A CLUSTER OF BERRIES 159 



BLACKBERRY SLUMP OR STEAMED PUDDING 



1. Rub together two cups flour, one-half cup sugar, two- 

 thirds cup milk, one egg, a tablespoon of butter, and two' 

 cups of berries. Sift through flour two teaspoons baking 

 powder and pinch of salt. Stir in berries last thing, then 

 place in buttered mould or bucket; cover well and steam 

 two hours. Serve hot with milk or sweet sauce. 



2. Fill tight-covered vessel half full of hot, stewed ber- 

 ries; cover with biscuit dough; cover tight and bake, or 

 steam in boiling water. 



BLACKBERRY PIE 



Line sides only of pan or dish and make like huckle- 

 berry pie. Huckleberries or pieplant may be used in equal 

 proportion with the blackberries. 



BERRY MUFFINS 



Into a pint of flour in which have -been sifted two tea- 

 spoons baking-powder and half-teaspoon salt, rub one-half 

 cup butter or shortening, then add one cup milk, one table- 

 spoon sugar and a beaten egg. When mixed well add one 

 cup berries and bake in muffin tins twenty minutes in 

 rather brisk oven. ~ 



BLACKBERRY FARINA 



Wash, stew and mash a quart of berries (with two table- 

 spoons water) then add one teacup farina, a pinch of salt, 

 and cook fifty minutes in double boiler. Place in wet 

 moulds to harden. For breakfast slice and serve with 

 cream. 



BLACKBERRY CHARLOTTE RUSSE 



Place stale sponge cake around edges of serving dish, 

 filling centre with berries. Heap whipped cream over the 

 top. 



