Quick Blueberry Bread Pudding (1940's recipe)

[dawnnys]

If you have any blueberries leftover that didn't make it into some jam this summer...

1 quart blueberries

1 cup sugar

1/2 cup water

1/2 tsp salt

2 cups soft bread crumbs

2 T melted butter

1 T lemon juice

Pick over the berries; wash, drain. Mix with sugar, water, and salt and boil for 5 minutes.

Combine the bread crumbs and butter, add to the hot fruit, stir until well-mixed, and let stand on the back of the stove for about 30 minutes but do not let the pudding cook.

Add the lemon juice and serve the pudding while still warm with plain or whipped cream.

 

[dawnnys]

Blueberry-Cream Cheese Pie (1960's)

(Surprised me that they even HAD graham cracker crusts in the '60's - oh, maybe they meant "make-your-own" ones.)

10-oz unsweetened frozen blueberries (but at this time of year use fresh if you can!)
1 can (6 oz) frozen concentrated lemonaade
1/2 cup sugar
1 T cornstarch
Dash salt
2 (3-oz) pkgs cream cheese, softened
3/4 c powdered sugar
1 t vanilla
1/2 pint heavy cream, whipped
1 graham cracker crust for a 9-inch pie

Measure a cup of the blueberries (no liquid) into a heavy saucepan and add the lemonade (undiluted). Cook fruit over medium heat until the skins of the berries pop.

Thoroughly combine sugar, conrstarch, salt, and stir into fruit mix. Cook over medium heat with constant stirring until mixture boils. Cool.

Blend the cream cheese, powdered sugar, and vanilla; fold in whipped cream mixture.

Spread cheese mixture evenly over the bottom of the crumb crust.

Sprinkle the remaining uncooked blueberries over cheese and top with thickened berry mixture, spreading evenly.

Chill pie at least 3 hours before serveing. Keep refrigerated

 

[dawnnys]

Blueberry Chiffon Pie (1940's)

1/4 c cold water
1 T granualted gelatine
1/2 cup hot water
2/3 c sugar
1 cup blueberries, crushed (pulp and juice)
3 egg whites
2 T sugar
1/2 cup cream, whipped
1 baked pie shell
1/2 pt cream, whipped

Pour cold water into a bowl. Spinkle gelatine on top. Add hot water and the 2/3 cup sugar, disolving thoroghly. Add fruit; set aside to cool.

While berry mixture is cooling, beat egg whites until stiff, then fold this into the berry mixture. When it begins to stiffen, fold in the 1/4 cup of cream, whipped.

Fill baked pie shell and put in a cool place. Before serving, garninsh with the 1/2 pt cream, whipped, and sweetend to taste.

 

[angak]

YUM!