Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-11-30

"After the wealth Of summers mellow prime,
1t comes to cheer the dearth of winters time.
The cranberry is most essentially cold
weather fruit, and like all of this class
1t keeps well for 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 1t 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 Crown.
This acid fruit, in such demand in cold
weather, was first used in Siberia and ex-
ported from Russia to other Chimes 1t
is found growing wild in every continent of
the north temperate zone, the marsh
berry being the finest variety. The cram
berry-growing interest of this country is
large as well as a very important one. Inc
American berry Is easily distinguished from
the foreign fruit, as it is much larger Ihey
are greatly improved in cultivation, ana 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, therefore,
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 TINS
does away with the skins, which are but Ill
gestible, and when cooked hard are very IT.
ritating. There is no waste in this method
of cooking, as only the skin, which is OF
no value, is rejected. There is sufhclent
waste substance absorbed into the system
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
very acid fruit and must not come In con-
tact 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 ana
hard. Fruits ordinarily require from one
fourth to one-half of a cup or sugar Ior
sweetening, but cranberries require more
to make them sweet enough Tor most
people.
Cranberry Jelly.
This is very easily made, as the cram
berry contains more vegetable gelatine
than any other fruit. Pick over and wash
d quart Of berries, add half pint Of wa
ter and cook slowly for quarter of an hour,
or until the skins crack then put through
sieve, or strainer Return again to the
fire. add the sugar, stir until dissolved ana
then let it boil without stirring for five
| minutes longer. Wet small molds in colo
water, I'LL WITH the JelIy anu SIoHu 'i q
| cold place until firm enough to turn out
| This jelly will keep well and large guam
| tity can be made at one time A nice way
| is to fill individual molds with this Jelly
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 quart of picked
| and washed berries; cover with water.
Cover the dish and put 1t in the oven. Bake
| slowly until the berries are soft. Then add,
| stirring carefully, two cupfuls of sugar.
| Bake for fifteen minutes longer.
Cranberries and Rnisins.
| Stew a quart of berries in pint of wat r
| until the skins burst; then rub through a
sieve. For each pound of uncooked berries
take quarter of pound of raisins Cover
with boiling water and steep for an hour
Add the raisinS to the cranberry pup aiiu
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 ano
quarter of a pound of sugar. Cover will
puff paste or a short crust, and bake fol
| three-quarters of an hour. Instead of the
pastry make a light biscuit crust; make al
opening in the middle; cover the frult
place a soup plate over the top to keep IL
the steam; set on top of the stove or II
| the oven and steam for twenty-five min
utes. When done lift off the crust, place
| it on a heated dish, spread the berries owe
the crust and serve with hard sauce.
Cranberry Pudding.
Sift and measure one pint OF flour; ADJ
two teaspoonsfuls baking powder and hal
a teaspoonful of salt. Sift again until a.
are thoroughly blended. Add enough swee
| milk to make a soft batter. Stir in one Gu
| Of cranberries that have been coarsel
| chopped. Pour into a pudding bag or
| Dorcelain-lined mold If the bag is use
boil one and one-half hours in plenty G
water If the mold is used steam the pud
ding two hours
Cranberry SOumc.
Take a pint of stewed and sweetene
cranberries; press through sieve and tur
into a shallow baking dish and let get coli
Then cover over to depth of two inche
with a rich custard; then with the white
of the eggs beaten to a stiff froth; pilin
it up in Jumps. Dust thickly powdere
sugar and bake in a moderate oven Tor
few minutes.
Beating EGGS.
When the eggs are beaten separated
beat the yolks in bowl, using a siiv'
fork wire egg beater or Dover beate
The whites should be beaten on dee
cold platter with wire whisk or con
mon beaten They stiff if the MAJ
does not close together when cut with
knife and dry when the gloss disappea
and the flakes fly from the whip as ye
beat.
You beat by carrying fork or padd
swiftly through the material, fitting II
dish so that each stroke or the padd
| turns 1t all over.
Stirring means to move the spoon or pa
die in overwhelming circles from the ce
| ter out, with steady notion.
Folding in the whites of the eggs is
place them on top of mixture and wi
| careful sidewise motion of the spoon
paddle draw the white down into the mi
| ture and lift the other ingredients up al
over turn down the whites with them un
n all are thoroughly mixed. In this way Il
= fine bubbles containing the air beaten in
y the whites are not broken and the mass
lighter
Menus.
SUNDAY.