1 quart stewed blueberries.
1 1/2 cupfuls of sugar 2 tablespoonfuls cold water.
1 teaspoonful lemon juice 3/4 cupful flour 1/4 teaspoonful salt.
3 tablespoonfuls baking powder.
Put a quart of canned or stewed blueberries on the stove in a saucepan and let them get boiling hot, then cover the berries with a batter. To make this, beat eggs to a froth, add sugar, beat until light colored, then add water, lemon juice and lastly mix in lightly the flour sifted with salt and baking powder. Cover and cook for about thirty minutes. Serve with egg sauce.
1 tablespoonful butter.
1 teaspoonful lemon flavoring.
1 tablespoonful flour.
1 cupful boiling water.
3/4 cupful sugar.
Melt the butter in a saucepan and when liquid add the flour and mix well. Add gradually the boiling water, stirring all the time to keep the mixture smooth. Let it boil a few minutes, then add the sugar and eggs beaten together; stir until the mixture thickens. Add flavoring.