The bride's cook book

BLACKBERRY BLANC MANGE— Heat 1 cup of sirup from a can of DEL MONTE Canned Blackberries and % cup of water. Moisten 5 tablespoons of cornstarch with V2 cup of cold water, add to the heated mixture and cook in the double boiler until clear and transparent. Pour into serving dish and serve with cream or milk. BLACKBERRY FROTH— Boil % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of sirup, and 1 cup of hot water for 5 minutes. Rub through a strainer onto 1 tablespoon of softened gelatin, stir over hot water until gelatin dissolves and set aside until slightly thickened. Beat until foamy and fold in 1 stiffly beaten egg white and pour into serving dish. When firm serve with a custard sauce made from the egg yolk, 1 tablespoon of com sirup, % cup of milk, and ^ teaspoon of vanilla. LOGANBERRY TAPIOCA— Bring to the boiling point % cup each of water and sirup from DEL MONTE Canned Loganberries with % cup each of com sirup and minute tapioca, cook in double boiler until clear and transparent. Arrange % cup (V2 can) of the berries in a serving dish, pour the tapioca over it and chill. ENGLISH LOGANBERRY PUDDING— Spread 6 slices of stale bread with butter or butter substitute, place one-half in the bottom of a well greased mold, put % cup {V2 can) of 'DEL MONTE Canned Loganberries in a layer over this and place the remainder of bread on top. Pour 1 cup of the sirup over all, place a weight on top and stand in a cold place for 12 hours. Turn out in a mold and serve with cream if desired. LOGANBERRIES WITH RICE— Boil y2,cup of rice, 1 cup of boiling water, and ^ teaspoon of salt for 10 minutes. Add 1 cup of sirup from DEL MONTE Canned Loganberries, and V2 cup of drained berries. Cook in double boiler until rice is tender. Fold in 1 stiffly beaten egg white, chill, and serve with a custard sauce. DEL MONTE Canned Cherries Locations for growing cherries must be selected with great care, as the fruit is easily affected by climatic conditions. The superior flavor of DEL MONTE Cherries is due to the care exercised in their growth and preparation. There are three varieties of DEL MONTE Cherries — Royal Anne, Black Tartarian and the White variety, the first being the most popular because of its characteristic flavor and small pit. All our cherries are packed unpitted, as the retention of the pit gives that distinctive flavor which everybody likes. DEL MONTE Cherries are put out in three sizes of tins — No. 1 tall. No. 2 and No. 2^^. The No. 2y2 is referred to in the recipes following. Cherry Suggestions and Recipes Try grapefruit and cherries for a light luncheon salad, with French dressing. This is equally good after a hearty meat course at dinner. Cherries may also be used in potato salad and served with a boiled dressing. Bananas baked with canned cherries for 20 minutes and basted with their sirup, make a delicious and unusual dish. . i Add a cup of stoned cherries to the custard pudding and freezfe, for an inexpensive summer dessert. Add a few cherries, stoned and cut in pieces, to any fruit or meat jelly to make it more delicious. Use cherries in the sardine salad for an attractive addition. Cherries, stoned, are delicious in a rolled sweet omelet. 9A Del Monte Canned Fruits and Vegetables Try baked cherries and spaghetti for a good conservation pudding using cherry sirup for moistening and spices for seasoning.