From the kitchen of Dorothy Roberts

Mix dry ingredients together and add to berry mixture, stirring. Boil gently 7 minutes. For shortcake, use 2 teaspoons cornstarch.

BLUEBERRY SHORTCAKE

 Ingredients:

 1 pint blueberries, washed and drained;
 1/3 cup water
 1 tablespoon butter or margarine
 2/3 cup sugar
 2 teaspoons cornstarch
 1/8 teaspoon allspice
 1/8 teaspoon salt.

 Instructions:
Put berries and water in saucepan. Cook easily
until mix boils, stirring occasionally. Add butter.
Mix dry ingredients together and add to the berry
mixture. Boil gently for 7 minutes, stirring all the
time. Serve hot or cold on hot buttered biscuits,
with cream or whipped topping.