Iht  RURAL  NEW-YORKER 
897 
Favorite  Berry  Recipes 
Biackberry  Cream  Fritters. — Mix  to¬ 
gether  one  cup  of  fine  bread  crumbs,  one 
beaten  egg,  one  tablespoon  of  sifted  pas¬ 
try  flour,  a  pinch  each  of  salt  and  sugar, 
one-lialf  cup  of  mashed  sweetened  black¬ 
berries  and  sufficient  flour,  sifted  with  a 
teaspoon  of  baking  powder.  Form  with 
floured  hands  into  small  round  balls,  fry¬ 
ing  in  deep  fat  to  a  golden  brown  and 
roll  while  still  hot  in  pulverized  sugar. 
Serve  with  a  hard  sauce  to  which  a  few 
chopped  berries  have  been  added. 
Hot  Blaeberry  Cake. — Cream  one-half 
cup  of  butter,  add  three-fourths  cup  of 
sugar,  one  beaten  egg,  and  alternately 
three-fourths  cup  of  milk  and  three  cups 
of  flour,  sifted  with  one  teaspoon  of  soda 
and  four  teaspoons  of  cream  of  tartar. 
Then  stir  in  one  and  one-half  cups  of 
blueberries  dredged  with  two  tablespoons 
of  flour.  Bake  about  25  minutes  in  a 
shallow  cake  pan.  This  cake  can  also  be 
made  with  six  teaspoons  of  baking  pow¬ 
der. 
Bed  Raspberry  Water  Ice. — One  quart 
of  water  and  1  lb.  of  sugar  boiled  to¬ 
gether  five  minutes.  Add  to  one  quart  of 
red  raspberries  one  cup  of  sugar  and  the 
juice  of  two  lemons  and  let  them  stand 
one  hour.  Then  press  through  a  fruit 
press  and  add  juice  obtained  to  the  boiled 
sugar  and  water,  strain  into  a  well- 
packed  freezer  and  turn  five  minutes, 
then  add  the  whites  of  two  eggs  beaten  to 
a  stiff  froth,  turning  all  till  stiff. 
Blackberry  Sponge. — Sweeten  well  2*4 
cups  of  blackberries  and  bring  to  the  boil. 
Add  a  little  lemon  juice  and  strain,  add 
half  a  package  of  soaked  gelatin,  stirring 
until  dissolved.  When  cool,  but  not  set, 
fold  in  the  white  of  three  eggs  beaten 
until  stiff,  beat  until  thick,  mold,  chill 
and  serve  with  whipped  cream. 
Blueberry  Muffins. — Two  cups  of  flour, 
one-fourth  cup  of  sugar,  four  teaspoons 
of  baking  powder,  two  tablespoons  of 
butter,  one  scant  cup  of  milk,  one  cup  of 
blueberries,  pinch  of  salt.  Stir  all  well 
and  bake  until  slightly  browned. 
Red  Raspberry  Tapioca. — Cook  for  15 
minutes  in  a  double  boiler,  one-half  cup 
of  minute  tapioca,  one-half  cup  of  sugar, 
one  teaspoon  of  butter  and  three  cups  of 
hot  water.  Crush  one  pint  of  red  rasp¬ 
berries,  sweeten  to  taste  and  let  stand 
one-half  hour.  Take  tapioca  from  the 
fire  and  stir  in  fruit.  Set  in  a  cool  place. 
Serve  very  cold.  Delicious  served  with 
whipped  cream. 
Blackberry  Shortcake. — Two  cups  of 
flour,  one-fourth  cup  of  sugar,  two  tea¬ 
spoons  of  baking  powder,  one-half  tea¬ 
spoon  of  salt,  few  grains  of  nutmeg.  Sift 
twice,  work  in  one-third  cup  of  butter, 
1)4  tablespoons  of  lard,  then  add  one 
egg  well  beaten  and  one-third  cup  of 
milk.  Cook  until  top  is  well  browned. 
Slice,  when  cool,  and  put  between  and  on 
top  of  mashed  blackberries  well  sweet¬ 
ened  with  sugar.  Decorate  with  whipped 
cream. 
Huckleberry  Pudding. — Half  a  cup  of 
butter,  one  cup  of  powdered  sugar,  three- 
quarters  of  a  cup  of  milk,  two  cups  of 
flour,  three  teaspoons  of  baking,  powder, 
two  eggs,  2 y2  cups  of  huckleberries,  half 
a  teaspoon  of  ground  cinnamon,  one-third 
teaspoon  of  salt.  Cream  butter  and  sugar, 
beat  in  the  egg  yolk,  cinnamon  and  salt. 
Mix  together  flour  and  baking  powder,  re¬ 
serving  two  tablespoons  of  the  flour  to 
mix  with  the  huckleberries.  Add  flour 
and  milk,  alternately,  to  the  first  mix¬ 
ture,  fold  in  the  egg  whites  beaten  stiff 
and  the  huckleberries,  and  bake  about  40 
minutes,  in  a  moderate  oven.  'Serve  with 
a  lemon  or  orange  sauce. 
