Cookery for every household

Pick and wash the cranberries and put them into a lined saucepan with the water, sugar, and about 2 inches of cinnamon stick. Stew them until reduced to a pulp, and then strain through a hair sieve or piece of muslin. Press the cranberries gently to extract all the juice, but not enough to make it cloudy. Measure this juice, and allow 2 oz. of cornflour to each pint. Put it into a lined saucepan, mix the cornflour to a smooth paste with a little water, add it to the cranberry juice and stir over the fire until boiling. Simmer slowly about 10 minutes, then pour the mixture into a wet mould and put it in a cool place to set. Turn out when wanted, and serve with cream or custard sauce. Note. — Small sago or tapioca may be used instead of cornflour to stiffen the juice. Sufficient for 3 or 4 persons. Probable cost, 6 d. to 8 d. 1947. Danish Fruit Jelly (“ Rode Greed ”) 1 qt. raspberry and red currant juice. 2 oz. potato flour or sago flour. Sugar to taste. Vanilla. 2 oz. blanched almonds. To Make the Fruit Juice. — Take about 1 lb. raspberries and 1 lb. red currants, pick them carefully and wash if necessary. Put them into a saucepan with 1 quart cold water and a little sugar, and boil until reduced to a pulp. Then strain through a piece of muslin. Measure the juice, and allow potato or sago flour in tbe above proportion. Put most of the juice into a saucepan, and heat it over the fire. Add the flour mixed smoothly with the remainder of the juice, and stir until boiling. Flavour with vanilla, add more sugar if necessary, and stir in the almonds either finely shred or chopped. Allow the mixture to cool, then pour it into a glass dish, sprinkle with sugar, and serve with cream. Notes. — If liked, a few whole raspberries may also be served in the jelly. Cranberries may be used instead of the raspberries and red currants, ov cranberries and apples mixed. Sufficient for 5 or 6 persons. Probable cost. Is. 1948. Devonshire Junket 1 pt. new milk. 1 tea-sp. essence of rennet. 1 table-sp. brandy or rum. 1 table-sp. castor sugar, i tea-sp. ground cinnamon. Clotted cream. Mix together in a glass bowl or deep dish the brandy, cinnamon, and sugar. Pour on to these 1 pint of new milk, or fresh milk heated to the temperature of new milk, and add the rennet. Stir it 43G well, and let it remain until set. Then spread some clotted cream over the top, and sprinkle with castor sugar. When well made, junket should cut into smooth shiny slices like jelly. Unlike jelly, it will set better and more quickly in a room of ordinary temperature than in a cold larder. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1949. Dutch Flummery 3 gills water. 1 gill sherry or iaisin wine. 2 yolks of eggs. f- oz. gelatine. 6 oz. loaf sugar. 2 lemons.