4 cups fresh blueberries
2 Tbl sugar
4 slices firm white bread
2/3 cups sugar
½ tsp cinnamon
1 cup heavy cream
¼ lb. butter

Wash blueberries and drain well. Mix cinnamon and sugar. Whip cream until stiff but still moist. Fold in cinnamon sugar mixture. Put cream in a serving dish and refrigerate until well chilled.

Remove crusts from bread and discard. Dice bread into pieces about ½ in. square. Melt butter in pan and saute bread cubes until crisp and golden. Add sugar and stir so that croutons are coated thoroughly. Just before the dessert is served, reheat croutons, add berries and warm well. Serve with well-chilled whipped cream. (6 serves)

DATE: January 1985

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