Arizona republican., 1909-07-18

one fourth cup of sugar, four leve teaspoons of baking powder, and ; saltspoon of salt. Rub in one-thir' cup of butter, add one well beatei egg, and two-thirds cup of milk. Rol out in two cakes, butter the top O one and lay the other upon it an' bake. When done, separate, butte plentifully and spread the top an, between the layers with blueberries slightly crushed, sweetened and mix ed with thick sweet cream.
 Blueberry Muffins-
 One well-beaten egg, one-third cul sugar, one large tablespoon of butter one-half cup of sweet milk, tw' small teaspoons of baking powder, little salt, one and two-third cup flour, one cup ripe blueberries. Drol in muffin or gem pans and bake
 Blueberry Tea Cakes.
 One pint of thick sour cream, on teaspon of soda, one-half teaspoon salt, two tablespoons of mOlasses, on heaping tablespoon of soft butter, tw' tablespoons brown sugar. flavor witt cinnamon, one cup of Graham flour
 
 Then stir in one cup of blueberries and bake in rather thin cakes, in ; moderate oven.
 Blueberry Gingerbread.
 One cup of molasses, one-half cuI of soft butter, two well beaten eggs one-half cup of sour cream or milg one rounding teaspoon of soda, ; pinch of salt, one teaspoon of ginger flour to make a batter. Beat well then stir in heaping cupful o floured blueberries, and bake a littl, slower than ordinary gingerbread. simple frosting improves it.
 Blueberry Rice Molds.
 Boil a cup of rice in slightly salteC water for twenty minutes, then add 2 scant pint of ripe blueberries, a cuI of sugar and a little grated nutmeg continue the cooking until the rice i: tender. Remove from the fire ana when nearly cold stir in a cup o1 whipped cream beaten with the yoll of one egg and two tablespoons oi chopped nut meats Pour into cups and place on ice to harden. To serve turn out on glass dishes and use any sauce liked.
 Blueberry Mint Glace.
 Cover a quart of blueberries witt cold water and bring slowly to g boil, mashing them as they become tender. Remove from the fire and strain through a sieve, add a cup Of sugar to each pint of juice, and sth until dissolved. Turn into the freez- CT, and when half frozen pour in g large cup of meringue favored with a little lime juice, freeze hard Line a chilled fancy mold about two inches in depth with the blueberry glace and fill the center with stiffly whipped sweetened cream, favored with mint Cover closely and bury in ice and salt for at least two hours to chill and ripen.
 In making blueberry pie spread half a tumbler of raspberry jelly over the top before putting on the top crust, and see how greatly it will improve it.
 Blackberry Jam
 Look over a gallon of blackberries. wash and drain. Put in a preserving kettle with a pint of water and cook until soft, stirring and mashing with a wooden spoon. Take care that the fruit does not scorch. Take from the fire and press through a sieve into q stone jar. Do not use tin. Stir the pulp thoroughly. Measure and put into the preserving kettle a quart of the pulp and quart of sugar, meas ured lightly and previously heated in the oven. Bring to a boil, cook rap idly for fifteen or twenty minutes un- til it jellies when dropped into a cold saucer. Pour into small jars and seal. Repeat the cooking with an- other quart of the pulp until all has been used. The jam is easier and better prepared a quart at time.
 It is a good plan in hot weather to prepare the berries one day, set in the cellar and finish the jam in the eOol of the next morning. A quarter pound of sour apples added to each pound of blackberries is considered oy made to be an, improvement.
 Blackberry Catsup.
 Cover mashed berries with boiling water. simmer fifteen minutes, mash again and strain. Allow to each quart ,f juice a half teaspoonful each mace, pepper and white mustard Cook down to about a quarter of the original quantity, add pure white wine ,r cider vinegar to make strength and required, bottle and seal while hot.
 Blackberry Soup.
 Blackberries make a delicious fruit ioup served cold in small china or glass bowls or bullion cups. Stew the berries in enough water to prevent then press through a sieve. Add to the pruee an equal quantity of water, and to each point of liquid a leaping teaspOonful of sago, tapioca .orn starch or arrow root Cook in double boiler until clear and thick med, sweetening to taste. Add at