Wisconsin State Cranberry Growers Association / The Cranberry. A compendium of its cultivation, commerce, cookery, etc.
Recipes, pp. 7-10 PDF (768.4 KB)
C one-third teaspoonful of salt, rub one. Stew I quart of cranberries in one pint of water. Squeeze through a cheese cloth. letting everything through but needs and skins. Add two cups sugar and heat up again. Fill a bowl or oval mold with soft, stalo bread crumbled due. Pour tbe boiling fruit over the bread, moistening each layer of crumbs and using as many crumbs as the liquor will admit. Press each layer down that all the crumbs may be equally moistened. Set away to cool. Drop from the mold onto a pretty dish. Serve with cream. PUDDING. Soak one cup of tapioca In cold water over night Place on the fre after adding one quartof bolling water. When olil- lug add two teacups sugar and one quart cranbeiries. Boil twenty minutes. Serve very cold with cream or sugar, FRY CAKES. One cup sugar, one tablespoonful butter creaced together. Add two eggs well beaten and X teaspoonful salt. One cup milk, two teaspoonfuls baking powder and flour enough to roll. Roll out, cnt In circles, place one teaspoonful of cranberry jelly or jam In the center, fold up closely and fry in hot lard or cottoline. PrUS (BOsTON COOKING SCHOOL) 8ift together two cups of sifted flour four teaspoons of baking powder and fourth (14) cup of butter Into the flour, add two well beaten eggs, one cup of rich milk, and stir Into the flour with one pint of cranberries. I ill buttered cups about half full of the mixture and steam one hour in a closely covered steamer, serve with cranberry sauce. SAUCE. NO.1. One quart of cranberries, two cups of sugar, half a cup of water, dissolve the sugar In the water to make a syrup, wash the berries and pour them for a moment into a pau of boiling water, drain, drop Into the boiling syrup and boll for about ten minutes. Cranberries as a Mdiidae. Too much cannot be said about the healthfulness of cranberries. Frequent trials have proven that those who use them freely are free from most diseases. In cates of an epidemic a full and free use of cranberries will almost Invariably ward it off. Cranberries eaten in the morning, entering the stomach when comparatively empty, search out the bac teria and destroy them. They will in fact destroy nearly all germs ef disease. Cranberries eaten raw are one of the fnest Tics and appetize known. In cases of yell*> or typhoid fever cranberries are almost Indispensable as a tonic and to assist In clearing the system I 4 CHlABI"ITE .
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