Strawberries - Blackberries - Loganberries

From the vine to the can in the shortest possible time is our invariable policy in packing DEL MONTE Berries. Only those varieties best adapted to canning are used. All are hand-picked and graded, and packed at the height of the season, when size and flavor have reached their maximum. We are the original packers of loganberries, which have come to be so highly appreciated by discriminating buyers. DEL MONTE Berries are sold in No. 1 tall and No. 2 cans. The No. 2 size is referred to in the recipes which follow.

Berry Suggestions And Recipes

Mash a few DEL MONTE Canned Strawberries, mix with a mild cream cheese and a little mayonnaise, and use for a sandwich filling.

Strawberries may be frozen just as they come from the can with the addition of the juice of 1 lemon, for a delicious and easy dessert.

Serve the blanc mange with strawberries over it in place of pudding sauce or sugar and cream.

Canned strawberries, when used for a shortcake, turn winter into summer.

Make the breakfast food the day before, and let it stand in molds over night. Serve with strawberries instead of cream and sugar.

Conservation muffins may take the place of shortcake when served with strawberries over them.

Canned strawberries poured over any frozen fruit make a delicious addition.

Transform any humble everyday pudding, hot or cold, by serving with strawberries.

The sirup from canned strawberries from which the fruit has been used, makes a splendid addition to lemonade.

The sirup from canned blackberries, lemon juice, and ice water make a refreshing temperance punch for hot summer days.

For a simple Charlotte Russe, place slices of stale cake around the edge of a serving dish, pile blackberries in the center, and heap whipped cream over the top.

Add 1 cup of blackberries, drained, to any recipe for cottage pudding, and serve with the sirup from the blackberries as a pudding sauce.

Serve blackberries, hot, on waffles, for a delicious luncheon dish.

Use equal parts of sirup from canned blackberries and corn sirup in place of sugar in boiled frosting.

Use canned blackberries for a delicious combination with banana ice cream.

Fill a sherbet glass 2/3 full of orange or lemon jelly. Put canned blackberries over this for a surprisingly good dessert.

Blackberries, heated, make a splendid sauce for old fashioned Indian pudding.

Use blackberries for conservation tarts. They tempt the boy from six to sixty.

Try sirup from canned loganberries in cheese salad dressing in place of vinegar.

Equal parts of sirup from canned loganberries and corn sirup, thickened with cornstarch, make a good hot pudding sauce.

Add 1 cup of loganberries to your favorite muffin recipe for flavor and variety.

Cut hot com bread in squares and serve with loganberries for a nursery dessert.

Serve conservation steamed dumplings with loganberries for a welcome winter dessert.

Spread wafers with cream cheese and drop a few loganberries on top, to serve with afternoon tea.

Loganberries and puffed rice make a splendid breakfast dish or a simple and pleasing dessert for the children.