Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-13
'"S'v''',ssy S,'SSvVv'vN
Table
and
Kitchen.


cagO,
J7,'HE MIDSUMMER BERRY.
I For my taste the blackberry cone
~ Purpled over hedge and stone.
Have you ever sought this luscious
fruit where 1t grows wild and album
dant along the borders Of the wood and
fields. and where the cod evening dews
fall soonest and still lie heavy and
glistening on brambfe" and berry iong
after King Sol has appeared, in all his
torrid splendor? If so then you know
why the meadow lark sings with such
1nelodious sweetness, why the robin
chirrups with such rollicking glee, and
myriads of creatures of the wildwood
are 50 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
email, according to the quality Of the
sell. The bramble growing on the
sun~v hillside, produces a small, hard
and "c'1 berry, not so good to eat I'M
cooke, specially if there is excessive
acidity { the stomach.
While the blackberry is named as one
of the most wholesome of our fresh
fruits and because of it's astringent
quality regarded as of particular
medicinal value in hot weather, do not
take it for granted that it's use is alb
sSolutely beneficial under all conditions.
The sensation commonly known as
heart burn" is a sure indication that
there is irritation In some part of the
stomach and may be caused and in
creased by eating all acid juicy ber-
ries.
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 as with foods
which also contain acids. If you wish
them served in the morning, eat them
at least an 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
quicker than water and also doing
away with a craving for stimulants,
which water will not do. In fact, Ice
water rather increases the longing If
there is any inclination in that direc-
ton.
The skill Of the fruit grower has
given thornless blackberry-an adj
vantage the fruit picker will APP
preciate. The purpose for which ma
ture designed the rough, troublesome
hriar was no doubt one of defense and
for the protection of some of her weak
cr creatures against greater foes In
the state of cultivation the protective
thorn is superfluous and it was a happy
thought which prompted the plant
breeder to segregate this troublesome
feature from so profitable plant.
Blackberry Mush.
This makes a delicious substitute for
breakfast cereal or for luncheon or din
ner dessert. Cover a heaping pint of
berries 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 corn
starch in cold water and stir into the
berries; let boil, slowly, stirring care
fully, until quite thick. Serve while
warm or 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
flour, two teaspoonfuls of baking pow
der, pinch of salt, a cup of sweet
milk, two eggs and cup of sugar.
Place a thin layer of the dough in the
bottom of n deep earthen dish, cover
with layer of blackberries and
sprinkle with sugar; then another thin
layer of the dough, more berries, etc,
until the dish is full enough to cover
with a last layer of dough. Steam
three hours and serve hot or cold with
cream.
Blackberry Bread Pudding.
Stew blackbcrries ten minutes,
sweetcn to taste and then fill up a
pudding dish with alternate layers of
the hot stewed fruit and thin slices of
nicely toasted bread. trimmed free
from crust and buttered. Put plate
on top and bake in a moderate oven
for half or three quarters of an hour,
then set in cold place and serve with
rich cream, or eat hot with a rich
sauce.
Blackberry Sponge.
Soak half Il package of gelatinc in
cold water for half an hour and then
pour over it pint of boiling water:
add five tablespoonfuls of sugar and
when dissolved pour into it cup ana
IL third of hot. rich. blackberry Juice;
strain and chill on ice: when cold, but
not stiff, add the well beaten whites OF
three eggs and beat until thick and
light. then turn into a mold and set in
q cold place.
Cottage Blackberry Pudding.
Beat to Il cream two heaping table,
spoonfuls of butter and a. cup or
sugar Add we'll beaten egg, half
cup of milk, two cups of; -four, two
teaspoonfuls of baking powder and a
pinch of salt. Beat to q Smooth batter
and turn over a thick layer 81, ,slgared
blackberries in well buttered baking
par Bake for half an hour in Quick
lt..l.