Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-18

Put plate on top and bake in moderate
| oven for half or three-quarters of an hour.
then set in a 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 hour and then pour
over it pint of boiling water: add five
tablespoonfuls of sugar and when dissolved
pour into 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
and light, then turn into a mold and set
in cold place.
Cottage Blackberry Pudding.
Beat to a cream two heaping tablespoon
fuls of butter and a cup of sugar Add
well beaten egg. half cup of milk two
cups of flour, two teaspoonfuis of baking
powder and pinch of salt. Beat to
smooth batter and turn over thick layer
of sugared blackberries in a well buttered
agate baking pan. Bake for half an hour
in 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 SoufHe.
Put a half pint of blackberry juice and
half pint of blackberres over the fire,
heat to boiling point and swceten; thicken
with four tablespoontuIs of slsO 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
blackberres: set these in Il shallow pan
a raj nd hDl.a in, tnl,- 1,nr
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 good syrup of one and one-half
cups of sugar and three fourths of cup of
water: when cold add to the blackberry
puree and set in IA cold place. Then turn
in a freezer for twenty minutes, and when
it begins to thicken stir in a pint of whip
ped cream and pack for two hours before
using.
Elderberry Blossom Wine.
This is old English recipe for white
elder wine. Boil eighteen pounds of white
sugar with six gallons of water: add the
well-beaten whites of two eggs; then skim
put in quarter of peck of white elder
flowers and remove from the fire and let
tableSpoonfuls Of lemon juice. four five
of yeast and beat well into the mixture
Sur every day: put six pounds of best raj
sins. stoned, into the cask and tun the
wine. Stop it close, and at the end of six
months bottle and cork tightly. If prop
erly made this is very fine.
Elder Wine
To every quart of berries put two quarts
of water and boil for an hour: drain off the
juice and rub the fruit through a fine sieve
To every quart of juice add three-quarte:s
of a pound of best loaf sugar boil the
whole fifteen minutes longer with some
Jamaica peppers, ginger root and few
cloves. When heated pour into the cask
with slice of toast a yeast to work. When
it ceases to hiss put "a quart of brandy to
eight gallons and cork up. Bottle at
Christmas in the spring. The liquor
must be kept in Il warm place or it will not
work.
SUNDAY
BREAKFAST.
Blackberry MuSh. Cream.
Scrambled Eggs. Brown Brad.
Coffee.
DINNER.
Cherry Soup.
Smothered Chicken. Rice.
Cauliflower with Cream Sauce.
Tomato Mayonnaise.
tneffy Ice. NO1Iee cream.
SUPPER.
Sweetbread and Cucumber Salad.
Nut Sandwiches. SteWed Cherries.
Tea.
MONDAY.
BREAKFAST.
Fruit.
Nodded Cereal Cream
Broiled Bacon. Dreamed Potatoes.
Toast. Coffee.
Rice Croquettes. Grillcd Tomatoes.
Fruit. Cocoa.
DINNER.
Iced Clam Broth.
Rroiled Steak Grilled Onions
Mashed Potatoes.
Fruit Salad.
Waters. Cheese.
TUESDAY.
BREAKFAST.
Sliced Bananas and awberries.
Broiled Thin Slices Of Ham.
flashed Potatoes.
Berry Mullins. Coffee.
LUNCH.
Spaghetti in Cream Sauce.
SteWed Tomatoes
Cherry Dumpings. Tea.
DINNER.
Cream of Onion Soup.
Rroiled White Fish. New Potatoes.
Egg Slaw.