ELDERBERRIES
Elderberries have almost gone out of fashion in these days of refrigerator cars and cold storage, when fruits from all parts of the world are brought to our doors. But I am antiquated enough to like the rather flat, seedy things, and the "runny" jelly is of a wonderful colour and flavour. Best of all is the fun of gathering the broad, flat clusters, always seeing a finer one just a few steps farther on or just over the fence. The golden-rod is brilliant in the September sunshine, the asters like star stuff sifted in every fence corner, while the fox grapes clambering over stray trees along the line fence fill the air with fragrance. Perhaps I could get on without the elderberries, but the New England conscience requires some practical excuse for traipsing off over the fields when there is useful work to be done indoors. Elderberries canned in a thin syrup, one cup of water, two of sugar, and all the berries the jar will hold, are excellent for steamed pudding. Drain off the juice, and stir the berries into the batter just as you would blueberries, mulberries, or any other fruit. The colour of the pudding will be awe-inspiring but with the juice for sauce it is good, really.