Los Angeles herald., 1905-02-12
Cranberry Receipts
Tried and True

serve CfdnDel1lCS at every HtNdh W.
ting over typhoid? Eat freely Of cram
berries and get the poison out Of your
system. cholera around? The acid OF
cranberrics destroys the germs of dis
case and tends to allay fevers Fry
sipelas or scurvy? Cranberres arc
probably the best remedy known.
Properly prepared they are often
used In place Of the so-called candied
cherries Among the many delicious
and seasonablc ways of preparing
cranberrlees the following are well
worth place i'm the housewives COOK
book.
Cranberry Sauce
Wash in cold water one quart of
Cape cod berries. put into an agate or
porcelain saucepan, sprinkle over them
ono quart of granulated sugar and
pour in ono quart of water. Cover the
pan. stand over n quick fire and let the
berries cook just twelve minutes with
out stirring. Lift the pan from the
fire and let the saucc cool in the pan
before turning into a glass dish.
Cranberry Mold
Wash quart of perfect berries and
put into the saucepan, sprinkling two
cups of granulated sugar over the top.
Pour on one cup of cold water. cover
ana cook Until the berries pop" I'm
cover and cook ten minutes longer,
then pour into mods and set in cool
place.
Candied Cranberres
Before pouring into the mold. take
out some of the largest perfect berries >
and place them on parafine paper to
cool in their own juice. These berries
are delightful for decorations on cakes
or puddings and may be used in any
way that candied cherries are.
Cranberry Jelly
Wash quart of the fruit. add cup
full of water and cook for ten minutes.
Mash and strain through a jelly bag.
Return the juice to the kettle. add two
cups of granulated sugar, boil hard
ten or fifteen minutes longer, then pour
into fancy mold or dainty individual
mods and set in cold place. Another
pretty way is to mold the jelly in a
shallow square enameled pan. When it
becomes stiff it can be cut into blocks
and piled in a glass dish.
Baked Crlnberries
Put into a deep earthen dish a quart
of the berries and pour over them just
enough water to cover. Cover the dish
and bake until the berries are tender.
Then stir in two cups of sugar, cover
again and bake quarter of an hour
longer Serve cold.
Cranberry Frap"
Cook quart of cranberries in
quart of cold water until the skins
burst Mash and strain. Add the
Juice of two lemons and two oranges
and two cups of granulated sugar.
Freeze to stiff mush, using equal
parts of salt and ice. Serve in punch
glasses. The mixture may be prepared
for freezing the day before using if de-
sired.
S3iced Cranberries
Cook one quart of cranberries with
cup and half of cold water, cup and
a half of granulated sugar and the fol-
lowing srices tied in a cheesecloth
bag: One teaspoonful of whole cloves,
half a teaspoonful of allspice and two
sticks of cinnamon broken in pieces
Cover and cook ten minutes or until
the berries pop" then uncover, cook
ten minutes longer and pour in molds
or glasses.
Canadian Cranberry Pudding
Sift into large bowl one pint of
flour and half teaspoonful ofe salt
Stir into this half cup of molasses
l. ,Nf- IL
in which haf teaspoonful of soda
has been dissolved. Mix well, add one
beaten egg and one and one-half cups
of cranberrles. Pour into buttered
mold and steam an hour and half.
Serve with a sweet sauce.
Cranberry Tapoca
Soak half "a cup of tapioca in a pint
of cold water several hours. then put
over the fire with half cup of sugar
and cook until the tapioca is clear.
Take from the fire and beat into the
tapioca one glass of cranberry jell.
Beat the whites of four eggs to a stiff
froth and add to this the hot mixture.
turn into a mold and set away to hard
en-. When ready to serve turn out on
platter and pour round it a soft Gus
tard made from pint of milk, the
yolks of the eggs and two tablespoon
fuls of sugar Flavor to taste.
Cranberry Tapioca No. 2
Soak half a cup of tapioca in cold
water for several hours, then cook in
pint of boiling water in double boiler.
When nearly clear add pint of cram
berries that have been stewed soft and
pressed through "A coander and a cup
of sugar. Serve hot with cream and
sugar.
Cranberry Puffs
Sift together one pint of -four, half
teaspoonful of salt and two teaspoon
fuls of baking powder Add two well