New Britain herald., 1915-05-26
Raspberries Are Agreeable to
 Almost Every Taste and Digestion Ideal for Breakfast and Can Be Made Into Tempting and Delicious Desserts for Luncheon and Dinner
 Easily Prepared in Few Seconds.

In a household where they are liked raspberries are godsend. They are easily prepared; a thorough wash ing and careful drying are all tha. are needed to make them presentable. They are generally good. Unlike strawbrries, they are seldom sold green, and although they are espe- cially subject to nildew if bought fresh they are almost sure to be a good condition. They arc practically free from acid, and so are agreeable to almost every taste and digestion.
 As a breakfast food raspberries are deal. Having so little acid they rank with sweet peaches and pears. figs. bananas and sweet oranges in this re- spect; for the fruits with much acid should not be served at the sanle time with cereals or other starchy food, because acid retards the digestion of starch. For breakfast raspberries can be served, cold and fresh, with cream. Or they can be daintily served in glass dishes with little syrup poured over them. To prepare them in this way choose plump, perfect berries and put hem in 8 china or porcelain or glass dish. Make syrup of equal parts of sugar and water boiled for < ten minutes and pour it, hit, over the berries Put them Immediately on the ice and chill all night
 Raspberries can also be prepared In this way for luncheon, and can be given a more piquant flavor if stemmed currants. half as many as there are berries are added to them.
 PuddIngs.
 hearty raspberry pudding, which is wholesome enough for children, is made thus: Thicken a quart of hot milk with a tablespoonful of flour. rubbed smooth in a few tablespoon fuls of cold milk. Cook 1t for ten or fifteen minutes Then add salt spoonful of salt, teaspoonful of va ni1la, cupful of fine bread crumbs, the beaten yolks of four eggs, half a #cupful of granulated sugar and the stiffly beaten white of one egg But ter baking dish and put the bat ter in 1t. Cover it thickly with fresh raspberries and sprinkle them gener- ously with sugar and a few fresh, stemmeds entrants. Bake it in q moderate oven until it is firm Then make a inering4e of three egg whites beaten stiff and sweetened with four tablespoonfuls of granulated sugar and brown it in the oven. Serve either cold or hot, with cream.
 Another raspberry pudding is made in individual portions. Have ready we'll buttered individual pudding or. custard cups. Make dough of two cupfuls of flour, a teaspoonful and a half of baking powder, half a tea spoonful of salt, all we'll sifted to- gether, and enough milk to make 1t of the consistency to drop from a spoon. Fill each of the little cups about third full of raspberries and lcover them with dough. Be careful to let it reach only to within an inch of the tops of the cups. Steam it., tightly covered, over boiling water for twenty minutes. Serve imm ediateiy with hard sauce.
 For the sauce cream cupful of granulated sugar with half as much butter. Beat the whites of two eggs stiff and add them to the bus.er and sugar and beat a few moments long CT. Add tablespoonful of brandy and little grated nutmeg and put on the ice for half an hour before serving.
 Shortcake Dnnlplings and 1arts. The best raspberry snortcake is made with biscuit dough. A good recipe calls for theec cupfuls of flour, l a tablespoonful of sugar, pinch of l salt and two teaspoonfuIs of baking 1 powder sifted together four times. 1 Add to these dry ingredients half a | cupful of butter and rub 1t in we'll. 1 Then slowly add enough milk, mix l ing all the time, to make a soft dough. Bake it in three thin layers until it l is crisp and brown in. a quick oven. l Sort and wash the berries and then 1 crush them, with enough sugar to l sweeten them thoroughly. Fill them l iii generously between the layers I Spread them over the top. or else I serve the cake with a sauce made oi ] crushed berries heated with sugar and l little water for fifteen minutes in 2 i double boiler
 Raspberry dumplings that are ligh and delicate are made in this way I Boil a Scupful of water with two table | spoonfuls of butter and add "a cupfu of sifted four. Stir over the fire unti
 the batter leaves the sides of the pan then take from the fire and cool. Adj 1 four beaten eggs, two-thirds of cup full of four mixed with scant tea l spoonful of baking powder and pat ! out in a thin layer Cut rounds tn size of the saucer or a teacup and ol cEcf round put two tablespoonfuls 0
 berries. Pull the dough up to cove the fruit and bake in buttered pa, for thirty minutes in a moderate over
 Brush the dumplings before bakin them to give them glaze. Serv