The Washington times., 1905-12-29

In Sweden there is found a small red
berry called the lingberry; the Canadian
rejoices in the high bush cranberry.
Both of these berries are not only acid
but have a bitter twang that we do not
find in the swamp cranberry of the
Eastern and Northwestern States. Our
cranberry grows wild in wet, peaty and
sandy soil. but when cultivated ii is
greatly improved both in size and quail
ity. having a delightful tart flavor Its
name comes from the resemblance 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 cranberry. Because they
ripened about the time that the wild
turkey was hunted for the Thanksgiving
table the first Importance of the berries
as an article of food was as acid sauce
served with game. From an accompani-
ment to the flesh of poultry it has come
to be used in many other and equally
delightful dishes
There are two varieties of cranberries
found in our markets. one much lighter
in hue than the other; among epicures
the dark red ones are thought to possess
richer flavor. Pick them over care
fully rejecting all soft berries. then
wash thoroughly in cold water; they are
| then ready for use Always cook them
in porcelain or granite lined kettles and
use earthen dishes when making pies
as the acid of the fruit dissolves and alb
! serbs metal-only a small portion. it is
| true-but sufficient to give a metallic
flavor and. when iron is used. TO dull
the brilliance in coloring.
To make a rich sauce take a quart of
washed berries, add one cupful of cold
water, and one pint of granulated sugar
Cover and heat slowly to the boiling
point. Boil very gently for ten minutes,
then turn Immediately into a serving
dish. The skins viii be thoroughly ZEN
der. When a clear sauce is desired,
press first through a fine sieve. To make
firm jelly. boil quart of berries and
one cupful and a half of water until
the skins burst. Press through a sieve
and reheat. When at the boiling point
add one pint of sugar and boil Tor ten
minutes then turn quickly into uetled
molds. To modify the flavor of the ber-
ry, either sauce or jelly may be made
with equal parts of berries and tart ap-
pies, the exact amount of sugar needed
being determined by the acidity 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 re-
Versed- Another modification OF the flaw
or is TO stew and sift one quart of ber-
ries as for sauce; return to the fire and
add one cupful of seeded raisins which
have been steamed until plump and ten
der. Simmer together for ten minutes !
Prunes which have been soaked and
slmmered until soft-c be used in place |
OF raisins.
A delightful luncheon dessert. which |
ls easily prepared is a cranberry whip |
For this take one cupful of cranberry |
jelly after IL is cold and firm place IL in |
bowl and beat with abeater until 1
foamy all through. When quite light |
mix carefully with it the stifly whipped !
White OF an egg and heap in glasses or
serving dish. This should not stand !
longer than an hour before serving
. 10 make cranberry bavarian cream.
nave ready two-thirds OF a cupful of /
has been made very sweet Soak one
quarter of package Of granulated
gelatine in four tablespoonfuls of cold |
water; when soft. stand over hot water
until dissolved, then mix with one pint |
OF very thick sweet cream. AS the I
cream chills and shows signs of stiff I
ening, begin 10 beat and whip steadily
until the cream is a solid froth; add
the cranberry, a spoonful at a time
w hen the pink mixture is quite thick
turn into wetted mold and set away /
until firm. This may be frozeh by /
turning the mixture into q mold with
tghtiy-ntting cover, binding the
edJ%s with a narrow strip of muslin
oixxaed in melted lard and burying the
II q in a mixture Of equal parts OF |
broken Ice and coarse salt That II |
may be frozen clear through, il should |
stand for from three to four hours in
the Ice and salt before serving
For cranberry juice ito be used as
summer drink cook equal quanti- /
ties by measure of berries and water
Tor twenty-five minutes then strain.
To each quart add one pint of granu-
lated sugar. Boil for twenty minutes
and bottle Immediately
As a dessert for the children. butter
thick slices Of stale bread and grease
thoroughly deep earthen baking dish. |
Then 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
ly pour in as much Of the sauce as IL
viii 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 l
and sugar.
The old-fashioned cranberry was COW |
cred only with a light lattice of crust |
The dish was covered with a sheet of J
pastry carefully fitted in and an extrl I
rim of paste laid on. The cranberries 1
and sugar were added and a spoonful II
Of -four drex dredged over to thicken Il