HELEN  A.  LYNAN. 
grapes,  halved  and  seeded,  and  serve  with 
cream  dressing. 
8.  Soak  one  box  gelatin  in  %  cup  cold 
water.  When  dissolved  add  y2  cup  yel¬ 
low  sugar,  one  teaspoon  salt,  the  juice  of 
one  lemon,  y2  cup  vinegar  and  two  cups 
of  boiling  water.  Strain.  When  begin¬ 
ning  to  set,  add,  mixing  thoroughly,  the 
following  ingredients:  One-half  cup 
minced  pimetoes,  two  cups  shredded  cab¬ 
bage,  one  cup  chopped  apple,  i/>  cup 
chopped  nutineats  or  eocoanut,  shredded 
(unsweetened).  Turn  into  individual 
molds.  Serve  on  lettuce  leaves  with  may¬ 
onnaise  or  cream  dressing. 
0.  Grated  carrots,  shredded  cabbage, 
one  or  two  stalks  minced  celery.  Serve 
with  mayonnaise  on  lettuce  leaves. 
Uncooked  Sour  Cream  Dressing  (for 
vegetable  salads).— One  cup  slightly 
thick  sour  cream,  one  tablespoon  oil,  % 
teaspoon  salt  (or  more).  Beat  thorough¬ 
ly.  TV  hen  thick,  beat  in  three  table¬ 
spoons  of  good  tart  vinegar  or  lemon 
juice.  Add  paprika,  if  desired.  Use  only 
enough  dressing  to  hold  salad  together. 
Good  for  cabbage  salad. 
Cream  Salad  Dressing. — Blend  to¬ 
gether  two  eggs  (or  yolks  of  three),  one 
tablespoon  butter,  one  level  teaspoon  of 
cornstarch,  one  teaspoon  salt,  y2  cup  vin¬ 
egar^  two  teaspoons  sugar,  and  a  dash  of 
paprika.  Cook  in  a  double  boiler.  When 
the  mixture  is  cold,  whip  y2  cup  of  whip¬ 
ping  cream,  add  to  the  cooked  mixture 
and  beat  in  thoroughly.  This  is  very 
good  with  cabbage  and  other  vegetable 
salads.  davida  r.  smith. 
Cream  Cheese 
Can  you  advise  me  how  to  make  cream 
cheese,  fine,  like  that  we  buy?  I  make 
what  is  called  the  pot  cheese,  but  it  is 
very  coarse.  mrs.  a.  j. 
The  following  directions  will  make  good 
cheese  :  To  80  lbs.  or  3)4'  gallons  good 
whole  milk  add  a  pint  of  clean-flavored 
sour  milk  as  a  starter.  Warm  the  milk 
to  between  80  and  83  degrees.  Then  add 
about  eight  drops  of  rennet  dissolved  in 
a  cup  of  cold  water.  Stir  in  thoroughly, 
and  set  the  milk  aside  to  curdle.  One- 
third  of  a  junket  tablet  may  .be  used  in 
place  of  the  rennet.  The  cheese  may  be 
made  without  a  starter,  allowing  the  milk 
to  ripen  at  70  degrees  F.  for  six  or  seven 
hours  before  adding  the  rennet. 
After  16  to  18  hours,  the  time  usually 
necessary  for  curdling,  pour  the  whole 
into  a  drain  cloth  and  allow  it  to  drip 
from  two  to  four  hours,  or  until  practi¬ 
cally  no  whey  drips  from  the  cloth.  Then 
place  the  bag  of  curd  between  two  clean 
boards,  put  a  heavy  weight  on  it,  and 
let  it  stand  six  to  eight  hours.  Remove 
the  curd  fronrthe  cloth  to  a  pail,  sprinkle 
two  level  teaspoons  of  fine  salt  over  it, 
and  thoroughly  mix  with  a  potato  masher 
until  it  has  a  smooth  buttery  consistency. 
Running  the  curd  through  a  food  chop¬ 
per  or  working  it  with  a  butter  worker 
produces  the  same  result.  The  cheese 
should  be  kept  at  a  temperature  of  50 
degrees  _  or  below  till  used.  It  may  be 
placed  in  a  crock  for  home  use,  packed 
in  glass  jars  or  pasteboard  containers,  or 
molded  and  wrapped.  Perhaps  you  do 
not  work  the  curd  as  described,  thus 
leaving  it  in  a  gritty  condition. 
