Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1909-07-27
SedSonabIe Suggestions
for Summer Sweets

In spite of DR.. Boteler's pronuncia-
mento regarding the superiority of the
strawberry to all other berries, there
are many people who have tender
feeling for the blackberry, and liking
for melons is not confined to the chill
dren of Africa. 1t is, therefore, hoped
that the following rules from the De-
lineator may touch the right spot:
In the country. where they grow big
and luscious, and can be had in fresh
perfection, blackberries are best eater
| frosted with sugar and an abundan'
supply of yellow Jersey cream; but the
crushed, unsavory looking fruit one
gets in the city can easily be converted
| into some delicate and appetizing dishes
by proper cookery. For instance:
New Way to Make Blackberry Jam
In the back ward of a home 1 visited
| In the country a long kitchen table,
laden with fruit jars, swimmers, pans
of water and the usual paraphernana
of preserving was placed under Dig
walnut tree. Close by were low rock
ing chair and a preserving kettle, set
over an iron triVet, ready to nave nre
| lighted under it. Here, on Jam day.
with a tub of carefully washed black
berries at IleT SiuSt d VII iol u SOAA -
an ordinary wire sitter, the housewife
proceeded to rub her fruit through the
sitter, which was placed over the lard
can, into which the pulpy juice trickled.
She rubbed the berries with her hand,
till only the seeds were left in the
SITTER This process was repeated
again and again, till her tub of berries
was exhausted; then she measured the
pulp and juice in the can, adding a
cupful of sugar to a cupful OF berries
This was cooked, stirring 1t frequently,
till of the consistency of JAM when it
was taken off the fire, poured into the
jars and sealed.
Baked Blackberry Pudding
Two cupfuls of flour. into which has
been sifted a heaping spoonful of good
baking powder one cupful of sugar,
one egg, a tablespoonful of butter and
quart of blackberries. Cream sugar
and butter, add the egg, well beaten,
then stir in the flour, and when we'll
mixed add the blackberries; mix well,
and bake in d creased pan, with room
for swelling. Serve hot, with the fol-
lowing sauce:
A HealthfuI and Appetizlng Hard Sauce
One tablespoonful butter, one cupful
sugar and one tablespoonful sweet
cream. Put into bowl, and stir till
we'll creamed, adding a sprinkling of
nutmeg or a few drops of any flavorins
you prefer. When creamed add, stir
ring it in lightly, the whipped white OF
an egg; when this is mixed add two
more tablespoonfuls of cream, beat
well, and pile on glass dish. Most
hard sauces are indigestible and
greasy, but this is perfectly light, po-
rous and healthful.
nolIa5 RIoclxherrv Pudding
Make an ordinary biscuit dough, with
sour milk and soda, but put in very
little shortening. Roll the dough into
thin sheet, and spread with gen
erous layer of blackberries sprinkled
thickly with sugar Roll this over and
over into a compact roll; tie up in a
Toured cloth, drop into boiling water
| and boil hard for at least an hour.
Unite the cloth and roll the pudding
| out on a large platter; cut in slices and
serve hot, dressed with the hard sauce
| given above.
There is no more pleasing addition to
| the summer dietary than the melon,
| for, although ranked low in the fruit
| scale. owing to it's lack of nutritive
value. 1t more than atones for this by
its rare refreshing qualities, containing,
| as it does, 50 per cent of water.
| While the majority of tastes prefer
the melon au naturel, some like the
! addition of a little salt or powdered
! sugar. so it is customary to serve both
with 1T.
| on the continent this fruit follows
the SOUP at dinner, and is served with
pepper and salt, but this custom has
never become popular with us.
Some epicures prefer a little strained
honey poured into the melon just before
/