Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-07-06
Tarts and Puddings,
Preserves and Muf-
fins From All the Ber-
ries of July.

~ OOSEBERRIES. huckleberrfes.
"a blackberries, red and black
- raspberries. mulberries - such
~ is a part Of the wealth OF berries
which the summer spreads forth
for your inspection. II you are wise you
| will choose to make use Of them all Tor
all are delicious If properly prepared.
To begin with. the blackberry. unless
| 1t is perfect-rfpe. juicy and luscious
Is much better cooked than raw. When
1t is eaten raw 1t should be washed and
chilled on the ice. unless. indeed. Il is
| eaten fresh from the vine. with tho
suns warmth still upon It. When IL 10
| served chilled. sugar and cream shoould
be passed with It.
There are several ways Of making black
berry pudding. but this is one OF the best:
Chop pound of beef suet, after free
| ing 1t from veins and skin. very fine.
Silt a pound of -four on q molding board
in mound. and make a hole in the
center Of the mound. Pile the suet In
this hole, add teaspoonful Of salt. and
gradually work In a pint of cold water.
1 kneading the mass thoroughly Then
butter a pudding bowl Of earthenware
and line 1t with the paste.
wash and sweeten ripe blackberries
and fill the shell with them. Cover
them with a round Of crust and pinch
IT well, at the edges to make it stay in
place. Dust buttered cloth with flour
It. tying. it firmly with piece Of cord
under the dish. Plunge the pudding
into a saucepan of boiling water and
boil 1t for an hour and half. At the
end Of that time drain the pudding,
take off the cloth, invert the pudding
on plate and remove the bowl. Serve
the pudding with sugar and cream.
| The following blackberry tart ia a
\ temDfipR dessert Rako me-
crust. Fill it with ripe berries. Put two
cupfuls Of ripe berries over the fire in a
| saucepan with a cupful Of thick strip
| and boil them until they are tender, then
| strain the strip over the tart. Top with
whipped cream and serve at once.
Blackberry batter pudding is made in
this way: Mix cupful of sifted -four, a
| teaspoonful OF baking powder. a pint Of
four eggs. First mix the dry ingredients
adding little salt-then add the beat
| en- eggs and milk. Lastly add two cup
!! fuls of blackberries Put the pudding in
tiers of an hour. Serve it with wine sauce
To make the sauce boil a cupful and a
half OF water. add a teaspoonful Of corn
starch rubbed smooth in little cold
water. and a cupful of sugar. Boil the
sauce fifteen minutes, then strain it, Add
half gill of sherry and a teaspoonful
each OF cinnamon and extract of lemon
Serve at once.
Red and Black Raspberries.
Black raspberry or blackcap cake is
worth trying. 1t is moist and will keep
satisfactorily for several days. although
it is never So delicious as when 1t is
| fresh and crisp and soft.
To make this cake cream half cupful
Of butter with twice that amount Of
| granulated sugar until they are light and
thxy
| eggs. four tablespoonfuls of water, in
which teaspoonful of soda has been
| dissolved; teaspoonful of ground Gin
! namon, half a teaspoonful of ground
| cloves and quarter of a teaspoonful Of
mace, a cupful of black raspberries
crushed with half a cupful of sugar and
| two cupfuls of sifted flour Beat the
cake thoroughly and then add the stiff
whites of the two eggs. Bake in two
| large layers and put together with white
| icing colored with little black raspberry
| juice to light lavender.
Red raspberries can be made into a
delicate ice cream. They should, of
course. be ripe and fresh. Rub enough Of
them, washed and carefully looked over
through fine-wire sieve to make pint
of pulp. Add a pound of powdered sugar
vanilla to taste, and pint and a half of
thick, fresh cream. Freeze this mixture
and when it is hard pack il i'm mold
Set it in salt and ice to harden for sew
opened as it soon melts
Blueberries.
| Blueberries or huckleberries can be add
| ed to muffin batter. Cream a third of
| q cupful of butter and fourth of a cup
full of sugar. then add an egg, we'll
beaten, mixed with three-fourths of a
cupful of milk and two cupfuls of flour.
sifted with a saltspoonful Of two or salt
and four teaspoonfuls Of baking powder.
After the batter is beaten smooth add a
heaping cupful Of huckleberries Bake in
hot buttered muffin rings for half an
hour.
A bread and huckleberry pudding is
made in this way: Soak a cupful and a
half Of stale breadcrumbs in two cupfuIs
| Of milk. When the crumbs are soaked
soft, mash them. Add two tablespoon
| fuls of sugar, pinch of salt, a well
beaten egg and some grated nutmeg. Mix