Herald & Lantern 1 August '84 Hilling & PntPftfl \ 11 ITI6nt 1 2

fl Mansion House Ms 3 Restaurant 9^ Serving The Best Seafood S| Dinners In Cape May... Aj at REASONABLE Prices! TV ' fg3» SERVING DAILY ®Vrj , m£i f—"; FROM 5 P.M. JA^, — jcf Broadway, Just Off Sunset Blvd. Bt ^W.^pe^^84^4^9^

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*6 2 DIFFERENT MOUTH WATERING DINNER SPECIALS EACH EVENING FULL COURSE DINNERS SERVED > 3 P.M. TO CLOSING VISIT OUR FAMOUS SALAD BAfK I BEST SOUP IN TOWN / MEADS * PASTRIES BAKED ON PREMISES OPEN 7 DAYS - 7 TO 10 C

The Blues Are Here

By FLORENCE L.D. HEAL The New Jersey Blueberry is plentiful as well as delicious this year. Blueberries are delicious eaten plain on and in dishes. Some of my favorites follow: BLUEBERRY SHORTCAKE 4 cups fresh blueberries M CUP sugar 1 tablespoon lemon juice Biscuit Dough 2 cups flour 2 tablespoons sugar 2M teaspoons baking powder N y4 teaspoon salt 5 tablespoons butter 2/3 cup light cream Combine two cups blueberries with sugar and lemon juice. Cook the berries on low heat for five minutes. Cook on high heat until juices are reduced and the mixture thickened. tfiju uk mixture uncKeneu.

Let cool. Add two cups of fresh berries to the cooked berries. > Make biscuit dough: Into a bowl sift together two cups flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter and blend the mixture until it resembles meal. Stir in light cream to make a smooth, soft dough. Turn the dough onto a lightly floured board and knead one minute. Sprinkle the dough and board with a little more flour and roll the dough out 3/4 inch thick. With a 2 '2-inch biscuit cutter cut out rounds. Put these on a greased baking sheet and bake for 20-25 minutes in 400-degree oven or until risen and golden brown. Split the biscuits in half while still warm and butter the cut side of the biscuit. Spread a thick layer of ber ries on each half and reform the biscuits. Spoon some remaining berries over each biscuit. SerVe the biscuit shortcake Warm with whipped cream," BLUEBERRY CRtJMB PUDDING 2 cups blueberries \ I cup Zwieback crumbs (other crumbs may be used) M cup sugar y4 teaspoon cinnamon 3 tablespoons oleo. melted Preheat oven to 350 degrees. Butter a one-quart casserole Mix crumbs with sugar, cinnamon and melted butter. Arrange a layer of blueberries on the bottom of the dish and cover with a layer of crumbs. Continue layering, ending with a crumb layer. Bake for 30 minutes. Serve warm or cold. Top with vanilla ice cream. BLUEBERRY SOUFFLE I M cups fresh blueberries 4 eggs, separated 6 tablespoons confectioner's sugar 1 tablespoon angostura bitters v Beat egg yolks; gradually add sugar. Add bitters. Stir in blueberries. Whip egg whites until stiff and fold gently into the blueberry mixture. Pour into a greased baking or souffle disb. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake an additional 15 minutes. Serve immediately topped with whipped cream. » BLUEBERRY BATTER CAKE 2 cups berries 3/4 cup sugar 3 tablespamps butter or ■oleo W

M cup milk I cup sifted flour Juice M lemon 1 teaspoon baking powder y4 teaspoon salt 1 cup sugar M teaspoon salt ! tablespoon corijstarch 1 cup boiling water Line pan with berries and sprinkle with lemon juice. Cream sugar and butter. Add milk alternately with flour, baking powder and salt which have been sifted together. Pour over berries. Mix one cup sugar, cornstarch and salt. Sprinkle over batter. Pour boiling water over all. # Bake at 375 degrees for one hour. Florence L.D. Heal of Cape May is a former supervisor of home economics for the state of New Jersey.

JFCOUNTRY housebakery^ ij jura (Next to Country House Restaurant) I '"mi. j Open Tuesday Thru Saturday ' I s 8*8 ' ,465-CAhB yu>. U.S. Rt. 9-bAI Between Exits 6 & 8 GaMJl St. Prkwy. ^8 pj " Catering To You" , Specializing In Parties Cocktail & Office Parties Baby & Bridal Shouiers 729-1X33 886-8282

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30 Top-Notch Reasons to Come Early to the Top of the Marq! \ Here are 30 reasons why you'll want to arrive for the first seating at 0 I' M Monday-Friday, or between 5 and H P.M. Saturday and Sunday at the Top of the Marq in the Marquis de Lafayette Inn on the Beach. Reason #1 "C e early to enjoy an enchanting view ot Victorian Cape May and the Atlantic Ocean bathed in the warm glow of twilight I i from the heights of the Top of the Marq. You'll enjoy a picturesque view of the many charms of Old Cape May Reason #2 " D ng at the Top of the Marq is always a pleasure, but our top flight service lets you enjoy the added convenience of dinner reservations and free valet parking. No waiting - no parking worries. Just the pleasurable experience of fine dining at Cape May's "top" restaurant. REASONS 3-30: I ' Delight in any bf the 27 entrees on our menu ($10.95 and upl. and we'll include a complirhentarv glass of wine and the SPECTACULAR SEVEN* f\ 'SPECTACULAR SEVEN! : j V. Hob. or Cold Appetizer 2. Clam Chowder or S<W> du Jour 3. Relish Tray 4. Homemade Rolls 5 2^ House Salad 6. Three Fresh Vegetables \ 7. Choice of House Desserts \ — tW Now Appeaong irt Victorian Cape May T1JE COZY MORLEY SHOW I Starting this f ridawfctiowtime 11:15 PM Appearux^WecMmy tjiru Sunday ' \ \ TwBhmcnt H:30 P.M. With C? Dfflg! Williams KA f '' imilYeur Dancing ' . :|K^ ' i ATjdlDining Pleasure ■^^ .

Inn on the Beach -Sdr All Seasons Between Ocean and Decatur on Drive. Historic Cape May ifo. (609)8®«31 .1' OCEAN \ IEW • RltfcEBVATK >N$ /^kPTKO • VALET PARKING ,