New-York tribune., 1922-07-16
The Care and Preparation of
Berries for Immediate Use
Their Flavor Adds Joy to Cooling Drinks and
Sherbeis, and Varies the Desserts and
Breakfast Hot Breads

Hot Breads
each quart Of washed berries half
a cupful Of water; stir until soft
and rub through a puree sieve.
Measure and add to each pint Of
the fruit puree half scant cupful
of farina, one-eighth Of teaspoon
full Of salt, two tablespoonfuls Of
sugar and cook in the upper part Of
the double boiler for forty minutes.
Stir frequently. When cooked, pour
into a square mold, chill on the ice
and cut into slices, or, legged and
orumbed," fry in hot bacon dripping
or butter. This may be nodded in
small cups and served with sugar
and cream.
For the blueberry pancakes, that
are made TO perfection by the Maine
guides, mix together three cupfuls
Of bread -four, FIVE tesspoonfuls Of
baking powder, one teaspoonful Of
salt and three tablespoonfuls Of
sugar. Beat one egg lightly, add one
cupful Of milk and gradually blend
the liquid with the dry ingredients.
Beat in two tablespoonfuls Of melted
shortening, one teaspoonful Of mo-
lasses end about one and one-half
cupfuls Of blueberries. Fry as for
ordinary pancakes, butter each as
cooked and pile one on the other
until eight or ten arc cooked.
Sprinkle each with crushed maple
sugar before adding the next cake
and cut through the cakes in wedge
like pieces. These cakes are simply
perfection.
BIueberry Mullins
Melt one tablespoonful OF butter
and two of butter substitute and
beat in three and half tablespoon
fuls Of sugar and one well beaten
egg. Sift together two cupfuls Of
-four, three rounding teaspoonfuls
Of baking powder and half tea
spoonful of salt. Combine the two
mixtures, alternating with one cup
full Of rich milk, and beat the batter
until full Of bubbles. Stir in one
and half cupfuls Of blueberries
and bake in creased muffin pans
for twenty-five minutes. Serve with
plenty Of butter.
Raspberry Vinegar and Highballs
To prepare the vinegar that forms
the basis for this delicious summer
beverage put one quart Of red rasp-
berries in bowl and pour
over one cupful of white vine
gar. Cover and let stand for twenty
four hours. Then strain off the
liquid and pour over another quart
of fresh berries. Again let stand
until the next day and strain off the
liquid. Heat slowly TO the boiling
point, add three cupfuls Of granu.
lated sugar and simmer for twenty
minutes. Seal boiling hot in air
tight bottles. To make the high
balls place in large glass a quar-
ter of cupful Of the vinegar, ado
two slices Of orange, half a cupfu
Of cracked ice and FIJI up the glas,
with chilled carbonated water poured
from height.
Blackcap and Currant Sherbet
Use black currants with the black
raspberries. Crush the blackcap,
after heating over hot water, ado
three-quarters Of cupful Of sugar
and let stand on the ice for two
hours. Boil together for five min
utes one large cupful Of sugar, one
cupful Of black currant juice anc
one cupful Of water. Remove from
the fire, stir in one teaspoonful Of
gelatine softened in two tablespoon
fuls Of cold water, and when the
latter is dissolved add the strained
raspberry syrup. Turn into chilled
freezer, and when the mixture be,
gins TO CONCEAL fold in the stiffiy
whipped whites Of two eggs. Con.
tinue 70 freeze until firm and
smooth.
Blackberry Rolypoly
Roll out plain pastry made with
little baking powder into a thir
sheet and cover with a thick layer
Of blackberries. Dust very literally
with sugar and sprinkle with BIZ
Of ground cinnamon, grated nutmeg
and grated lemon peel. Dot over
also with bits Of butter and add a
very thin covering Of sifted -four
Roll up as for jelly roll and pinch
the edges securely together. Lay in
creased pan. brush over with
beaten egg and dust with sugar and
Tuesday
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