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The San Francisco Sunday Call
EIGHT NEW PAGES FOR THE CALL'S COOK BOOK
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
CAN YOU GIVE THESE RECIPES
Can any one give me the recipes for ravioli,
tainales, enchiladas and risotto?
Thanking you in advance for the same, I re
main, very truly yours, A SUBSCRIBER.
Dear Sir: I should like a recipe for "Lady Balti
more Cake." You will greatly oblige
*, AN INTERESTED READER.
MINCE MEAT AND HOW TO
Mrs. Florence West, 131 Wool street, San Francisco
Cooked Meat for Mince Pics —In order to succeed
in having good mince pie it is quite essential to
cook the meat properly, so as to retain its juices
and strength of flavor. Select four pounds of lean
beef (the neck piece is as good as any); wash it,
and put It into a kettle with just enough water to
cover it; take off the scum as it reaches the boil
ing point; add hot water from time to time until
it is tender, then season with salt and pepper; take
off the cover and let it boil until almost dry, or
until the juice has boiled back into the meat. When
it looks as though it was beginning to fry in its
own juice, it is time to take up and set aside to get
cold, which should be done the day before needed.
Next day, when making the mince meat, the bones,
gristle and stringy bits should be well picked out
Mixed Spices—Take two tablespoons of powdered
cinnamon, one tablespoon of powdered cloves, one
tablespoon of powdered allspice, two teaspoons of
powdered mace and one grated nutmeg; mix thor
oughly and sift twice; put away in a tight glass
jar or tin box and keep ready for use. The spices
become finer in flavor by long standing and are
Mince Meat. No. I—Get1 —Get about-four pounds of lean
beef and boll It; chop it fine, twice as much of
chopped green, tart apples, one pound of chopped
suet, three pounds of seeded raisins, two pounds of
currants, picked over, washed and dried, half a
pound of citron cut up fine, one pound of brown
sugar, one quart of cooking molasses, two quarts
of sweet elder, one pint of boiled cider, one table
spoon salt, one tablespoon pepper, one tablespoon
mace, one tablespoon of allspice and four table
spoons of cinnamon, two grated nutmegs, one table
spoon of cloves; mix thoroughly and warm it on the
range until heated through; remove from the fire,
and when nearly cool stir in a pint of good brandy
and one pint of Madera wine; put into a crock,
cover it tightly and set it in a cold place where it
will not freeze, but keep perfectly cold. Will keep
good all winter.
Mince Meat. No. 2—-Two pounds of lean, fresh
beef, boiled, and when cold chopped fine, one pound
of beef suet, chopped fine; five pounds of apples,
pared and chopped; two pounds of raisins, seeded
and chopped; one pound sultana raisins, washed and
picked over; two pounds of currants, washed and
picked over carefully; three-quarters pound of
citron cut up fine, two tablespoons cinnamon, one
of powdered nutmeg, two of mace, one of cloves,
one of allspice, two and a quarter pounds of brown
sugar, one quart of brown sherry, one pint best
brandy. Made this way, the meat will keep all
winter. Cover closely in a jar and set in a cool
Mince Meat, Xo. 3 —One and a half pounds of
chopped meat, three-quarters pound of suet, two
pounds apples, two pounds currants, two pounds
raisins, one pound citron, one teaspoon each of
cinnamon, cloves and nutmeg, one pint
brandy, one pint cider and two glasses jelly; sugar
to taste; cook until fruit is thoroughly done, and
•.viifn put in jars will keep indefinitely.
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
Carrot Jam—Boll the carrots until they are
tender, drain them and mash them through a
colander. For each pound of carrot pulp allow
one pound of sugar and the grated rind and juice
of one lemon. Boil slowly until the mixture jellies.
Preserved Pumpkin—Cut one large, yellow
pumpkin into fairly small pieces. Weigh these
and to each pound add one pound of sugar. When
thoroughly mixed add a gill of lemon juice to each
pound of pumpkin and set aside for 12 hours.
Then boil the" mixture In the preserving kettle
until the pumpkin is tender, then place In jars:
strain the syrup, reheat it to the boiling point and
pour it over the pumpkin. Seal.
Preserved Watermelon Bind and Citron—Both
watermelon rind and citron may be made into
a most delectable preserve. Select a ripe melon;
scrape off the green exterior and leave only the
maat of the rind. Cut this into strips and boil in
a quart of water to which a half dozen peach
lea\es and a half teaspoon of saleratus have
been added, as these will assure a fine green tint.
