Evening star., 1913-12-07
THE newest thing in cranberries is
cranberry jelly, made solid and

cranberry jelly, made solid and
stiff, and cut in little blocks. That
IS not very new. but then styles do not
change in cranberries as they change
In skirts and bodices. and doubtless
the good old cranberry is good enough
In the good old ways.
II you wish to serve cranberry jelly
IN blocks. YOU must make rich, solid
feliy that Will hold its shape Pour it
While hot in fiat, square dish-a drip
TirG pan, IL il is enameled, for cram
berries should never come in contact
with tin. as the acid in them affects
the tin. Have the jelly an inch and
half or two inches thick, and when it Is
cold and very hard cut it with a sharp.
Thin, steel knife in h-and-a-half or
two-inch squares.
This is recipe for jelly that is hard
enough to block: Wash thoroughly a
quart of sound cranberries, rejecting
any that show soft spot and being
careful TO remove all stems. Put them
in a porcelain or granite saucepan with
half a cupful Of hot water and heap
ing cupful of granulated sugar. Cook
them in a double boiler rather than
over the direct heat Then rub them
through sieve and mold in the fiat
pan.
A good. ld-fashioned rule for the
amount of sugar needed for cranberry
jelly is this: Put in all the sugar you
can afford to use and then add another
cupful." And with very tart berries the
allowance OF sugar given above might
need to be increased.
Cranberry jelly can now be bought in
the stores like any other sort of jelly
put up in small glass jars 1t can be
made at home, too, in such a way that
il viii keep for two months So when
cranberries are cheap it would be a
good plan 10 make store of cram
berry jelly and pack it away in jars
for future use.
This is the recipe TO follow in making
cranberry jelly to keep: Barely cover
four quarts of carefully washed cram
berries with water. Put them in a por-
celain Kettle and stew them slowly
until they are quite soft. Then rub
them through coarse sieve. Measure
the cranberries and to each pint allow
two cupfuls Of granulated sugar Put
poil and add the sugar When a little
Of the mixture will jelly when it is
cropped on cold plate remove IL from
the FIRE and pour II into sterilized jelly
tumblers- Cover with paraffin.
There is a certain sort of dried cram
Derry on the market now which costs
% cents for enough cranberries to
make a small mold Of jelly. The chief
that by its use one may have cram
berry jelly in midsummer or in the
wilds of a camping ground as we'll as
N winter when no corner grocery is
conveniently nearby.
In England the cranberry is not used
for jelly. Instead 1t Is used for tarts
The English also concoct beverage
from cranberry juice that is very re-
freshing.
Here is a recipe for a cranberry tart
or pie. a favorite dish on this side of
the Atlantic as well as in England
Line a deep pie plate with rich paste
Stew three cupfuls of cranberries with
cupful and half of sugar, and when
they are tender put them through a
sieve or else stir with a wooden spoon
until all the cranberry skins are
broken. Pour this mixture into the
pastry shell. Roll out some paste and
cut IL into six strips. half an inch wide
and the length of the pie pans dame
ter. Cut another strip big enough to
reach around the pan.
Arrange three strips one way of the
PIE and three strips across them. TO
form diamonds. Arrange the seventh
strip around the edge of the pie over
the others. Beat an egg and dilute it
with little milk. Wash the strips
the pie in a quick oven until the crust
is brown
This is an unusual pudding. To make
II prepare a pint OF rich biscuit dough
ana shape IL In ring A little smaller
lhan sood-sized porcelain kettle. But
Ter this kettle and put in il a pint of
berries and a cupful of sugar.
Pat the ring of dough over this and
add another pint of berries, on top of
the dough, and another cupfuI of sugar
Pour cupful of water in the center of
the ring Cover the kettle closely and
stew rhe contents gently for twenty
minutes Then turn it out on a hot
ilsh. Serve hot, with sugar and cream
Many prefer thick cranberry sauce
. cranberry jelly. The same rule is
roilowed as that for the jelly but the
berries are not strained. Instead, they
sre mashed with a wooden spoon until
the skins are all broken. They can