Some  Good  Southern  Ways 
Cabbage  Salad  Combination 
The  cabbage  is  really  one  of  our  best 
salad  plants.  It  may  be  had  almost  the 
whole  year  round,  making  possible  many 
delightful  salad  combinations  on  the  cold¬ 
est  Winter  days,  when  fresh  green  foods 
are  scarce  and  expensive.  Cabbage  is 
more  wholesome  and  more  easily  digested 
when  raw  than  cooked.  Shred  finely  with 
a  slaw  cutter,  the  food  chopper  or  a 
knife,  selecting  firm  heads  of  tender, 
well-blanched  leaves  for  salads.  The 
coarse  outer  leaves  may  be  cooked.  The 
following  combinations  may  be  served 
with  mayonnaise  dressing,  or  with  boiled 
sour  cream  or  whipped  cream  dressings : 
1.  A  small  head  of  cabbage  with  sour 
cream  or  -whipped  cream  dressing. 
2.  One  cup  cabbage,  one  cup  celery, 
one  cup  apple.  Chop  finely. 
3.  One  small  head  cabbage,  one  pint  of 
celery,  chopped  fine.  Add  one  Spanish 
onion,  minced,  or  cup  ground  peanuts. 
4.  One  small  head  cabbage,  three  good 
apples,  diced  or  cut  fine,  and  one-half 
cup  nuts,  chopped  fine.  (Or  one  cup  ap¬ 
ple  to  three  cups  cabbage.) 
5.  One-half  cabbage  head,  one  onion, 
minced,  one  green  sweet  pepper.  (Re¬ 
move  seeds,  soak  pepper  in  cold  water 
one  hour  and  cut  finely.)  Serve  on  let¬ 
tuce  ;  or,  better  still,  on  watercress. 
6.  One-half  cabbage,  one  onion  cut  in 
rings,  three  tomatoes,  and  nine  or  10 
radishes,  diced  or  in  thin  slices. 
7.  Three  cups  cabbage,  shredded.  % 
cup  chopped  celery.  %  cup  eocoanut 
(washed  and  drained),  or  other  nuts. 
For  a  special  salad  add  one  cup  of  white 
Wheat  Hoe  Cakes. — One  quart  of  flour, 
three  teaspoons  of  baking  powder,  one 
teaspoon  of  salt,  one  small  cup  of  lard 
well  rubbed  in,  one  cup  of  buttermilk, 
one-half  teaspoon  of  soda,  and  cold  water 
for  a  medium  biscuit  dough.  Mix  lightly 
and  roll  out  in  rounds  as  large  as  a  tea 
plate,  and  as  thin  as  pastry.  Cut  each 
in  quarters  and  bake  brown  on  both  sides 
on  a  lightly  greased  griddle  or  large  iron 
frying  pan.  This  is  a  favorite  form  of 
breakfast  bread,  and  quickly  baked  with¬ 
out  heating  the  oven. 
Three  in  One. — Prepare  a  small  head  of 
cabbage  as  for  cold  slaw  and  cover  with 
water  for  10  minutes  to  crisp.  Heat 
three  tablespoons  of  savory  fat  or  drip¬ 
pings.  add  the  cabbage,  with  the  water 
that  clings  to  it,  three  small  onions  shred¬ 
ded  fine,  and  four  or  five  sliced  tomatoes. 
Cook  20  minutes  over  a  quick  fire,  season¬ 
ing  to  taste  with  salt  and  pepper. 
Fried  Apples. — Are  quartered,  cored 
and  sliced  without  peeling,  then  washed, 
drained  lightly  and  browned  in  hot  bacon 
or  ham  drippings.  Unless  they  are  very 
juicy,  add  a  few  spoonfuls  of  water  while 
cooking;  cover  them  to  keep  in  the  steam, 
but  lift  them  occasionally  with  a  cake 
turner  as  they  brown.  Sweeten  to  taste 
just  before  removing  from  the  fire.  The 
resulting  dish,  amber-colored,  juicy  and 
delicious,  appears  at  nearly  every  meal. 
Fried  apples  are  prepared  in  quantity  and 
canned  in  times  of  plenty,  the  chinks  in 
the  jars  being  filled  up  with  boiling 
syrup. 
Cream  pie  is  delicate  and  wholesome 
after  a  substantial  dinner.  Bake  a  shell 
of  pastry,  rolled  thin  and  pricked  to  keep 
from  blistering.  When  cold,  fill  with 
cream,  whipped  stiff  and  sweetened  and 
flavored  to  taste.  Good  with  a  spoonful 
of  watermelon  rind  preserve,  which  in  the 
South  is  often  flavored  with  pineapple 
and  beautified  by  including  a  bit  of  the 
red  flesh  of  the  fruit.  b.  f.  d. 
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HETZEL’S 
ELASTIC  ROOF  CEMENT 
STOPS  leaks  in  all  kinds  of  roofs.  If  your 
dealer  has  not  got  it  send  us  $1.00  for  5-lb, 
can  RED  or  BLACK.  State  color  wanted. 
We  pay  postage  in  United  States. 
Estate  J.  G.  HETZEL.  Dept.  R.  N..  NEWARK,  N.  J- 
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Write  for  Prices 
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