The Barre daily times. (Barre, Vt.) 1897-1959, 1915-07-24
marmaladc can be made to be eaten with

marmalade can be made to be eaten witt
cold meat
Huckleberry Griddle Cakes--Pick over
pint of fresh berries and wash them wei
/ in cold water, then drain dry. Mix to
gether two cups Of -four, two teaspoon
| fuls of baking powder and half tea
spoonful of salt. Beat an egg light anC
mix with pint of milk. Roll the Der
ries in some, flour until they look Ike
little white balls, then add to the bat
ter Bake on hot gridde that is wei
creased. If these are served for lunch
con or tea, dust powdered sugar and
cinnamon over them.
Huckleberry Toast-Pick over, wash
and stew pint of berries, thickening a
little with cornstarch or -four. There
should be plenty of juice, and the ber-
ries sweetened little. Put a layer OF
buttered toast in baking dish, pour
some of the berries over this, put in an
other layer OF toast and more berries.
Cover and let stand in the warming oven
or coal oven for half an hour before
serving time This makes a nice pud-
ding if baked in the oven and covered
with meringue favored with lemon or
served with whipped cream.
Huckleberry Corn Pone or Mullins
Scald two cups of soft cornmeal with
boiling water; add heaping tablespoon
full of -four and milk enough to make
rather thick batter. Mix in two tea
spoonfuls of baking powder, two-thirds
of cup of light brown sugar and pint
of berries. Bake on pan, making the
pone half an inch thick, or in muffin
rings.
Virginia's Huckleberry Tea Cake
Cream a cup of butter with two cups OF
sugar Beat the yolks of five eggs light,
stir in, and add cup of sweet milk.
Sift together three cups -four, three tea
spoonfuls of baking powder and tea
spoonful of nutmeg. Add to the first
mixture and beat TO smooth batter.
Then stir in gently the whites of the
eggs, beaten to stiff white froth. Wash
, quart of ripe huckleberries, pouring off
III that float on the surface. Drain and
oil in -four, then stir into the batter |
With wooden paddle, so as not to break |
n bruise them. Bake in q loaf or deep |
biscuit pan, in moderately hot oven of
teady heat, until broom straw comes
nut clean from the center OF the cake.
Little Rhodel Burberry Pudding /
deep pudding dish with thin slices of
uttered bread; then fill the dish with
lternate layers of blueberries or whor-
leberries and lightly toasted bread, with
little sugar scattered between. Squeeze
he juice of lemon over the whole.
over the top with slices Of bread, toast
d lightly on under side and buttered
n both sides. Put a plate over the dish
nd bake for an hour and half, plac-
~ the dish in pan of hot water. When
he pudding is done, remove from the /
ven and heap meringue on top. Re
urn moment 10 the oven TO brown I
Chilly. Eat hot or cold. If served hot, !
lt with wine sauce.
Blueberry Puffs-Cream half a cup OF
utter with a cup of sugar. Add half a a
ip OF milk, two and a half cups Of -four J
liked with two teaspoonfuls of baking 2
lwder and half teaspoonful OF salt. !
tx to a smooth batter; then fold in {
Ie whites of four eggs beaten to a stif {
hite froth. Stir in a cup of washed !
ID Toured berries, pour the batter into {
stard cups and steam about As min Z
es. Serve with a sauce made by cook {
Z a pint Of berries with a cup Of sug- n
25 minutes. Add little currant juice Z