| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 | tb | Lemon Juice |
| 2 | c | Fresh Blueberries; OR |
| 2 | c | Frozen Blueberries; Partially Thawed |
| 1 | c | Unbleached All Purpose Flour ;Sifted |
| 2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 2 | tb | Shortening |
| 1/2 | c | Granulated Sugar |
| 1 | lg | Egg |
| 1/2 | ts | Lemon Flavoring |
| 1/4 | c | Milk |
INSTRUCTIONS
Preheat the oven to 400 Degrees F. Sprinkle the lemon juice on the berries and use the berry mixture to fill 6 custard cups 2/3rds full. Sift the next 3 ingredients together, and set aside. Work the shortening with a spoon until creamy. Gradually add the sugar, working until light. Beat in the egg and flavoring with a spoon. Add the flour mixture and milk all at once, stirring to mix. Spread on the berries. Bake in a moderately hot oven, 400 Degrees F., for 30 minutes or until done. TO SERVE: Turn out with the berry side up. Serve warm, with heavy cream or Vanilla Ice Cream. From: The Good Housekeeping Cookbook Copyright 1949 Posted by: Rich Harper File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip
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