Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-11-18
DAILY HOUSEHOLD hints.
Palatable Dishes at Minimum Expense
and Easy Of Preparation.
BY MRS. MARY j. LINCOLN.
Sundays Dinner Made to Tighten theiWork
of Following Monday.
Copyright. 1885, by Walter B. Guild

Copyright. 1899, by Walter B. Guiid.)
WHAT TO DO WITH CRANBERRIES
This small fruit, the PUPPY seed vessel
of the Oxycoccos Marcrocarpa, with it's
bright red color. and delicious acid flavor
is the natural accompaniment to the bird
which graces the Thanksgiving feast. Next
to the apple it stands in the favor of
American housekeepers and probably each
one thinks her way of preparing it the
best
In many families cranberries are pur-
chased early in the autumn in large guam
titles and small portion cooked whenever
needed. They should be kept in COOL
dry place and spread out over large sur
face TO there will be but little depth to the
mass. They are sless likely to shrivel if
kept in a pan of water with a plate on
top to keep them under the water.
Some housekeepers cook them all at once
and seal them in glass jars, the same as
other fruits, or make part of them into
jelly. Judging from the specimens of the
cooked fruit, which are offered US in many
places, there are still some people who
have much to learn about the best meth
DDS of cooking this valuable fruit Dark
and dull in color, sweetened with molasses,
Favored and colored by the iron or tin
in which they were cooked, seeds sharp
and flinty and skins touch and distinct
from the thin. watery pulp, this is the way
it often appears, especially at cheap res
taurants and boarding houses, and not in
frequently at well-to-do-home tables. This
is another of the simple everyday dishes
to which one might better give more time
and care for its perfect preparation, than
to slight it and spend all ones energies on
some fancy entree.
CRANBERRY SAUCE.
Put three pints of washed cranberries in
a granite stew pan having tight cover.
On top of them put three cups of granu-
lated sugar and three gills of water. Cover
and after they begin to boil cook them ten
minutes closely covered, and do not stir
them. If they are inclined to boil over.
draw the pan back little or lift the cover
for an instant and press the fruit down un-
der the syrup. The skins will be soft and
tender and the berries will not lose their
shape if they are not stirred. When cool
the whole mass will be jellied slightly.
convenient way to remember these proper
tons is by this formula: Half as much
sugar as fruit, and half as much water as
sugar.
RICH CRANBERRY SAUCE.
Allow equal measures of cranberries and
sugar. Pick over and wash the fruit drain
it and put it in preserving kettle, with
cold water just to show among the berries
when they are pressed down. When they
boil all over add one-fourth of the sugar,
sprinkling it over the berries without STIR
ring. Let it boil again for two or three
minutes, then sprinkle on another fourth
of the sugar, and repeat until all of the
sugar has been used. Let it boil slowly
and do not stir the fruit and when it has
boiled up again all over turn it out. This
method makes very rich sweet sauce.
CRANBERRY JELLY.
Cranberry sauce often forms a jelly
when cold, but cranberry jelly proper is
always sifted and free from seeds and
skin. The texture is often not clear and
delicate like currant or apple jelly for it
is customary to use the pulp with the
addition of water as the fruit is somewhat
deficient in juice. For one quart of berries
which have been pickd over and washed,
allow one cup of water and let them stew
about twenty minutes. Turn into hair
sieve and rub the pulp through. Put on
to boil again, add two cups of sugar and
cook five minutes. Turn into large fancy
mould, or into individual glasses.
CRANBERRY JELLY NO. q
Stew one quart of cranberries with one
cup and a half of water, MASKING the fruit
with silver fork or wooden spoon as it
softens, and when it has boiled briskly five
minutes, turn it into a square of cheese
cloth and hang up to drip, without pres
sure Allow an equal measure of sugar
and cook juice and sugar five minutes or
till it begins to thicken on the edge of the
kettle. Turn into small glasses and set
away to cool
CRANBERRY SAUCE NO. 8.
Steam two quarts of berries in a porce-
lain double boiler, MASKING them as they
soften, but using no water. When all are
soft, turn into cheese cloth and squeeze till
dry. Measure the juice, allow equal meas
ure of sugar, boil five minutes, turn into
glasses and seal when cold.
MARY J. LINCOLN.