12 JULY 8 % I98f

Fruit of the Pine Barrens ' Nature's “* C o n ve n i e ,nc e Food - Blueberries

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by Florence Heal Around the turn of the century. Elizabeth White of Whitesbog noticed that the highbush blueberries in the Pine Barrens produced fruit of varying size and flavor She wondered if it would be possible through gross pollination te produce plants that would comPine the best characteristics of

each vorifty

Miss White paid boys to go out into the Pine Barrens and bring hack bushes which produced the largest and most flavorful berries She planted these bushes side by sideband began to cross ■pollinate thJIi Thus was born the

cilltivated blueberry.

In 1916 Dr Stanley Coyille became interested in Miss White’s work with blueberries and he joined in her efforts to prodticc a

superior type of fruit..

TODAY, AFTER THE berries are, picked they go to packing houses where they’re put in hdge

coolers and cooled to about 40 degrees F. It is important to remove the field heat from the berries before packing, since blueberries are very perishable in heat. Proper cooling will more than double the shelf life of the fruit. Not all of the cultivated blueberries grown are marketed as fresh fruit. Of the 67 million pounds average crop, about. 30 million will be sold on the fresh market. The balance of the blueberry crop is frozen or canned. • • • Blueberries are nature’s convenience food. They require no peeling, pitting or coring. Simply wash them and enjoy them. And a half cup of blueberries contain only 42 calories and are a good source of Vitamin A and C, and most of the important trace fTilnerals pips iron. BUYING AND KEEPING blueberries is a simple matter,

Cjor. Oak & Pacific A Yes, OPEN ’TIL 2 A.M. FOR LATE NITE SNACKS! •Steamed clams • Roast Beef Sandwiches •Clams on 1/2 Shell • Com on the Cob* And More!

GOURMET MENU

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HOF BRAU SPECIALTIES

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' FROM SP.M.

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V*ol Pitcnnt* YOule«*d buttei wmo. and lembn Flounder f foncone in nor spec nil «*qq

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Sbnmp Scampi served on a aromatic bed ol r ice Crab Meat Imperial lurrtpl ol Maryland crab meat ir

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Shnmp Fra Diovlo served on a bed ol linquine

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GOURMET DELIGHTS.

Chopped thicken liver shred onion bacon und tomotoe on a rotl. ry-’ mabagle. lii* ondY.reamCheese V' P'l. mn-ond tomoloe on a roll 've orobog^* liverwurst and onion on rye Tuna Fish omecitan cheese and bacon Sliced Turkey Swiss theose nnd'■olomi Chopped Beef Burger served on on f nghsh mullm with chicken sofod'nnd bacon.

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but make sure.to buy fruit that is plump and firm. To store blueberries, keep them under refrigeration until ready to use. Berries left at room temperature will continue tb ripen rapidly and wilt soon, become soft. Refrigeration retards this process so that good, fresh berries can be kept as long as ten day? to two weeks. Blueberries are used in our menues in many different ways; fresh, muffins, pies, cake, torts, puddings, jellies and champagne to name a few/*

In a FRA (Future Homemakers of America) foods contest featuring New Jersey foods, the following entries were winners. BLUEBERRY TORTE Cup graham cracker crumbs 1/3 Cup butter 1/4 Cup sugar, 1 pkg. (8 oz.) cream cheese 1/4 Cup sugar 2 eggs Hi Cups blueberries ,3 This, corn starch (dissolved ‘A cup sugar in water) Preheat oven to 350\F. Mix graham cracker crumos with melted butter and 1M cup sugar, pat into 9” square pan. Cream cream cheese with 1/4 cup sugar in mixer. Add eggs to this and continue mixing. Pour over crumbs. Bake 25 to 30 minutes. While this is in the oven, cook blueberries with 'A cup sugar, let come to boil. Thicken with cornstarch mixture, let boil until.thickened. . Let cake and blueberries cool. Put berries ovebcheese. Let chill till top, is stiff.

BLUEBERRY PIE CAKE - 1 recipe for plain pastry 3/4 cup sugar 2 Tablespoons butter I egg li'eup milk I cup sifted flour 1 teaspoon baking powder' 2 cups blueberries (when using canned berries, drain well) ( "* . MakA-up pastry dough and line a 9 in. pie pan. Make an attractive fluted edge. Cream butter in medium sized bowl. Gradually beat in sugar. Add eggs and beat well until light and fluffy. *■ Sift flour with baking powder and alternately with milk to the creamed mixture. Spread blueberries over bottom of the pastry-lined pan. Pour batter over berries. Bake in preheated 350 F. oven about one hour or until the cake tests done. Serve with whipped cream or ice cream. Serves 6. For additional recipes send a stamped addressed envelope c/o Blueberries to the Cape May County Herald, P.O. Box 484, Cape May, N.J. 08204. Florence L.D. Heal of Cape May is former supervisor of Home Economics for the State of New Jersey.

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