Stewed Blackberries
Pick over two quarts of berries, put them, with one cupful of sugar, into a cooker-pail and let them slowly come to a boil, stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire. When boiling, put them into a cooker for two hours or more. If cooked a very long time the juice comes out and leaves the berries rather small and seedy, but otherwise no amount of cooking hurts them.
Serves twelve or fifteen persons.