Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-10-19
THE HOUSEWIVES FRIEND.
Simple Ways Of Cooking Cranbsrries.
A Most Delicious Winter Fruit.
by MARION HARLAND.
suggestions That VIII Please Mothers and
Housewives as Well.
Copyright. 1899, BY Walter B. Guild)
CRANBERRaES.


Copyright, 1899, by Walter B. Guild.)
CRANBERRaES.
Cranberries are said to be among
the most wholesome of the winter
fruits, and, this being the case, it is
pity that the various ways Of prepar-
ing them are not better known. The
cooking Of this fruit is simple and the
results are satisfactory. Cranberries
should always be stewed in porcelain
or agate-lined vessel, as the action of
the acid on tin discolors the fruit and
tnparts to it disagreeable flavor.
When practicable is is well to add the
requisite quantity Of sugar after the
fruit is stewed The cooking Of the
sugar with the fruit accounts for the
medicated ''tang" sometimes detected
In cranberry sauce.
CRANBERRY SAUCE
Put quart Of cranberries in a sauce
pan with a pint of cold water and
stew until the fruit is broken all to
pieces. Add two even cups Of granu-
lated sugar, stir until this melts, re-
move from the fire and set the sauce
away to cool.
CRANBERRY JELLY.
Wash quart of cranberries, drain
them apd put them in double-boller
with the moisture still clinging to
them. Cover and cook until broken to
pieces. Turn the fruit into a jelly
bag and squeeze hard to extract all
the Juice. Measure this, and to
quart of it add four cups of granu-
lated sugar. Return to the fire, boil
I'D once, and turn into a mould wet
with cold water. 1t should form into
firm jelly
SPICED CRANBERR1ES.
These are good with roast duck or
game. Wash quart OF cranberries
and put them in saucepan with cup
of cold water. Tie in a small cheese
cloth bag a dozen cloves. dozen all
spice. two sticks OF cinnamon (broken)
and several blades of mace. Put this
bag into the cranberries and water,
and stew all together until the fruit
is broken to bits. Remove the spice
bag, rub the berries through colan-
der. add two cups full of brown SUI
gar, stir over the fire until dissolved
and set away to get cold.
CRANBERRY TARTS.
Make a cranberry sauce according to
the directions given in the first recipe
Of this paper Line patty-pans with
puffpaste. fill with the cranberry
sauce. lay strips of pastry cross-Wise
over the tops, and bake in quick oven.
When done, sprinkle with granulated
sugar and set away to cool.
CRANBERRY PIES.
Seed a cupful of raisins and chop
them into bits. Chop two cupfuls OF
cranberries and mix them with the
minced raisins. Add two even cupfuls
of sugar, cup Of water, two table
spoonfuls of -four and few drops OF
1emon-juice. Line deep pie-plates with
puff paste, fill each with the mixture,
put on a thin upper crust and cut Sits
in this for the escape of the steam.
Bake in a good oven to a golden
brown. When cold, sprinkle with
sugar
CRANBERRY PUDDING.
Sift three cups of -four with a half
teaspoonful Of salt and stir in a cup of
molasses, small cup of sour cream,
two beaten eggs and half teaspoonful
of soda dissolved in little boiling
water. Last of all beat in cup and
half of halved cranberries thoroughly
dredged with flour. Turn into
creased mould and steam for at least
two hours. Eat with hard sauce.
MARION HARLAND.
SHOT BY THEIR OWN MEN.