It is that time of year again. The
Mulberries are ripe. I got some empty Kool Ade containers as their narrew opening has less spillage possibility then buckets... I then went Mulbery Picking like Bear and Coyote collecting the dark ripe Mulberries from the trees and sheets on the ground. I found a White Mulberry tree which has white Mulberies that are the favorite food of the Silk Worm. They are not as sweet as the more common purple colored Mulberry.

INGREDIENTS
5 CUPS / 1 1/2 Litre MULBERRIES
1/3 CUP / 100 ml. MELTED BUTTER/MARGARINE
1 CUP / 250 ml. SUGER OR 3/4 CUP / 200 ml. HONEY
1/2 CUP / 150 ml. MILK OR 1/4 CUP 100 ml. POWDERED DRY MILK MIX TO 1/4 CUP / 100 ml. H2O OR WATER
1 1/4 CUP 300 ml. FLOUR
2 TSP. BAKING POWDER
2 TSP. / Dashes SALT
1/2 CUP / 150 ml. MULBERRY JUICE

RECEPIE IS IN CAPITAL LETTERS

MELT BUTTER IN A SMALL PAN, POUR INTO A BOWL AND COVER WITH 1 CUP SUGER. STIRING CLOCKWISE TO ADD POSITIVE ENERGY. MIX UNTIL IT REACHES A CREAMY AND SMOOTH TEXTURE. THIS IS HOW YOU CREAM BUTTER.
IN A SEPARATE BOWL MIX UP but do not confuse the FLOUR, BAKING POWDER, SALT, AND MILK.
If you are using Powdered Dry MILK mix together 1/4 CUP POWDERED MILK to 1/4 CUP H20 or WATER. ADD THIS HOOPY MIXTURE TO THE CREAMED BUTTER MAKING IT INTO A REAL HOOPY MIXTURE.
STIRRING CLOCKWISE real well POUR the MIXTURE INTO a 6 INCH BY 10 INCH BAKING DISH OR BREAD PAN SPREADING THE FRESH MULBERRIES OVER EVERYTHING remembering the experiences and day that you collected all the Mulberries TO FILL all sides and corners to the center of ( Put your Pun here).
POUR THE MULBERRIES ONTO THE REAL HOOPY MIXTURE AND USING A COLD BUTTER KNIFE from the frezzer as few things stick to it SPREAD 5 CUPS OF MULBERIES EVENLY OVER THE REAL HOOPY MIXTURE IN A 6 X 10 inch Baking or Bread Pan..
SPRINKLE / POUR ~ 1 1/4 CUP MULBERRY JUICE OVER ALL THE MULBERRIES. I had found some Mulberries that had been sitting in the bottom of my refrigerator for a year. They had fermented into wine naturely. I decided to add some of the fermented juice over the Mulberries instead of the regular Mulberry Juice. It tasted real great and made me feel real amazingly fantasticlly hoopy and I felt like flying by myself. Root Beer was never like this before. WOW*
I then decided to SPREAD some Pie Crust CRUMBS left over from the Mulberry Pie I had made over the Mulberries. This IS OPTIONAL. YOU CAN ALSO USE UNCOOKED COOKIE DOUGH OR NOTHING AT ALL DEPENDING ON YOUR TASTE.
BAKE AT 375 DEGREES IN A PREHEATED OVEN FOR 35 MINUTES. REMOVE AND SPREAD MELTED BUTTER OVER THE PIE CRUST ON IT.
IT OR OVER THE MULBERRIES AND BAKE 8 MINUTES MORE for a total of 42 MINUTES. Remember 42 is the answer to life the universe and everything, and remember where your towel is.
Remove from the oven, cool and enjoy a Magnificent Mulberry Cobbler.

* Mulberries fermented naturely in a sealed plastic container left in the bottom back of a refrigerator for a year without anything being added to the Mulberies. This was caused by the high natural sugar content of the Mulberries Crush the berries and strain the juice for a wine.

@FORAGING THE EDIBLE WILD
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Timeloyd Rich Timeloyd@TimeMail.com
HoopyLounge@SubSpaceMail.com

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Sounds yummy and fun to make!

I really enjoy reading your recipies with all the extra fun information.

Having the recipe in cups and mils helps tremendously. We don't get many mulberries sold here in he UK and they can certainly be sharp. It sounds nice putting the honey with that... mmmm... yes [smacks lips]. Now I wonder where I can get some from?

