1 cupful blueberries 1 cupful molasses 1 cupful sour cream.
2 cupfuls flour 1/2 teaspoonful salt 1 teaspoonful ginger.
2 teaspoonfuls soda.
Mix together the molasses and cream, but reserve one-fourth cupful of the flour to mix with the blueberries. Add the dry ingredients to the molasses mixture. Fold in the blueberries, and place in the oven as quickly as possible. Bake gently for thirty minutes. The gingerbread should be about one and one-half inches thick. This is equally good made with sweet cream, omitting one teaspoonful of soda.
Pick over and wash one quart of berries and stew with three cupfuls of water and sugar to taste. When berries start to boil add dumplings and let simmer for fifteen or twenty minutes. Serve with cream.
Two cupfuls flour, one cupful water, two teaspoonfuls baking powder, half teaspoonful salt. Mix and drop into the berries. As the dumplings rise, turn them over with a fork and let simmer. If sauce is too thick add more water to suit taste.
4 quarts berries 4 quarts sugar.
Place sugar and berries in preserving kettle, let stand several hours, boil slowly until thick, put in jelly glasses.
Stew two cupfuls blueberries with sweetening and while boiling hot pour over three or four well-buttered slices of white bread arranged in bottom of white pudding dish. Set on ice before serving with cream.
Grate a nutmeg, add two teaspoonfuls of cinnamon and tie in a muslin bag. Scald one pint of vinegar with three pounds of sugar, add the spice bag and half a cupful of well-washed raisins and cook until the raisins are tender. Remove the spices, add five pounds of blueberries, let them boil five minutes and skim the fruit out into a jar. Boil the syrup ten minutes longer and pour it over the fruit. When cold cover closely and keep in a cool, dry place.
Mix two cupfuls of flour with four level teaspoonfuls of baking powder, one-fourth of a cupful of sugar, one-half teaspoonful of nutmeg; work in one-half of a cupful of butter, moisten with milk, place on a floured board and divide in two parts; pat, roll out, put one piece in a buttered tin, spread the dough with softened butter, cover with the remaining part and bake in a hot oven until brown. Split open, spread with stewed and sweetened berries and serve with cream.
One cupful sugar, one teaspoonful flour, yolks of three eggs. Beat all together and add three cupfuls of blueberries. Bake with one crust and frost with the two egg whites, sweetened and flavored.
Two cupfuls of scalding hot blueberry juice, yolks of two eggs beaten light, three-fourths cupful of sugar, one tablespoonful of flour mixed with the sugar, a pinch of salt. Cook in double boiler until thick. Have shell previously baked. Put cooked custard in crust, frost with the whites of eggs and brown lightly in oven.
Sift together one cupful each of rice flour and cornmeal, half a teaspoonful of salt, three teaspoonfuls of baking powder and two tablespoonfuls of sugar. Beat one egg with a scant cupful of milk and gradually beat the liquid into the dry ingredients. Then add two tablespoonfuls of melted shortening, one and a half cupfuls of blueberries (dusted with rice flour) and one tablespoonful of "corn syrup." Bake in a greased pan, using a moderately hot oven, for about thirty minutes.
1/2 cupful butter 1 cupful sugar 1/2 cupful milk 2 1/2 cupfuls flour.
4 egg whites 1/2 teaspoonful salt 2 cupfuls blueberries 1 extra cupful sugar.
3 teaspoonfuls baking powder.
cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well, add the stiffly beaten whites. Steam forty-five minutes in buttered popover cups. Serve with blueberry sauce.
Cook two cupfuls of blueberries and one cupful of sugar together for twenty minutes.
4 quarts of blueberries 2 pints of sugar.
Place sugar and berries in preserving kettle, let them stand several hours, then cook slowly until the boiling point is reached; boil five minutes, fill sterilized jars and seal.
One pint sour milk, one-half teaspoonful soda, one-half cupful sugar, a little salt, one egg, about one cupful of blueberries, flour for batter.