Perth Amboy evening news., 1920-04-22
By MRS. VI. \. WILSON.

Copyright. 1920 by Public Ledger Co.
All righst ~reservcd.)
Many housewives like to serve a
tart, cooling drink during the warm,
summer DAYS and feel a bit peeyed at
the price of grape juice. They may
easily replace this fruit juice with the
juice Of cranberry.
All along the Pacific coast one may
stop al the soda fountains aud inns
and drink a delicious. cooling drink
made Of cranberries. In fact. in the
states OF Washington and oregon sew
eral large concerns employ a large
number of persons bOttling the pre-
pared juice of the cranberry. This
drink is particularly acceptable to folks
who do not like the average fountain
drink.
People who have a lazy liver or who
are troubled with billiousness will find
hat cranberry juice stimulates the
liver and its kindred organs to aetiv-
ity.
For punches, sherberts n water
ices IL Is particularly desirable and
will easily replace other fruits. The
late harvest crop is now ready for the
| market and the frugal. wise housewife
will avail herself of the opportunity
to bottle some Of this delicious juice.
Ii the sugar question bothers you
JUL ANN btAtAt IhAto NANAAtAA 1A13t
and add sugar as needed.
To Prepare Cranberry Juice
Place ten quarts OF cranberries and
four quarts of water in large preserv-
ing kettle. Bring slowly 10 a boil,
MASKING the berries well with potato
mashcr. Cover closely until fruit is
soft. Let cool. Turn into jelly bag
and let drip. Fill into bottle. Now
stand bottle in preserving kettle OF
l-sNA. - I'll. AAr4 49,
so that water comes nearly TO the
neck OF the bottle.
Bring to a boil and boil rapidly for
twenty minutes. Cork. Let cool. Their
dip tops of bottles in melted parowax.
There is an inexpensive b~ottlecappeI
sold in hardware stores. The little
metal caps are easily clamped on top
of bottles and n does not have
to bother with the regular work.
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
Two quarts of finely crushed ice,
Three pints OF water.
Two bananas cut into thin slices,
One orange cut into dice,
Few sprigs of mint.
lf juice Is not SWeetened, add two
cups of sugar to the water. Bring
to "a boil and then cool.
Cranberry Fruitadc
Place In a saucepan
Three and one-half cups of sHgaF.
Two pints OF water.
Bring to a boil. Cook five minutes
Cool; place in punchbowl and add
One quart. of cranberry Juice,
One quart of crushed fresh fruit.
Three bananas. cut into slices.
One bottle of ~carbonated water,
Large piece of ice.
Serve in fruit lemonade glasses with
sprig of mint.
Erozen Fruit Cup
Place in a saucepan
One quart OF cranberry juice.
Three cups of sugar,
One-half cup Of cornstarch.
Stir to dissolve. Bring to a boil.
!, Cook five minutes. Cool. Now d
One-quarter teaspoon of nutmeg,
One teaspoon of vanilla,
Stiffly-beaten whites of three eggs
Freeze In usual manner and whel
nearly frozen. add
One cup of thinIy sliced bananas.
One cup OF finely chopped walnuts
Two oranges cut into dice.
Pack and set aside to ripen in usual
manner for two hours.
Cranberry Sherbet or Water Ice
Place In a saucepan
One quart of cranberry juice,
Four level tablespoons of gelatin.