(
Sufficient to Serve Six
)
- 1 qt. blackberries
- 3/4 c. sugar
- 1 c. water
- 4 pieces plain loaf or sponge cake
- Whipped cream
Heat half of the berries with the sugar and the water until they are mushy. Then force the whole through a sieve. Cut the cake into cubes and put them into a bowl. Pour the juice and the blackberry pulp on the cake. Press the mixture down with a spoon until it is quite solid and set in the refrigerator or some other cold place to cool. Turn out of the bowl on a large plate, garnish with the remaining berries, heap with the whipped cream, and serve.
BLUEBERRIES
33. BLUEBERRIES, which are not cultivated, but grow in the wild state, are a many-seeded berry, blue or bluish-black in color. Huckleberries, although belonging to a different class, are commonly regarded as blueberries by many persons. Berries of this kind occur in many varieties. Some grow on low bushes close to the ground, others are found on taller bushes, and still others grow on very tall bushes. Again, some grow in dry ground in a mountainous region, others grow in a level, sandy soil, and other varieties succeed better on swampy soil. Berries of this class are not so perishable as most other berries, but in many localities they cannot be purchased at all, for, as a rule, they are used only in the immediate vicinity in which they grow.
Blueberries have small seeds and coarse, tough skins. They contain very little acid, but are excellent for pies and sauce. However, they will make jelly very well if there are a few partly ripe berries among them, and their flavor is improved if some fruit containing acid is added to them. To prepare them for use, whether they are to be served raw or cooked, look them over carefully in order that all green or spoiled ones are removed and then wash them well in cold water.
34. PRESSED BLUEBERRY PUDDING.--A delicious pudding can be made by combining blueberries with slices of bread. The accompanying recipe gives directions for pudding of this kind.