Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-11-29
HOMEMAKERS COLUMN.

HUMEMAkEkN UULUMN.
Correspondence on topics Of interest tothe lAdis.
70 solicited. Address: Editor Ho1EAKHRs
Novel Ways of Preparing Cranberries.
From the sandy wastes of Cape Cod
come the finest and largest cranberries,
and to the housekeepers of that vicinity
we are indebted for a number Of novel
and delicious recipes for preparing the
luscious fruit. They are original and
appetizing and should appeal to the prov
ident housewife for use during the win
ter months, when the supply Of fresh fruit
is limited to those grown in lighthouses,
always expensive and difficult to obtain.
CRANBERRY BROWN BETTY.
Stew pint of cranberries in q granite
saucepan and when tender sweeten with
teacupful of light-brown sugar and
flavor with little grated nutmeg. Ar
range in the bottom of an earthenware
pudding-dish toasted fingers of graham
bread; pour over this layer of the pre-
pared cranberries and continue with al
ternate layers of toast and cranberries
until the dish is nearly filled. Place
around the edge of the dish triangles Of
toast to form border and bake in mod
crate oven for one hour. Serve in the
dish in which it was baked with q hot,
fOamy sauce.
CRANBERRY sAvARINs.
Butter small timbale mOlds and sprin-
kle them with chopped almonds, half-fill-
ing them with brioche paste; allow the
paste to rise even with the top of the
molds and bake twenty minutes in hot
oven. Cut off the top of each savarin
and pour over thick cranberry sirup,
letting the cakes absorb sufficient strip
to mOisten them we'll and yet not enough
to lose their shape. Serve hot with
sweetened whipped cream.
CRANBERRY FRAPPE.
Boil one quart of cranberries in sufi-
cient water to prevent burning; when
tender remove from fire and stir in a
pinch of baking soda and cup of granu-
lated sugar; strain the cranberries
through a fruit sieve into the freezer,
and when cool add the well-beaten whites
of two eggs sweetened with two table
spoonfuls of powered sugar. Freeze to
the consistency of mush, and then pour
in one cupful of whipped cream and half
a pint of chopped hickory-nuts; continue
the freezing until very stiff and pack in
the usual manner. At serving time I'M
mold on a cut-glass platter, garnishing
with squares of cranberry jelly and
glace nuts.
CRANBERRY FRIrTERs.
Place in large mixing bowl cupful
of sugar, add one well-beaten egg, a
tablespoonful of melted butter, pinch
of powdered cinnamon and allspice and
beat to cream; then stir in gradually a
pint of sifted flour that has been pixed
with heaping teaspoonful of baking
powder, moistening with little ice-water
to form a stiff batter; when thoroughly
blanded add pint of large cranberries
that have been cut in two and well sugar
ed. Drop by the spoonful into hot tat
and fry golden brown; roll in confec-
toner's sugar and serve Immediately on
folded napkin, accompanied with hard
sauce favored with kirch.
CRANBERRY HoMINY CREAMS.
Boil a cupful of "small'' hominy in
sufficient boiling sailed water to cover;
when cooked lin about an hour remove
from the fire, add tablespoonful of but
ter, half tablespoonful of sugar, a small
cupful of thick cream, few drops of va
nilla and pinch of powdered cinnamon.
Turn at once into large shallow baking
pan and allow it to become cold and firm
then with a round cutter stamp it into
neat circles; arrange these on buttered
layer-cake pans, heaping in the center OF
each tablespoonful of thick cranberry
sauce; cover with meringue made from
the whites of two eggs whipped with two
tablespoonful of powdered sugar, and
bake for five minutes in quick oven.
Serve with a rich custard sauce.
CRANBERRY Waterloo.
Boil a cupful of water and cupful OF
sugar to the soft-ball stage, then pour il
slowly on the stiffly beaten whites Of
three eggs, stirring constantly. Add a
pint of cranberry strip, to which has
been added a tablespoonful of gelatine
dissolved in little cold water. Turn
into the freezer and when cold freeze in
the usual manner, repacking in ice and
rock salt for two hours before using.
Serve in small sherbet glasses and gar.
nish with few candied cherries.
CRANBERRY SANDWICHES.
Butter thin slices of whole-wheat bread
and spread with the following: Turn a
glass of cranberry jelly into bowl and
beat with silver fork, adding a table
spoonful of minced celery, cupful OF
chopped chicken and little orange-juice;
cover with another slice of bread and with
sharp knife cut into triangles. Arrange
them on a platter covered with hem
stitched dolly, garnishing with punches
of crisp MISUNDERSTANDING Idea.
Honey Recipes.