The morning journal-courier., 1908-12-12
HOW TO COOK
 CRANBERRIES
Scientific Information Regard ing This Popular Winter
 De|CaCy.

The cranberry is the least under nestle fruits, Comparatively few know their possibilities. Quite as few | know how to prepare them in palat- able form. The expression Is com mon: You need a barrel of sugar for a barrel of cranberrlos." This is not true, They arc not sugar consumers compared with most fruits. If users will make a test they will discover that more sauce with less sugar proportionatcly can be made from a quart of cranberries than from a quart of any other kind of berry, and if properly made will he tempting and toothsome barrel of sugar will aweetcn more than three barrels of cranberries. A cranberry shortcakc will compare favorably with a straw berry shortcake, Eaten raw, they arc a laxative and liver tonic and, like the olive one can cultivate a fondness for ! them.
 Cranberries are keepers, lilic the i apple, and, like apples, require a cool l dry place. It is economy to buy good l berries Never cook in tin or iron 1 ware use porcelain carthenware or grante Do not cover with cold wa \ ter and allow to simmer, steep and stew over slow fro. This makes tough skins, pao, sIckly pink or dark dull red color, and gives acrid flavor. Use boiling water, cook rapidly and not 1 long
 While cranherrics are favorably known throughout most of the United States as national dish in connection with the Thanksgiving turkey, for a | daily food relish their many superior | qualities are overlooked by the masses.
 Cranberry sauce makes all meats ! palatable and Is as delicious served with roast beef, pork, mutton and all fowls as with turkey The chemical analysis of cranberries shows that they contain mild acid combinations which arc by nature converted into all kallne carbonates in the blood and help to purify it and have a tendency to ward off bilious and rheumatic ten- dencles They also aid digestion, clear the complexion and are perfectly harmless to the most delicate stom- ach.
 They should bo properly cooked For the lack of proper cooking they have been abused and condemned Containing certain acids and llttlc sugar properties. they should never be cooked in metal dishes. Only earthen- ware, porcelain lined or onameled dishes should be used, and after cook ing dc not let the food stand in any thing but glass or earthenware dsa- es If you are preiudiced by reason of having eaten unpalatahle or Inn properly cooked cranberry sauce try the following recipe and he convinced:
 To one quart or clean efanberrles add one pint Eranulated sugar, one pint boiling water; place Immediately over brisk Are, stirring enough 10 mix sugar with water and coat berries cover as soon as berries begin to swell and pop stand hy and mash against kettle until every berry is broken, keep them boiling during this operation. Ky tho time berries are all mashed, or having boiled 10 fifteen minutes, remove from stove and turn into china or earthenNare dish. When cold this should be a beautiful rich red iellied sauce.
 They can be made into preserves and ielIos with less work and tlmo than any other material known and their splendid keeping qualities will enable the consumer in remote places to buy them in llberal quantities, as the surplus may be kept perfectly un- cooked by cleaning and storing In glass or earthcn jars under cold wa ter. air tight until needed The wa ter should he previously boiled Dur ing cold weather freezing does not ln- iurn them for sauces ielles or pre- serves.