The Washington times., 1937-05-01
* Believes New Love Trial Might Prove Safe Risk
Foods
Timely Berry
Recipes
By JEAN GREEN

A berry patch filled with all
types of berries is available to
the housewife every week in
the year. 1t is a berry patch
with never a bramble and
has loganberries, youngberries,
gooseberries, Strawberries, rasp-
berries, blackberries, blue
berries, cranberries and royal
melbers.
The luscious colorful berries
are sealed in tin and canned in
their own juices. For the most
part they are sweetened to taste
and ready to chill and serve.
When a dessert for the spring
dinner is not forthcoming, look
to the possibilities here. A berry
Sherbet is easily made and color
full. 1t is made by rubbing the
berries through sieve to remove
the seeds. sweetening to taste, add
ing a little lemon juice, a beaten
egg white or some whipped cream
and freezing quickly with much
stirring.
For fruit pies, the water-packed
berries are more flavorful. These
are grand too for fruit cobblers,
dumplings, and open-faced tarts.
These canned fruits can also be
used in a sauce for ice creams,
baked cuStard, or over cornstarch
pudding. The juice can be chilled
and served for the cocktail for
breakfast instead of orange juice.
Old fashioned blackberry cob
bier, loganberry bread pudding,
BURBERRY mullins, and a frozen
strawberry cream can all be con-
cocted from these ready-to-serve
berries. These recipes will show
you the reason why.
Canned Strawberry Frozen Cream
2 tablespoonful of gelatin
"a cup of cold water
y cup Of strawberry juice
w cups of drained Strawberries
~ cups Of cream
2 tablespoons of lemon Juice
Soften the gelatin in the cold
water. Heat the strawberry juice
to boiling and dissolve the gelatin
in this. Chill. Add the lemon
juice and berries. When the mix
ture starts to thicken add the
whipped cream. Continue to freeze.
Burberry Mullins
cups of flour
u teaspoon of salt
teaspoons of baking powder
u cup of sugar
l egg
"a cup Of milk
"a cup of melted butter
"a cup of drained blueberries
Sift the flour, salt, baking
powder, and sugar together. Add
the unbeaten egg, milk, and the
melted butter. Stir quickly only
until blended. Add the drained
blueberries. Drop by teaspoons
into muffin tins filling each cup
about % full. Bake in a hot oven
for 20 minutes or until the muf.
fins are nicely Drowned.
Old Fashioned Blackberry CObbIeR
Pastry
1 cup Of flour
u teaspoon of salt
4 tablespoons of fat
4 tablespoons of ice water.
Sift the flour and salt. Add the
fat. Mix by cutting. Blend until
the particles of fat are the size
of rice grains. Add the water
gradually stirring until the water
comes in contact with all particles
of dry flour. Chill.
Filling
212 cups of drained blackberrieg
"a teaspoon of salt
Dash of cinnamon
2 tablespoons of flour
3 tablespoons of berry juice
Butter.
Mix the flour with the black
berry juice. Add the salt. Mix with
the blackberrieS. Pour into bak-
ing dish. Dot with butter. Roll out
the pastry one-eighth inch thick.
Cut two gaShes along the CEN
ter to allow the escape of steam,
then place the pastry over the bak.
ing dish allowing about a one
half inch to extend beyond the
edge of the baking dish. Turn this
border under. MoiSten the edge Of
the baking dish and press the
pastry firmly against it.
Bake in an oven set at 426
degrees for 80 or 35 minutes. Serve
with cream.
LOganberry Bread Pudding
slices of stale bread
3 tablespoons of butter
cups of drained loganberrieS
"a cup of sugar.
Add the sugar to the drained
berries and heat until the sugar
has dissolved. Cut the crusts from
the bread and spread thick with
butter. Cut into cubes.
Place a layer of the bread cubes
in the bottom of a baking dish,
pour over these a layer of hot
berries, and add another layer
of bread, and another of berries
until all are used. Chill for 6
hours. Serve with cream.
c.