Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-07-13

HOLD
IINTS

nized and appreciated by ancients and
| moderns. While most fruits are laxatiy.s
the blackberry. fruit leaves and roots alike.
| is among the most valued astrlnsents.
blackberry wine ranks high a tonic con-
tanning as 1t does a large amount OF iron.
blackberry cordial is one OF the most ap-
proved remedies in case OF dysentery: while
jams and preserves furnish a throat remedy
| that requires no urging upon the patient,
From the fresh young blackberry canes A
thick syrup Is expressed. valuable for
throat. mouth and eve troubles Made into
a vinegar. the blackberry furnishes one
OF the most refreshing and cooling OF sum-
mer drinks
Blackberry Vinegar
To make the vinegar. mash the berries
to pulp In an earthen or stoneware We.
Sci. Add good cider vinegar to cover well,
and stand In the sun during the day and IN
the cellar over night. stirring occasionally.
The next morning strain and add the same
amount fresh berries. Crush and over TIA,
whole pour the strained juice. and set in the
sun again through the day and the cei-
lar at night The third day strain and -
each quart OF the juice allow one pint
| OF water and five pounds sugar. Heat
slowly to the boiling point. skim. and when
ii boils strain and bottle. sealing alright.
blacRDerry CatsCp.
Cover mashed berries with boiling water.
| simmer fifteen minutes press again AMI
strain Allow for each quart Juice a hair
teaspoonful each mace cinnamon. pepper
| and white mustard. Cook down to about
| a quarter OF the original quantity add vine
gar (pure) to make strength and consis-
| tency required. then bottle and seal while
| hot.
Blackberry Cordial
Put the berries in the preserving ket-
| tie or a stone jar set in a pot Of boiling
water and simmer until soft. Strain
through cheescloth wrung out OF boiling
water. Measure the juice and to each
quart allow a pound OF graduated sugar.
two tablespoonful ground cloves. four OF
cinnamon: one Of mace and two. OF all
spice. Tie the spices in thin bags Boil
together for fifteen minutes. sklmming
well. Add when cold a pint or half pint
best brandy for each quart OF syrup.
Strain out the spices and bottle sealing
tightly. Dose in bowel troubles from one
teaspoonful to a wineglassful
Blackberry Jam.
| Look over a gallon Of blackberries. wash
and drain. Put in preserving Kettle
pour in pint of water and cook until soft,
| stirring and MASKING with a wooden spoon
| to break up the fruit. Take care that H.
| does not scorch. Take from the fire and
press through wire sieve into stone jar.
Do not tin. Str this pulp thoroughly.
Take quart of the pulp and put in ket-
tie with a quart of sugar measured light
and previously heated in the oven. Bring
to a boil cook rapidly for fifteen or twenty
minutes until 1t jellies when dropped in
cold saucer. Pour into small jars and
when cold seal Repeat the cooking with
another quart OF the pulp until all has
been used The jam is easier AMI better
prepared a quart at time. 1t is good
plan in hot weather to prepare the Der,
ries day. set away in the cellar and
make the jam in the cool of the next
morning.
Spiced Blackberries.
These are delicious served with meat.
Put seven pounds blackberries In the pre-
serving kettle with three pounds sugar and
a pint Of cider vinegar. Tie in cheese
cloth bag, two teaspoonfuls each cloves.
cinnamon. allspice and teaspoonful nut
meg. Place the spices in with the fruit.
sugar and vinegar and let stand two or
three hours. Place the kettle over tho
fire. bringing slowly to boil, and cook
about ten minutes Take out the berries
with a skinner and spread on platter
while the juice is cooked down TO about 4
half the original quantity. Pack the ber-
res in stone glass Jars, pour the syrup
over them and SEAL
Blackberry Preserves.
Take good ripe blackberries and put in
the preserving kettle. without water, crush
ing enough to make the juice flow. Heat
slowly and stew until we'll cooked. Allow
heaping tablespoonful -four to each quart
of fruit mixed with a little sugar. only
enough to sweeten slightly Stew until
thick, pour IN molds, wet with cold water
and set on the ice until thick and thor
oughly chilled Turn out when cold and
serve with sugar and cream.
Blackberry Shortcake.
Mix with three four successive siftngs
one quart of -four. two teaspoonfuls baking
powder, three teaspoonfuls sugar and ons
teaspoonful salt Rub in two tablespoon
fuls butter and mix with sweet milk or
water, to a dough stiff can be mixed
with a spoon but not stiff enough to roll.
Pour in two buttered tins and spread out
smooth with a spoon. Bake in a quick
oven. When done. butter both cakes with
sweet butter and on the lower place a thi <
layer OF blackberres. Sprinkle well with
sugar. cover and sprinkle with powdered
sugar top. SArve with cream spec
sauce or a sauce made by crushing and
sweeten!ng berries.
Blackberry Pie.
Line a pie plate with good crust Allow
three cups berries and three-fourths cup
sugar to each pie Sprinkle Lightly VIA
flour then put on top crust or latte Il
crust Bake in a rather slow and steady
oven.
Favorite Blackberry Pudding.
In a deep buttered pudding dish place
thick layer of blackbsrries slightly sweet
ened Over the berries pour batter corn
posed OF one cup milk, two tablsspoonful9
butter, one egg. one cup sugar and two
cups -four. Bake. turn from the dish. with
fruit on top and serve with sweetened
cream spice sauce.
Blackberry Fritters.
Make batter of one pint milk, one egg.
one tablespoonful sugar. one teaspoonful
baking powder. one cup -four an half
teaspoonful salt. Into this batter stir light
ly two cups blaCkbcrries and drop the bat
ter by the tablespoonful into kettle OF
hot fat Cook a golden brown and serve
with liquid sauce.
Blackberry Mullins.
Sift together a pint -four, two teaspoon
fuis baking powder and a half teaspoon
Iul salt Rub in a half cup butter or lard
and butter mixed: then add one cup mllH
mixed with tablespoonful sugar and
oeaten egg When well mixed add one cup