Perth Amboy evening news., 1920-04-12
by MRS. NJ. a. WILSON

N|SOpyFlBu, lS1pt Dy PUBIC Ledger
Co.. All rights r~eserved)
Cranberries. a small. acid fruit. are
grown in Doggy, marshy country
along the New England coast: and
are an antiscrobic or protective fruit.
The delicious, tart flavor Of the
cranberry should be most welcome in
the early spring. 1t acts directly up
on the liver. helping to cleanse and
cool the digestive ract The cram
berry may be truly counted a well
come addition to our spring diet.
The mild. acid flavor of this fruit,
with its purifying fruit salts. cleanse,
purify n cool the blood stream,
thus combating the bacteria in the
body that produces the spring langor
or fever.
When cooking cranberries. do not
any circumstances-add or
use baking soda to neutralize the acid
flavor. Using baking or ~bicarbonate
OF soda in cooking these health
giving berries entirely destroys their
wonderful healing qualities. SO, for
this reason just add sugar and water
and allow fruit to cook slowly until
soft.
A New England Cranberry Jen
Place in saucepan
Two cups of cranberries
Two-thirds cup of water.
Cook slowly until fruit is soft. Now
add
Two-thirds cup of sugar
One tablespoon of gelatine soaked
for twenty minutes in three table,
spoons Of cold water.
Bring mixture to a boil and cook
FIVE minutes. Then urn into a bowl
or mold and let cool.
Cranberry Adc
This delicious thirst-quenching
drink may be prepared and filled into
bottles and stored for use in the hot
summer. Place in large preserving
kettle
Six quarts OF eranberries
Six quarts OF water.
Bring to a boil and cook until ber-
ries are a soft embarrassing tho
berries well with the potato masher.
Cool and strain and return to the
kettle and add
Five pounds Of sugar.
Stir until sugar is thoroughly dis
solved, bring to a boil and cook fif-
teen minutes Let cool and fill into
bottles. Set bottles in preserving
kettle or boiler and pour sufficient
cold water around the bottles to
reach nearly to the neck. Bring to
a boil and boil fifteen minutes.
Remove one bottle at a time and
seal. When cold dip tops of bottles
in melted parowax. Store in a cool
place.
To use: Add equal parts of cold
water and cranberry juice. Place in
bowl or pitcher and add finely chop
ped ice.
To make a fountain drink: Pour
glass half full of the cranberry strip.
Add some finely chopped ice and fill
with ~carbonated water.
Cranberry and Raisin Strudel
Chop two cups of cranberries fine.
Try putting through the foodchopper,
using the coarse knife. Place in bowl
and add
one and o%ne-quarter cups of sugar
T~wo-thirds cup of seedless raisinS
One-quarter teaspoon Of nutmeg.
Mix and spread on plain pastry
which has been rolled out one-quar-
ter of an inch thick and about six
inches wide n ten inches long. Roll
as for jelly-roll, tucking in the ends
securely. Place in well creased and
Toured baking a and bake IN mod
crate oven for thirty-five minutes
Basic every ten minutes with three
tablespoons of cranberry Juice.
Cranberry jelly
This jelly may be used for cakes.
pastries and spreads for bread or
with chicken. turkey or game. Place
three quarts of ~cranberries in the
preserving kettle n add
Five pints or ten cups of water.
Bring to a boil and cook until ber-
ries are soft. MASKING berries well
with potato-masher. Cool.
Turn into a jelly bag and strain.
Now measure the juice n return to
the kettle. Bring to a boil and cook
/. ten minutes. Now add
Three-quarters cup Of sugar
for each cup of the cranberry juice,
n stir until the sugar is thoroughly
dissolved. Bring to a boil for ten
minutes. Turn into hot, sterilized
jelly glasses and let COOL. Cover with
parowax. Heat parowax just enough
to melt; o~verheating the wax causes
the jellies to sweat and later on mold.
Rub pulp through fine sieve. add one
cup sugar to two cups pulp; cook
until thick.
Massachusetts MoIasses Cranberry
Pie
Put two and one-half cups of cram
berries through the foodchopper,
using the coarsest knife.
Line a pie plate with plain pastry
and spread the chopped cranberries
evenly owe the pastry. Now pour
over the cranberries
Two-thirds cup of strip
Spread over strip