31. BLACKBERRIES come late in the summer season. Good varieties of
cultivated blackberries, which are large in size and contain
comparatively few seeds, are the best for use. However, in some
localities, uncultivated blackberries grow in sufficient quantities to
be useful for food. Blackberries are used extensively for jam, as they
make an excellent kind that appeals to most persons. Their juice may be
used for jelly, but if the berries are to be utilized most successfully
in this way they must be picked before they are thoroughly ripe or some
fruit that will supply an additional quantity of pectin may have to be
combined with them. Fresh blackberries may be served for dessert with
sugar and cream. Otherwise, the use of this fruit in desserts is not
very extensive, except where the canned berries are used for pastry or
pie or are eaten for sauce or where the jam is used in making up various
dessert dishes.
Very little preparation is necessary in getting blackberries ready to
serve. They should simply be looked over carefully, so that all
imperfect ones and all foreign matter may be removed, and then washed in
cold water.
32. BLACKBERRY SPONGE.--One of the few desserts made from fresh
blackberries is that explained in the accompanying recipe and known as
blackberry sponge. This is very delicious, for the berries are combined
with cake and the combination then served with whipped cream.
BLACKBERRY SPONGE
(Sufficient to Serve Six)
1 qt. blackberries
3/4 c. sugar
1 c. water
4 pieces plain loaf or sponge cake
Whipped cream
Heat half of the berries with the sugar and the water until they are
mushy. Then force the whole through a sieve. Cut the cake into cubes and
put them into a bowl. Pour the juice and the blackberry pulp on the
cake. Press the mixture down with a spoon until it is quite solid and
set in the refrigerator or some other cold place to cool. Turn out of
the bowl on a large plate, garnish with the remaining berries, heap with
the whipped cream, and serve.