Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1902-01-25
CRANBERRIES.

CKANBERRlES.
| Cranherres in the form of sauce AMI
jelly have long played an important part
| in the winter diet and justly so, since the
! acid of the fruit is very wholesome in
| connection with heavy meats. There
are some other uses to which the house
keeper may turn the cheerful red berry
and these are to be recommended. There
are cranbrry tarts, cranberry Bavarian
cream, cranberry pudding and two or
| three kinds of cranberry sauce. In max
| ing cranberry sauce, the important point
| to remember is that sugar should not be
added until after the sauce has been re-
moved frcm the fire. Otherwise the colpr
! will be bad Wash one quart of the
! berries and put them into saucepan
with one pint of boiling water. Cook
slowly, stirring from time to time. At
| the end of one and one-half hours the
sauce should be as thick as marmalade.
It can then be taken from the fire, wei
Sweetened and strained into wet mold.
| Dust here comes i'll another point. and
that is that it should not be nodded in
tin upon which the acid would be only too
likely TO act. Use, rather, Il porcelain
mold. When firm, turn out OH a glass
disk. In the matter of sweetening one
Stant cuPtuI of hot sugar win be sutii-
Gent for every cuplul of the pulp.
Cranberries and prunes are sometimes
stewed together in equal quantities in
water to cover CranDerries and raisiIss
make another cG;nDlnation. Put one
pound of cranberrieS in one saucepan and
one-f0uwh pound of raisins in another
saucepan. Add to each enough boiling
water to cover and cook until the skins
OF the berries burst and until the raisius
n - -.
forces, add sugar to sweeten wei and
pour into a glass dish Necessarily, COM
mon sense will teach anyone that after
the sugar is added, the sauce should be
stirred until the sugar has been perfect.
~ dissolved.
Cranberry Bavarian cream is, Of
course. combination of cranberreS,
cream and gelatine and is made in this
wise: Wash and stew the cranberres
and when they are tender rub through
sieve: To one cupful of this pulp add one
half cupful of granulated sugar. Have
ready one-fourth of a box of golatine
that has been soaked in a little cold wa
ter one hour Place the bowl containing
this in hot water and stir until the geJa,
tine is perfectly dissolved. Add to the
cranberries and beat the mixture unt.l
il is cold, As it begins to thicken add
one-half cupful of milk and continue 10
beat. Finally stir in One-half cupful Of
whipped cream. Turn into a porcelain
lined mold. previously wet with cold Wa
ter and set on the ice to harden.
For a cranberry pie use one large cup
full of stewed cranberrieS. one cupful Of
sugar, one cupful of boiling water and
one tablespoonful of corn starch and bake
with both lower and an upper crust
The tarts are much simpler The her
rio ctn in, ,-,.fij
very soft then strained through a co!an-
der to remove the skins. sweeteneG 10
taste and baked in pastry shells with or
without crossbars of pastry over the top.
Sometimes the combination of raisins
and cranberries is carried into pie-mak-
ne. In tbs case half as much of the
raisins are used as the cran5erries, and
the raisins are, of course. seeded, rs ral-
sins should always be when they are In
tended for a pie. Cherry pits plum
stones. raisin seeds and such things are
the adherence of the eater of pies. Va
nllla as tiavoring improves this partlc-
ular pie. Another idea is that of add
ing the juice of One-half lemon to the
berries with an extra amount Of sugar
and baking with a short biscuit crust.
lam is one of the cranberry possbill-
ties. To make it, boil five quarts Of
berries in two quarts of water slowly
until very tender. Now add three and
three-quarters pounds of sugar and cook
until clear. Pour into jelly glasses and
do not seal until cold.
Cranberry sauce, like apple sauce Is
sometimes cooked in the oven with the
idea that the flavor is improved by that
method Put the berries into an earth
en- dish with wafer to cover them. Tut
a plate over the top and bake in vcry
moderate oven until the berries are ten
der. Then add. for one pint Of th@
berries. one cupful of sugar and bake
few minutes longer.
Cranberry wine is one of the old-faSh-
Toned products for which certain medic
inal qualities were claimed. This IS the
way il was made: Pick over and WASH
some ripe berries and mash them 70
pulp. For every quart of the berries
add one pint of water, stirring We'll 70
gether Let this stand two days ~
the end of that time strain through two
thlcknesSes Of flannel. The liquid tnus
obtained is to he added to some more
mashed berries. having as many in TINS
second supply as there were in the pr
vious enc Again follows two DAYS II
when the berries stand in the EQUla:
Finally strain and add to every quart ot
the liquor one-third of a pound Of SV
gar and boil FIVE minutes. After siaid-
ing, not too closely covered. for t'n!''
fermentation wilt set in when the WIZ