The Waterbury Democrat., 1936-07-16
WOMAN,S REALM !
-THE TABLx=
-THR TABLE=
 Food Suggestions
By Mrs. Mary E. Dague

There are people, know several who insist that, of all varieties of berries, blueberries are the finest.
 Convincing proof they can of- fer, too, in Q dish of the fresh fruit at its best, served with sugar and cream. Or in 8 plate of fluffy, deli- cately golden blueberry lnuflns. Or in a blueberry pudding, expertly favored.
 Small children should not be al- lowed to eat blackherries or rasp- berries unless the fruit has been rubbed through Q strairer to re- move the seds. The seeds are i1- digestible and may do child much harm. However, Q small amount of sifted pulp may be given to quite small children.
 Make Hearty Desserts
 There are nurnberless berry deg- serts that may appeal to you when you want something hearty to finish light meal. Served with cream, they are nourishing and, if not too rich, are suitable for children as well as adults.
 Blueberries, having few seeds and less acidity than most other varieties, lend themselves well to puddings, pies and mullins. A chilled salad, served with piping hot fluffy Inufiins, is 0 delicious combination for Q summer luncheon. Or the mullins make Q tempting hot bread for Q company breakfast.
 The one pitfall in the cooks way to making perfect mullins and pud- dings Is the houring of the berries. Insufficient flour over the fruit al- lows 1t to sink to the bottom of the mixture, making Q dark and heavy mass. Thorough flouring keeps the berries scattered through the dough or batter, each berry being surrounded by light, fluffy crumbs.
 The best way to flour berries is to spread them smoothly on Q large sheet of clean paper. sift flour over them until thoroughly covered. Turn into Q fine colander and shake of superdous flour.
 BIueberry Muflns
 One cup washed blueberries, 1-4 cup shortening, l-2 cup sugar, 1-2 teaspoon salt, Ia teaspoon cinna- mon, 5 teaspoons baking powder, 1 egg, 2 1-2 cups flour, 1 cup milk.
 Cream shortening and gradually add sugar, beating until thoroughly creamed. Sift in 1-4 cup flour and mix thoroughly. Add GEE, well beaten, and beat well. Use 1-4 cup flour to flour berries and mix and sift remaining flour with salt, cin- tlanon and baking powder. Add al- ternately with milk to first mixture, stirring only enough to blend thor oughly. Add berries. Turn into oiled and fioured muffin pans and bake in 6 moderate oven (350 to 376 de. grees F.) for twenty-five minutes.
 Blueberry Pudding
 One-third cup butter, 1 cup sugar, 1-3 cup milk, ? eggs, 1 tablespoon lemon juice, ? cups blueberries, 1 3.4 cups flour, 1-2 teaspoon salt, 1-2 tea spoon cinnamon, teaspoons baking powder.
 WuSH uIlu DUCK OVer perrleS, Drain and dry between towels. Dredge with { tablespoons flour. Cream butter and sugar. Add yolks of eggs, well beaten. Mix and sift remaining flour with. salt, baking powder and cinnamon. Add alter nately with milk to first mixture. Add lemon juice and fold in whites of eggs, beaten until stiff. Add ber- ries very carefully to avoid crush- ing them an dtur ninto an oiled and houred pudding can. Bake one hour. Put the pudding into the oven heated to 400 degrees r. and after the first half hour decrease the heat to $50 degrees P. Serve warm with sugar and cream or with Q sauce made of stewed and sweetened ber- rieg.