The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-31

berry called the lingberFy; the
Canadian rejoices in the high bush
cranberry. Both OF these berries are
not only acid. but have bitter twang
| that we do not find in the swamp cram
berry of the eastern and northwestern
states. Our cranberry grows wild in
wet, peaty and sandy soil, but when
cultivated Il is greatly improved both in
size and quality, having a delightful
tart flavor. It's name comes from the
resem blance of the partly expanded
flower to the head and bill Of a crane;
hence it was first called crane berry,
which long use has shortened to Gran
berry. Because they ripened about the
time that the wild turkey was hunted
for the Thanksgiving table the first i'm
portance Of the berries as an article
Of food was as an acid sauce served
with game. From an accompaniment
20 the flesh of poultry it has come TO
be used in many other and equally de-
iightful dishes.
There are two varieties OF cranDerrles
found in our markets, one much lighter
In hue than the other; among epieures
the dark red ones are thought 10 pos
sess a richer flavor. Always purchase
the largest, as they contain fewer seeds
and are usually better flavor. Pick
them over carefully. rejecting all soft
berries. then wash thoroughly in cold
water; they are then ready for use,
Always cook them in porcelain or gran
ite lined kettles and use earthen dishes
when making pies. as the acid or the
fruit dissolves and absOrbs metal-only
a small portion it is true-but sufficient
20 Give a metallic flavor, and, when
iron is used, 10 dan theiE brilliancy in
coloring.
To make a rich sauce take a quart
OF washed berries, add one cupful OF
cold water and one pint OF graduated
sugar Cover and heat slowly to the
boiling point. Boil verv gently for ten
minutes, then turn Immediately into a
serving dish. Ihe skins will be thor
Oughly tender. When a clear sauce is
desired, press first through fine sieve
To make a firm jelly, boil a quart of
berries with one cupful and a half or
water until the skins burst. Press
through a sievs and reheat. When at
the boiling point add one pint of sugar
land boil for ten minutes then turn
lquickly into wetted molds. To modify
the flavor of the berry, either sauce
a or jelly may be maze with equal parts
J OF berries and tart apples, the exact
( amount of sugar needed being deter
mined by the acidlty of the apples used.
This is we'll to know when apples are
plentiful and cranberries high, though
this season the relative values of the
two are practically reversed. Another
modification of the flavor is TO stew
and sift one quart of berries as for
sauce; return to the fire and add one
cupful of seeded raisins which have
been steamed until plump and tender
Simmer together COR ten minutes.
Prunes which have been soaked and
simmered until soft can be used in
place of raisins.
A delightful luncheon dessert which
is easily prepared is a cranberry whip
For this take one cupful of cranberry
jelly after it is cold and firm, place
Ct in a bowl and beat with a beaten I'M
til fOamy all through. When quite light
mix carefully with it the stiffly
whipped white o. an eye and heap in
glasses or a serving dish. This should
not stand longer than an hour before
serving.
To make cranberry BaVarian cream.
have ready tWO-thirds of a cupful or
smooth thick cranberry sauce, which
has been made very sweet. Soak one
quarter Of a package of granulated gel
atine in four tablespoOnfuls of cold wa
ter; when soft, stand over hot water
until dissolved, then mix with one pint
of very thick sweet cream. AS the
cream chills and shows signs of stiff
fleming, begin to beat and whip steadily
until the cream is a solid frOth; add
the cranberry, a spoonful at a time.
When the pink mixture is quite thick,
turn into a wetted mold and set away
until firm This may be frozen by
turning the mixture into mold with
a tightly hitting cover, binding the
edges with a narrow strip Of muslin
dipped in melted lard and burying the
mold in a mixture of equal parts OF
broken ice and coarse salt. That II
may be frozen clear through, it should
stand for from three to four hours IN
the ice and salt before serving.
For cranberry juice Ito be used as a
summer drink cook equal quantities
by measure of berries and water for
twenty-five minutes, then strain. To
each quart add one pint of granulated
n. sugar. Boil for twenty minutes and
bottle immediately.
As a dessert for the children, butter
], thick slices of stale bread and grease
! thoroughly a deep earthen baking dish.
Thin one quart of rich cranberry sauce
with one cupful and a half of water
and bring to the boiling point. Lay a
slice of the bread in the dish and slow
" pour over it is much of the sauce
as it will absorb. Add another slice
and more hot sauce and So proceed
until all are used. Over the top put
a light weight and set away until very
cold. Turn out and serve with cream
and sugar.
Old-fashioned cranberry pie was COW
cred only with a light lattice of crust.
The dish was covered with a sheet of
pastry carefully fitted in and an extra
rim of paste laid on. The cranberries
and sugar were added and a spoonful
OF flour dredged over to thicken the
Juice, then the strips of pastry We're
laid over all and the pie carefully
baked The children are very fond of
Individual pies or patties. Cranberry
cannelons are made by cutting long
strips of pastry an inch wide, wetting
one edge and winding each strip round
a wooden cannelon stick, then baking.
When finished these long horns are
filled with the whipped cranberry jelly
or the Bavarian cream.
There are many ways in which cram
berries may. be combined with batters
and doughs. For small cup buildings,
make a batter with one beaten egg, a
half cupful of milk, three tablespoon
fuls of melted butter, one heaping tea
spoonful of baking powder and suf-