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Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam, as Sauce for Same, and a Cordial for the Children. —A writer in the Western Rural gives the following very nice ways of using this delicious friut in its season. For the pudding: Take nicely ripe blackberries and sweet milk, each 3 pts.; eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the author would say baking powder, as it acts quicker), 3 tea-spoonfuls, and flour to make a suitable batter to handle with a spoon, if to be baked; and as stiff as can be worked if to be boiled. To be eaten with any sauce, or the following jelly or jam:
For the Jelly. —Place perfectly ripe blackberries in a porcelain kettle with just water enough to keep from burning, stirring often, over a slow fire, until thoroughly scalded; then strain or
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