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.
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.
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.
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.
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.
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.
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.