When tender, remove to a bath of cold water in
which a large tablespoon of alum has been dis
solved, as this will make the melon chips
brittle. When they have soaked for an hour, rinse
them in clear water, then boil them in a syrup
composed of a pound of sugar to each pound of
rind and adding one thinly sliced lemon and a few
pieces of green ginger to each two pounds of rind.
801 l about 20 minutes and set aside for three or
four days, then strain off the syrup, reduc° it by
boiling until it is very rich, pour it over the rind
while still scalding hot and be sure it is com
pletely covered. Then cool and seal.
To prepare the dry citron used In making cakes
and puddings, preserve the rind according to the
A good digestion waits on appetite. Fresh vege
tables will break or snap crisply. To cook vege
tables put into boiling water, slightly salted, and
boll steadily until done. After they are done, drain
Dressing for Green or Wax Beans, Cauliflower or
Kohlrabi—Half cup of sour cream, yolk of one egg,
one small teaspoon flour, small lump butter, a lit
tle nutmeg half cup water from the vegetables,
which should be boiled In salt water. Stir together
in saucepan and cook gently to prevent curdling.
Add salt if necessary.
Potatoes —Peel and cut into small squares, or
pieces of equal size, raw potatoes; slice in one
fourth as much onion, two green peppers, and add
boiling water to cook. When nearly done add a
little sweet milk, salt and pepper and a liberal
piece of butter. Thicken with little flour rubbed
In milk or water. They will be ready in 15 min
Scalloped Tomatoes —Pour off nearly all the juice
from a can of tomatoes: put a layer of bread
crumbs in the bottom of buttered dish, then a layer
of tomatoes seasoned with pepper and salt and a
little butter and sugar; continue till dish is full,
finishing with bread crumbs; cover and bake until
hot, then remove cover and brown.
Cauliflower and Cheese —Cook cauliflower in
salted water, cover with drawn butter sauce, then
with grated eastern cheese or parmesan and place
in a hot oven until cheese is browned a little.
Baked Onions —Boil until tender, drain and cut
in halves or leave whole if preferred; put in a dish,
pour over them a cup of cream or milk; sprinkle
i -— —- —— —— — CITT ON mis LINE —""' ! """* "~" **""" ' """" *—" —• '
n/HfFf* • Run your scissors alon & tne entire left edge of the page to separate it from the paper. Cut along the dotted lines across top and bottom of the page. Cut along
IflfflLll m liffWCP • the dotted line across the middle of the page. Slip the upper half down upon the lower half of the page. Fold so that pages 1 and 8 form the outsides each of
the eight pages of the booklet will be in place. Each Sunday an eight page booklet will be published in this section of The Sunday Call. Use large needle and coarse thread to stitch each new
booklet in place upon the others. Thus you will make for yourself the most interesting cook book ever put together.
PRESERVING FRUITS AND VEGETABLES
Mrs. Marie Wright, 1378 Pacific Avenue, San Francisco
HOW TO COOK VEGETABLES
Mrs. O. M. Van Hook, 224' = Main mtreet, Salinas.
Dear Sir: Some time ago I saw a recipe in The
Call for "English chutney." Would you kindly have
it published as soon as possible and oblige an old
subscriber? St. Helena, R. F. D. 1.
ANSWERS TO QUESTIONS ASKED
OCTOBER 20, 1912
A. C. Juchmux, Pacific Grove
To Wouidbe Cook: Almond Filling—One cup
sugar, half cup water, white of one egg beaten to
a stiff froth; boll sugar and water until it threads
and stir it into the beaten egg; add half cup of
chopped almonds and half cup of chopped raisins.
If more filling Is required, use a half cup more of
sugar, a little more water and part of another
Willi© of 3.11 CSTR",
To a Constant Reader: Fopoven—Beat whites
and yolks of two eggs separately, add the yolks
to two cups of sweet milk and stir in this two
cups of flour sifted with a teaspoon of baking
powder and one of salt, add the whites and beat
briskly. Pour into greased muffin pans which
have been previously heated. Do not have them
more than half full. Bake in hot oven. Serve
at once. , _
To Mr*. R. A. W.: Sauce for Spanish Beans—
Three tablespoons olive oil, three tablespoons
molasses, salt and pepper to taste. Take one can
tomatoes, salt and pepper and thicken with one
tablespoon flour, then add three large onions after
they have been fried brown. Add to the beans
and boil slowly until beans are tender. To be
added after beans have previously cooked for a
couple of hours.
