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| Blueberry Betty |
8 slices white bread
½ c butter
4 c blueberries
1 c sugar |
1 t cinnamon
½ t salt
2 T lemon juice (if berries are not tart)
½ c water |
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Cut bread into small cubes; mix with melted butter in greased 2-qt. casserole. Mix berries with next three ingredients
and lemon juice if needed; mix with bread crumbs. Pour on water. Bake 375° 45 minutes.
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| Blueberry Flummery |
1 pt fresh blueberries
1 c water
3 T cornstarch |
¾ c sugar
one-eighth t salt
juice of ½ lemon |
Simmer berries with water five minutes; mix and add dry ingredients. Return to heat a few minutes, stirring, to cook
cornstarch. Add lemon juice; cool, stirring occasionally. Chill; serve with sour cream.
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| Ginger Cold Shape |
1 T unflavored gelatin
¼ c cold water
2 egg yolks
½ c sugar
½ t salt |
1 t vanilla
¼ c preserved ginger, minced
3 T ginger syrup
1 t grated orange rind
1 c heavy cream, whipped stiff |
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Disolve gelatin in water. Mix next four ingredients in top of double boiler; cook until thick, stirring constantly. Add
gelatin; let cool. Add next four ingredients; fold in cream. Pour into ring mold; chill well.
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| Gooseberry Fool |
2 lbs gooseberries
1½ c water
¼ c sugar, or to taste
1 egg yolk |
1 T sugar
½ c scalded milk
1½ c heavy cream, whipped |
Mix first two ingredients in kettle. Bring to boil; simmer until berries are tender. Purée in blender; sweeten. Mix
next two ingredients in small bowl; gently whisk in milk. Transfer to saucepan; cook over low heat, stirring constantly
until thick enough to coat spoon. Remove from heat; stir in gooseberry purée. Let cool; fold in whipped cream.
Transfer to serving bowl or glasses; chill at leat three hours. Serves six.
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| Grapenut Pudding |
2 qts milk
1 c grapenuts
8 eggs, beaten |
2 c sugar
dash salt
2 t vanilla |
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Warm milk; pour over grapenuts in large bowl. Let stand 15 minutes; add next four ingredients. Mix well; pour into
13"×9"×2" baking pan/dish. Sprinkle some nutmeg on top if desired. Place in larger pan containing one
or two inches hot water. Bake 350° 1½ hours or until custard is done.
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| Indian Pudding |
5 c scalded milk
one-third c corn meal
½ c molasses
1 t salt
1 t ginger (optional) |
Pour milk slowly on corn meal; cook 20 minutes in top of double boiler. Add remaining ingredients; pour into buttered
baking dish. Set in pan of hot water; bake 325° two hours. Serve with cream.
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| Rice Pudding |
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3 c milk
1 c heavy cream
½ c rice
½ t salt
½ c sugar |
Butter baking dish; add mixed ingredients. Bake 325°, stirring every 20 minutes, approximately two hours or until
slightly too runny; remove from oven. (It will thicken as it cools.)
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