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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

BLACKBERRY FLUMMERY
 
 
 To 1 pint of blackberries add 1 pint of water, boil until tender, then add 1 cup of sugar, 4 tablespoonfuls of cornstarch, a pinch of salt; stir until it boils, flavor to taste; serve with cream and sugar.

Sister Laura Smacker, Timberville, Va.
 
 

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