Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-30

Copyright. 1919. by Mrs. NJ. A. wilson)
summertime Is meant for outdoor
living and our meals should be planned
SO as TO include all the fresh fruits
possible. Fresh fruits arc wholesome
and can be quickly converted into
many palatabIe desserts that Will de-
hight the family.
IucIsicbcrry Mullins.
PLACE in mixing, bowl
one and one-half cups Of cooked
nuckleberries,
-Four tablespoons OF shortening,
One cup, OF brown sugar.
E Two and one half cups Of -four.
powder.
one-half teaspoon of cinnamon.
Beat to mix and then bake in we'll
creased and nourcd muffin pans In a
i moder ans oven for twenty minutes.
from sugar and sufficient hot water
TO make the mixture spread.
Huckleberry Shortcuke.
Place in a mixing bowl
Ihree-QuaTter9 cup OF sugar.
-Four tablespoons OF shortening.
Two cups Of flour.
-FOUR teaspoon Of baking powder.
pIhree-auartcrs cup OF water.
Beat and mix and then pour into
well-greased obiong pan and bake in
moderate oven twenty minutes Cool
and then split and Mi with prepared
berries and serve with custard sauce.
ehortcakc. place in a saucepan
Two cups OF stcwed hucKleberries.
one-half cup OF cornsiarch.
one cup of brown sugar
Stir TO dissolve and then bring to
Dol! and cook slowly for Ave minutes
Hdd one-half teaspoon OF nutmeg and
theh cooi and use for the alling.
Iiucklcbcrry Charlotte Runsc
ana then remove the center. Now pre-
pare one pint Of huckleber-y -gelatinc
as follows; Rub two cups OF cooked
s"eeten to taste Now soak one and
one-naif tablespoons OF gclatine for
one,,hai' hour and in e-haif cup Of
me gelat!ne In hot water and melt
ga to the prepared hucklcberries and
unih just beginning TO set and then
whip UP until light. adding a portion
OF the fruit whip. When thoroughly
mixed turn into the prepared sponge
cake and decorate with maraschino
Gherries Let set in a cool place until
hrm and then cut IN wedge-sh ped
To make the fruit whip: Place one
hha!. glass OF apple Jelly In mixing
, upW ana ana add white Of one egg. Heat
uht' Inc mixture holds It's shape.
Iiucklcbcrry Cream Pun
Face IN saucepan
One-half cup OF water
piHe iao!espoonfuls OF shortening
Br.ns to a boil and then add three
mixture forms bail on the spoon and
men men turn INTO mixing bowl and
cool Adi two eggs. one at time.
5eat!ng in thoroughly and then drop
oy a large spoonful on 70 a baking
sheet. Bake in a hot oven for thirty.
nv" minutes and do not omen the owe n
door tor fifteen minutes after putting
In the puffs. When baked MI with the
same mixture rs used in making the
charlotte. Ice with chocolate icing.
HuckIeherry Pyramid.
Wash one cup OF rice thoroughly
and then place in saucepan and add
I'VE cups OF boiling water and cook
until the rice is soft and the water ab-
sorbed. Then add
one cup Of sugar.
One-half teaspoon OF nutmeg.
Two tab cspoons OF butter.
TOSS gently TO mix and then cool
Now place a layer OF rice in "A glass
cleaned berries. Repeat this. apin z
to pyramid on top. Mask WITH
marshmal!ow whip and serve with a
thin custard.
IuckIeberry Cuxtnrd.
Cook the berries and then rub
through a fine sieve and then place in
mixing bowl
One cup OF huckieberry pulp
one cup OF milk,
Two eggs
Three quarters cup OF sugar,
One-half teaspoon Of cinnamon
Beat with a Dover egg beater TO
thoroughly mix and then pour into
weu-Ereased custard cups Place me
cups in pan containing hot water
and bake In a slow owen until firm in