IV. BLUEBERRY DESSERTS

Blueberry Batter Pudding (Four portions)

(An old-fashioned favorite.)

Two cups blueberries One-half cup sugar One level teaspoon ground cinnamon One and one-half cups flour One-fourth level teaspoon salt Three level teaspoons baking-powder One-fourth cup sugar One egg, well-beaten Three-fourths cup milk

Mix the blueberries, sugar and cinnamon, and place in a shallow buttered baking-dish. Mix and sift the flour, salt, baking-powder and sugar. Add the egg and milk and beat for three minutes. Pour over the blueberries. Bake in a moderate oven for twenty-five minutes.

Serve warm with cream.

Blueberry Roll (Four portions)

(One of the things you probably ate from a willow-ware saucer “back at Grandmother’s.”)

One and one-half cups flour Two level tablespoons sugar Three teaspoons baking-powder One-fourth level teaspoon salt Three level tablespoons lard One-half cup milk One tablespoon egg One cup blueberries. (If canned, drain before using.) Three level tablespoons sugar One-half level teaspoon ground cinnamon Two level tablespoons butter

Mix and sift the flour, sugar, baking-powder and salt. Cut in the lard and add the milk and egg. Stir with a knife until a soft dough is formed. Toss upon a floured board. Roll out to the thickness of two-thirds of an inch. Spread the blueberries mixed with the sugar and cinnamon, over the dough, being careful to have the berries an inch in from the outer edge of the dough. Dot the top with butter. Roll up like a jelly roll, press the edges together and place in a greased pan.

Bake in a quick oven for fifteen minutes. Cut in one and a half-inch slices and serve with cream or Lemon Sauce.