Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-17

full allow a cup of graduated sugar. Put
the pulp over the fire and let it boil hard.
then stir in the sugar and stir until clear,
and in very few minutes it will Jelly.
remove from the fire and pour into glasses
and set in a cool place. A large quantity
may be made at one time, as it will keep
like other iellieS
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 cupful of tapioca in cold water
over night and next morning cook it in a
quart of boiling water until it is clear
thick jelly. Then add a quart of cram
berries, stewed soft with two cups of
sugar and rubbed through a coarse sieve.
Turn into a mold and serve when very
cold with whipped cream
Cranberry Charlottes.
Line small mods with very thin slices of
white cake; fill the molds 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 a pint of washed and
selected berries, add one cup of cold wa
ter and mash the berries to pulp. Cook
a large tablespoonful of oatmeal in two
quarts of water. adding 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 fill
ing for white layer cake. The icing used
may be colored delicate pink with lit
tie of the juice.
Cranberry Roly-Poly.
Measure four cups of sifted flour, add
teaspoonful of salt and three teaspoonfuls
of baking powder and s1ft all together to
mix thoroughly. Then rub in two table
spoonfuls of butter and mix in sufficient
sweet milk to make a soft dough that will
roll out easily. Roll into a sheet about
quarter of an inch thick and spread thick
ly with cranberry jam, but not too near
the edge of the dough. Roll up lightly,
pinching the edges together, tie up in
piece of cheesecloth and steam for an hour
or bake in quick oven Tor three-quarters
of an hour. Serve with hard or nquld
sauce.
Cranberry Frappe.
Boil one quart of cranberries in a quart
of water for eight minutes, then strain
through a coarse cheesecloth, add two
cups of granulated sugar. stir over the
fire until the sugar is dissolved and let 1t
boil up clear, then set away until cold;
then add the strained juice of two lemons
and turn into a freezer. Freeze to a sort
snow, using equal parts cracked Ice ana
coarse salt for freezing. Serve in stem
med glasses just after roast turkey or
duck
Cranberry Dumplings.
Mix two teaspoonfuls of baking powder
and half a teaspoonful of salt thoroughly
into a pint of sifted flour; then rub in two
tablespoonfuls of butter. Add milk enough
to mix to a salt dough that VIII roll out
easily Roll to half an inch in thickness
and cut into rounds as large as saucers-
Fill the centers of each with washed and
picked cranberries; sprinkle thickly with
sugar and a little flour; pinch the EDGES OF
the dough together and tie up in pieces OF
cheesecloth Steam or bake them and serve
with LIQUID or hard sauce.
Cranberry Pudding.
Pour enough boiling water over two cups
of stale bread crumbs to swell and soften
them; let them stand for fifteen minutes
then stir in two tabIespoonfuls of melted
butter When the crumbs are quite SOFT
add two well-beaten eggs and cup OF
sugar Then last of all, stir in two cups
of stewed and sweetened cranberries; turn
into a well-buttered pudding dish and bake
in a quick oven When done cover the top
with meringue. Serve with liquid sauce.
Baked Cranberries.
Cooking cranberries in this manner the
skins will be tender and the sauce need not
be strained
Wash and pick over enough berries to fill
a stoneware crock two-thirds full; cover
with hot water and bake until they are
tender, keeping well covered. When they
begin to grow soft stir in half as much
sugar as there are cranberries and let them
finish cooking.
Cranberry Soufie.
Stew one quart of cranberries in just
enough water to keep them from burning
then press through sieve; add three
quarters of a cup of sugar and let them
get cold; then fold in the beaten whites of
six eggs Heap this up in buttered dish,
sprinkle with powdered sugar and bake in a
slow oven for about forty minutes. A more
satisfactory way to cook the berries in or
der to have the pulp sufficiently thick for
the souffie is to steam them in a double
boiler, adding but two or three tablespoon
fuls OF water to them.
Spanish Sauce.
Make a brown roux or sauce in sauce
pan as follows: Put in two tablespoonfuls
of butter and when melted add two table
spoonfus of minced onion, one tablespoon
full of minced carrot, one of minced parsley
and one of minced sweet green pepper
When it colors add two tablespoonfuls of
| -four and stir and cook until a rich brown,
| then add two cupfuls of good rich stock
and stir and cook until smooth, and
| thick. Add a little minced ham, few
| cloves piece of bay leaf blade of mace
and celery salt salt and pepper to taste
! Simmer very gently for two hours add two
or three toblespoonfuls of meat glaze or
! quarter of box of gelatine softened in
| half a cup of cold broth or consomme
| Simmer for quarter of hour, then skim
| and strain.
Catsup.
We cannot give you the method used by
| manufacturers for making the very red
catsup, but the following recipe gives a fair
| imitation: Take half bushel of the bright
red tomatoes, slice and stew In their own
| liquor until soft, then rub through a sieve
| fine enough to retain the seeds; boil the
| pulp and juice down to the consistency OF
| apple butter stirring to prevent burning
| Have ready one gallon of vinegar in which
| you have boiled three-fourths of cup OF
| sugar, four ounces salt, three ounces black
| pepper. one ounce broken stick cinnamon
| half an ounce cloves and small onion
| sliced. If you like the flavor When the vim