1-2 lb. pkg. cake flour
1/4 c. baking powder
1 1/2 tbsp. salt
3 c. sugar
1 tsp. ground nutmeg
2 1/4 c. vegetable shortening
6 eggs, well beaten
3 c. milk
4 (15 oz.) cans canned blueberries, drained & juice reserved
1/2 c. sugar
1 tsp. ground cinnamon

Sift the cake flour with baking powder, salt, sugar and nutmeg. Cut in the shortening until the mixture resembles coarse cornmeal. Add the eggs and milk. Beat until the mixture is smooth. Fold in the blueberries. Use two 13 x 9 x 2 inch pans. Divide the batter equally between the 2 pans.

Mix the sugar with the cinnamon and sprinkle the mixture over the cake batter. Bake in 350 degree oven for 25-30 minutes, or until the top springs back when lightly touched. Cut into squares and serve with blueberry sauce. Blueberry Sauce follows.

BLUEBERRY SAUCE:

Juice drained from blueberries,
With enough orange juice added to make 4 c.
1/4 c. cornstarch
Grated rind of 2 oranges
Sugar to taste

Stir the juices into the cornstarch gradually. Add the orange rind and the sugar. Cook over low heat, stirring constantly until smooth and thickened. The recipe makes 1 quart of sauce.