To Eva E» Ball: Garnishes for Meat—Parsley is
the most common garnish for all kinds of cold
meat, poultry and fish.
Horseradish is the garnish for roast beef.
Slices of lemon for boiled fowl, turkey and fish,
roast veal and calf's head.
Carrot in slices for boiled beef, hot or cold.
Mint, with or without parsley, for roast lamb.
Seasonings—Sweet herbs, bay leaf, allspice,
whole pepper, cloves, nutmeg, thyme, salt and
Stock for soups does not call for parboiling
* * *
TWO SWEET RECIPES
Mrs. E. D. Edwards, 841 North Center Street,
President's Fruit Cake <by request)— This recipe
must be measured exactly. Two cups of fioar,
one cup of sugar, two teaspoons of soda, a
pinch of salt, one teaspoon of cinnamon, one
teaspoon of cloves, one-half grated nutmeg, three
tablespoons chocolate, one tablespoon cornstarch;
sift twice. Mix one cup walnuts with one cup
seeded raisins (chopped raisins), add both to dry
ingredients; one-half cup melted butter, one and a
half cups cold unsweetened apple samce. Bake one
hour In slow oven.
Fronting—One teaspoon melted butter, one cup
powdered sugar, two tablespoons sweet milk. Stir
to destred stiffness and spread on cake.
Divinity Fudge—Three cups sugar, one cup corn
syrup, one-quarter cup water. Cook until it
cracks. When cooled in water, set aside. One-half
cup sugar, one-quarter cup water. Cook until it
hairs. Whites of three eggs beaten to a stiff
froth; pour last syrup over beaten whites and beat
constantly, then add first syrup; beat about 15
minutes and add a cup of nuts.
rule given above after cutting it in the shape
desired, but instead of sealing the jars leave them
open, in order that the air may enter freely. In
this way the preserve will dry gradually and the
syrup will form in a sort of candy over the rind.
This will be found to be an excellent substitute
for the citron sold in stores.
•Icily From Evaporated Apples—Take two pounds
of the fruit, pick it over, wash It carefully and
put It on to boil with enough water to cover. Let
it cook until done, adding a little boiling water
from time to time as may be.necessary, then strain
and stir In the sugar, which must previously have
been heated In the oven. The proportions are two
thirds of a cup of sugar to each cup of liquid.
When the sugar has become thoroughly dissolved,
strain again and pour into glasses to harden.
Extract of Lemon— Expose four ounces of the
rind of lemons in the air until partially dry, then
bruise in a mortar; add two quarts of deodorized
95 per cent alpohol and agitate until the color is
extracted, then add six ounces of extracted oil of
lemon. If the mixture does not become clear
immediately, let it stand for a day or two, shaking
occasionally and then filter.
Bed Currant Wine —Put five quarts of currants
and a pint of raspberries into a gallon of water;
let them soak over night; then squeeze and break
them thoroughly. Rub them well on a fine wire
sieve till all the juice is extracted, washing the
skins again with some of the water. Then to
every gallon add four pounds of lump sugar.
Bottle immediately, but do not cork, letting it
work by Its own fermentation. In two or three
days add a half pint of brandy to every gallon of
the wine and cork as soon as the fermentation
with salt, cover top with cracker crumbs, cut
tablespoon of butter in small pieces, put over top
and put into quick oven and brown.
Fried Celery—Boil until nearly tender, then dip
into a mixture of egg and bread crumbs and fry
in butter or oil. Serve hot.
Creamed Cabbage—Take a firm head of cabbage,
chop rather fine and cook in salted water from a
half to three-quarters of an hour; drain off water,
put in a piece of butter, season and pour over
enough cream or milk to almost cover cabbage;
heat to boiling point and serve. This will be found
a very nice way of cooking cabbage, and many
who do not like cabbage relish it when prepared
in this manner.
Stuffed Egg Plant —Cut the egg plant In half; re
move inside leaving shell one-fourth inch thick;
boil the Inside when tender, add one large table
spoon bread crumbs, a little chopped onion, a tiny
bit of garlic and a small piece of butter; season
with salt and pepper; fill shells with the mixture,
sprinkle bread crumbs and grated cheese over tops
and bake about 20 minutes. One egg added to
every two egg plants is a great improvement.
