Blueberry Recipes 

The large cultivated Blueberry has met a 
favorable reception on the markets for 
fresh fruit, canning and quick freezing. 
Fresh berries are unsurpassed served with 
sugar and cream, as an addition to fruit 
salads, and in the justly famous Blueberry 
pie. The canned or quick frozen berries 
are well-known for muffins and fruit pud- 
dings. Following are some recipes which 
we have collected and pass on to you in the 
hope that you will enjoy them as much as. 
we have. 
BEUEBERRY =PIE 
4 cups Blueberries Mix berries with _ sugar, 
1 cup sugar flour, salt and lemon. juice. 
4 tbsp. flour Line pie pan with “pastry, 
1% tsp. salt ae pour in filling and cover 
1 tbsp. lemon juice with top crust. Bake in 
1 recipe plain pastry very hot oven (450) 10 
min. Reduce temperature to 
(350) and bake 20-30 min. 
longer. Makes 1 pie (9-in.) 
BLUEBERRY MUFFINS 
3 tbsp. butter Cream butter and sugar, add 
1%4 cups sugar beaten egg, then milk al- 
1 egg ternately with sifted dry in- 
2 cups milk gredients. Add _ Blueberries 
Y% tsp. nutmeg last.. Bake in greased muf- 
4 cups flour fin tins in hot oven (400) 
4 tsps. baking powder for 20-30 min. Makes 24 
2 cups Blueberries muffins. 
BLUEBERRY COTTAGE PUDDING 
2 tbsp. butter Cream butter and sugar, add 
3% cup sugar beaten egg and mix well. 
1 egg Add flour sifted with bak- 
1 cup flour ; ‘ing powder and salt and mix 
114 tsps. baking powder with berries. Add milk and 
¥ tsp. salt mix well. Bake in a greased 
2 cups Blueberries loaf-pan 20 min., in mod- 
1-3 cup milk _ erate oven. Serve warm 
with cream, ice cream, or 
2 vanilla sauce. 
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