Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
PRUNE PUFF
- 4 eggs
- ½ cup powdered sugar
- 1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with whipped cream or soft custard made from yolks of eggs (see recipe for [Floating Island]).
LEMON JELLY
- 1 cup sugar
- 1½ cups water
- 1 tablespoon granulated gelatine
- ¼ cup lemon juice