86 FEUITS AND HOW TO USE TH EM. 



Huckleberry Corn Cakes.— Scald a pint of corn meal 

 ■with boiling water, add a heaping tablespoonful of floui- 

 and milk enough for a rather thick batter. Mix in two tea- 

 spoonfuls of baking-powder, two thirds of a cupful of sugar, 

 good brown sugar is better than white, and a pint of huck- 

 leberries. Bake on a griddle, in muffin rings, or iu the 

 oven, making them half an inch thick. Chopped apple or 

 raspberries may take the place of huckleberries. They need 

 a warm oven. 



Huckleberry Sweet Cake.— One cup butter,' two cups 

 sugar, three cnps of flour, five eggs, one cup of sweet milk, 

 one teaspoonful soda dissolved in hot water, one teaspoon- 

 ful of nutmeg, and the same of cinnamon; one quart ripe, 

 fresh huckleb rries, thickly dredged with flour. Stir the 

 butter and sugar to a erf am, add the beaten yolks, then the 

 milk, the flour, and spice, the whites whipped stiff, and the 

 soda. At the last stir in the huckleberries with a wooden 

 spoon or paddle, not to bruise them. Bake in a loaf or card 

 in a moderate but steady oven, until a straw comes out clean 

 from the thickest part 



Huckleberry or Blueberry Pudding'.— Sift together 

 a pint and a half of flour and one heaping teaspoonful of 

 baking-powder, and into it stir one pint of milk, one well- 

 beaten egg, a saltspoonful of salt and three-fourths of a 

 quart of berries. Steam for two hours in a buttered mould 

 and serve with hard or liquid sauce. 



Huckleberry or Blueberry Cake, No. 1,— Cream to- 

 gether one rounded tablespoonful of butter, one half of a 

 cupful of sugar, two-thirds of a teacupful of milk, and two 

 scant cupfuls of flour, in which have been sifted two tea- 

 spoonfuls of baking-powder. At the last stir in a cupful of 

 blueberries and bake at once. This cake will hold aheap 

 ing cup of fruit. 



Huckleberry Cake, No 2.— Cream together half a cup 

 of butter and half a cup of sugar, add four tablespooiifuls 

 of Indian meal and one of flour, a scant cup of molasses 

 and two-thirds of a cup of milk. Sift in a teaspoonful of 



