The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-08-08
Cookery
polnts
Summer Recipes.

tIaZa 10 d s|." Il
Huckleberry Pudding. "A buckle
berry pudding is made in this way:
Cream a cupful of butter and the same
amount of sugar. Then add the yolks
of three eggs. beating in one at a
time. and then the whites whipped
stiff. Add half a cupful of milk and
two cupfuls of -four. sifted with half a
teaspoonful Of salt and two teaspoon
fuls of baking powder. Wash and look
over q 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 a round
or square pudding dish well buttered.
Serve with hard sauce favored with
nutmeg.
A good hard sauce for this pudding
is made with half a cupful of butter
beaten to q cream and thickened with
a cupful Of powdered sugar. Whip an
egg white, light and stiff, season 1t
with a grain or two of salt and a 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, a 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 a soft biscuit
dough. Roll the dough half an inch
thick and break 1t 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
iings 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-
ncious huckleberry pie line a plate
with good paste and pile three cupfuls
Of washed and dried huckleberries in
the center of the plate. Mil sufficient
sugar to sweeten the berries with a
teaspoonful Of -four and sprinkle this
over the berries. Then sprinkle the
berries with a teaspoonful of lemon
Juice. Put on a top crust pricked in
half a dozen places and bake slowly
until the fruit is soft and the crust is
brown.
Currant Mufins.-One cupful Of milk.
two cupfuls of -four, two tablespoon
fuls Of fat. a quarter cupful Of sugar.
half a teaspoonful Of salt, four tea
spoonfuls of baking powder. one egg.
one-third cupful Of currants. Mix
and sift dry materials together, add
milk, then beaten egg and melted fat.
Stir In %currants, which have been
washed and sprinkled with a little
-four. Bake in a moderate v e about
twenty minutes.
Apple Fritters.-Cut tart, peeled and
cored apples into slices one-third Of an
inch thick. dip these slices into a fritz
ter batter made Of one pint Of milk.
three eggs and a saltspoonful Of bak-
ing powder. Beat the eggs well. add
ing first part of the milk, then the
-four and rest Of the milk alternately.
Beat the OaCCeF OgeCner quickly. IN
case the slices of apple and drop in a
kettle Of deep. smoking hot fat.
Clam Bisque.-Clam bisque is liked
by every lover Of these bivalves. To
make it steam open two dozen big.
fresh CLANS and take from the shells.
Chop them fine with a spray Of parsley
and a little onion and simmer them for
thirty minutes with a cupful Of water.
Season with cloves, allspice and a
to taste. Thicker a quart Of hot milk
with two level tablespoonful Of corn
starch. dissolved 6rst In q little cold
milk. Strain the clam mixture into the
milk and serve Immediately in bouil-
lon cups, with a teaspoonful Of whip
ped cream or top.