The Topeka state journal., 1901-11-30

quette building Chicago, to. whom all
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pany, Chicago.
a Piquant Little Berry.
After the wealth of summers mellow
It comes to cheer the dearth of win
ter's time"
The cranberry is most essentially a
cold weather fruit, and like all of this
class 1T keeps well for a considerable
length of time uncooked. This fruit is
not palatable or wholesome eaten raw.
The cranberry is SO closely associated
with turkey that we have come to look
upon it much in the same light-as an
American institution And we certainly
may lay claim to cranberry sauce as a
national dish.
WHERE THEY ARE GROWN.
This acid fruit in such demand in
cold weather was first used in Siberia
and exported from Russia to other
clifnes. 1t is found growing wild in
every continent of the north temperate
zone. The marsh berry being the finest
variety. The cranberry growing inter-
est Of this country is a large as well
as very important one. The Ameri-
can berry is easily distinguished from
the foreign fruit, as 1t is much larger
They are greatly improved in cultiva-
tion and as the cultivators have them
picked by hand they are much cleaner.
There is no acid more corrective than
that of the cranberry and none, there
fore, better suited to accompany the
heavier cold weather diet. This fruit
should be seen as frequently as possible
on the table. The best way to serve it
is as jelly, as this does away with
the skins which are not digestible and
when cooked hard are very Irritating.
There is no waste in this method of
e -1yf .s<a{, ,fr
value, is rejected. There is sufficient
waste substance absorbed into the sys-
tenn in other foods without adding this
matter SO easily separated from the
pulp, which contains all that is useful
or pleasing to The taste.
COOKING CRANBERRIES.
These berries must be cooked in porce
lain, agate or stoneware, as they are a
very acid fruit and must not come in
contact with metal. Unless the object
is to preserve the fruit whole the sugar
should not be added until the berries
crack open; otherwise the skins will
be tough and hard. Fruits ordinarily
require from one-fourth to one-ha1f of
a cup of sugar for sweetening, but
cranberries require more to make them
sweet enough for most people.
CRANBERRY JELLY.
This is very easily made, as the cram
than any other fruit. Pick over and
wash a quart of berries, add half a pint
of water and cook slowly for quarter of
an hour, or until the skins crack, then
put through a sieve. or strainer. Re
turn again to the fire, add the sugar,
stir until dissolved and then let it boil
without stirring for five minutes longer.
Wet small molds in cold water,
fill with the Jelly and stand
in a cold place until firm enough
to turn out. This jelly will keep
well and a large quantity can be made
at one time. A nice way is to fill indi-
vidual molds with this jelly, and serve
a mold to each person Another way to
serve it is to mold it in glasses: turn it
out and cut into slices like bread and
serve in this form.
BAKED CRANBERRIES
In an earthen dish put a quart of
picked and washed berries; cover with
water. Cover the dish and put it in the
oven. Bake slowly until the berries are
soft. Then add, stirring carefully, two
cupfuls of sugar. Bake for Is minutes
longer.
CRANBERRIES AND PRUNES.
Take equal quantities of cranberries
and soak California prunes and enough
water to cover them and stew gently
without sugar until both are tender.
CHANBERRIES AND RAISINS.
Stew a quart of berries in pint of
water until the skins burst; then rub
through a sieve. For each pound of
uncooked berries take a quarter of
pound of raisins. Cover with boiling
water and steep for an hour. Add the
raisins to the cranberry pulp and
sweeten to taste.
CRANBERRY PIE.
Pick over and wash a quart of cram
berries. Put them in a deep earthen
pie dish with the juice of half lemon
and quarter of pound of sugar.
Cover with puff paste or a short crust
Instead of the pastry make a light bis
cult crust, make opening in the mid
die; cover the fruit; place soup plate
over the top to keep in the steam; set
on top of the stove Or in the oven and
steam for 25 minutes. When done lift
off the crust, place it a heated dish;
spread the berries over the crust and
serve with hard sauce.
CRANBERRY PUDDING.
Sift and measure one piht of flour:
add two teaspoonfuls baking powder
and half teaspoonful of salt. Sift
Add enough sweet milk to make a soft
batter. Stir in one cup of cranberries
that have been coarsely chopped. Pour
into a pudding bag or a porcelain lined
one-half hours in plenty of water. If
the mold is used, steam the pudding
two hours.
CRANBERRY SOUFFLE
Take pint of stewed and sweetened
cranberries; press through a sieve and
turn into a shallow baking dish and let
get cold. Then cover over to depth of
two inches with a rich custard; then
with the whites of the eggs beaten to a
stiff froth; piling it up in Jumps. Dust
thckly powdered sugar and bake in a
moderate oven for few minutes.
Inquiries Answered.
Mrs. J. D. R. writes: Please explain
the difference between stirring, beating