New Britain herald., 1923-10-09
nf SISTER MARY
eRANBERHiEs

Cranhsrries are usually associated sa closely with Thanksgiving anu christgas dinners that most hene' kespers overlook the fact thai cram berries can be used for quite as ash' eious desserts as other fruits
 They are rich in mineral salts ana aid in digestiRg fat meats, cemins al the lime of year when sneealen' Vegetables are rsther scarce and high they are valuable addition 10 inc die'.
 It is hy the careful combination or foods that people keep in good health, feeling "nt" and ready for the days work. Plan to serve a vegetable or fruit rich in mineral salts whensvef rich foods form part Of the dinner. When green vegetables are more or less out Of season ersnberries supply their ",itamines" eheaply and well,
 If cranberry pudding is chosen for the dessert keen in mind that the des' sert is almost full meal all by itself. Let the pudding portions be small and tho rest Of the meal light. easily di' gested food.
 There is danger Of eating too much snd too rich food during the winter months. Puddings following a hearty dinner are usually just so much ex- tra and unneeded food.
 Ora anberry sauce or jelly adds zest to any meal as well as turkey. They can he used In quantities and kept for use as wanted.
 Cranberry Sauce
 Two cups ,cranberries. S-i cup water. i-e cups sugar.
 Some cooks advise parboiling the berries. The theory is that the cran- berries require less sugar 10 sweeten them. My theory is that by parboiiing some of the valuable salts arc lost and thrown away in the water.
 Wash and pick over berries. Put water and berries in q large stew pan and cook until tender. The pan shqpld be covered. It will take about 15 minutes to cook the berries When tender, sift in sugar. Boil live minutes longer, skimming frequently and stir ring to prevent burning. Serve cold, The sauce will be thick and jelly like.
 Cranberry JellM
 One quart cranberrics, cups boil ing water, sugar.
 Wash and pick over the berries Put in a large stew pan with boiling water and cook 20 minutes. Strain through 3 fine wire sieve and measure juice. Use cup for cup of sugar and juice. Return juice to the fire in smooth stew pan. When boiling sift in sugar and boil sthree minutes Turn into molds to become firm and chill.
 Cranberry ice is very nice to serve lin place of jelly or sauce with roast pork or turkey. If ieiiied dessert Is wanted the ice offers a change.
 Cranberry Ice
 One quart cranberries. ? 1-s cups sugar, l.. cups boiling water, 2 lemons.
 Wash and pick over the berries. Put water and berries in large sauce pan and cook until soft. Rub through a sieve. Add sugar. onc-half cup boil Ing water and juice of lemons. Stir until sugar is dissolved. Pour into a mold and pack in equal parts of ice and salt. Let stand three or four hours.
 Cranberry Pudding
 One and one half cups of cranber- ries, 1-2 cup stoned dates, 1 cup sugar, 1-2' cup beef suet (measured after putting through food chopper), l l-2 cups stale bread crumbs. l-2 cup milk. teaspoon salt 1 teaspoon cin- nanon, 1 teaspoon baking powder, IA teaspoon soda, ? eggs.
 Cut cranberrics and dates into small pieces. Work the suet with tho hand until creamy. Soak bread crumbs in milk until soft Mix well beaten eggs with bread crumbs. Mix all dry in gredients and add to egg and milk mixture. Combine with suet and add fruit. Turn into buttered mold and steam three hours Serve with vanilla sauce or whipped and swectencd cream.