Like to try a couple of our recipes, Timeloyd? They're not as exotic as yours but it's the best I can offer, I'm afraid.

It's best to find them at Blondie Vanilla's old homesite.

The MAGNIFICENT MULBERRY COBBLER was amazingly hooply and delicious. The fermented Mulberry Juice I added to the recepie ~ half with crust and half without made it taste so fantastingly amazingly hoopy a friend and I ate a third of it and were really happy, light headed and felt fantastic. Later we felt kind of groggy.
IMPORTANT NOTE: NEVER ADD FERMENTED MULBERRY JUICE TO THE RECEPIE UNLESS YOU WANT TO BE SNOKERED> I MEAN SMASHED> I MEAN DRUNK. A friend told me he had seen birds that had eaten femented Mulberries moving about weirdly.
MORUS can be caught from eating too many Mulberries. It IS NOT CONTAGEOUS NOR DANGEROUS. It causes the fingers and sometimes the face around the lips to develop purplich splotches. It is caused by useing and eating too many Mulberies. I had made a Mulberry Pie and forgot to wash before going to work. When asked what the purple splotches on my hands were I said I had Morus which actually is the Latin name for Mulberry. I had forgot to wash my hands and face after making a Mulberry Pie before leaving for work and the juice had dried on my hands. The person I told I had Morus to refused to go near me for the rest of the day nor someone they told I had Morus. I had found a new use for Mulberries. Keeping people away from you by telling them you the purple sloches on your hands .. are Morus you got from eating too many Mulberries, etc.

MULBERRIES GROW ON TREES and I have never seen them in grocery stores. Well a Gourmet store I visited had some once but I have not seen any in regular Grocery Stores. Hmmmm. Mulberries should make a great jam and are easy to collect.
TO LOCATE MULBERRIES ~ Mulberries look a little like purple blackberries in size but are jucier and pendent like. They are purplish when ripe except the white Mulberry which is also edible but not as sweet. Mulberries have tiny green stems and grow on trees. They are available from May until July, The leaves are fine toothed 3-6 inch (7.5-15 cm) long with mitten like lobes somewhat like Sassafras leaves with 3 different leaf types.
To locate Mulberries watch the ground and street under the trees as you go along. Mulberries will leave purple stains on the cement, etc. and can be seen on the ground under the trees when ripe. The Purple Mulberry ~ Morus Ruba kind seem more common here. There is a White Mulberry Tree ~ Morus alba also but they do not seem to be as sweet as the purple Mulberries and do not leave purple stains on the ground but have white berries which show up especially on grass. They are edible but not as sweet as the purple Mulberries so adjust sugar in your recepies using them accordingly.
TO COLLECT MULBERRIES Go on an outing. I sometimes spend two hours collecting 6 to 8 cups or more eating some of them unless I find a really ripe tree or have lots of friends. One time a bunch of my Wild Food Students had a Mulbery workshop. We spent the Morning collecting Mulberries and then everyone created a different Mulberry dish ~ Pies, Cobblers, Soufflets, Crepes, Short Cakes, Pudding, Mulberry Ice Cream with Ice Cream maker, and someone had made Mulberry Jam to eat with their Mulberry Muffins and Pancakes, but the worst I thought was Chocolate Dipped Mulberries which were way too sweet. The dried Mulberries however were alright and kind of like Mulberry rasins. I considered using some in a Plum Pudding instead of or with the rasins or with Granola and like rasins to bring in happy memories of the times I collected the Mulberries.
WHEN CREATING WITH MULBERRIES FROM A BLACKBERRY OR RASPBERRY RECEPIE YOU HAVE TO USE TWICE AS MANY MULBERRIES AS BLACK BERRY'S OR RASPBERRY'S IN THE RECEPIE AS
IT CAN COOK DOWN BECAUSE OF THE JUICE AND CUT THE SUGAR BY HALF OR MORE DEPENDING ON SWEETNESS OF MULBERRIES AND YOUR TASTE. YOU CAN USE HARDLY ANY SUGAR IF MULBERRIES ARE REALLY SWEET. This is good if you can not use lots of sugar in recepies.
I eat lots of them while picking Mulberries and get Morus on my fingers and face. You can pick them off the tree branches. Great if the tree is on a slope, or the Mulberry branches are real low though the best always seem higher up or if you have friend and a staff with a hook in it to hold branches down while you pick them like Bear and Coyote. Climbing to collect them is not suggested unless you have 3 hands like Zaphod Beeblebrox ~ 1 to hold on to branch so you do not fall, 1 to hold the bucket and 1 to pick the Mulberry. I use plastic narrow mouth Kool Ade containers to collect Mulberries. They hold 2 Cups of Mulberries and you won't lose many berries if you drop it or it gets knocked over and a plastic butter bucket that holds about 5 cups with a tight cover to pour Mulberries into after they are collected.
The easiest way of collecting Mulberries is picking them off of the ground but check each berry you pick up to see how fresh it is and if anything is on it such as grass, dirt, etc. or better yet putting old sheets as Mulberries can stain on the ground beneath and shaking the branches and tree above them to make the ripe ones fall. Then collecting them off the sheets and where you saw them land nearby.
NEVER COLLECT ANY THAT ARE NOT JUCY, DO NOT FALL WHEN TAPED AND WHEN TREE IS SHAKEN. NEVER COLLECT MULBERRIES THAT LOOK DRIED OUT AND STICK TO THE TREE AS THIS IS AN INDICATION OF POISON SPRAYING. GREEN MULBERRYS SHOULD NOT BE EATEN.
You may get hit on the head or sholders, etc. by some of the falling Mulberries, or accidently kneel on some while picking them up so do not wear anything you may not want any dark purplish Mulberry stains on. Hmmm jeans?
I enjoy trying new recepies and variations on them so Mulberry recepies are an adventure as are wild food recepies such as the ones in FORAGING THE EDIBLE WILD ~) Cooking is like creating something in a lab only you won't be changed into something else. I think. What happened to youu. Oh ya you are TAZ Please no Tasmanian Devils in the kitchen until I am done cooking then you can lick the pans. Hey I know it is good but you are not supposed to eat the pans TAZ. Bring that back here.
Yaa send some recepies if you want. I like Cookiebots.

