Strawberry Compote

Cook 1 cup each of sirup from DEL MONTE Canned Strawberries and corn sirup until it spins a thread, add the juice of 1 lemon and 1/2 cup (1/3 can) of the berries, drained. Heap 2 cups of boiled rice in the center of a serving dish and pour strawberry mixture over it.

Strawberry Pudding

Mix 6 tablespoons of cornstarch with 1/2 cup of sirup from DEL MONTE Canned Strawberries and 2 tablespoons of corn sirup. Add to 2 cups of hot water and cook in the double boiler until clear. Add the juice of 1 lemon and pour into individual wet molds. When firm serve with as many of the berries as desired.

Frozen Strawberries

Mix 1 can of DEL MONTE Canned Strawberries, 1/4 cup of corn sirup, the juice of 1 lemon, and freeze.

Creme A La Fraise

Dissolve 2 tablespoons of softened gelatin in 1/2 cup each of boiling water and boiling sirup from DEL MONTE Canned Strawberries. Set aside until slightly thickened. Add 1 unbeaten egg white to 1 cup of thin cream and beat until thick. Fold into the thickened strawberry mixture, add 3/4 cup (1/2 can) of the berries, drained, pour into a serving dish and chill.

Steamed Blackberry Pudding

Mix 1 1/2 cups of crumbs, 2 teaspoons of baking powder, 1/2 teaspoon each of salt and cinnamon; 3/4 cup (1/2 can) of DEL MONTE Canned Blackberries, drained, 1/2 cup of the sirup, and 1 well beaten egg. Pour into a greased mold and steam for 2 hours. Serve with the remaining sirup heated.

Blackberry Blanc Mange

Heat 1 cup of sirup from a can of DEL MONTE Canned Blackberries and 3/4 cup of water. Moisten 5 tablespoons of cornstarch with 1/2 cup of cold water, add to the heated mixture and cook in the double boiler until clear and transparent. Pour into serving dish and serve with cream or milk.

Blackberry Froth

Boil 3/4 cup (1/2 can) of DEL MONTE Canned Blackberries, drained, 1/2 cup of sirup, and 1 cup of hot water for 5 minutes. Rub through a strainer onto 1 tablespoon of softened gelatin, stir over hot water until gelatin dissolves and set aside until slightly thickened. Beat until foamy and fold in 1 stiffly beaten egg white and pour into serving dish. When firm serve with a custard sauce made from the egg yolk, 1 tablespoon of corn sirup, 3/4 cup of milk, and 1/4 teaspoon of vanilla.

Loganberry Tapioca

Bring to the boiling point 3/4 cup each of water and sirup from DEL MONTE Canned Loganberries with 1/4 cup each of corn sirup and minute tapioca, cook in double boiler until clear and transparent. Arrange 3/4 cup (1/2 can) of the berries in a serving dish, pour the tapioca over it and chill.

English Loganberry Pudding

Spread 6 slices of stale bread with butter or butter substitute, place one-half in the bottom of a well greased mold, put 3/4 cup (1/2 can) of DEL MONTE Canned Loganberries in a layer over this and place the remainder of bread on top. Pour 1 cup of the sirup over all, place a weight on top and stand in a cold place for 12 hours. Turn out in a mold and serve with cream if desired.

Loganberries With Rice

Boil 1/2 cup of rice, 1 cup of boiling water, and 1/4 teaspoon of salt for 10 minutes. Add 1 cup of sirup from DEL MONTE Canned Loganberries, and 1/2 cup of drained berries. Cook in double boiler until rice is tender. Fold in 1 stiffly beaten egg white, chill, and serve with a custard sauce.