The Savannah morning news., 1903-07-12
CHOICE RECIPES
FOR THE USE OF
THE BLACKBERRY

Fresh blackberries do not agree -.,.,
every one, but the cooked fruit is ho.'
wholesome and toothsome Their sbo''
season should, therefore, be util,a.s
for the making of both conserves ~
desserts.
Blackberry jam has long been
household staple and it's receipts is TO-
well known for repetition. But blaoL
berry jelly is less common and is d.
licious if properly prepared.
Blackberry Jellv.-Care should b.
taken that the fruit, whether it be tbo
wild or the cultivated variety Shouts
not be over-ripe. Over-ripe fruit win
not make jelly, no mater how npo,
care is taken. Put the berries in M,
celain or stone-lined vessel. cover =,
tightly. and stand in a second kettIA
of cold water. Heat slowly until the
boiling point is reached. Then boil
slowly until the berries are quite sor,
which will require about an hour Pr,
the fruit in a jelly bag and press ONT
~
each pint allow 1 pound of granulated
sugar Turn the juice into a porcelain
lined kettle and boil rapidly for TWEEN.
ty minutes. Spread the sugar out on
large platterS and stand in the oven
until hot, but do not allow it to color
Add all the sugar to the juice and stir
until it is thoroughly dissolved. Re.
move any scum that may rise to tha
top, and the instant the boiling poinr
is reached take from the fire Hear
tumblers by dipping quickly into hot
water and fill with hot liquid Let
stand until it becomes firm, then cover
with patent tops. or pour melted par
affine over the jelly.
Spiced Blackberries.-No relish ia
more delicious with cold meat than one
made of blackberries. For each Quart
of ripe berries allow u pound of sugar.
and for each four quarts y a pint of
vinegar and u an ounce each of cloves
allspice and cinnamon. Put the berries
the sugar and the vinegar into a pre-
serving kettle. Tie all the spices to-
gether in a bag of coarse muslin and
add to the fruit. Then place over the
fire. Heat slowly and boil for four
minutes. Then remove the berries with
a skinner and place them in a sieve
Return the syrup that drips from this
into the kettle and let it 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 tightly and store in
cool place.
Blackberry Vinegar - Put fresh
blackberries in a stone jar and cover
them with cider vinegar, allowing l
WI Of xyfYa tn
the berries. Cover and let stand for
forty eight hours. Then strain the
liquid, keeping the berries whole. and
pour out one quart of fresh fruit.
Again let it stand for two days, then
repeat the process and stand for an
other forty-eight hours. At the end
of that time strain through muslin, and
to every pint of the liquid add l 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 vine
gar to iced water in the proportion to
suit the taste.
Steamed Blackberry Pudding-Few
home makers are aware of the value
of a little bakers bread in the making
of batter pudding. To make a sim
pie, wholesome blackberry dessert,
place three thick slices of bakers
bread in a bowl and cover with a pint
of sweet milk. Let stand until thor
ough'y soaked and then add three well
beaten eggs and sufficient flour to make
the consistency of a thick batter that
will drop from the spoon. Beat all
together thoroughly, then add a table
spoonful of melted butter, u tea
spoonful of salt, and lastly a pint OF
we'll Toured berries. Stir the berries
lightly through the dough and pour
in a well-greased mould. Cover tight
ly and steam or boil continuously Tor
three hours. Serve hot with the IoI-
lowing sauce:
Beat p cupful of butter with u cup
full of sugar until a cream is formed
Then add the beaten yolks of two eggs
and stand the bowl in pan of hot Wa
ter. stirring until the contents are per-
fectly smooth. Flavor with sherry
brandy or vanilla, and a dash OF nut
meg.
Blackberry Pudding, Baked.-Io
make a delectable dessert for six peo-
pie use j pint of berries, l table
spoonful of butter. eggs, u cuptui
of milk, ~ cupfuls of flour ana
large teaspoonful of baking powder
Beat the butter to a cream and the
eggs until light. Then mix the Two
| together with the milk and stir In the
flour, which has been sifted from the
| baking powder. Grease or butter
deep pudding dish, put the fruit IN the
bottom, cover with the batter anu
bake until the batter is well cooKeu'
This will take from a half to three
quarters of an hour Serve with tne
above described sauce.
Blackberry Shortcake.-This
little known and tasteful dish. For
the crust sift II pound of flour Win
u teaspoonful of sugar, u teaspoon
full of salt and 2 teaspoonfuls OF pan
ing powder. Have ready "a pound u
butter, which has been washed anu
placed on the ice until very cold. CUT
this through the flour with a aIsg
knife and mix with p pint OF polleu
milk Work all together lightly ullsn
we'll blended, then turn out on III III
moulding board and toss until WEI.
Toured. Roll out to the thickness u
half an inch. then cut into two rouiiuS
of equal size. Grease a baking pa
and put the rounds of paste upon ~,
one on top of the other, spreading 'iio
under layer lightly with butter ba On
in a moderate oven. Then tear lIlo
mounds apart, divide the fruit into wv
portions, mash one lightly ana suset
well, place over the lower rounu -
crust, cover with the upper rounu' al az
on top of this arrange the untouclile.SS
quantity of berries. Serve warm W.