Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-04-22
by MRS. NJ. A. WILSON
vopprioht, 1890. bv Mrs. N. A. Wilson. Al
ri0hts reserved

rights ressrpedD
fNTANY housewives like to serve a
1vl tart, cooling drink during the warm
Isummcr days and feel a bit pceved at
1.-THE price Of grape juice They may
icasily replace this fruit juice with the
Juice Of the cranberry.
All along the Pacific coast one may
irtop at the soda fountains ana mus ana
sdrink n delicious, cooling drink made
sof cranberries. In fact, in the states
.of Washington and Oregon several large
.concerns employ large number OF per
sors bottling the prepared juice OF
1.-THE cranberry. This drink is particu-
tIarly acceptable to folks who do not like
1.-THE average fountain drink.
People who have q lazy liver or who
ssre troubled with biliousuess will hnd
that cranberry juice stimulates the liver
land its kindred organs to activity.
For punches, shcrbcts and water
ices it is particularly desirable aud
Twill easily replace other fruits The
.late harvest crop is now ready for the
tmarket and the frugal, wise housewife
Twill avail herself of the opportunity 10
If the sugar question bothers you just
srow bottle juice without sugar ana auu
sugar as needed.
To Prepare Cranberry Juice
Place ten quarts Of cranberrieS and
-four quarts of water in largo preserving
kettle Bring slowly to boil mash
ling the berries we'll with potato masher
Cover closely until fruit is soft. Let
cool Turn into jelly bag and lot drip.
Fill into bottles. Now stand bottles
lin preserving kettle or boiler and sur
round with cold water. so that water
lcomes nearly to the neck OF the bottle.
Bring to a boil and boil rapidly for
twenty minutes. Cork. Let cool then
,dip tops Of bottles in melted parowax.
There Is an inexpensive bottle capper
Ssold in hardware stores. The little
metal caps are easily clamped on top
iof bottles and one does not have to
bother with the regular cork.
II YOU desire TO add sugar. add three
pounds Of sugar to this amount OF
juice.
How to Use Crimson Punch
Place one quart Of cranberry juice
In large punch bowl and then add
T,oo quarts Of finely crushed ice.
Three pints Of todter,
Tpo bananas cut INTO hin shceS'
One orange cut into dice,
Feto sprigs Of mint.
IL Juice is not sweetened, add two
cups of sugar 10 the water. Bring TO
q boil and then cool.
Cranberry Fruitade
Place in saucepan
Three and half cups Of sugar,
TtCo pirts of pdter.
J -. a.. kan HUn
lCcol; place in purchbowl and add
One qudrt of Gran berry Juice,
One ou1rt of crushed fresh fruit,
Three b1ndrus cut into slices,
One bottle Of curbondted ,rGtcr,
Large piece of ice.
Serve in fruit lemonade glasses witt
lsprig Of mint.
Frozen Fruit Cup
Place in a saucepan
One quart Of cranberry JUICE.
Three cups Of sugar,
One half cup of corrstGrch. ..
Stir to dissolve. Bring to hoil
Cook five minutes. Cool. Now add
Dne- quarter teaspoon Of nutmeg,
Que teaspoon Of rdHilid.
EGRy beaten ,chites Of three eggs.
Freeze in usual manner and whel
nearly frozen add
One cup of thinly sliced bananas.
One cup Of finely chopped cdlruts,
Ttro oranges cut into dice.
Pack and set aside 10 ril~u in uSua
Imarner for two hours
Cranberry Sherbet or Water Ice
Place in saucepan
One quart Of cranberry inire,
-Four lcrel tablespoons Of gelatin.
Stand for twenty minutes to soak
Now add