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.