Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1913-08-01
Cookery
Points
Summer Recipes.

Huckleberry Pudding. "A. buckle.
berry pudding is made In this way:
Cream q 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 a cupful Of milk and
two cupfuls Of -four. sifted with half
teaspooflful Of salt and two teaspoon
fuls of baking powder. Wash aud 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
butter. Bake the pudding in 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 cupful Of butter
beaten to a cream and thickened with
a cupful of powdered sugar. Whip an
egg white, light and stiff, season it
with a grain or two of salt and a good
deal of nutmeg and fold 1t 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 quart of -four,
three teaspoonfuls Of baking powder,
teaspoonful of salt. 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 1t in pieces four inches
square. In the center Of each Of these
pieces put tablespoonful of the ber-
ries. Pull up the edges Of the dump
lings and then lay them on buttered
pudding dish. Steam them until the
fruit is soft Serve with hard or
brandy sauce.
Huckleberry Pie. - To make de-
Iicious huckleberry pie line 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
teaspoonful Of -four and sprinkle this
over the berries. Then sprinkle the
berries with teaspoonful of lemon
Juice. Put on top crust pricked in
half a dozen places and bake slowly
until the fruit is soft and the crust is
brown. fot ~
Currant Muff1ns.-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,
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 little
-four Bake in moderate oven about
twenty minutes. n.s. u..'s,' -.. ..a.
Apple Fritters.-Cut tart, peeled and
cored apples into slices one-third of an
inch thick. dip these slices into fritz
ter batter made Of one pint of milk.
three eggs and saltspoonful Of bak-
ing powder. Beat the eggs we'll. add.
ing first part of the milk, then the
-four and rest Of the milk alternately.
Beat the batter together quickly. In
case the slices Of apple and drop In a
kettle Of deep. smoking hot fat. Al
Clam Bisque.-Clam bisque is liked
by every lover of these bivalves. To-
make It steam open two dozen big
fresh CLAIMS and take from the shells.
Chop them fine with a spray of parsley
and little onion and simmer them for
thirty minutes with a cupful Of water.
Season with cloves. allspice and mace
to taste. Thicker quart Of hot milk
with two level tablespoonfuls Of corn
starch. dissolved first in little cold
milk. Strain the clam mixture into the
milk and serve Immediately in bouil-
lon cups. with teaspoonful Of whip
ped cream on top.