The bride's cook book

Canned strawberries poured over any frozen fruit make a delicious addition. Transform any humble everyday pudding, hot or cold, by serving with strawberries. The sirup from canned strawberries from which the fruit has been used, makes a splendid addition to lemonade. The sirup from canned blackberries, lemon juice, and ice water make a refreshing temperance punch for hot summer days. For a simple Charlotte Russe, place slices of stale cake around the edge of a serving dish, pile blackberries in the center, and heap whipped cream over the top. Add 1 cup of blackberries, drained, to any recipe for cottage pudding, and serve with the sirup from the blackberries as a pudding sauce. Serve blackberries, hot, on waffles, for a delicious luncheon dish. Use equal parts of sirup from canned blackberries and com sirup in place of sugar in boiled frosting. Use canned blackberries for a delicious combination with banana ice cream. Fill a sherbet glass % full of orange or lemon jelly. Put canned blackberries over this for a surprisingly good dessert. Blackberries, heated, make a splendid sauce for old fashioned Indian pudding. Use blackberries for conservation tarts. They tempt the boy from six to sixty. Try sirup from canned loganberries in cheese salad dressing in place of vinegar. Equal parts of sirup from canned loganberries and corn sirup, thickened with cornstarch, make a good hot pudding sauce. Add 1 cup of loganberries to your favorite muffin recipe for flavor and variety. Cut hot com bread in squares and serve with loganberries for a nursery dessert. Serve conservation steamed dumplings with loganberries for a welcome winter dessert. Spread wafers with cream cheese and drop a few loganberries on top, to serve with afternoon tea. Loganberries and puffed rice make a splendid breakfast dish or a simple and pleasing dessert for the children. STRAWBERRY COMPOTE— Cook 1 cup each of sirup from DEL MONTE Canned Strawberries and com sirup until it spins a thread, add the juice of 1 lemon and V2 cup (Vs can) of the berries, drained. Heap 2 cups of boiled rice in the center of a serving dish and pour strawberry mixture over it. 8A The Conservation Foods of Flavor STRAWBERRY PUDDING— Mix 6 tablespoons of cornstarch with 1/2 cup of sirup from DEL MONTE Canned Strawberries and 2 tablespoons of corn sirup. Add to 2 cups of hot water and cook in the double boiler until clear. Add the juice of 1 lemon and pour into individual wet molds. When firm serve with as many of the berries as desired. FROZEN STRAWBERRIES— Mix 1 can of DEL MONTE Canned Strawberries, V4, cup of com sirup, the juice of 1 lemon, and freeze. CREME A LA PRAISE— Dissolve 2 tablespoons of softened gelatin in V2 cup each of boiling water and boiling sirup from DEL MONTE Canned Strawberries. Set aside until slightly thickened. Add 1 unbeaten egg white to 1 cup of thin cream and beat until thick. Fold into the thickened strawberry mixture, add % cup {V2 can) of the berries, drained, pour into a serving dish and chill. STEAMED BLACKBERRY PUDDING— Mix 11/2 cups of crumbs, 2 teaspoons of baking powder, V2 teaspoon each of salt and cinnamon; % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of the sirup, and 1 well beaten egg. Pour into a greased mold and steam for 2 hours. Serve with the remaining sirup heated.