Perth Amboy evening news., 1923-10-09
I our I asty Ways to
Prepare Cranberries
--- By Sister Mary

Cranberries are usually associat-
ed so closely with Thanksgiving and
Christmas dinners that most house.
keepers overlook the fact that cram
berries can be used for quite as de-
licious desserts as other fruits.
They are rich in mineral salts and
aid In digesting fat meats. Coming
at the time of year when ~succulent
vegetables are rather scarce and
high they are valuable addition to
the diet.
1t is by the careful combination
of foods hat people keep In good
health, feeling "ft' and ready for
the days work. Plan to serve a
vegetable or fruit rich in mineral
salts whenever rich foods form part
| of the dinner. When green vege-
tables are more or less out of sea-
son cranberries supply their vita
mines" cheaply and well.
If cranberry pudding is chosen for
the dessert keep in mind that the
dessert is almost a full meal all by
itself. Let the pudding portions be
small and the rest of the meal light,
easily digested food.
There is danger of eating too much
and too rich food during the winter
months. Puddings following a hearty
dinner are usually just SO much ex-
ira and unneeded food.
Cranberry sauce or jelly adds zest
to any meat as well as turky. They
to any meats as we'll as turkey. They
for use as wanted.
Cranberry Sauce
Two cups cranberries, Sd cup
water 1 1-2 cups sugar.
Some cooks advise parboiling the
berries. The theory is that the cram
berries require less sugar to sweater
them. My theory is that by parboil-
ing some of the valuable salts are
lost and thrown away in the water.
Wash and pick over berries. Put
| water and berries in a large stew
pan and cook until tender. The pan
should be covered. 1t will take about
Is minutes to cook the berries. When
tender, sift in sugar. Boil five min
utes longer, Swimming frequently
Land stirring to prevent burning.
| Serve cold. The sauce will be thick
and jelly-like.
Cranberry Jelly
One quart cranberries, 2 cups boil
ing water, sugar.
Wash and pick over berries. Put
in a large stew pan with boiling
water and cook 20 minutes. Strain
| through a fine wire sieve and meas
| ure Juice. Use cup for cup of sugar
| and juice. Return juice to the fire
In a smooth stew pan. When boiling
| sift in sugar and boil three minutes.
| Turn into molds to become firm and
chill.
Cranberry ice is very nice to serve
In place of jelly or with roast
pork or turkey. If a jellied dessert
is wanted the ice offers a change.
Cranberry Ice
One quart cranberries, 2 IL cups
sugar, 1 1-2 cups boiling water, 2
lemons.
Wash and pick over berries. Put
water and berries in a large sauce
pan and cook until soft. Rub
through q sieve. Add sugar, one-half
cup boiling water and juice of lem
ons. Stir until sugar is dissolved.
Pour into a mold and pack In equaI
parts of ice and salt. Let stand
three or four hours.
Cranberry Pudding
OnB anu Oiic-ildAl ShPo u
ries, 1-2 cup stoned dates, 1 cup
sugar, IL cup beef suet measured
after putting through food chopper,
11-2 cups stale bread crumbs, IL
cup milk, / teaspoon salt, l teaspoon
cinnamon. 1 teaspoon baking pow
der. Ia teaspoon soda, 2 eggs.
Cut cranberries and dates into
small pieces. Work the suet with
the hand until creamy. Soak bread
crumbs in milk until soft. Mix we'll
beaten eggs with bread crumbs. Mix
all dry ingredients and add to egg
and milk mixture. Combine with
suet and add fruit. Turn into a but
tered mold and steam thhree our
Serve with vanilla sauce or whipped
and s~weetened cream.
Copyright, 1923, NEA Service. Inc.