SOME BLUEBERRY RECIPES 
BLUEBERRY PIE 
4 cups Blueberries Mix berries with sugar, flour, salt and 
1 cup sugar lemon juice. Line pie pan with Das 
4 tbsp. flour pour in filling and cover with top crust. 
% tsp. salt Bake in very hot oven (450°) 10 Tn MESS 
1 tbsp. lemon juice Reduce temperature to 350° and bake 20 
1 recipe plain pastry to 30 minutes longer. Makes 1 pie (9-in.). 
BLUEBERRY MUFFINS 
3 tbsp. butter Cream butter and sugar, add beaten ess, 
1% cups sugar then milk alternately with sifted dry 
1 egg ingredients. Add Blueberries last. Bake 
2 cups milk in greased muffin tins in hot oven (400°) 
™% tsp. nutmeg for 20 to 30 minutes. Makes 24 muffins. 
tsps. baking powder 
fa, 
4 cups flour 
4 
2 cups Blueberries 
BLUEBERRY COTTAGE PUDDING 
2 tbsp. butter Cream butter and sugar, add beaten egg 
3g cup sugar and mix well. Add flour sifted with 
1 eggs baking powder and salt and mix with 
PP eup) our berries. “Add milk and mix well. Bake 
1% tsps. baking powder in a greased loaf-pan 20 minutes, in mod- 
¥% tsp. salt erate oven. Serve warm with cream, ice 
2° cups Blueberries eream, or vanilla sauce. 
1/3 cup milk 
BLUEBERRIES (CANNED) 
Select firm, slightly under-ripe fruit. Wash carefully. Pack cold in 
sterilized jars. Add light or medium syrup as your taste prefers to 
within one-half inch of top of jar. Adjust caps. Process in pressure 
‘cooker 8 minutes at 5-lb. pressure. 
Select firm, slightly under-ripe fruit. Wash carefully. Pack into 
sterilized jars. Add hot, light or medium syrup. Adjust caps. Process 
20 minutes in boiling water bath. 
BLUEBERRIES (FROZEN) 
select firm fruit. Pick over, wash, drain well. Pack 1 part by weight 
Of sugar to 4 parts by weight of fruit (1 cup sugar to 6 cups fruit); 
~or in syrup to cover. Seal boxes and quick freeze. 
BLUEBERRY JAM 
4% cups—2¥% ibs. To prepare fruit, crush about 1% quarts 
prepared fruit fully ripe berries. Add juice of 1 med- 
‘Z cups—3 lbs. sugar ium lemon and grated rind of % lemon. 
1 bottle pectin Measure sugar and prepared fruit into 
large kettle, mix well, and bring to a 
full rolling boil over hot fire. Stir con- 
stantly before and while boiling. Boil 
hard 2 mniutes. ‘Remove from fire and 
Stik’ Im pectin: Skim; pour quickly. 
Paraffin at once. Makes 12 glasses. 
FROZEN BLUEBERRY WHIP 
1 cup sieved Blueberries Combine Blueberries, sugar, lemon juice 
1/3 cup sugar and salt. Let stand 10 minutes, or until 
2 tbsps. lemon juice sugar is dissolved. Beat egg whites stiff, 
Few grains salt but not dry, fold in berry mixture. Pour 
2 egg whites ; into freezing tray of automatic refriger- 
ator; set cold control at point recom- 
mended for freezing ice cream. Freeze 
until slightly firm. Place in chilled bowl. 
Beat smooth with rotary beater. Return 
to tray and freeze firm. Resst to normal 
Serves four, 
Information Availsble 
Michigan Agricultural Experiment Station 
Quarterly Bulletin 12 (2) 112-116, 1939 
‘Michigan Agr’| Exp. Station Technical Bulletin 151, 1936 
Michigan Agr’l Exp. Station Technical Bulletin 192, 1944 
Michigan Agricultural Circular Bulletin 185 
Plants may be purchased from our Nursery, 
fully inspected, to ship anywhere. 
J.R. SPELMAN CO. 
SOUTH HAVEN, MICH. 
