CanapA First! Insist on B.C. Frurr

BLACKBERRY JELLY

Cook only till pulp: is softened. Strain without
squeezing. Measure juice and boil uncovered, skimming
off. Heat % lb. of sugar to 1 pint juice in the oven,
and add to boiling juice; stir till dissolved. Scald
jelly glasses, fill and let stand in a clean, cool place till
next day. . |

BLACKBERRY PUDDING

One pint milk, 2 beaten eggs, 1 teaspoon salt, %4
teaspoon soda, 14 teaspoon cream of tartar, and flour
to make a thick batter. Dissolve the soda. in a little
water and sift cream of tartar through the flour; 1 pint
blackberries, dredged with flour, stirred in the last thing.
Steam 1 hour. Serve with a hard sauce.

RAISED BLACKBERRY PUDDING

Beat 2 eggs light and put with them 1 pint of milk,
a saltspoon of salt, 14 yeast cake dissolved in 3 table-
spoons of lukewarm water, and sift in 4 scant cups of
flour. Let this rise for about 4 hours, stir in 3 cups of
dredged blackberries and turn into a well-greased cake
mould. Bake for 1 hour in a steady oven and eat with
hard sauce.

BLACKBERRY SPONGE

Soak ¥, box gelatine in 144 cup of water for half an
hour. Pour on it boiling syrup made of 1 cup of sugar
and 1 cup of water and stir till dissolved. Add 2 cups
of blackberry juice and strain all into a bowl. Put
bowl in a pan of cold water and let the mixture become
thick, stirring it now and then as it cools. Beat to a
stiff froth, add the beaten whites of 4 eggs and beat
all together till smooth. Put into one large or several
small moulds and chill. Serve with a thin custard made
with the yolks of the eggs.

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