Sauce for Blueberry Shortcake
Old Newspaper Recipe (circa 1940’s?) for Blueberry Shortcake Sauce
By Haydn S. Pearson
Someday I’m going to conduct a poll to discover the most popular dessert. Preliminary trials among friends and acquaintances indicate that strawberry shortcake (made correctly, of course, with biscuits and not slabs of anemic , thin, tired sponge cake) will come in first , with chocolate cake in second place.
This has surprised me a bit, for I had previously thought that one of the pie varieties would come first. It has been interesting to watch folk’s reactions. Many men have written apple pie first, then crossed it off. Blueberry, cherry and chocolate pie are high on the list, but as of today, strawberry shortcake is leading, with chocolate cake second.
A genuine shortcake is superb eating. Use brown-crusted, hot-hearted biscuits generously lathered with butter or margarine. If you have never tried a blueberry shortcake, today’s recipe for a sauce may interest you. I worked on this for quite a spell to get a formula that hit me just right.
Use one pint blueberries, washed and drained, one third cup of water, one tablespoon butter or margarine, two thirds cup of sugar, two teaspoons cornstarch, one eighth teaspoon allspice, and one eighth teaspoon salt.
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 about seven minutes, stirring all the time. Serve hot or cold on hot buttered biscuits.