READ ABOUT ~ THE MULBERRY TREE AND BEAR
recepie story in FORAGING THE EDIBLE WILD
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Timeloyd Rich
Foraging@survivormail.com

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Guide To Hoopy Cookies And Other Neat Stuff

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REMEMBER WHERE YOUR TOWEL IS =^= LIVE LONG AND PROSPER ~=O


Timeloyd Rich Timeloyd@TimeMail.com
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Guide To Hoopy Cookies And Other Neat Stuff
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REMEMBER WHERE YOUR TOWEL IS =^= LIVE LONG AND PROSPER ~=O

I have never tasted mulberries, they are not availabke here, but they sound very good. I found these two recipes on the net for you. Both sound delicious!

Mulberry Butter

1 cup mulberries(or any favourite berry)
1 tbls sugar
1 tbls lemon juice
1/2 cup butter

Place sugar, berries, juice in a saucepan and bring to boil.
Reduce heat and simmer 5 min till a syrup has formed.
Remove from heat and chill completly.
Beat butter till fluffy and fold through the berry
syrup to create a ripple effect.

MULBERRY FUDGE

1 1/2 c RIPE mulberries (makes 2/3 c Mulberry juice)
2 c Sugar
2 tb Butter

You can use this recipe for any low pectin fruit eg.
Saskatoons, blueberry, elderberry, raspberry,
blackberry or May-apple.

Cook 1 1/2 cups of RIPE mulberries [unripe fruit is
toxic- see about Red mulberry], mash and drain through
a fine sieve or jelly bag to obtain the juice: about
2/3 cup yield. Mix juice with sugar and butter and
cook over low heat until sugar dissolves. bring to a
boil on medium and boil WITHOUT stirring until
soft-ball candy stage- 240 Deg F. Remove from heat;
cool until lukewarm and beat with a wooden spoon until
mixture looses its gloss. Press into a buttered pan
and cut into squares before the candy hardens.

Keep in a tightly covered dish or freeze because this
candy hardens when exposed to the air.



What left-over's? ..*hic-cup*..

LOL, they wouldn't last that long here!

There was a song about mulberry wine, wasn't there? Or am I geting confused with D-Day's Mulberry Barges?

"Here We Go Round the Mulberry Bush, the Mulberry Bush,
Here We Go Round the Mulberry Bush, the Mulberry Bush,
So early in the morning!"



One has to be six years old or drunk on Mulberry wine to enjoy this tune.

THANKS FOR YOUR WEB SITE, It was interesting! all the stories, And I found out I have some eatiable things in my own yard!I was looking for a mulberry pie recipie, i have a few ,does any one have any? Thank you!

