This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
One bushel of fruit makes 10 pounds dried.
Great favorite in the season. (1)-Madc by heaping the berries raw in a pie crust sugaring, and covering same as apple pics. (2)-Berries and thin-sliced apples mixed together, sugared, covered and baked slowly. (3)-Blackberries stewed, or taken from cans, and little sugar added; baked with top crust, or in open pies, with strips over. (4)-Pies, English style, in deep earthenware dishes, a tea cup inverted in the dish; all around filled with berries and sugar, short crust; the cup draws in the juice and is found to be full when lifted, and besides it holds up the center of the crust.
Short paste or biscuit dough rolled thin, covered with berries or with blackberry jam, rolled up in a cloth (like a huge bologna), ends and middle secured, boiled an hour or more; may be baked as well; served with butter and sugar.
Same as cherry, peach, etc.
Half a cup of berries inclosed in paste, like apple dumplings.
Washed and drained, served in fruit saucers or glass dishes with broken ice scattered over the top, ice only placed at the time of serving. Powdered sugar served separate.