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BLUEBERRIES

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







Wash and pick over carefully, drain off all the water, sprinkle powdered
sugar over them and serve with cream or milk.

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BLUEBERRIES

To twelve quarts of berries take one quart of sugar and one pint of
water. Put water, berries, and sugar in preserving kettle; heat slowly.
Boil sixteen minutes, counting from the time the contents of the kettle
begins to bubble.









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