Stuffed Chill Peppers—Take a half dozen large,
green peppers and brown on top of stove; when
done peel carefully and make a stuffing of cold
meat chopped fine; add a small piece of onion and
tomato, chopped, a little thyme, parsley and salt;
then fry. When done, stuff the chills; make a thin
batter of flour and two eggs, dip the chills in but
ter and fry in hot lard like doughnuts. When
brown, arrange in a dish and make a sauce of
browned flour and pour over them.
CUT ON THIS MNE
SAN FRANCISCO, CAL., NOVEMBER 17, 1912.
Mrs. W. Batterton, 372 Hickory aye., San Francisco
Nesselrode Pudding—Peel about a cup of large
chestnuts; put them into boiling water for five
minutes; take off the second skin and boil them
again until they are tender; press them through a
sieve; cut; a quarter pound of candied fruits into
small pieces, cover with quarter cup of sherry and
let stand for a half hour; cook half cup currants
and half cup of stoned raisins in hot water until
plump; drain them through a cloth; add one pint
stiffly whipped cream to a parfait made of six egg
yolks and one cup of sugar; turn this into a
freezer and grind until half frozen; then remove
the paddle and with a long handled spoon stir in
the chestnuts, the fruit and one teaspoon of
vanilla, two teaspoons of rum and half cup of
shredded pineapple free from juice; place the pud
ding In an Ice mold, pack it in ice and rock salt
and freeze It for six hours; when frozen, turn It
into a chilled platter and heap whipped cream
around It. It is also good served with rum sauce.
Thanksgiving Fruit Pudding—For a Thanksgiv
ing fruit pudding chop up two cups of suet; add
two cups of fine bread crumbs soaked in a cup of
grapejuice, half cup brown sugar, half cup mo
lasses, quarter teaspoon salt, a small grated nut
meg and three well beaten eggs: mix these well,
and Into the mixture stir half cup each of dried
currants and chopped English walnuts, one cup
seeded and chopped raisins and quarter cup of
chopped candled orange peel, all well dredged with
flour to prevent their sinking to the bottom: beat
into this half cup of flour, Into which two table
spoons of baking powder have been sifted; steam
the whole, packed in a well greased mold for three
hours. It can be kept for two or three weeks after
It has been cooked; in fact, it Improves with keep
ing. When ready to use. reheat it. and before
serving trim it with nuts and serve with a brandy
English Mince Pies —Take one pound of raisins
and one pound of currants, chopped suet, chopped
apples and brown sugar, finely chopped rind of
three lemons and three oranges and juice of both,
a glass of brandy, a teaspoon of mixed spices and
half pound chopped almonds; mix all ingredients,
cover them and let stand for two weeks before
using; when ready to use, line the piepans with
pastry, fill them with the mincemeat and cover
with the paste; brush over with beaten egg and
bake for In minutes in a hot oven.
Froaeen Plum Pudding—A welcome variation from
the regular variety will be found in this frozen
plum pudding. To make It. dissolve one heaping
tablespoon of powdered gelatine in half cup of
boiling water; cook one cup of sugar in a cup of
water until the syrup forms a fine thread; beat
the yolks of three eggs and alld this to the syrup,
beating the whole until cool; add the dissolved
gelatine, fold in two cups of whipped cream, one
cup of mixed chopped nutmeats and half cup stoned
raisins; freeze this mixture in the regular way.
Just before packing add half pound candied fruits
in alternate layers. Whipped cream sweetened and
flavored with vanilla will add a delightful taste to
Novelty in Pumpkin Pie —Pumpkin pie served in
individual dishes is a welcome change from the old
way of serving. To make it, cover three cups of
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
GOODIES FOR THANKSGIVING
Marian Taylor, 442 East Sixteenth street, East Oakland
Turkey Tetraszini —A restaurant in New York
serves a delicious entree named after -'Our Luisa,"
as San Franciscans call the famous prima donna.
Here it is: Slice small, thin pieces of turkey pre
viously cooked into a cream sauce to which some
«ooked spaghetti is added, also a little grated
cheese and some very thin slices of mushrooms cut
crossways. This is served in the dish in which it
is cooked, and some bread crumbs are browned
over the top.
Baked Hubbard Squash—Select a thoroughly ripe
one, cut it in half and remove the seeds, scraping
the inside thoroughly; bake for one and a half
hours in a moderate oven, then remove the thin,
brown skin which has formed and with a spoon
scrape the squash into a hot dish, mashing it well
and adding butter, salt and pepper to taste. It
should be of the consistency of roasted chestnuts,
and very fine in flavor.
