VINTAGE RECIPES – THE HOUSEHOLD

[Welland Tribune August 4, 1905]

Huckleberry Buns

For huckleberry buns, beat an egg and half a cupful of sugar together. Add three-fourths of a cupful of sweet milk. A level teaspoonful of flour, a pint of flour sifted with two teaspoonfuls of baking powder, and at the last, a cupful of berries dredged with a part of the pint of flour.

Bake in a shallow tin or in muffin pans.

Mix together one beaten egg, a tablespoonful of butter, melted after measuring, one small cup of flour, to which one teaspoon of baking powder has been added, and enough milk to make a batter of the consistency of cake dough. Butter a baking dish, put into it half the batter, then a half box of berries strewed with a half cup of sugar; pour in the rest of the batter, and sprinkle with sugar.

Bake. Eat with sweetened cream or pudding sauce.

The blackberry is one of our most delicious midsummer fruits as well as one of the most wholesome. Its astringent quality renders it of particular value during the hot weather when little disorders of the system are prevalent according to the August Housekeeper.

Blackberry cottage pudding is a pleasing variation. Beat to a cream two tablespoonfuls butter and a cupful sugar. Add one well-beaten egg, half a cupful milk, two cupfuls flour in which has been sifted two teaspoonfuls baking powder and a pinch of salt. Beat to a smooth batter and turn over a thick layer of sugared blackberries in a well buttered agate or granite baking tin. Bake for half an hour in a quick oven, turn out on a heated dish, and serve in squares with a hard sauce flavored with the berries.

Blackberry jam pie is another dainty. Line a deep pie-tin with good paste and fill it with a mixture made as follows: Add one cupful sweet cream to three well beaten eggs; add one tablespoonful sugar and three tablespoonfuls blackberry jam. Bake 20 minutes. Heap over the top a meringue made with the whites of the eggs and six tablespoons powdered sugar. Let color a pale brown in a cool oven, and serve either hot or cold. For tarts fill little pastry shells with the white of an egg and two tablespoonfuls powdered sugar. And brown delicately in a cool oven,

Blackberry bread pudding is wholesome dessert. Stew the blackberries for 10 minutes, sweeten to taste and then fill up a pudding dish with alternate layers of the hot fruit and thin slices of buttered bread from which the crusts have bee trimmed.

Put a plate on top and bake in a moderate oven for half an hour. This is excellent eaten hot with a rich sauce or served cold with cream and sugar. A broad batter pudding is another delightful change. Place three thick slices of bread in a bowl and cover with a pint of cold milk. When thoroughly soaked, add three well beaten eggs and sufficient flour to make a batter as thick as for dumplings. Beat all thoroughly together, then add a tablespoonful melted butter and a pint floured blackberries.

Stir the berries lightly through the dough and pour into a buttered mould. Cover tightly and steam or boil for three hours. Serve hot with a cream sauce made by beating half a cupful each of butter and sugar to a cream, add the beaten yolks of two eggs, and stand the bowl containing the mixture in a pan of hot water until perfectly smooth. Flavor with lemon or vanilla, if desired.