Berry Butter

1/2 pound soft butter or margarine 1 ....pound sifted confectioner's sugar 1..... half-pint basket berries 1/4 teaspoon salt 1/3 cup finely chopped nuts, optional

Cream butter and sugar until fluffy. Mash berries and blend with creamed mixture. Add salt and nuts and mix well. Serve over hot waffles, pancakes, or English Muffins. Stores well in the refrigerator.

Makes 8 to 10 servings

Currant Dessert Soup

1 .....quart red currants 1..... pint red raspberries 2.... cups water 1/2 cup quick cooking tapioca 1/8 teaspoon salt 3/4 cup sugar ........whipped cream

Wash currants and remove any stems. Wash raspberries. Add fruit to water in a saucepan, bring to a boil and simmer for 10 minutes. Put through a food processor or sieve. Add tapioca, salt, and sugar, return to low heat and cook until mixture thickens (about 10 minutes) stirring constantly. Cool and serve in a glass serving bowl or individual dessert dishes with dollops of whipped cream.

Makes 8 servings