Cranberries - Defined, Varieties and Recipes
Cranberries--A small red fruit that when made into a sauce or jelly is relished by the majority as an accompaniment to roast turkey. etc.
CRANBERRY PIE—Cranberries washed, than put to boil with sugar and a very little water; when done, allowed to become cold; pie plates lined with short paste, spread with the cranberries, strips of paste placed over the top, the paste brushed with egg wash, then baked.
CRANBERRY JAM—or sauce—is the preceding mixture boiled down with more sugar until thick enough to coat a spoon.
CRANBERRY JELLY— Well washed cranberries: to each gallon, half a gallon of water, put to boil and boiled for ten minutes, they are then mashed and squeezed through a flannel jelly bag, the juice then returned to the fire with four pounds of sugar to each original gallon of cranberries, this is then rapidly boiled from fifteen to twenty minutes, then poured into molds and set; served with turkey, or as a preserve.
CRANBERRY ROLL — Light biscuit dough sweetened and flavored, rolled out thin, spread with cranberry jam, rolled up, ends tucked in, placed in buttered French bread pans and baked; or steamed; or tied in a floured cloth, plunged into boiling water and boiled; served in slices with sweet sauce.
CRANBERRY TARTLETTES—Fancy sets of gem pans lined with puff paste trimmings, spread with cranberry jam, baked; served for dessert.
THERE ARE TIMES WHEN THE STEWARD CAN BUY GOOD SOUND CRANBERRIES VERY CHEAP; HE SHOULD THEN DO SO, FOR THEY CAN BE KEPT SOUND FOR MONTHS IF FILLED INTO JARS AND KEPT IN A COOL PLACE, COVERED WITH WATER THAT IS OCCASIONALLY REPLENISHED.