blueberries by many persons. Berries of this kind occur in many
varieties. Some grow on low bushes close to the ground, others are found
on taller bushes, and still others grow on very tall bushes. Again, some
grow in dry ground in a mountainous region, others grow in a level,
sandy soil, and other varieties succeed better on swampy soil. Berries
of this class are not so perishable as most other berries, but in many
localities they cannot be purchased at all, for, as a rule, they are
used only in the immediate vicinity in which they grow.

Blueberries have small seeds and coarse, tough skins. They contain very
little acid, but are excellent for pies and sauce. However, they will
make jelly very well if there are a few partly ripe berries among them,
and their flavor is improved if some fruit containing acid is added to
them. To prepare them for use, whether they are to be served raw or
cooked, look them over carefully in order that all green or spoiled ones
are removed and then wash them well in cold water.

34. PRESSED BLUEBERRY PUDDING.--A delicious pudding can be made by
combining blueberries with slices of bread. The accompanying recipe
gives directions for pudding of this kind.

PRESSED BLUEBERRY PUDDING
(Sufficient to Serve Eight)

1 qt. blueberries
1 c. water
1/2 c. sugar
8 slices bread
Whipped cream