Blueberry Shortcake

1 pint blueberries, washed and drained;
1/3 cup water
1 tablespoon butter or margarine
2/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon allspice
1/8 teaspoon salt

Put berries and water in saucepan. 
Cook easily until mix boils, stirring occasionally.
Add butter.
Mix dry ingredients together and add to the berry mixture.
Boil gently for 7 minutes, stirring all the time.
Serve hot or cold on hot buttered biscuits, with cream or whipped topping.