Here are a couple of pie recipes you might like.

Mulberry Pie
INGREDIENTS:
3 cups mulberries
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk

DIRECTIONS:
Preheat oven to 400 degrees F
In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Mulberry Rhubarb Pie
You can use fresh or frozen berries.
1 pastry for double-crust pie

2 cups mulberries 1 cup thinly sliced rhubarb
1 cup sugar
4 tablespoons flour
2 tablespoons butter
Combine mulberries and rhubarb in a medium bowl. Combine sugar and flour in a seperate bowl. Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan. Pour mulberries and rhubarb into the pie pan and add remaining flour mixture. Dot with butter. Place top crust, cut steam vents, and flute edges. Bake at 425 degrees for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.

Here are a couple of pie recipes you might like.

Mulberry Pie
INGREDIENTS:
3 cups mulberries
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk

DIRECTIONS:
Preheat oven to 400 degrees F
In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Mulberry Rhubarb Pie
You can use fresh or frozen berries.
1 pastry for double-crust pie

2 cups mulberries 1 cup thinly sliced rhubarb
1 cup sugar
4 tablespoons flour
2 tablespoons butter
Combine mulberries and rhubarb in a medium bowl. Combine sugar and flour in a seperate bowl. Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan. Pour mulberries and rhubarb into the pie pan and add remaining flour mixture. Dot with butter. Place top crust, cut steam vents, and flute edges. Bake at 425 degrees for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.


Blondie

The Mulberrys are ripe and I found a great Mulberry Tree near the street by a drive way. After coinfirming no cars had driven over any, and that the cement was not LOOSE I proceeded to collect them. There is a point where the curb met the street and lots of Mulberrys had collected there. There were also bits of leaves and grass there. SEEING THE MULBERERYS WERE FIRM I GENTLY LIFTED A PALM FULL AND THEN PASSING THE MULBERRYS FROM HAND TO HAND I GENTLY BLOW OVER AND THROUGH THEM BLOWING AWAY THE LEAF AND GRASS BITS, ETC. It felt like I was mining Mulberrys. I use this METHOD also when collecting Mulerrys off the ground and grass to get rid of the light stuf mixed in with them. When I pick them off the ground I pick them streight up . Sometimes more then one letting them fall into my loosely closed palm. Do not collect smashed Mulberrys and Mulberrys that will not fall when tapped or shaken as tree could be sprayed.
If any thing gets in with Mulberrys shake it free or take care of it at home. It will be taken care of in the cooking as long as it isn't hard. It is even faster to put a tarp or old sheet under the branch of Mulberrys and shake them to make them fall.
MULBERRYS DO STAIN so I wear Blue when collecting them. I once told some people at work the Mulberry stains on my fingers left from some Mulberry baking before work I had was from catching Morus from eating too many Mulberrys. It is the Latin Name for Mulberry still they did not go near me for the rest of the day. I will also put sheets down if it looks like rain so I can collect what fell off easier after the storm is over. It also adds the energy of the storm to the Mulberrys.
Remember a Kool Ade Container dosn't spill alot and holds 2 CupS o Mulberrys. A 3 lb. butter tub holdS 5 cups. I shake
containers to locate grass bits, etc. and remove them. HAPPY MULBERRYING

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

THE MMM MULBERRY SCONES
They are great with Mulberry Butter ( see Mulberry Butter recipe above).

USING PEANUT OIL because it is so nutty LIGHTLY GREASE 2 COOKIE SHEETS. I FILL THE CAP OF THE OIL CONTAINER PEANUT OIL COMES IN AND USE THAT TO OIL A BAKING /COOKIE SHEET.
MAKES 8 to Mulberry Scones to a sheet. This MAKES ABOUT 12. Double the ingredients for more. HOWEVER Do Not double the temperture of the oven.
IN REFRIGERATOR FREEZER
PUT 1 JELLY OR REGULAR GLASS AND
1 BUTTER KNIFE. LEAVE TO GET COLD.

