The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-21
Cranberries.

This is the most useful of all our ber-
ries Maturing late in the season when
most other fruits are out of market, il
furnishes condiment that is a very
sheet-anchor for most housewives and
especially for those who do not prepare
Jellies, jams and buffers to serve with
turkey and game.
The cranberry is easily kept all winter.
and does not lose its flavor. but should
not be subject to extremes of heat and
cold.
1t contains malic and citric acids in
large amount and for this reason Will
often disagree with people unless made
into a very sweet sauce or jelly. The
skins are tough and should always be
removed. 1t is also somewhat astrng-
ent and some authorities consider it of
doubtful use as a food but there are few
who will forego the pleasure of eating
cranberry jelly with their Thanksgiv-
ing turkey at least.
There are numerous other ways OF
using the cranberry and those who like
the flavor of this tart fruit in desserts
can invent a great variety Of dishes
which will vary their rather restricted
list of fruit desserts for fall and winter.
CRANBERRY JELLY.
Wash two quarts of berries, pick them
over and reject all faulty fruit. Put
them in saucepan with just enough
water to cover them. but not float
them. Let them cook until thoroughly
soft and broken. then rub them through
a coarse sieve with a wooden spoon.
Measure the pulp and to each cuprul al
low a cup of granulated sugar. Put the
pulp over the fire and let it boil hard,
then stir in the sugar and stir until
clear, and in a very few minutes 1t VIII
jelly, remove from the fire ana pour
into glasses and set in a cool place. A
large quantity may be made at one
time, as it will keep like other jeflies.
l. For cranberry sauce do not use so
much sugar. Sweeten the strained
pulp to suit the taste and cook few
minutes This will keep several weeks
without losing flavor
CRANBERRY TAPIOCA-
Soak cuDful of taoioca in cold
water over night and next morning
cook it in quart of boiling water until
it is a clear thick jelly. Then add
quart of cranberries- stewed soft with
a coarse sieve. Turn into a mould and
serve when very cold with whipped
cream.
CRANBERRY CHARLOTTES.
Line small moulds with very thin
slices of white cake; fill the moulds
with cranberry jam or jelly and set
in a cool place. Turn out to serve and
heap whipped cream over them
CRANBERRYADE.
Take two-thirds of pint of washed
and selected berries add one cup of
cold water and mash the berries to a
/ pulp. Cook a large tablespoonful of
| oatmeal in two quarts of water. add
| ing a slice of lemon: when thoroughly
cooked strain. add the cranberries and
sweeten to taste. Boil again half an
hour and strain.
| CRANBERRY FILLING FOR CAKE.
| A rich cranberry jelly makes a nice
filing for white layer cake. The icing
used may be colored a delicate pink
with little of the Juice
| CRANBERRY ROLY-POLY.
Measure four cups of sifted flour, add
teaspoonful of salt and three tea
spoonfuls of baking powder and sift
all together to mix thoroughly. Then
| rub in two tablespoonfuls of butter and
/ mix II sufficient sweet milk to make a
soft dough that will roll out easily
Roll into sheet about quarter of an
inch thick and spread thickly with
| cranberry jam but not too near the
edge of the dough. Roll up lightly,
/ pinching the edges together. tie up in a
piece of cheesecloth and steam for an
| quarters of an hour Serve with hard
or liquid sauce.
CRANBERRY FRAPPE.
| Boil one quart of cranberries in a
| quart of water for eight minutes. then
strain through a coarse cheeseeIoth add
two cups of graduated sugar. stir over
the fire until the sugar is dissolved and
let it boil up clear: then set away until
cold then add the strained juice of two
lemons and turn into a freezer Freeze
to a soft snow, using equal parts crack
ed ice and coarse salt for freezing. Serve
| in stemmed glasses just after roast tur-
| key or duck
CRANBERRY DUMPLINGS
Mix two teaspoonfuls of baking pow
der and half teaspoonful of salt thor
ough1y into a pint of sifted flour; then
| rub in two tablespoonfuls of butter. Add