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Laboratory Exercises (Qt cranberries C water medium)

1 qt. cranberries 1½ C. water 2 medium sized apples 2 C. sugar 1. Pick over and wash cranberries also wash, pare, core and slice apples. 2. Add water and boil until berries and apples are soft, then strain.

CRANBERRIES 3. Add sugar to fruit juice and cook until a little dropped on a cold saucer will harden like jelly. dish. 4. Turn into a mould which has been wet in cold water. 5. When ready to serve, turn out of mould into serving Cranberry Marmalade. 1 qt. cranberries 2 medium sized apples 1½ C. water 2 C. sugar 1. Pick over and wash cranberries, also wash, pare, core and slice apples. 2. Add water to berries and apples then cook until every berry has burst. 3. Add sugar and boil until it will drop in a thick drop from the spoon, or until a little dropped onto a cold saucer will harden like jelly. 4. Pour into molds wet in cold water.

Note. For filling cranberry pies, make the same as cranberry marmalade, only do not cook it as long after the sugar is added. Cranberry Sauce. 1 qt. cranberries 1½ C. sugar 14 C. boiling water 1. Pick over and wash berries. 2. Add sugar and boiling water and boil ten minutes. 3. Serve cold.

Cranberry Pudding. 2 C. cranberry marmalade 1 egg 2 T. butter 1/4 C. sugar 4 C. (?) milk 2 C. flour 3 t. baking powder t. salt 1. Sift flour, baking powder and salt together three times, 2. Add half the milk to the beaten egg and stir into the dry materials. 3. Add enough more milk to make a drop batter. 4. Melt butter and stir into the mixture. 5. Grease a baking dish, preferably a cake pan with a funnel in the center. 6. Pour marmalade into the bottom of the pan and pour the batter on top of the marmalade. 7. Bake in a moderate oven until the crust pulls away from the sides of the tin and feels firm when pressed lightly with the finger. 8. When the pudding is done, turn it wrong side up on a plate and serve with either vanilla sauce or hard sauce. Cranberry Roly Poly. 2 C. flour 4 t. baking powder t. salt 2 T. sugar 3 T. lard or butter C. (?) milk 1 C. cranberry marmalade. 1. Mix and sift dry materials three times. 2. Cut in lard with two knives. 3. Add enough milk to make a soft dough. 4. Turn onto a floured board and roll one-half inch thick. 5. Spread with marmalade and roll up like jelly roll. Be careful not to have marmalade too near the edge of the dough. 6. Place in buttered dish and steam 1½ hours. 7. Serve in slices with foamy sauce.

CRANBERRIES Foamy Sauce.

C. sugar 2 T. butter 2 T. flour 1 t. vanilla 1 C. boiling water 1 egg white 1. Mix sugar and flour together. 2. Add boiling water and cook five minutes, stirring constantly. 3. Remove from stove, add vanilla and butter, then pour onto the stiffly beaten egg white. Serve at once.

Cranberry Ice. 3 C. cranberries 4 C. water 1½ C. sugar juice of 1 lemon 1. Pick over and wash berries. 2. Add one cup of water and boil 15 minutes, then rub through the strainer. 3. Make a syrup by boiling sugar with the remaining 3 cups of water. 4. When cool, mix cranberry juice, syrup and lemon juice together. 5. Put in freezer and freeze. (In packing freezer, allow 3 C. of cracked ice to 1 C. of coarse salt.) Cranberry Sherbet.

Make the same as cranberry ice. When half frozen, add the stiffly beaten white of one egg and finish freezing.