The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1913-07-23
Cookery
Points
Summer Recipes.

duckleDerry PUDDING - "a ho@NS
berry pudding is made in this way:
Cream cupful of butter and the same
amount Of sugar. Then add the yolks
of three eggs, beating in one at
time. and then the whites whipped
stiff Add half cupful Of milk and
two cupfuls of -four. sifted with half
teaspoonful of salt and two teaspoon
fuls of baking powder. Wash and look
over a cupful of huckleberries and
spread them on a clean dry towel or
board to dry When they are dry rub
them with -four and add them to the
batter. Bake the pudding in round
or square pudding dish we'll buttered
Serve with hard sauce favored with
nutmeg.
A good hard sauce for this pudding
is made with half a cupful or Dutter
beaten to a cream and thickened with
cupful of powdered sugar. Whip an
egg white, light and stiff. season 1t
with a grain or two of salt and good
deal of nutmeg and fold it lightly into
the butter and sugar.
Huckleberry Dumplings. = Huckle-
berry dumplings are made with care
fully cleaned fruit, tablespoonful of
which is put in each dumping. Make
/ the dumplings of a quart of -four,
| three teaspoonfuls of baking powder,
a teaspoonful of salt, a piece of butter
| the size of an egg. a grated potato and
enough milk to make soft biscuit
dough. Roll the dough half an inch
thick and break it in pieces four inches
square. In the center of each of these
pieces put a tablespoonful of the ber-
ries. Pull up the edges of the dump
lings and then lay them on a buttered
pudding dish. Steam them until the
fruit is soft. Serve with hard or
brandy sauce.
Huckleberry Pie. To make a de-
hcious huckleberry pie line a plate
with good paste and pile three cupfuls
of washed and dried huckleberries in
the center of the plate. Mix sufficient
sugar to sweeten the berries with a
teaspoonful of flour and sprinkle this
over the berries. Then sprinkle the
berries with a teaspoonfuI of lemon
juice. Put on a top crust pricked il
half dozen places and bake slowly
until the fruit is soft and the crust is
brown.
Currant Mufflns.-One cupful of milk
two cupfuls of -four. two tablespoon
fuls of fat, a quarter cupful of sugar
half teaspoonful of salt. four tea
spoonfuls of baking powder. one egg
third cupful OF currants. Mi,
and sift dry materials together, ado
, milk, then beaten egg and melted fat
Stir in currants. which have beer
, washed and sprinkled with 4 littl
-four. Bake in a moderate oven abou
twenty minutes.
: Apple Fritters.-Cut tart, peeled ant
5 cored apples into slices one-third of al
: inch thick. dip these slices into a frit
: ter batter made of one pint of milk
three eggs and q saltspoonful of bak
ing powder. Beat the eggs we'll. add
ing first part of the milk. then tn
-four and rest OF the milk alternately
! Beat the batter together quickly, il
case the slices of apple and drop in
: kettle of deep, smoking hot fat.
Clam Bisque.-Clam bisque Is like
by every lover of these bivalves. II
: make it steam open two dozen bis
!. fresh CLAIMS and take from the shells
Chop them fine with a spray of parsle
and a little onion and simmer them fo
: thirty minutes with n cupful of waite
= Season with cloves, allspice and mac
to taste. Thicker a quart OF hot mil
with two level tablespoonful of corr
starch. dissolved first in q little col
milk. Strain the clam mixture into th
milk and serve Immediately in bout
Ion cups. with teaspoonful Of viii
ped cream on top.