The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-18

Turn out to serve and heap whipped
| cream over them
Cranherryade.
Take two-thirds OF a pint OF washed
and selected berries. and one cup of cold
water and mash the berries to a pulp.
Cook large tablespoonful Of oatmeal in
two quarts OF water, adding a slice CT
lemon; when thoroughly cooked strain.
add the cranberries and sweeten 10 taste.
Boil again half an hour and strain
Cranberry Filling for Cake.
a rich cranberry jelly ulazes a nice
Elhng for a white layer cake. The icing
used may be colored a delicate pink with
little Of the Juice
Cranberry RoIy-Poly.
Measure four cups Of sifted -four, add
teaspoonfrl OF salt and three teaspoon
fuls of baking powder and sift all to-
gether 10 mix thoroughly Then rub in
two tablespoonfuls of butter and mix IN
sufficient sweet milk to make a soft
dough that VIII roll out easily Roll into
a 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. pinchins the edge to-
sether, tie Up IN a piece of cheeseoloth
and steam for an hour or bake in
quick oven Cor three-Quarters OF an hour.
Serve with haro OF liquid 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 graduated sugar. stir over the
fire ftrff he l.
boil up clear; then set away until cold;
then add the strained juice of two lemon.
and turn into freezer. Freeze TO soft
snow, using equal parts cracked ice and
coarse salt for freezing. Serve in steam
ed glasses just after roast turkey or duck
Cranberry DumpIines.
MIX two teaspoonfuls OF baking powder
and half teaspoonIul of salt thoroughly
into pint OF sifted flour; then rub in two
tablespoonfulso butter. Add milk
enough 10 mix TO a soft 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 -four;
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 tablespoonfuls /
of melted butter. When the crumbs are |
quite sof: add two well-beaten eggs and /
a cup Of sugar. Then last of all stir in |
two cubs Of stewed and sweetened cram /
berries; turn into a well buttered pud- /
ding dish and bake in a quick oven.
When done cover the top with a mer-
ingue Serve with a 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 we'll covered When
they begin to grow soft stir in half as
much sugar as there are cranberries and
let them finish cooking.
Cranberry Souffie.
Stew one quart of cranberries in just
enough water to keep them from burn
ng; then press through a sieve; add
Ihree-quarters of &C up of sugar and let
hem get cold: then fold in the beaten
whites of six eggs Heap this I'D in
)uttered dish, sprinkle with powdered
sugar and bake in a slow oven for about
orty minutes. A more satisfactory way
o cook the berries in order to have the
'ulp sufficiently thick for the souffie. is TO |
team them in a double boiler, adding but
wo or three tabiespoonfuls of water to {
hem.