoonful Of butter.
two eggs one-half cupful of milk, one and
one-half cupfuls of flour and one large tea
spoonful of baking powder. Beat the but
ter to a cream and the eggs until light.
Then mix the two together with the milk
and stir in the -four. which has been sifted
from the baking powder. Grease or butter
deep pudding dish, put the fruit in the
bottom cover with the batter and bake
until the batter is well cooked. This will
take from a half to three-quarters of an
ILL 49,,
Blackberry Shortcake.-This is a little
known and tasteful dish. For the crust sift
one-half pound of flour with one-quarter
teaspoonful of sugar. one-half teaspoonful
of salt and two teaspoonfuls of baking
powder. Have ready quarter pound of
butter which has been washed and placed
on the ice until very cold. Cut this through
the -four with large knife and mix with
one-half pint of boiled milk. Work all to-
gether lightly until well blended then turn
out on the molding board and toss until
we'll Toured. Roll out to the thickness of
| half an inch, then cut into two rounds of
equal size. Grease a baking pan and put
the rounds of paste upon it, one on top of
the other, spreading the under layer lightly
with butter. Bake In a moderate oven.
Then tear the mounds apart, divide the
fruit into two portions mash one lightly
and sugar well, place over the lower round
of crust cover with the upper round and
on top of this arrange the untouched guam
tity of berries. Serve warm with powdered
sugar and plain or, whipped cream
Blackberry Fritters.-Allow two eggs for
one tablespoonful of olive oil, one cupful of
| -four, one-half cupful of cold water one
tablespoonful of salt. one teaspoonful of
sugar and one tablespoonful of brandy,
with as many berries as the batter will
hold. Separate the whites and yolks of the
eggs and stand the whites on ice till need
ed. Beat the yolks till light. then stir in
the salt and slowly add the Oil. brandy and
sugar. Mix thoroughly. stir in the -four, q
| little at a time, and add the water Beat
thoroughly and stand in cool place for at
least two hours Then add the whites of
the eggs. beaten to a stiff froth. and stir
In lightly the Toured berries Fry in deep,
hot fat, drain on brown paper, and serve
with hard sauce or powdered sugar.