HUCKLEBEUKIES OK WHOBTLEBEREIES. 85 



ings, in old pastures and along purling brooks, the huckle- 

 berry profusely ripens. 



It is not a highly flavored fruit but one greatly esteemed 

 amongst a rural population, and one especially wholesome. 

 Containing but little acid it needs but little sugar and is 

 palatable with milk even -without sweetening. When ful- 

 ly ripe two tablespoonfuls of sugar to a pint of finit 

 will satisfy the most capricious desire for sweets. Thoy 

 need to be carefully picked over, washed and stewed in a 

 little water till soft. Huckleberries are especially nice, when 

 cauv.ed, for pies in winter time or for a breakfast sauce. 

 The Huckleberry is the "North American representative 

 of the Whortleberry and includes the bluebeiry which is, 

 lighter-colored, softer and sweeter than the huckleberry. 



Huckleberry Sauce.— Pick over and wash ripe fruit 

 and strew with powered sugar. 



Huckleberries and Milk.— Into a quart bowl crumble 

 crackers or a roll and a half ; fill with rich new milk or milk 

 and cream, "half and half." Pour into the bowl half a 

 cupful of huckleberries and stir together the contents. It 

 is a nice dish for lunch. 



Huckleberry Griddle-cakes.- Mix together one pint 

 of flour, two teaspoonfuls of baking-powder and one pint 

 of milk, and stir in one beaten egg. Pick over a pint of 

 fresh berries, wash, roll in flour and add to the batter. 

 Pour from a pitcher on a greased griddle. 



Huckleberry Toast.— Pick over, wash, and stew a pint 

 of berries, and pour over layers ofth in buttered toast. 

 They should first be seasoned with sugar, and ought to 

 haveplenty of juice. Cover with a plate and let them stand 

 a half hour before serving, on the range or in a moderately 

 cool oven. When baked in a pudding dish it makes a nice 

 pudding. Finish with a lemon flavored meringue. 



