Blackberry Charlotte

Soak two tablespoonfuls of granulated gelatin in one-half cupful of blackberry juice. Add one-half cupful hot juice, to which has been added one cupful of sugar. Add one-fourth cupful of lemon juice, when cool, and one cupful of blackberry juice. When the mixture begins to harden, beat until light; add the whip from two cupfuls of cream, and beat until stiff enough to drop. Mold. Serve with a garnish of whipped cream and whole berries.

Blackberry Custard

Line a deep dish with dead ripe blackberries. Beat the yolks of five eggs to a cream with seven tablespoonfuls of powdered sugar, and stir in two cupfuls of hot milk. Cook this in a double boiler until it becomes a smooth custard, then add a dash of salt and two teaspoonfuls of lemon juice. When almost cold pour in between the berries and set away to harden.

Blackberry Bavarian Cream

Heat one and one-half cupfuls of blackberry juice and pour over four egg yolks, slightly beaten, with one cupful of sugar and one-fourth teaspoonful of salt. Cook mixture in double boiler until thickened; remove from fire; add one-fourth cupful of the cold fruit juice. When cold and beginning to set, whip with the Dover egg-beater and then fold in two cupfuls of cream, whipped until stiff. Turn in a mold and let chill. It should have a spongy texture. Do not use any of the cream that has drained through in whip.

Blackberry Pie

Wash and drain one quart of blackberries; put them in a pie plate lined with rich paste; dust with cinnamon; dot with bits of butter; sprinkle with one cupful of sugar mixed with one tablespoonful of cornstarch and a dash of salt; cover with paste having slits for the steam to escape, and bake in a moderately hot oven.

Blackberry Mousse

Soak two tablespoonfuls of gelatin in one-half a cupful of blackberry juice. Add a syrup made of one and one-half cupfuls of blackberry juice and one cupful of sugar. Beat until cool, then fold in two cupfuls of cream, whipped until stiff. Pour in mold.

Blackberry Sponge

Into a pudding dish put a layer of thin bread and butter, then one of hot blackberry juice; continue using bread, butter and juice until the dish is full. Let it stand to get very cold. Serve with sugar and cream.

Blackberry Vinegar

Put four quarts of fresh blackberries in a stone jar; pour over them one quart of good cider vinegar ; cover closely; let stand two weeks, then strain; pour the vinegar over two quarts of fresh berries; let stand one week; strain; pour over two more quarts of fresh berries; let stand two weeks and strain again. Add one and one-half pounds of granulated sugar to each quart of vinegar; heat to the boiling point; remove all scum as it rises, then bottle and seal.