Home › CHAPTER XIII › CHAPTER XIII: Cranberry

CHAPTER XIII: Cranberry

CRANBERRY JELLY Cook one quart of cranberries and one cup of water in a covered dish five or six minutes. Then with a pestle press them through a fine sieve. Stir in two cups of sugar; and, without reheating, turn the mixture into a mould. Do not return to the fire after the sugar is added or the mixture will not jelly. The strong acid of the cranberry in connection with high heat "splits" the sugar and interferes with the jellying process.

STRAINED CRANBERRY SAUCE Prepare as jelly in the recipe given above, except cook the cranberries in two cups of water.

CRANBERRY SAUCE, UNSTRAINED Heat two cups, each, of sugar and water to the boiling-point. Add one quart of cranberries. Cover the saucepan, and let stand on the back of the range five minutes. Then move to the front of the range, and let cook five minutes after boiling begins. Set the sauce aside, covered, in the saucepan, until cold. The shape of the cranberries is well preserved in this sauce. APPLES STUFFED WITH DATES AND BAKED Select tart apples, core neatly, pare, and fill the cavities with stoned dates (prepared as above). Bake until tender throughout in a hot oven, basting once or twice with a little hot, sugar-and-water syrup. Serve with the morning cereal, or as a dessert dish at luncheon or dinner, with cream or milk. APPLES, PRALINEE 4 apples 1/3 cup of blanched almonds, 3/4 cup of sugar chopped fine 1 cup of water 8 level tablespoonfuls of sugar Core and pare the apples; dissolve the sugar in the water, then let cook about five minutes; in this syrup cook the apples until tender, turning them often to keep them in shape and to cook throughout the apple. Remove to a serving dish. Stir constantly while cooking the eight spoonfuls of sugar and the almonds over a hot fire until the sugar becomes caramelized. Turn the nuts and caramel upon the apples, taking care that none falls on the dish. Have the syrup in which the apples were cooked boiled till quite thick, pour this around the apples. Serve at once or when cold with or without cream. LEMON JELLY 1 tablespoonful of granulated 1 cup of boiling water gelatine 1/2 cup of sugar 1/4 cup of cold water 1/2 cup of lemon juice Let the gelatine stand in the cold water fifteen minutes or longer (until all the water is absorbed); add the boiling water and sugar and stir until the gelatine and sugar are dissolved; let cool a little, add the lemon juice and turn into cups. Set aside to become cold and firm. Serve with cream or boiled custard. Preserved peaches or pears, cooked prunes or figs, or nut meats, also sections of orange, from which the membrane has been removed, or slices of banana, may be moulded in the jelly. A tablespoonful of gelatine is needed to each scant pint of liquid.