Evening star., 1903-08-18
CEYLON TEA ICED"
Table and Kitchen.
The Hucklebelry in Pudding and Tea
Cakes.

Cakes.
The huckleberry, blueberry and whortle-
| berry are the several known varieties Of
| hardy little berry of commerce. They are
| pleasant and wholesome fruits not very
pronounced in their action. as they contain
| little but seeds. sugar and the flavoring
| matter which makes them so agreeable to
most tastes. Containing but little acid they
require very little sugar to satisfy the
| sweetest tooth.
The huckleberry grows profusely on hill
sides and mountain clearings. in marshes.
and often where the soil barely covers the
rocky lodges.
OF the three kinds the huckleberry is the
most common in the markets-the blueberry
is sweeter and softer and does not bear
transportation as we'll as the huckleberry.
Canned huckleberries make a nice addi-
ton to winter supplies for pie products,
breakfast fruit to serve with cereals. or for
berry breads. mullins puddingS. Huckle
| berries should always be carefully washed
before eating them, for they are apt to be
infested with tiny and most troublesome in
sects as any one knows to their sorrow and
discomfort who has gone huckleberrying in
the woods and waste places of the old
farms.
HuckleberTy Pudding.
Cream together two cups of light brown
sugar with two-thirds Of cup of sweet
butter, add to this one cup of sweet milk
and the well-beaten yolks of three eggs.
Sift together three and a quarter cups of
flour measured after sitting once, with
three level teaspoonfuls of baking powder
and one level teasp oonful of salt: beat well.
Stir into this mixture three cupfuls of
huckleberries which have been washed.
| dried and carefully picked over and well
Toured. Bake in a well-oiled dripping pan
for forty-five minutes.
Huckleberry Tea Cake.
Beat three eggs until very light. To this
add two tablespoonfuls of melted butter
and one cup of milk. Stir into this enough
| flour to make a stiff batter. to which has
been added two teaspoonfuls of baking
| powder. beat thoroughly and add one cup
| of huckleberries. which have been Toured.
Pour into a square cake pan and bake in
moderate oven for forty-five minutes. Serve
with butter for luncheon or tea.
Steamed Huckleberry Pudding.
Two cups of flour measured after sitting
once. two cups Of huckleberries that have
been washed and drained until dry. two
level teaspoonfuls of baking powder half
a teaSpoonful of salt. and one scant cup of
milk. Sift the baking powder, flour and salt
together three times; add the berries and
sufficient milk to make stiff batter Place
in well creased pudding molds and put into
a saucepan half filled with boiling water
Cook for one hour and half. turn out and
serve with hot sauce. Pound baking DOW
der cans will be found exceedingly nice for
steaming these puddngs
Huckleberry Rolls.
Make a rich biscuit dough and roll thin.
cover with well washed and drained huck-
leberries roll up and bake In a dripping
pan. Sprinkle over a handful of sugar,
pour over four tablespoonfuls of water
Serve with sauce it may be eaten
plain.
Huckleberry Corn Mullins.
Take one pint of yellow cornmeal, one
cup of white flour. to this add half a tea
spoonful Of salt, three level teaspoonfuls
Of baking powder. sift thoroughly and add
to one tablespoonful of butter and three
tablespoonfuls of sugar. two well beaten
eggs and one and a half cupfuls of milk;
beat well and add one cupful of huckleber-
ries which have been washed and thorough
ly dried. Bake in hot oven twenty minutes
in gem pans.
Huckleberry Roll.
Roll out into one large square a rich bis
cult dough. In the middle of this square
heap huckleberries which have been care
fully picked over. washed and drained until
dry, sprinkle over them two tablespoonfuls
of granulated sugar Pinch the ends and
edges well as you fold over. Bake in a mod
crate oven. Serve with hard sauce or any
other sauce desired.
Huckleberries With Breakfast Cereal.
Wash and pick over carefully one pint
Of huckleberries and keep on ice until
ready to use. Put into each bowl three
tablespoonfuls Of the berries and then add
the cereal and If liked a little sugar Fill
the bowl with cold sweet cream and serve
Huckleberry Blanc Mango.
Boil one cup Of water with one cup of
granulated sugar. Stir into this two table,
spoonfuls of cornstarch which has been
dissolved with little cold water. To this
add the grated rind OF half a medium
sized lemon. Pour over one cup Of washed
and picked over huckleberries. Serve very
cold with sweet cream.
Huckleberry Mush.
To a quart Of boiling water add one tea
spoonful of salt; into this stir one and
half teacupfuls of coarse graham flour. Boil
for twenty minutes; stir in carefully half
a teacupful of sweet rich milk and one
cupful of washed and drained huckleber-
ries Serve as breakfast cereal with sweet
cream. 1t is very delicious cut in thick
slices when cold, dipped in beaten egg and
crumbs and fried a delicate brown and
served as a luncheon dish.
Huckleberry Griddle Cakes.
Sift together two and half cups of flour,
a teaspoonful of salt, tablespoonful of
brown sugar and two teaspoonfuls Of bak-
ing powder Add two eggs well beaten. two
cups of milk and one cup of huckleberries,
well washed and picked over. Have the bat
ter thin enough to pour from a pitcher in a
continuous stream. The griddle must be
quite hot and the cakes turned quickly or
the Juice of the berries will run out.
West India Pineapple Punch.
Pare a large ripe pineapple. removing
the eyes. and chop very fine with silver
knife: add a pound of sugar and four
quarts OF water; fill long -necked bottles or
jugs and shake we'll for five minutes, then
stand in a temperature of about 30 degrees
Fahr. for about three days until 1t begins
to ferment then cool 1t on ice and use it.
1t may also-at this stage-be prepared
like Roman punch or sherbet adding an
other half pound Of sugar and a fresh
grated pineapple.
Menus.