The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1911-11-28
cRANBERRlEs AND MINcE-
MEAT.
OBSERVATION-DISCLOSURES:
Cranberry Mold

one quart cranberries, two cups SUI
gar, one cup water Add the sugar
and water To the cranberrles, cover,
and stew until tender; then strain
through sieve, return the pulp to the
saucepan and boil for 10 minutes. Fill
the molds with cold water, and when
they become thoroughly chilled, empty
the water, fill with the cranberry and
set in cool place until firm.
Cranberry Pie.
one cup cranberries, half cup raj
sins (seeded), few pieces chopped CT
iron, one scant cup sugar. To the
above ingredients add a little lemon
juice and a tablespoon of -four mixed
with a lump of butter the size of an
egg. Line the bottom of n pie pan
with a plain paste. reserving enough
for an upper crust; pour i'm the filling.
cover, and bake 30 minutes i'm a mod
crate oven.
Canned cranberries.
To one quart of berries add one
cup of cold water anG a cup and half
of sugar. Boil until tender, but do
not break the skins. Seal and set
away in a dark place.
Cranberry jelly.
one dozen tart. juicy apples, two
quarts cranberries, two pounds gran
ulated sugar Quarter and core the
apples and place i'm a porcelain-lined
kettle with the cranberries, covering
the fruit with cold water. and stewing
until soft. Strain through a jelly bag;
and to the juice and pulp add the sui
gar Boil until it "jells," Swimming off
the froth. as it appears while boiling
pour into glasses, and do not disturb
until IT cools.
Cranberry Fritters.
One cup sugar, one well beaten egg,
one tablespoon melted butter. Put
these ingredients into a large mixing
bowl, adding a pinch of powdered elm
namon and allspice. and beat to n
cream. Then stir in gradually one
pint Of sifted -four that has beeen
mixed with a heaping teaspoonful Of
baking powder moistening it with a
little ice water to form a stiff batter
When thoroughly blended, add, one pint
of cranberries cut in two and well sug-
AIRED. Drop the batter by the spoonful
into hot fat and fry to a golden brown.
Roll them i'm confectloners' sugar and
serve Immediately with a hard sauce.
Old-Fashioned Mince Meat.
Two cups chopped cooked beef, six
cups chopped Greening apples, one cup
chopped beef suet, one-half cup each
citron and currants, one-half cup
whole seeded raisins, one-half cup mo-
lasses, one-fourth cup vinegar, one and
one-half cups cider, one cup orange
juice, one tablespoon each cinnamon,
allspice. cloves, grated nutmeg, one
teaspoon salt, one and one-half cups
stock lin which beer was cooked), one
cup grated orange peel, three heaping
tablespoons grape jelly.
Put one and one-half pounds of lean
beef and three quarters of a pound of
beef suct into enough boiling water to
just cover. and simmer gently until
tender. When done, skim off the suct
from the top, take out the meat and
chop fine. Have ready the chopped
allspice. citron. raisins, and currants
and add these together with the chop
ped suet, to the meat, mixing carefully.
Add molasses, cider lemon juice, su-
gar, salt. spices and the stock. Heat
slowly, stirring occasionally and sim
mer for two hours; then add the
orange peel and the grape jelly, and
the meat is ready for use.
Mothers Minoe Meat.
Three cups chopped meat, nine
cups chopped apples. three cups seeded
raisins, three cups currants three cups
graduated sugar, one and one-half
cups molasses. six teaspoons cinnamon
one and one-halr teaspoons mace, one
and one-half teaspoons Glove, one-half
pound citron, finely cut. Salt to taste.
Two cups boiled cider.
Add any odds and ends of jellies and