Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-11-26
HONEMAKKRS COLUMN

HONEMAKKRT COLUMN |
Correspondence On topics Of inssrset g tAe lad,ss
OoLun1. Oxford Democrat. South Paris. He
How to Sweeten Cranberries.
Cranberries are now in shs markets.
They dad . ready place on the table.
They always arc associated with Thank1- |
giving and Christmas dinners. This
year the scarcity Of sugar may cause
many 10 hesitate to use them. Gran.
berries may be served without emptying
your sugar bowl ~
Because OF the acid content Of Gran.
berries, sweeteners such - sorghum,
cane or corn strip may be used even
more successfully than with other fruits.
Cranberries may be combined with other
fruits which arc sweet, such - apples,
flgs and rsisins, either 10 extend or
modify the cranberry flavor or to add
sweetness to 1t.
Crsnberries are q valuable food be-
cause Of the iron and acid they contain.
Many like the acid favor while others
acquire taste for 1t. The recipes sug.
gested use sugar savers.
CRANBERRY SAUCE.
quart cranberries
cup raisins, 6gs or oooonut
8 cups water
IL cup sorghum or cane sirup
Inspect and wash cranberries. Pre-
pare raisins, out in small pieces, and add
to cranberries and other ingredients, and
cook until tender.
CRANBERRY SAUCE.
quart cranberries te
8 cups water
IL cup sorghum or cane strip.
Cook crannerries with water and
sweetening until soft, about 20 minutes.
CRANBERRY JELLY.
2quarts cranberries
quart water
Ito IL cups light strip.
Cook cranberries In the water 20 min
utes. Put through sieve. This
amount should make about quart of
juice and pulp. Add sweetening and
cook about 10 minutes, or until IL will
give jelly. Turn into molds.
cRANBERRY.APPLEJ JELLY.
pint apple juice
l pint cranberry juice
"a cup sugar
1874 cups sorghum or sirup
Prepare apple juice - for apple jelly.
Add prepared cranberry juice and boil
minutes. Add swestening; boil until 1t
gives the jelly test. Turn into glasses.
A large proportion Of cranberry may be
used II desired.
CRANBERRY GELATIN.
21-2 tablespoons gelatin
IL cup boiling water
IA cup cold water
! 1-2 cups cranberry juice
IL cup sugar
1-2 cup sorghum or strip
tablespoon lemon juice
Soak gelatin in tablespoons of cold
water. When soft add boiling water
and other Ingredients. Strain and turn
into mold and chill. Serve with whip
cream. Whip cream may be beaten In.
to jelly % 1t begins to set.
Use plain cranberry gelatin given
above. When 1t begins to stiffen beat
with Dover egg beater until frothy. Add
two or three stifly beaten egg whites and
continue whipping until mixture holds
its shape. Turn into molds and chill.
Serve with custard sauce.
CRANBERRY PUDDING SAUCE.
cup cranberry juice
"a cup sirup
l-2 cup water
2 tablespoons -four
112 tablespoons lemon juice
Mix -four with cold water. Add to
juice and sweetening and bring to boil /;
cook 8 minutes; stir constantly. Add
lemon juice and serve hot. Use on
vanilla cornstarch or steamed puddings.
CRANBERRY coBNsTARcH PUDDING.
pint milk
tablespoons cornstarch
1-2 cup sorghum or sirup
1.2 cup crsnberries chopped
IA cup cocoput or nuts
Moisten corpstarch with little cold
milk. Add to remainder heated 10
double boiler. Add sweetening, chop
ped cranberries, and coconut. Cook un-
til thickened and turn into molds.
CRANBERRY AND APPLE PUDDING.
"a cup rice
cups water
large apples
cup cranberries
IA cup sorghum or sirup .r....
Q tablespoons raisins (if desired)
| Steam the rice until soft In . double
boiler. Grease pan and line 1t with
cooked rice. reserving some for the top.
Peel and core the apples and cut the
cranberries In halves. Cut the apples
into thin slices. Mix the two fruits to-
gether and 6ll the pan, putting . layer
of fruit and then layer Of sweetoning.
Cover the top with layer OF rice. Pot
on creased paper and steam for one
half to three fourths hour until the fruit
Is quite cooked. Turn out on to hot
dish and serve with custard sauce.
DRIED cRANBERRIEs.
Cranberries may be dried to extend
their season. They are valuable In CIV
ing color to sauces and desserts. Add .
few to puddings and sauces to improve
favor and color.
| CANDIED CRANBERRIEs.
cup crauberries
IL cup strip
Choose large red cranberries and prick
each one three or four times. Drop
them carefully into the boiling sirup and
allow them to cook slowly for 5 or 8
minutes. Remove from fire and allow to
.tand overnight. Reheat and allow
them to stand another night, II possible.
Then while hot, remove the berries from
the strip and drop on we'll oiled paper
or plate to dry. These may be used
In the place. of candied cherries for
decorations.
SeasonabIe Recipes.