Yankee Fried Parsnips—Scrape and parboil them
in salted water; cut them in lengthwise slices, then
dip each piece in molasses (not golden syrup) and
fry In beef fat. An odd recipe, but good.
Chestnut Soup—This is-a French recipe, and if
any one knows about the chestnut it is a French
man. It is considered an essential of diet in some
form or other in his native country just as we use
the potato and the oriental uses rice. Moreover,
it is a soup that lends itself peculiarly to the
Thanksgiving season, it requires a quart of chest
nuts, and these must boil for an hour in one and
a half quarts of bouillon until somewhat reduced
in quantity. Have some previously cooked carrots
and turnips diced and add to the soup before serv
ing with a few cooked asparagus tips (the canned
do). Also force through a sieve a little white
chicken meat and you have a fine thing. The
, chestnuts may be shelled and blanched for this
' puree very easily if an incision is made In the
shell and they are allowed to boil for a minute
and are then put in the oven in a greased pan for
about seven minutes. Chastnuts are richer in food
value than flther potatoes or rice, which also should
Mushroom Soup—Peel half pound of fresh mush
rooms, reserving the lower part of stems; wash
mushrooms and chop very fine with a silver knife;
put them in a saucepan with a quart of chicken
stock: cover and simmer gently for 20 minutes; add
a teaspoon of salt and simmer 10 minutes longer;
put two teaspoons of butter in another saucepan,
add three tablespoons of flour, mix and cook a
minute without browning; add half pint of thick
cream to the mushrooms, then add the whole to the
butter and flour: stir until it comes to the boiling
point, add a, dash of pepper and serve in bouillon
Chicken Pic —Joint up two fowls or three half
grown chickens; add a few strips of salt pork and
simmer a half hour; remove the larger bones and
arrange the joints carefully in a deep earthen dish;
reduce the liquor to two cups and remove the fat;
add a cup of sweet cream and thicken; season with
celery, aalt and paprika and pour over the chicken.
Let the crust be a rich biscuit dough, melt only the
half cup of butter necessary for a quart of flour,
and add it warm to the milk instead of rubbing in;
place a paper funnel or cone In the center of the
pie. a hole having been made for the purpose, and
after brushing paste over with milk or milk mixed
Awarded a Silver Bon Bon Spoon
pumpkin with water and stir until tender; strain
through a sieve; add a little nutmeg, cinnamon
and cloves, a speck of salt, two tablespoons of
chopped candled orange peel and a cup of brown
sugar. To the whole add two cups boiled milk,
and when cool add four well beaten eggs. Line
Individual scallop "dishes with a rich pie crust, put
in the mixture and bake in a hot ovfcn for 20 min
utes. A cap of sweetened whipped cream on each
dish just before serving will add to the taste.
Plnm Pudding Ice Cream —To make plum pudding
ice cream make a rich chocolate cream by scalding
together a quart of cream, a cup of sugar, a tea
spoon of vanilla extract and half cup of grated
sweet chocolate; strain this, and before it cools add
a cup each of chopped raisins, chopped nuts and
chopped figs stirring the whole until it is c*ol;
then freeze it, and when It is frozen mix in a half
cup of brandy in which a teaspoon each of cin
namon and powdered cloves have been soaked.
Pack solidly In lee In a square tin. To serve, cut
into slices and put a spoon of whipped cream on
Mock Cherry Pie —Take two cups cranberries, cut
the berries in half and remove the seeds by soak
ing a half hour In cold water; stir one tablespoon
of cornstarch In a little cold water, mix it with one
cup of boiling water and boil until thick; remove
''from the fire and add the cranberries, a cup of
seeded raisins, a tablespoon of butter, a pinch of
salt, a cup of sugar and two teaspoons of vanilla.
Line a pie tin with pastry, pour in the filling, cover
it with crust and bake.
# # *
FOR THE MAKER OF SCONES
Mrs. Marie Wright, 1378 Pacific Aye, Sau Francisco
Barley >*enl Scone"—Put milk in pan with a pat
of butter and salt to taste. Let it come to the boll
and then stir In quickly barley meal Jtlll It Is of
the thickness of dough. Put It on the board and
let stand for a minute, then roll out quite thin
and bake on a griddle over a pretty sharp fire,
turning on both sides. Serve hot.
