BLACKBERRY SPONGE

BLACKBERRY SPONGE.--One of the few desserts made from fresh blackberries is that explained in the accompanying recipe and known as blackberry sponge. This is very delicious, for the berries are combined with cake and the combination then served with whipped cream.

BLACKBERRY SPONGE (Sufficient to Serve Six) 1 qt. blackberries 3/4 c. sugar 1 c. water 4 pieces plain loaf or sponge cake Whipped cream

Heat half of the berries with the sugar and the water until they are mushy. Then force the whole through a sieve. Cut the cake into cubes and put them into a bowl. Pour the juice and the blackberry pulp on the cake.

Press the mixture down with a spoon until it is quite solid and set in the refrigerator or some other cold place to cool. Turn out of the bowl on a large plate, garnish with the remaining berries, heap with the whipped cream, and serve.

BLUEBERRIES, which are not cultivated, but grow in the wild state, are a many-seeded berry, blue or bluish-black in color.

Huckleberries, although belonging to a different class, are commonly regarded as blueberries by many persons. Berries of this kind occur in many varieties. Some grow on low bushes close to the ground, others are found on taller bushes, and still others grow on very tall bushes.

Again, some grow in dry ground in a mountainous region, others grow in a level, sandy soil, and other varieties succeed better on swampy soil. Berries of this class are not so perishable as most other berries, but in many localities they cannot be purchased at all, for, as a rule, they are used only in the immediate vicinity in which they grow.

Blueberries have small seeds and coarse, tough skins. They contain very little acid, but are excellent for pies and sauce. However, they will make jelly very well if there are a few partly ripe berries among them, and their flavor is improved if some fruit containing acid is added to them.

To prepare them for use, whether they are to be served raw or cooked, look them over carefully in order that all green or spoiled ones are removed and then wash them well in cold water.

PRESSED BLUEBERRY PUDDING.--A delicious pudding can be made by combining blueberries with slices of bread. The accompanying recipe gives directions for pudding of this kind.

PRESSED BLUEBERRY PUDDING (Sufficient to Serve Eight) 1 qt. blueberries 1 c. water 1/2 c. sugar 8 slices bread Whipped cream Put the blueberries, water, and sugar into a saucepan and boil for a few minutes. Put four of the slices of bread, which should be cut about 1/2 inch thick, in the bottom of a square pan. Pour one-half of the blueberries and the juice over the bread, and put the four remaining slices of bread on top of the berries.

Pour the rest of the blueberries and juice over the bread. Place another square pan over the top and weight it down so as to press the pudding. Then set the pudding in the refrigerator until it is cool.

Cut into squares, remove from the pan, and serve with sweetened whipped cream.