Glunker Stew and Blueberry Bumplings

"I've just called you up to tell you
How much I love you. Oh, I do!
And today I did some cooking
And I cooked some Glunker Stew.
Let me tell you how I did it.
You may want to make some, too."
--From "The Glunk That Got Thunk" in I Can Lick 30 Tigers Today! and Other Stories

Glunker Stew  

4 servings

The Glunk put berries, straw, lemonade, chicklets, oysters, applesauce, and some more stuff into his stew, and he beat it to a frazzle and spuggled it. This version leaves out the straw, chiclets, and oysters and concentrates on the fruit. Serve with Blueberry Bumplings (page 13).


2 tart apples, such as Granny Smith

2 tablespoons water

1 tablespoon fresh lemon juice

¼ teaspoon cinnamon

1 tablespoon sugar

1 cup fresh or frozen blueberries, thawed

1 cup fresh or frozen raspberries, thawed

¼ cup dried cherries, coarsely chopped


1.     Coarsely chop the apples.

2.     Put them in with the water, lemon juice, cinnamon, and sugar.

3.     Place pan over low heat. Cook until the apples are soft but still chunky, about 8 to 10 minutes, stirring a few times. Remove from the heat and spoon into a bowl.

4.     Gently mix the blueberries and raspberries together in a bowl.

5.     Spoon the mixed berries into 4 cereal bowls.

6.     Top with a spoonful of the applesauce.

7.     Sprinkle with the dried cherries and serve.

Donuts, dumplings, blueberry bumplings,
chocolate mush-mush, super sweet.
Clam stew, ham stew, watermelon wush wush,
Oh, the stuff that I could eat.
--From The Cat in the Hat Songbook

Blueberry Bumplings  

12 bumplings

The Cat's bumplings are plump things surprisingly like blueberry scones, just right for breakfast or snacking.


2 ¼ cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

¼ teaspoon salt

4 oz Butter, softened and cut into small pieces

½ cup fresh blueberries (1/2 cup frozen may be substituted)

1 large egg

¾ cup half-and-half


1.     Preheat the oven to 400 degrees F. in a large bowl; combine the flour, sugar, baking powder, and salt.

2.     Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries. (If frozen, ad them after step3.)

3.     In a small bowl, mix together the egg and the half-and-half, and then quickly beat into the flour mixture. Do not over work.

4.     Pat the dough out between sheets of wax paper or plastic wrap until about ½ inch thick. Cut into 2-inch circles, squares, or triangles.

5.     Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes. Serve hot.