The Washington herald., 1916-02-08
HOUSEWIVES DAILY
ECONOMY CALENDAR
Cranberries.
By FRANCES MARSHALL

1t seems unfortunate that mos
| housewives have so few ways of max
| ing use of that most Characteristic Of
American fruits, the cranberry. Gran
| berries made into a sort of jelly oil
sauce, used with turkey or chicken, IL
I about the extent of the possibilities
| of this health giving dainty in mos
| households
| Did IL ever occur to you that cram
! berries make the flavoring for a de-
licious ice cream?
/ To make cranberry ice cream ado
I half a cupful or a little more of finely
/ chopped cranbsrries to a quart of the
cream mixture. They should be cook.
| ed in the following manner: ChoI
them and cook them, in the top of a
double boiler, with a very little wa
ter and half a cupful of sugar. unit
they are tender. Cool and add to the
| cream.
A delicious tutti frutti ice cream
can be made by using a syrup OF
chopped cranberries and shaved
! orange or lemon peel, cooked with the
cranberries.
Cranberry syrup is a refreshing and
inexpensive addition to pancakes and
waffles. This can be made either by
boiling the cranberries in sugar and
water and straining, then boiling the
syrup down a little to thicken, or II
can be made as a by product of can
died cranberries, another delicacy.
The best recipe for these candied
cranberries is given by the experts OF
the United States Department of Ag-
riculture. who have been recently de-
veloping new recipes for cranberries
II you follow this rule with precision
you wIll be able to get bright, firm
plump and semi-transparent candied
fruit, which can be eaten as a sweet
meat or used. like candied cherries
to give a touch of color to frosted
cakes or other desserts.
The following is quoted:
The secret OF candying cranberries
lies in handling the fruit so that 1t
will become saturated with sugar.
This calls for slow cooking on the in
stalment plan and the use of dish
large enough to permit all the berries
to float at the top of the sirup during
cooking. The skins are so tough THAI
they must be pierced before cooking G
to let the sirup into the pulp or in
terror. To do this. three little slits,
each one-eighth inch long, should be
made in each berry with the point or
a penknife. Use selected large, firm
cranberries. The directions for cook
ing are as follows:
For one and one-half cups of ber-
ries make a thin sirup by boiling to-
gether until clear two cups of sugar
and two and one-half cups of water.
When the sirup is cool, add the ber-
rIes and bring very slowly to the
boiling point If the berries are heat
ted too quickly. the skins will burst
before the sirup soaks into the pulp.
As soon as the sirup boils, take the
dish off the stove and let it stand over
night. Next day drain the sirup from
the berries and boil il until 1t is re-
duced to about ha1f it's original vol
ume. Put the berries into this me-
dunn thick sirup and heat slowly;
boil gently for three or four minutes,
and then allow to stand for two hours
or more. Then boil gently a third
time for five minutes. A smaller dish
probably will be needed for the third
and last boiling. When thoroughly
cold. or better still, on the following
day. drain off the sirup and spread
the berries out on a lightly buttered
plate or a sheet of clean, waxed or
lightly buttered paper until the sur
face of the berries dries.
Copyright l9ls)