Fruit recipes

Pick over and wash a quart of cranberries, adding one and one-half cups cold water and stewing slowly about an hour. The tenderness and colour of the skins will indicate when they are done. Remove from the stove before adding sugar generously. CRANBERRY SYRUP Make a syrup of a pint each of sugar and water and drop into it the whole, uncooked berries, simmering until clear and tender. CRANBERRY JELLY Proceed as for Cranberry Sauce till berries are tender, when add a pound of sugar for each pint of juice and simmer three minutes before removing from fire. Strain through coarse sieve and place in wet moulds. Serve cold. CRANBERRY COMPOTE Make a heavy syrup as for Cranberry Syrup and place in this (while boiling) a quart of cranberries which have been pricked with a coarse needle (twice). Cook the berries and syrup together till syrup is very thick, when remove and serve cold. CRANBERRY SHORTCAKE Make as for Strawberry Shortcake, using recipe for Sauce given above, and serving with a meringue. CRANBERRY SPONGE See Introductory Recipes for "Sponge." Use with this the Syrup. CRANBERRY SNOW Make as for Apple Snow, beating in the berries substituted in the form of strained sauce. Serve with a simple "float."”’ CRANBERRY TART Make as for Gooseberry Tart, which will give variations. Also add a cup of raisins sometimes for a change. STEAMED CRANBERRY PUDDING Make a simple Batter Pudding (see Introductory Recipes) adding a cup or more of chopped, uncooked cranberries, and flour to make rather stiff. Steam for two hours and serve with cranberry sauce. CRANBERRY CAKE (Frozen) Make as for Sauce, straining. Add three cups of this to a syrup made of a pint each of sugar and water. Freeze partialfy, then mix in one pint of cream (whipped or plain) and complete the freezing. Frozen custard or ice may also be made with the cranberry. CRANBERRY BOMBE Cook berries as for the Compote, adding a tablespoon of dissolved gelatine, then cool and add a pint of whipped white of egg or omit gelatine and add a pint of whipped cream. Sweeten more heavily and freeée in a bombe or melon mould as for Melon Roll. Or, freeze the berries (cooled) partially, then line the mould with the mixture and fill the centre with the whipped egg or cream. TO KEEP CRANBERRIES (Uncooked) Cranberries may be dried, or may be bottled, filling up with cold water, then corked and placed in cool dry place. Sometimes a good firkin will answer the same purpose when examined frequently. GENERAL DIRECTIONS FOR CRANBERRIES Cranberries make an excellent Roly Poly or may be spiced or used as jam adjunct or the syrup in drinks (shrubs and cordials) ; are more susceptible of variation than generally supposed and, being more wholesome than almost any other tart sauce, should be more widely used. GENERAL DIRECTIONS FOR MULBERRIES Mulbetries may be used in all ways suitable for blackor raspberries but are superior to them or almost any other fruit in the matter of jelly-making, having the rich colour and tartness of currant with a little more ‘ body,” but very tender. For shrub and rob, also, the mulberry has few rivals. MULBERRY JELLY No. 1