Norwich bulletin., 1916-07-29
WAYS TO SERVE BLUEBERRIES
 AND HUCKLEBERRIES.

Dear Social Corner Sisters: I here
 with send in a few reliable recipes in their season:
 BIueberry Corncake: One cup sour cream, add one and a half cups sweet milk one tablespoon mOlasses, two well beaten eggs, four heaping table spoons flour, one teaspoon soda, one half teaspoon salt and COrnmeal to
 make Q thin batter; do not get it too stiff: about as for griddle cakes: lastly
 stir in one cup of blackberries or cleaned dried entrants may be used. Bake in well buttered muffin pans or in one or two shallow pans. Serve warm.
 BIueberry Biscuits sift together two cups of flour, half teaspoon salt, four level teaspoons baking powder and rub in two tablespoons butter; add l a quarter cup sugar and sweet milk; enough to make a soft dough that will keep in shape when dropped from a spoon; then add one cup blueberries
 washed, dried and well floured to keep | from settlingi drop in a gem pan and l bake 20 minutes.
 8Iueberry DumpIing-Sift together two cups of flour, two teaspoons bak- l ing powder, add little salt, mix with tWO-thirds cup sweet milk and drop by tablespoons into a kettle of boiling bIueberry sauce and cook until done. Serve with cream and sugar. Preserved BIueberries: For each pound of berries allow three -fourths pound of sugar and two teaspoons of i lemon juice. Heat the berries and su- gar together, with just enough water to prevent burning, and when thor oughIy cooked add lemon juice; let boil up once then seal in cans. Spiced Blueberries: For five pounds berries allow three pounds sugar, one pint vinegar, three tablespoons ground l cinnamon and half as much of cloves. l Boil the sugar and vinegar, skimming until clear; add the spices tied in a 1 bag. then the berries. Heat gradually and cook slowly. five or ten minutes, ] when it comes to a boil
 | Blueberry Graham Tea Cakes:-Into one pint thick sour cream stir one ! teaspoon soda, a half teaspoon salt, | two tablespoons brown sugar and two | of mOlaSSes, two heaping tablespoons soft butter, one large cup graham | four one-haIf cup whole wheat flour, | mix and heat well; then stir in one | cup bIueberries; bake in flat cakes, in l a moderate oven. When done tear ] lightly apart and butter, sitting over a i little powdered cinnamon.
 BIueberry Pudding: Beat together 1 one egg and half cup sugar, add two ! tablespoons soft butter, one cup sweet
 milk, two and one-half cups flour; sift i in one-half teaspoon salt; 2 teaspoons ! baking powder. In a well buttered ] shallow pudding pan spread a thick i layer of berries either fresh or canned, well drained pour the batter over them and bake 40 minutes. Serve with the fruit side up, and with a sauce made 1 with three tablespoons of sugar two of butter. one well beaten egg and 1 flavor to taste.
 HuckIeberry Jelly: Huck1eberries make a nice jelly. using green grapes with them. To make this jell take about half and half, using a little more of huclxleberries. Cook them together with as little water as possible, strain
 off the juice, let boil a few minutes, then add equal quantity of sugar that has been heated until hot in the oven and boil until it jells when a spoonful
 is cooled.
 HuckIeberry Gingerbread: Beat two | eggs until light, and half cup soft but ter; one cup molasses, half cup sour milk or cream, one rounding teaspoon soda and enough flour to make an or dinary batter into which has been mixed @ little salt and one heaping teaspoon ginger; beat well, then stir in one heaping cup berries, bake a
 time slower than common gingerbread. Indian Huckieberry: Mix together two quarts milk warmed, two table spoons molasses, half teaspoon soda,