Potato Scones —Pare and boil potatoes with a
little salt, mash them while hot.'adding a handful
of oatmeal, or, better still, put them through a
potnto squeezer, adding a little meal each time you
fill the squeezer. Knead out with self-raising flour
to the thickness required. Toast on griddle at
once, pricking them with fork to prevent blister
ing. Secret of lightness is in having scones baked
while potatoes are hot.
Spiced Scones —Two teacups of flour, one tea
spoon of soda, one teaspoon of cream of tartar, one
teaspoon of salt, one teaspoon of ground ginger,
one teaspoon of ground cinnamon, one dessertspoon
of sugar, piece of butter size of walnut, one table
spoon of treacle and a little buttermilk. Mix dry
ingredients. Heat butter and treacle and proceed
as In white scones.
Wheatcn Meal Scones —One teacup of wheaten
flour, one teacup of flour, one teaspoon of soda, one
teaspoon of cream of tartar, one teaspoon of sugar,
half a teaspon of rait, one dessertspoon of butter,
about a cup of buttermilk. Mix in the same way
as the white scones; bake in a quick oven for
about 10 minutes.
with yolk of egg, bake for 30' minutes. This is the
New England way.
Chicken (Creole style)— Put three tablespoons of
dripping in a skillet and fry in it until light brown
three sliced onions: disjoint a large, tender ciiicken,
roll it in flour and fry it in the-hot fat until brown;
place the chicken in a heated casserole; add to the
fat in the skillet two tablespoons of flour and stir
until smooth, then add slowly one pint of strained
tomatoes, three minced green peppers, half a bay
leaf, a sprig of parsley minced, and a teaspoon of
salt. Cook Aye minutes, pour over the chicken and
then bake for two hours.
An Old Friend in a Thanksgiving Dress —Try the
commonplace carrot this way and you will be de
lighted: Before cooking, run through the meat
chopper: after boiling in salted water, add salt,
pepper and plenty of butter mixed with a few drops
of Worcestershire sauce, and you will scarcely
know your old friend.
The Bcal Pumpkin Pie —This halls from New
England, so It must be so. Thanksgiving day is
not complete wthout It, and rightly made It even
Inspired Whlttler to take up his pen in its honor.
The ingredients are a quart of rich milk a pint of
sifted pumpkin, one egg, two tablespoons of flour,
one cup of sugar, one teaspoon of ginger, half a
teaspoon of salt; remove the seeds and stringy por
tion of a nice yellow fleshed pumpkin, cut in two
inch pieces and steam until thoroughly soft; press
it through a colander, add other ingredients and
sift a second time; fill two or three deep crusts of
rich pastry made in the proportion of half a pound
of shortening to a pound of flour; sift a little sugar
and grated nutmeg over each and bake in a mod
erate oven until firm to the very center.
Old Fashioned Pound Cake—Like our grand
mothers used to make, and not only easy, but de
licious, too. Cream two-thirds cup of butter with
two <ups flour; beat one cup of whole eggs with
a pinch of salt until very light; then beat one and
a half cups of sugar with one scant teaspoon of
baking powder into the eggs; add the egg mixture
to the creamed flour and butter a little at a time
until all is mixed; flavor to taste and beat vigor
ously with long, light strokes. Bake in shallow tin.
A Cranberry Warning—People should be very
careful how they cook cranberries. No other fruit
contains the same acid. This salicylic acid acts
upon brass, tin or iron when brought In contact
with it, and for that reason cranberries should al
ways be cooked In earthen or porcelain lined ves
sels, agate or granite wear. Moreover, never allow
cooked cranberries to stand in anything but glass
Cranberry Frappe—Boll Ojne quart of cranber
ries and two cups of water for 10 minutes; strain
through coarse cheesecloth; add two cups of sugar
and boil until the sugar is thoroughly dissolved,
stirring meanwhile. When cold add the strained
juice of two lemons; If too tart add more sugar;
freeze to a mush, using equal quantities of ice and
salt. Serve in glass cups with turkey or chicken.
Scalloped Cranberries—Moisten two cups of soft
white bread crumbs with half a cup of melted but
ter; butter a pudding dish, sprinkle in a layer of
the crumbs, add a layer of stewed and sweetened
cranberries, 12 large seeded raisins, a little grated
lemon rind and a little sugar; continue the layer
until the crumbs are used cover and bake for a
half hour in a moderate oven; serve hot with bread
sauce. A delicious pudding for a plain Thanks
giving dinner where cranberry sauce has not been
served with the meat course.