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Cranberry Sauce
One quart cranberries, two cups boiling water,
H to 2 cupi sugar. Boil sugar and water
together for five minutes; skim; add the cranber
ries and boil without stirring (five mfnutes is
usually sufficient) until all the skins are broken.
Remove from the fire when the popping stops.
Strained Cranberry Sauce
If a strained sauce is preferred, cook the cranber
ties and water; then press through the strainer,
keeping back the skins; add the sugar and finish .
the cooking as suggested.
Cranberry Meringue Pie
One and one-half cups sugar, two cups cranber
ries, one-half cup cold water, one tablespoon
. flour, two eggs, one tablespoon , butter, one-half
teaspoon vanilla, two tablespoons powdered '
sugar. Cook auger and water to a syrup ; add
the cranberries. Cook until the berries have pop
ped. Cool a little. Mix smoothly in a bowl the
flour and yolks of the eggs; add three tablespoons
of the juice of the cranberries; add this to the
berries and simmer for three minutes. Stir in
butter and vanilla and Set aside to cool. Turn
filling into deep pie crust previously baked; cover
With meringue made from stiffly beaten whites
Of eggs and powdered sugar. Place in cool oven
to set and slightly brown the meringue.
Cranberry Ice
One quart cranberries, one pint water, one pound
Sugar, juice of two lemons. ; -
Cook the cranberries with the water until the
berries are tender: then strain; add the sugar
and coolf until this is thoroughly dissolved. Cool;
Stir in the strained lemon juice, and freeze to the
consistency of water ice. Serve as a dessert or
in sherbet glasses as an accompaniment to roast
turkey or any hot or cold meats. Enough for
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Cranberry Jelly
Cook until soft the dcsireduantity of cranberries
with Wi pints of water for each two quar of
berries. Strain the juice through a jelly bag.
Measure the juice and heat it to the boiling point
Add one cup of sugar for every two cups of juice;
stir until the sugar is dissolved, boil briskly for
five minutes; skim, and pour into glass tumblers, '
porcelain or crockery molds.
Cranberry Pie
Have ready a partly baked pastry shell. Pour in
sauce when cold, made by either of the sauce
recipes, put strips of pastry over the top, and
finish baking in a moderate Oven.
Mock Cherry Pie
One cup cranberries, one-half cup raisins, one
cup sugar, one-half cup water, one tablespoon
flour, pinch of salt
Chop the cranberries coarsely; add to them the
raisins, seeded, and cut in pieces. Add also the
sugar, water, flour and salt Line a deep pie
plate with pastry; turn the filling into this, and
cover with an upper crust. Press the edges
closely together, and bake in a moderate oven
about half an hour. This pie may be flavored with
almond or vanilla... Enough to serve six persons.
Baked Cranberry Pudding
Three tablespoons of butter, One cup of sugar,
yolks of two eggs, one-half cup milk, two cups
flour, one level teaspoon cream of tartar, three
quarters teaspoon soda, one-third teaspoon salt,
two cups chopped cranberries. Cream together
the butter and sugar. Add the yolks of the eggs
and beat them into the first mixture. Next add
the milk, then the flour, cream of tartar, soda
and salt sifted together; lastly stir in the chopped
cranberries. Turn into a baking dish and cook
in a moderately hot oven three-quarters of an
hour. Serve hot with foamy sauce.
AMERICAN CRANBERRY EXCHANGE
(The red and blue tfAde'tnark label is on all barrels ar.d boxes.)
1021.
There is no flavor iust
American Cranberry.
Cranberries are good themselves, and make other
feeds taste good.
They are an all-purpose iruit, ana may oe enjoyea
at every meal ' -7., ''-':::y,-
. For breakfast try cranberry jelly oh hot biscuits or
toast; it is surprisingly good! 4
For lunch with cold cuts cranberry sauce makes
a most delicious relish. ? , ;
For dinner with roast beef or steak-cranberry
sauce adds a piquant flavor arid aids digestion.
As a dessert a tempting cranberry pie, jelly roll,
or pudding perfects the meal. V ' -
Cranberries have no waste of the fruit is used.
They require io labor to prepare and little booking.
A quart of cranberries will rve 12 persons.
Serve them often. Preserve them for Spring and.
Summer use. '
Always cook cranberries in
or aluminum vessels.
Always specify "Eatmor Cranberries" a selection of
the choicest cultivated varieties. :
like the tasty tang of the
porcelain-lined, enameled
NEW YORK CITV