The Weekly Gazette

Mother's Cook Book

USES OF CRANBERRIES
The cranberry keeps better than its own composition an acid which is a preservative-salicylie acid. As this acid acts upon metals care should be taken to cook the berries in porcelain-lined or aluminum dishes-never in tin.

Fresh Cranberry Conserve.
Take two cupfuls each of cranberries put through the meat chopper, add the same amount of apples, one cupful of sugar and one-fourth cupful of pecan meats slightly broken. Let stand until the next day to season. This will keep for weeks in a cool place.

Cranberry Conserve.
Wash five pounds of carefully picked over berries, chop them coarsely. Put two pounds of seeded raisins through the food chopper. mix with the berries. Boil the thin yellow rind of four large oranges in water to cover until the rind is tender, then chop fine. Put all the ingredients into a saucepan with ten cupfuls of sugar, the pulp and juice of five large oranges. Heat slowly and cook until reduced to a jam.

Cranberry Frappe.
Boil one quart of berries (add two cupfuls of water) for ten minutes Strain through a coarse cloth, add two cupfuls of sugar, stirring until it is well dissolved. Add the strained juice of two lemons and freeze to a mush.

Cranberry Drink.
Put one cupful of cranberries on to cook with a little water. Boil two quarts of water with three tablespoonfuls of oatmeal and the peel of half a lemon for ten minutes. Now add the strained cranberry juice and sweeten to taste. boil twenty minutes. then cool and add one cupful of orange juice, strain and serve.

Cranberry Bavarian Cream,
Whip a pint of double cream until stiff, add one cupful of sugar. one tablespoonful of gelatin which has been softened in water and liquified over hot water. Mix with the cranberries. strained and sweetened. to which four tablespoonfuls of maraschino sirup has been added Fill the molds and pack in ice and salt for four hours.