PREHEAT OVEN ~ 230 C / 350 DEGREES

IN A BOWL PUT 2 CUPS SELF RAISING FLOUR AND then ADD 2 TBS. BAKING POWDER stirring it all up but do not start a dispute.
CUT SEPERATELY 2 TBS. SALTED BUTTER INTO THE MIXTURE. Now for the FUN PART. WASH YOUR HANDS (I use ANTIBACTERIAL DISH SOAP), DRY THEM AND THEN USING ONLY THE TIPS OF YOUR FINGERS QUICKLY MIX THE BUTTER THROUGHOUT THE FLOUR MIXTURE thinking great thoughts and perhaps humming a cheerful song. YOU DO NOT WANT THE MIXTURE TO GET WARM SO DON"T USE YOUR PALM / WHOLE HAND.
MAKE A WELL LIKE DEPRESSION IN THE FLOUR AND SLOWLY ADD 1/2 CUP MILK. I USE SOY MILK(Lactose Free). yOUR pUN hERE. STIR FLOUR AND MILK TOGETHER TILL ALL MIXED UP. Don't let it get too confused.
TAKE 1 CUP OF MULBERRYS AND PUT THEM IN A CONTAINER LIKE FROSTING COMES IN. ADD ABIT OF FLOUR TO COVER THE MULBERRYS. GENTLY SHAKE FLOUR AND MULBERRYS TOGETHER TILL MULBERRYS ARE COMPLETELY COATED WITH FLOUR. SET ASIDE A TAD. Keep away from small frogs as they might think it can be eaten by them.
STIRRING CLOCKWISE TO ADD POSITIVE ENERGY GENTLY CAREFULLY ADD THE FLOUR COATED MULBERRYS. I wonder if they will take off their coats if the oven gets too hot.
AFTER THEY ARE ALL MIXED UP aahh what waws I oh yes Do not steer too hard or your mind might wander and you might get dizzy.
AFTER THEY ARE ALL MIXED UP aahh what was I oh yes Don't get so mixed up you are not aware of what you are doing.
ADD 1/4 CUP MILK STIRRING CLOCKWISE USING A COLD BUTTER KNIFE FROM THE FREEZER. YOU DO NOT WANT THE MIX TO GET TOO WARM.
FLOUR A CLEAN TABLE. POUR THE MULBERRY MIXTURE ON THE TABLE. USING A COLD KINFE FROM FREEZER FLATTEN AND SPREAD DOUGH MIX TILL IT IS ABOUT 2 CM. / 1/2 TO 1 1/2 INCH THICK.
TAKE AN EMPTY JELLY / GLASS JAR FROM FREEZER AND USE UPSIDE DOWN TO CUT THE SCONES. PUT THE SCONES ON THE OILED COOKIE SHEET.
LIGHTLY BRUSH THE TOPS OF THE MULBERRY SCONES WITH MELTED BUTTER.
BAKE IN OVEN FOR 12 To 15 MINUTES OR TIL TOPS ARE DONE. REMOVE FROM OVEN AND LET COOL A BIT ON A RACK OR TABLE. If on a PicNic table outside make sure the squirellwes don't get at them.
WHEN COOL ENOUGH SHARE AND ENJOY WITH MULBERRY BUTTER (Recepie above), MULBERRY JAM , CREAM CHEESE OR ANOTHER SPREAD.
You can serve them on your Towel

TIMELOYD RICH
FORAGING THE EDIBLE WILD

FOR A GREAT MULBERRY PIE RECEPIE AND THE BEAR AND THE MULBERRY TREE RECIPE STORY AND ~ FORAGING THE EDIBLE WILD
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SHARE AND ENJOY
REMEMBER WHERE YOUR TOWEL IS DNA 4FR

While I was making the Mulberry Scones I came across a notation under Scones in Mrs. Marjorie Mason's CookTown CookBook that said , "Don't forget you can fry scones (Pufftaloons), cook as for pikelets (drop scones) or in your camp oven or in foil in the coals. The same mixture cooked the last 20 to 25 minutes on top of a stew becomes dumplings. Most versitile."
I decided to try making some dumplings using Mulberrys and here are the DELICIOUS MULBERRY DUMPLINGS. IT MAKES ABOUT 20.

I USE LACTOSE FREEE SOY MILK, USE MARGRINE OR BUTTER SUBSTITUTE IN PLACE OF BUTTER, AND THE 1/2 CUP OF MULBERRYS REPLACE THE EGGS IN HOLDING THE DUMPLINGS TOGETHER. IT SOUNDS VERY VEGAN.

