The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-15
The Midsummer Berry.

Inc MlQSumm or Berry.
For my taste the blackberry cone
Purpled over hedge and stone.
Have you ever sought this luscious
fruit where it grows wild and abundant
along the borders of the wood and fields
and where the cool evening dews fall
soonest and still lie heavy and glisten-
ing on bramble and berry long after
King Sol has appeared in all his torrid
splendor? If so then you know why the
meadow lark sings with such melodious
sweetness, why the robin chirrups with
such rOllicking glee, and myriads of
creatures of the wildwood are so happy
When midsummer spreads such nectared
sweetness where they can eat, drink and
be as merry as the day is long.
The common wildwood or roadside
berry is always sweet whether large or
small, according to the quality of the
soil. The bramble growing on the sun
ny hillside, produces small, hard and
acid berry, not so good to eat uncooked.
especially if there is excessive acidity of
the stomach.
While the blackberry is named as one
of the most wholesome of our fresh
fruits and because of its astringent
quality regarded as of particular medi-
cinal value in hot weather. do not take
it for granted that its use is absolutely
beneficial under all conditions. The SEN
sation commonly known as heat burn
is a sure indication that there is irrita-
tion in some part of the stomach. and
may be caused and increased by eating
all acid juicy berries.
Although undoubtedly there is less
danger of hurtful effects from eating
ripe, fresh, blackberries than other ber-
ries they seeming to have curative and
neutralizing properties long and well
known. Blackberries and like fruits are
generally eaten at meal time with solid
matter as well with foods which also
contain acids. If you wish them served
! oct n
hour before breakfast-not with the
meal-if this is not possible, take them
between meals as they are best eaten on
an empty stomach
The Juice of blackberries makes a
wholesome and very delicious summer
beverage. the sweet acid flavor being
very grateful to the taste and satisfy
/ ing the Unsuitable desire for drink quick
er than water and also doing away with
craving for stimulants. which water
will not do. In fact, ice water rather
increases the longing if there IS any IN
clination in that direction
The skill of the fruit grower has gwen
a thornless blackberry-an advantage
the fruit picker will appreciate. ne
| purpose for which nature designed the
/ rough troublesome briar was no doubt
one of defense and for the protection OF
some of her weaker creatures against
greater foes. In the state of cultivation
the protective thorn is supernuous anu
]
/ ed the plant breeder to segregate TINS
! troublesome feature from so prontaple
a plant.
BLACKBERRY MUSH.
This makes a delicious substitute LOT
breakfast cereal or for luncheon or an
ner dessert. Cover Il heaplng pint OF
! berries with a quart of water, set over
! the fire where they Will heat Slowly
until berries are soft, but not prok hsI.
] then wet four tablespoonful of corn
starch in cold water aid stir into the
! berries; let boil slowly, stirring careIul>
J " until quite thick. Serve while warm
or mold in small cups and chill men men
turn out Serve sweetened cream with
either.
BLACKBERRY POT PIE.
Make a soft dough with two cups OF
flour. two teaspoonfuls of baking pow
der a pinch Of salt, a cup of sweet milk.
/ two eggs and a cup of sugar. Place a
thin layer of the dough in the bottom
of a deep earthen dish, cover win
layer of blackberries and sprinkle win
sugar, then another thin layer OF tne
/ dough- more berries, etc. until the dlsh
! is full enough to cover with last layer
/ of dough- Steam three hours and serve
hot or cold with cream.
! BLACKBERRY BREAD PUDDING.
Stew blackberries ten minutes, sweet
en- to taste and then fill up a puddlhg
dish with alternate layers OF the not
steWed fruit and thin slices OIL nicely
! toasted bread, trimmed free from crust
and buttered. Put a plate on top and
| baIxa In a moderate oven for half or
three-uuarters of an hour. then set in
cold place and serve with rich cream.
or eat hot with a rich sauce.
BLACKBERRY SPONGE
Soak half a package of gelatine In
cold water for half an hour and then
! pour over it a pint of boiling water;
add five tablespoonfuls of sugar and
when dissolved pour into it a cup and
a third of hot, rich blackberry juice;
strain and chill on ice; when cold, but
not stiff. add the we'll beaten whites OF
| three eggs and beat until thick ana
LIGHT then turn into mold and set in
a cold place
! COTTAGE BLACKBERRY PUDDING.
| Beat to a cream two heaping table
spoonfuls of butter and cup of sugar:
/ Add well beaten egg, half cup OF
| milk two cups of flour, two teaspoon
/ fuls of baking powder and a pinch or
salt Beat to a smooth batter and turn
/ over a thick layer of sugared black
berries in a well buttered agate bak-
1 ing pan. Bake for half an hour in a
quick oven, remove, turn out on hot
dish and serve in squares with hard
sauce favored with the berries. Do not
cut the pudding, but pull apart with
two silver forks and it will be much
| lighter and more delicate.
BLACKBERRY SOUFFLE.
Put a half pint of blackberry juice
and half pint of blackberries over the
fire. heat to boiling point and sweeten.
| thicken with four tablespoonfulS of
sago and when it cooks clear remove
from the fire when cool add the juice
of half lemon and the beaten whites
of four eggs. Turn into small molds
decorated with fine large blackberries,
set these in a shallow pan of water and
bake in a moderately hot oven until
firm Serve with whipped cream or
| sweetened plain cream.
BLACKBERRY PLOMBIERE.
| Pick over. wash and drain a quart of
blackberries and press through sieve
Make a good syrup of one and one-half
cups of sugar and -fourths of a
cup of water: when cold add to the
blackberry PURGE and set in a cold
place. Then turn in a freezer for 20
minutes and when it begins to thicken
stir in a pint of whipped cream and
pack for two hours before using.