Evening star., 1912-07-14


trouble when there is a deficiency
of gastric juice eat huckleberries
in every form you can devise.
from soup to wines and jellies.
The only caution is to put them
through a sieve so as to eliminate the
seeds-so say stomach specialists. If
you are normal as to digestion, eat
them just as they grow and give
thanks. While the blueberry is the
best of the huckleberry family to
serve on the table with rich cold milk
or cream, any member of the heath
berry" goes excellently well in gems,
cakes, puddings, pies and the like, and
the same recipes answer for all.
When great-great-grandmot was a
tiny maid blueberries with bread and
milk. eaten from her little pewter
porringer, formed the wholesome sup
per on which she throve and grew apace.
And there is nothing more delicious.
Blueberry biscuit was and is dainty
that is too good for any save very
honest folks"
Blueberry Biscuit.
Add a cup of blueberries to the ordi-
nary baking powder tea biscuit, made
from a quart of flour, three heaping
teaspoonfuls of butter and two scanty
cups of sweet milk. Make the biscuit
as soft as possible and with as little
handling and bake in a quick oven
These are delicious for luncheon or
tea. The berries should be washed,
dried and rolled in flour before adding
them to the dough.
Equally delightful puffs and mullins
suited to breakfast or tea may be made
with huckleberries as the prime factor.
Graham Huckleberry Puffs.
To make graham huckleberry puffs
beat the yolk of large egg. Add to 1t
q half teaspoonful Of salt and one cup
full of milk. mixing thoroughly. Beat
in gradually three-fourths cupful
wheat -four. a cup and half Of graham
flour, one cup ice cold milk or
water. and one-half cupful washed and
Toured huckleberries. When smooth
and foamy fold in the stifdy beaten
irons hot, fill about one-third full Of
the batter and bake in hot oven for
about twenty minutes.
Blueberry Pancakes.
Another way of using the berry Is in
pancakes. Sour milk Is best for them.
although sweet milk and baking pow
der will answer. 1t is a good idea to
make the batter of -four and sour milk
In the evening. let it stand over night,
adding the soda. berries. salt and eggs.
If you use them. in the morning. To
make them, sift together two cupfuls
sifted flour and two scant cups of sour
milk; beat we'll In the morning stir in
one teaspoonful of soda. teaspoonful
Of salt two cupfuls huckleberries
dredseo with hour and the yolks Of two
well beaten eggs II the batter seems
too thin add little more flour and fold
in the stifiy beaten whites. Bake on a
hot griddle well creased. These cakes
may be made without eggs, and will be
the more tender.
Indian Huckleberry Pudding.
And now real old-fashioned Indian
huckleberry pudding, such as you rare
y find outside New England. Mix to-
gether two quarts of warm milk,
three-fourths cup finely chopped suet
two tablespoons molasses. half tea
spoonful of soda, a teaspoonful of salt
and enough Indian meal to make a stiff
batter Add at the last two eggs,
whites and yolks beaten separately,
and a quart of huckleberries dredged
with -four. Boil for two and one-half
hours in buttered bag or mold. never
allowing the water to stop boiling, and
serve hot with foamy sauce.
Huckleberry Mold for the Invalid.
and nourishing dessert for an invalid.
Cook the huckleberries with little
water until the skins are ..mushy."
Strain. sweeten to taste. thicken with a
little -four or cornstarch, turn into a
mold and set away on the ice to harden.
Serve with whipped cream IL cream Is
allowed. though it is very palatable with
out any sauce.
Blackberry mold is made in the same
way for an invalid. only the blackberries
need not be strained.
Blueberry Ice Cream.
Blueberry ice cream is another treat
al this season. To make it use one
quart Of cream, one cupful Of sugar,
one teaspoonful vanilla extract and one
quart of fine ripe blueberries Freeze
the cream for fifteen or twenty minutes,
remove the beater and stir in the ber-
ries. Pack and let it stand an hour or
more before serving.
New England Blueberry Cake.
This is one OF the old-time New Eng
land breakfast dishes that has never
gone out OF culinary fashion
To make IT, pick over two cups of ber-
Ties, wash, diy duu OTcOSe Win nOuF.
Cream together scant half cup of but
ter and one Of sugar. Add to il the
beaten yolk of one egg. cup and
half of milk, half teaspoonfui OF salt
two small teaspoonfuls OF baking powder
and flour to make a rather stin batter
Fold in the sfifiy beaten white of the
egg and add the berries, taking care not
to crush them. Bake in a muffin tin
or shallow pan for half an hour and
serve hot.
Blueberry Cup Pudding.
Sift together two cups Of flour, salt
spoonful Of salt and a teaspoonful OF
baking powder. Add milk to make a soft
batter. Put into well creased cups a
spoonful OF batter, then one Of berries
and another of batter. Steam and serve
hot with q good sauce.
Huckleberry Ginger Cake,
Put into pan one cupful Of molasses
and cupful of sour milk. Add heaping
teaspoonful soda and stir until the foam
ing ceases. Add butter the size OF an
egg. pinch of salt and a teaspoonful
ginger. Lastly, turn into the batter
enough Hour to mix very soft, and cup