Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-11-17
New Uses for the Cranberry.

New Uses for the Cranberry.
No other fruit contains the Same acid
40 cranberry. This salicylic acid acts
upon brass, tin or iron when brought In
contact with 1t, and for this reason 1t Is
advisable to cook the berries in earthen
or porcelain-lined vessels, agate or
granite ware.
As soon a. the cranberries are cooked
| turn them Immediately into the mold.
Never allow any article OF food contain
ing cooked cranberries to stand In any
thing but glass or stoneware. The best
cranberries are inexpensive, yet they
adapt themselves to various styles Of
dishes that may be surprising to the
housewife who has never tried to use
them In any other way than In jelly and
In sauce.
Wash and remove all defective berries
before cooking. Cranberries may be
made into ornamental dishes without
much trouble, and yet are sufficiently
simple to be prepared by an inexperienc-
ed cook.
CRANBERRY BAvARIAN CREAM.
Whip two cups of double cream to
stiff froth, add one cup of sugar, and one
tablespoon of gelatin which has been
softened in four tablespoons OF cold
water and liquefied over hot water.
Keep the basin in pan Of ice until the
mass begins to thicken perceptibly; then
stir in one cup of strained and sweetened
cranberry juice to which has been added
four tablespoons of maraschino. Fill q
mold and pack in ice and salt for four
hours.
| CRANBERRY sHERBET.
One of the most appetizing ways of
serving cranberries that require but lit
tie time for preparation Is sherbet. The
tart flavor will be found palatable in
place of the many sweet varieties OF
sherbet. To four cups of slowed cram
berry juice, add the strained juice of six
oranges, and four cups Of granulated
sugar. Pour into an ice cream can and
freeze until of a mushy consistency.
Whip stiff the whites of four eggs, stir
into the cranberries and complete freez-
ing.
CRANBERRY CONSERVE.
Pick over and wash sufficient cranber-
ries to weigh five pounds, then chop
them coarse. Put two pounds of clean
cd seeded raisins through the food chop.
per, then mix them with the cranberries.
rhinly peel the rind from four large
oranges, boil it in water, changing the
water several times until the rind is
tender, then chop fine. Put it into q
saucepan, add the cranberries, raisins,
ten cups of sugar, the pulp and strained
juice of five oranges. Heat and cook
slowly until reduced to jam, then
seal. This Is excellent with meat.
CRANBERRY FRAPPE.
Boil one quart of cranberries and two
cups of water for ten minutes. Strain
Through coarse cheese cloth, add two
cups Of sugar and boil until the sugar Is
Thoroughly dissolved, stirring mean.
while. When cold add the strained
juice of two lemons, if too tart add
more sugar. Freeze to a mush, using
equal quantities of ice and salt. Serve
in glass cups with roast turkey.
sCALLoPED cRANBERRIEs.
Moisten two cups of soft white bread
crumbs with half cup of melted butter.
Butter . pudding dish, sprinkle in q
tlayer of bread crumbs, add layer of
stewed and sweetened cranberries;
twelve large seeded raisins, little
grated lemon rind and little sugar;
continue the layers until the crumbs are
used, cover and bake for half an hour
lin a moderate oven. Serve hot with
hard sauce.