The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-07-02
Berries Are
Blessing to
Housewife
BY SISTER MARY
NEA Service Writer

DERRIES of some variety usu-
I'D ally can be found in the market
from early spring on through the
summer months. Even strawber-
ries and red raspberries, whose
season used to be so short, appear
almost until frost, now that the
ever-bearing varieties are so gen.
orally cultivated.
With the northern growers ship
ping south and the southern growers
shipping north, and the western
growers shipping east, there's never
a lack of small fruits.
The busy housewife who has lit
tie time to spend making fussy des-
sertS will find these small fruits a
veritable boon for summer menus.
Fresh, uncooked berries served
with or without sugar and cream
always are popular and healthy, and
require minimum of time in prep
aration.
Remove the Seeds
When there are small children
in the family it is we'll to keep in
mind that very seedy berries such
as blackberrieS and raSpberries
should be rubbed through a strain
er to remove the seeds.
The seeds are indigestible and
may do a child much harm. How
ever, a small amount of Sifted pulp
may be given to children as young
as, years of age.
Berries lend themselves to many
types of made desserts, too. There
are numerous berry desserts that
may appeal to you when you want
a hearty last course to finish out
light meal.
Those which are not too rich are
suitable, when served with cream.
for children over years of age.
Berry whips made of egg whites
and sifted pulp are excellent for
children and invalidS Such a des-
sert Is light and nourishing and
when served very cold is refreshing.
Serve Warm Puddings
Steamed buildings and baked pud-
lngs OF cake-like texture are good
served warm and are splendid when
the rest OF the meal is wanted cold.
Berry pies are greeted with pleas
ure in most homes and seem to be
especially popular with the men,
folk.
Berries of all kinds are good added
to bread pudding. The pudding it
self can be made in several ways. A
foundation bread-custard pudding
may have berries added and the
whole baked as usual. Or the fruit
can be stewed with sugar and poured
over thin slices of bread and butter.
ms is nodded and chilled and
served with sugar and cream. These
desserts are deliciouSly simple and
are suitable for children.
Blueoerries, which have few seeds
ana less acidity than most other
varieties, are particularly good in
puddings and pies.
Burberry molaSSes puffs are a
typical New England dish, economi-
cal and good. They are a good DIES
Ser1 Tor luncheon or light dinner.
BURBERRY MoLAssEs PUFFs
One cup blueberries, !. cup boiling
water, cup molaSseS, 4 tablespoons
sugar, 4 tablespoons melted shorten
ing, ~ cups -four l teaspoon soda
teaspoon ginger, l teaspoon Gin
namon, y teaspoon salt.
Look over berries. wash and drain.
Sprinkle with IL tablespoons flour
and mix lightly but thoroughly. Mix
boiling water and molaSses.. Mix
and sift flour, salt, soda and spices.
Add to liquid ingredients and mi.
well. Add melted shortening and
beat hard. Stir in prepared berries.
Turn INTO oiled and Toured individ
ual and bake twenty minutes
In G 3derate oven. Serve warm
with gar and cream.
Bel 3 dumplings and berry roly-
poly make good, inexpensive
desserts. They are usually eaten
with sugar and cream.
A rich baking powder biscuit
dough is rolled in a thin sheet and
spread with softened butter.