IN A BOWL PUT 2 CUPS OF FLOUR AND MIX IN 2 TABLESPOONS BAKING POWDER. This will help the Dumplings rise.
CUT INTO IT 4 SPOONS OF MARGERINE OR BUTTER EQUAL TO 2 TABLESPOONS. Put 1 SPOON of it in each of the 4 Directions. THEN USING ONLY YOUR FINGER TIPS QUICKLY MIX THE BUTTER INTO THE FLOUR. I wonder if The Creator had as much fun making the world. WHEN IT LOOKS CRUMBLY STOP.
MAKE A WELL LIKE DEPRESSION IN THE CENTER OF THE MIXTURE. Wonder where Lassie is with a well so close. ADD 1/2 CUP MILK OR SOY LACTOSE FREE MILK TO IT.
PUT 1/2 CUP MULBERRYS IN A FROSTING CONTAINER OR SIMILAR AND ADD 1/4 CUP FLOUR . COVER IT AND SHAKE IT GENTLY TILL THE MULBERRYS ARE ALL COVERED WITH FLOUR. ADD TO MILK IN THE WELL. yOUR pUN hERE.
MIX EVERYTHING CLOCKWISE TO BRING IN POSITIVE ENERGY.
ADD TO MILK / SOY MILK AND MIX UP REAL GOOD CLOCKWISE ROUND AND ROUND AND ROUNDFf .. Ahhhh don't get dizzy.
NOW ADD THE 1/4 CUP MILK LEFT AND MIX EVERYTHING UP WITH A COLD BUTTER KNIFE OR SPOON FROM THE REFRIGERATOR FREEZER. DOUGH SHOULD BE SOMEWHAT DRY ~ NOT ~ WET or STICKY. IT SHOULD BE EASY TO ROLL WITH YOUR FINGERS.
FLOUR A TABLE OR COOKIE SHEET LIKE FOR SCONES recipe above.
PUT HANDS IN REAL COLD WATER TO KEEP DOUGH FROM STICKING TO THEM. THEN TAKE A SPOON OF THE DUMPLING MIXTURE AND ROLL IT INTO A 1 INCH BALL. YOU CAN FLATTEN THEM A TAD AND ROLL OUT 1 INCH LONG. PUT ON FLOURED TABLE OR COOKIE SHEET to rest and meditate.
IF DOUGH STICKS TO YOUR FINGERS ADD MORE SELF RAISING FLOUR TILL IT DOESN'T STICK TO YOUR HANDS. GIVE HANDS A COLD BATH AND TRY SHAPING DUMPLINGS AGAIN.
WHEN DONE SET ASIDE ABIT ON FLOURED COOKIE SHEET OR TABLE.
FILL A QUART PAN MOSTLY WITH WATER ADD A DASH (It is the amount that will fit in the bottom folds of your palm when you bring tips of thumb and little finger together) OF SALT AND BRING TO A BOIL. SLOWLY ADD 5 OR SO DUMPLINGS .... KEEPING IN MIND THEY WILL EXPAND BEFORE DONE SO DON"T LET THEM COME INTO CONACT .
WHEN WATER COMES TO A BOIL AGAIN TURN DOWN TO SIMMER FOR 15 MINUTES OR 1 COMMERCIAL (THEY COME ON TV EVERY 15 MINUTES).
NOTE ~ STIRR EVERY NOW AND DONE TO MAKE SURE THEY DO NOT STAY ON BOTTOM AND BURN AND SO THEY CAN COOK EVENLY.
REMOVE FROM PAN AND PUT ASIDE TO DRAIN ANY EXCESS MOISTURE ON FLOURED COOKIE SHEET, TABLE OR TOWEL. Hmm another use for my Towel. To drain dumplings. TRY ONE. I beleive cooks should always try what they make so they know how it is, and can make variations in the future. Also they are sure of getting a peace of it and can counter any critisizm with, "I had some so I know how good it is." Your comment here.
MAKES ABOUT 20 ~ 24 DELICIOUS MULBERRY DUMPLINGS.

ADD MULBERRY DUMPLINGS TO A RECEPIE YOU LIKE INSTEAD OF REGULAR DUMPLINGS
IN FOR EXAMPLE STEWS AND SOUPS..

REMEMBER WHERE YOUR TOWEL IS DNA4FR

Timeloyd Rich
GALACTIC PICNIC INFRO. AND GAKACTIC ORDER OF TOWELERS

GalacticPicnic@RespectThePlanet.com

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HAVE A FANTASTIC AND MARVELOUSLY SHININ YEAR

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Yummy, these recipes sound so good!

I still have not been able to find any mulberries here, but I'm still looking in the frozen berry section of every market I go to.