Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-18
Table and Kitchen.
The Wholesome and Delicious Black
berry.
For my taste the blackberry cone
Puvplcd over hedge and store


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 glistening on
bramble and berry long after King Sol has
appeared in all his torrd spendor? If 50
then you know why tine meadow lark sings
with such neOdlous sweetness why the
robin chirrups with such rollickng glee.
and myriads of creatures OF the wildwood
are 50 happy when midsummer spreads such
nectared sweetness whore 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. ac-
cording to the quality of the soil The
br;imble growing on the sunny hillside pro-
duces a 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 quallty regarded
as of particular medicinal value in hot
weather, do not take it for granted that its
use is absolutely beneficial under all cCIdi
tons. The sensation commonly known as
heart burn is sure indication that there
is irritation in some part of the Stoma CHI
and may be caused and increased by eating
all acid juicy berries.
Although undoubtedly there is less dam
ger of hurtful effects from eating ripe fresh
blackberrieS than other berries, they seem
ing to have curative and neutraliZing prop
critics long and well known. Blackberries
and like fruit are generally eaten at meal
time with solid matter we'll as with foods
which also contain acids. If you wish them
served in the morning eat them at least an
hour before brea kfast-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 black berries makes whole
some and very delicious summer beverage.
The sweet acid flavor being very grateful
to the taste and satisfying the Unsuitable
desire for drink quicker than water and also
doing away with craving for stimuants,
which water win not do. In fact ice water
rather increases the longing, II there Is any
inclination in that direction.
The skill of the fruit grower has given
thornless blackberry-an advantage the
fruit picker will appreciate. The purpose
for which nature designed the rough trou
blesome briar doubt one of defense
and for the protection of some of her weak
er creatures against greater foes. In the
state of cultivation the protective thorn
is superfiuous and it was a happy thought
which prompted the plant breeder to segre
gate this troublesome feature from so
profitable plant
Blackberry Mush.
This makes delicious substitute for
ner dessert. Cover heaping pint of ber
ries with a quart of water, set over the
fire, where they will heat slowly until
berries are soft, but not broken; then wet
four tablespoonfuls of cornstarch in cold
water and stir into the berries: let boil
slowly, stirring carefully, until quite thick.
Serve while warm mold in small cups
and chill, then turn out. Serve sWeetened
cream with either.
Blackberry Pot Pie.
Make a soft dough with two cups of
-four two teaspoonfuls of baking powder,
a pinch of salt, cup of sweet milk, two
eggs and cup of sugar. Place a thin
layer of the dough in the bottom of a
deep earthen dish, cover with a layer of
backberries and sprinkle with sugar; then
another thin layer of the dough, more ber-
rieS, etc, until the dish 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. sweeten
to taste and then fill up pudding dish
with alternate layers of the hot stewed
fruit and thin slices of nicely toasted bread
trimmed free from crust and buttered