The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1916-01-18
Household Hints
Cranberry Dishes.

When cooking cranberries add to
them 1 II to two medium-sized apples.
1t takes away the bitter taste, also re-
quireS less sugar. 1t certainly is fine.
Cranberry Conserve-One quart
cranberries, two-thirds cup cold wa
ter, two-thirds cup boiling water, one
fourth pound seeded raisins, one-half
pound English walnut meats, one
orange, 1 Y pounds sugar. Pick over
and wash cranberries. Put in sauce
pan, add cold water, bring to boiling
point let boil until skins break. Force
through strainer, add seeded raisinS.
nut meats, broken in small pieces,
orange (washed) thinly sliced then cut
in small pieces (removing sesds); add
sugar. Again bring to boiling point
and let simmer twenty minutes.
Jellied Cranberry Sauce = Four
cups cranberr.es, three cups sugar;
add two cups boiling water to ber-
ries; cover, boil six or eight minutes,
then add sugar and boil five minutes
more. Long boiling destroys the
flavor. If you dislike the skins, strain
berries before adding sugar.
Cranberry Salad-Jellied cranber
ries, nut meats, olives. celery, head
of lettuce. mayonnaise dressing. Pre-
pare cranberries as in jellied cram
berries. Pour into individual molds.
When cold turn each out on lettuce
leaf. Chop nut meats. olives and eel
cry together and sprinkle cranberry
molds with them. over each mold put
a large spoonful of mayonnaise dress
ing. Serve with crisp sailed waters.
inexpensive Carrot Has Possibilities.
There is probably no vegetable
which is so inexpensive and yet so
little used as the carrot.
Escalloped Carrots-This makes
substantial supper dish. To do this
prepare three cupfuls of dried carrots.
butter a baking dish. place layer of
carrots in the bottom, sprinkle thickly
1avAr Il aV-a7F he
which have been mixed with melted
sausage fat and then add layer of
canned tomato pulp, which has been
seasoned: continue until the dish is
filled, finishing with the crumbs; bake
for an hour in a slow oven.
Carrot Patties-Put six boiled car
rots through the sieve or food chopper.
break over them two fresh eggs and
mix well. rub six crackers fine and
add to the first mixture, season with
salt and cayenne pepper, form into
cakes and fry delicate brown, serve
very hot on a platter garnished with
parsley
fuls of carrots: boil in sailed water
until tender: while the carrots are
boiling make a sauce of one cupful of
cream or thick milk and one table,
spoon of butter mixed with Hour; Doll
the sauce until it is smooth and thick
when the carrots are ready, drain and
place in a dish, pour over the sauce
and serve.
Carrot Pie-Carrot pie tastes just
like pumpkin pie and is fine. Two
CUBS and a half of mashed carrots,
one egg. one tablespoonful of flour and
one-half teaspoon of baking powder,
one cup of milk, salt and sugar to
taste: bake in a slow oven for one
hour. This makes a. palatable pie.
Carrots with Bacon-Cut four or
five slices of bacon into small pieces
and fry; when onions and carrots are
brown, not cooked, add water, one
tablespoon of extract of beef, salt and
pepper; put back the bacon and let
the whole simmer for one-half hour;
just before serving put in some chop
ped parsley.
Scrambled Carrots-Cut the carrots
into strips, and boil in sailed water:
when tender strain off the water: put
large lump of butter and two table