Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1896-11-12
HOW TO COOK cRANBERRIEs.

With the fall of the year the cranberry
comes, just as it has come for years and
years. A Thanksgiving dinner would
not be complete without it. You will
find it cooked and placed before you in
all sorts of places, from the o-cent
restaurant to the banquet board of the
millionaire; and it matters little where
you find it. not one in a hundred times
is it properly cooked. Like, discovering
a country, it is easy enough after you
know the way. The trouble is that so
few cooks do know the way. When
they have done with the berry it not
alone puts the teeth on edge, but all it's
bright, clear red coloring is transformed
this way. and you will never fail:
Pick the berries over, carefully remov-
ing all that have even spots of decay on
them wash them until they are thor
oughly clean, then put them in porce-
lain-lined vessel. This you must be care
full about, as the acid that the cranberry
contains takes right hold of tin, and no
matter how quickly you cook them. it the
taste Of your family or guests be acute,
they will be able to detect a tinny fla
yor to them. Put cold water on the
cranberries until you see the water COM
ing up to the top of the berries. Place
them where they will boil. When they
soon boil, sweeten them with graduated
sugar in about the proportion of fruit,
including the weight of the water you
have added. They must boil briskly.
When the berries begin to crack open. or
you can crush them easily with a wooden
spoon. remove them from the fire and
rub them through colander.
If you wish them to jelly, you may
rub them directly into the mould or glass
dish. There is no danger of the glass
dish cracking if you place it on a wet
cloth, having taken the precaution to
warm it by placing warm water in it
few minutes before you want to use it.
If you do not want them to jelly, this
can easily be prevented by stirring them
occasionally while they are getting cold.
Whether they should jelly or remain
in running state depends upon taste,
and also somewhat upon the purpose for
which YOU intend to use them. Gran
berry jelly is the best substitute for
currant jelly that you can possibly get.
If you intend to use it for your morn
ing chop, it is desirable to have it jelly;
if for layer cake, it would better
be a trife soft. With turkey some
prefer it soft, and others in jelly state.
one is less liable to get a spot on the
table linen with it, and cranberries make
a somewhat sanguinary- looking stain.
The chief objects to be gained in the
care with which YOU prepare your cram
berries are, first to preserve the flavor of
the fruit and. second, not to sacrifice its
beauty, and if this receipt is followed
carefully, those objects will be accom-
plished. But if you do not put them on
to cook in cold water, or it you neglect to
add the sugar until the heat has dark
ened the fruit. you cannot calculate with
any degree of certainty what the result
will be.
Jelly made with cranberries. "pound
for pound" will keep for any length of
time. Added to water, for the sick
chamber, it makes a delicious drink.
But, in the name of all that is good
taste, do not put any favoring, such as
lemon peeling, cloves or cinnamon into
your cranberry sauce.-New York Trib-
une.