New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-12
Recipes Tested and
Found Good


feveI Measurements ar. used unless otherwise
IRIS derartnent will be glad TO answer any
culinary question submitted by our reaoei' 0"0
vi" XoS STy Culinary Editor New-York Tribune
No. l54 Nassau street.
sPICED BLACKBERRIES.-Fo seven
pounds Of fruit use three and half pouhu'
of sugar and a pint OF vinegar MIX 'ho
Berries with the sugar and put them ih'o
a porcelain lined pan. Pour the Nhee"i
over them and cook the mixture Tor ABOUT
half an hour or until thick. Stir II ire
uuently while It is cooking 10 pGe'eh'
scorching Then remove from the nre anu
stir in three tablespoonfuls OF cinnamon
one and a half tablespoonfuls OF Cloves
and allspice TO suit the taste. This Is en-
cellent as an accompaniment for the meat
course
LEMON AND PINEAPPLE sHERBET.
Crush the pulp of three pneapples as
finely as possible and add the Juice OF two
lemons TO It. Pour over the mixture
Quart a cupfuls) Of boiling water ana
add d pint q cupfuls) Of sugar Let the
whole stand on the stove until the sugar
has been completely dissolved. Then re-
move from the stove and add tablespoon
10 the strength Of the gelatine you use
The eelatine should be soaked before using
IN Just enough cold water to cover it. WINE
the mixture is cooling strain 1t through
thin bag. squeezing well to extract all the
iuice Freeze as usual. II the pineapples
are very acid more sugar will be needeo'
The exact amount depends upon one per-
sonal preference.
HUCKLEBERRY TEA CAkE-For
most delicious huckleberry tea cake use
three cupfuls Of -four, two cuptuls 81 per
ries, butter the size of small egg one
and a third cupfuls Of sweet milk a 'hiru
OF a cupful of sugar, one ''rounhed Tea
spoonful Of cream Of tartar and the same
of soda The extra amount of soda is useo
because Of the acidty of the berries. MIX
together as you would biscuit dough. turn
Il into a buttered pan, spch as Is used FOR
layer cake, and bake4n a quick oven. WheH
It is done break It apart !p large pieces
end serve while it Is stui hot with butter
This tea cake is sYen more delicious for
Breakfast with a cup Of fragrant cohee
than it is in the eveping%th tea.
BLACK REPUBLICAN SHORTCAKE.-
Stew a quart of berries with cup OF
water and a heaping cup of sugar for about
fifteen minutes. Then remove from the
stove and while they are cooling prepare
feathery biscuit dough, using for every
quart Of stewed berries a quart OF hour'
Bake the cake in two layers, just as you
would a strawberry shortcake. When they
are taken from the oven pour half inc
stewed huckleberries over one cover with
the other and pour over all the rest Of the
fruit The layers OF cake should be min
and soft. so that the juices Of the fruit
win soak into them Serve immediately
either with on without whipped cream
II1-CKLFBERRY PUDDING.-For
steamed pudding with huckleherries and
srices use either a quart or a pint of fruit,
or. If preferred, split the difference and use
three cupfuls, according 10 preference.
Have ready also half pint Il cupfuD OF
rnoIasses. a pint q cupfuls) Of -four slfted
with a teaspoonful Of soda, a tablespoonful
NJ cinnamon, a teaspoonful Of cloves and
rinch of salt Mix the molasses with the
sifted dry ingredients. Add the buckle
berries and boil the pudding for three hours
I'm ? buttered mould. Serve hot with hard
sauce.
HUCKLEBERRY ICE CRFAM.-For
huckleberry ice cream put half pint Of
water anu d pOuilus VI wv SvoA S'S'A ny
fuls OF sugar together In a porcelain lined
stewing pot. Place II on the stove and
let its contents come to the boiling point.
Add a quart basket full Of huckeberries
that have been carefully cleaned Let the
berries cook in the syrup for about qusr-
ter of an hour. Then remove them from
the stove and place them where they will
become cold. When perfectly cold strain
the fruit and add to the strained juice a
Quart a cupfuls) of cream. Freeze 1t IN
the usual way and serve II when IT has be-
come smooth and hard In freezing II will
turn from dull purple TO a pretty laven-
der Serve with white sponge cake or angel
cake. cut into the form Of snowbans and
rolled in snowy cocoanut frosting. The
combination is as pretty to look at as IT is
good TO eat.
BLACK RASPBERRY SHRUB Select
four quarts Of the largest and 1uiciest OF
black raspberries. After cleaning pour over
them lust enough cider vinegar 10 barely
cover them Let the fruit stand in the vine
gar for twenty-four hours. At the end of
this time strain the berries through a
cloth. squeezing the bag just thoroughly
enough 10 extract all the Juice obtainable
with as little of the pulp as possible Allow
a pound OF sugar TO every pint 2 cupfuls)
Of liquid. Cook the sugar and liquid to-