Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-10
SHORTENING FOR PIES.

One of the incest and most economical
shortcomings for pie crust is made from
equal parts flank cod fat and lard. Try
out separately and when half cooled beat
together until light and creamy. The
French use this for their best pastry.
CRANBERRIES FOR THANKSGIVING.
Cranberries are plentiful and cheap
this year there is no reason why We should
not use them in abundance at Thanksgiv-
ing and so on through the winter. From
the very first Thanksgiving dinner, turkey
and cranberries move together each lack
ing something without the other
So important has the cranberry become
upon our menus that the pretty Sed berry
is now given the distinction of having sets
of imported china for it's proper service.
The service dish is round deep and simple
in outline. with decorations of the berries.
The individual dishes are similar in outline
and design. In preparing the cranberry
sauce and the question of whether it should
be strained or not Is one of individual pref
erence. There is growing feeling, how
ever, that it is a culinary mistake to strain
it, as the most delicious part of the peculiar
acid of these berries lies in the skins, its
flavor being developed in the cooking. As
a rule the bright red Cape Cod berries are
considered best and certainly make more
brilliant dish. Cranberries should always
be cooked in porcelain or granite sauce
pans; never In tin; be stirred with silver or
wooden spoons. never iron. and strained
through a hair sieve or porcelain colander.
never tin. Carelessness in this regard will
prOQuce q dark COlOred tlnny tasting mix
ture, not at all inviting to either the eye or
palate. If you prefer to strain your ber-
ries do 1t in this way: Put one quart cram
berries in a porcelain saucepan with one
cup water. Cover and cook for ten min
utes from the time they begin to boil. I'm
cover, add two heaping cups sugar that has
been heated in the oven and cook ten min
uteS longer. Press through a porcelain
sieve and pour into individual mods or
cups a square shallow mold and set in
a cool place to harden. Serve on individual
small plates or cut In blocks and cubes and
pass with the turkey.
CRANBERRY CAUSE WITHOUT
STREAMING.
Put a quart selected berries in a porcelain
kettle and sprinkle with two full cups SUI
gar. On top of the sugar pour one cup wa
ter. Cover and cook ten minutes from the
time the berries begin to ''plop," then un-
cover, cook ten minutes longer and turn
into dish to cool. Cooked in this way the
skins will be tender and soft. the berries
whole and the sirup a rich jelly.
CANDIED CRANBERRIEs.
These berries are as pretty as Maraschino
cherries for decorating If prepared In this
way: After allowing half as much sugar
as berries and half as much cold water
sugar put the Cape Cod berries in deep
porcelain saucepan, put the sugar on like
crust and pour the water on that Bring
very slowly to a boil When they reach
that point cover and cook ten minutes with
out stirring. but watch closely that they do
not boil over. AT the end of ten minutes
land please be exact uncover. cook a few
moments longer. or until Tender. Now with
a skewer or knitting needle, pick out the
plumpest whole berries. spread on an oiled
plate and set in the sunshine or warming
oven to dry.
CRANBERRY PIE.
Line rather deep pie plate with a plain
crust. Put on border of richer paste I'LL
with cranberries cooked according to di-
rections for stewed cranberries. and put
strips of crust over the top. making squares
or diamonds, as preferred. Bake until the
crust Is brown.
CRANBERRY AND RAISIN PIE
Allow to each pie a cup and a half
cranberries and half cup raisins-the
latter should be seeded and the berries
washed and cut in two: mix with them q
cup sugar. q tablespoonful butter. Fill q
pie plate lined with crust. heaping up
slightly in the middle. Cover with an
upper crust and bake In a hot oven.