Evening Republican, Volume 19, Number 137, Rensselaer, Jasper County, 10 June 1915 — USES FOR THE BLACKBERRY [ARTICLE]

USES FOR THE BLACKBERRY

Housewife Who Has Realized That They Are Worth Picking In the Het Sun. Was it worth while, after all, to spend hours gathering blackberries? The sun was so hot, the thorny briers so sharp and we were so tired! Several months later I opened a quart jar of these berries for supper, and afterward, when I realized in how many ways it was served to our family of five, I felt fully repaid for the effort of gathering them. I qsed half a cupful of juice for clear tapioca the day I needed a very simple dessert to follow a roast dinner. Heaped with whipped cream and served ice cold it was delicious. Later in the week, needing a hot dessert because of a rather scant supply of cold meat, I turned again to the jar of blackberries. The recipe for delicious and economical pudding follows: “One cupful of berries, two cupfuls of bread crumbs, two and a half cupfuls of milk, three tablespoonfuls of flour, three-quarters of a cupful of sugar and one tablespoonful of butter.” Two eggs would have made the pudding much better, but eggs werje scarce and high, so I used the flour and more butter instead. Soak the crumbs in the milk, mix the flour smooth with milk and add it to the soaking Crumbs; and then add the sugar, berries and part of the butter. Pour the mixture into a buttered baking dish, and dot the top with the remainder of the butter. Put in a slow oven three hours before dinner. —Mary M. Howell in the Country Gentleman.