Show r 1 r nE I aft t i J CABINET I t > Ji l L UiiHUVK that economy dill not mean npemllnB a Btnitl 1 R 5 lmvUth but In Retting limo largest return J for tho money expanded f j Tho Winter Derry I Tho rosy winter berry Is now la CHILD abundance In our markets There art t U ninny attractive ways of serving them r 1onlhs I Tor I tho plain stowed cranberry wash softer Jli 1 JctN them mid cut once In half adding t i ft S a t url 1 pint of water to a quart of berries h When about halt cooked add two cupfuls If i frviccs wj cup-fuls of sugar und finish cooking t resideD Spiced cranberries are nice served ff P alt HIM with game and are prepared as any 1 jind hut fruit for spicing Wash n quart ol W 4 iko ten the berries and a half cup of water IB I Apo to i 1 tape a small bag tie a dozen cloves 12 o tNlS allspice two sticks of cinnamon nnd ii l jjson wish I several blades of mace Put the bag Inks to Into the cranberries and water nnd ijt i j5i I 01 genet stew all together until the fruit Is well 3 ekness broken Remove 1 the spice bag rue the berries through a colander add two l fter i cups of sugar brown stir until dissolved g dis-solved and sot away to get cold r u Cranberry Pudding Pour boiling f VGRS water on one pint of bread crumbs IVERSJ melt one tablespoonful of butter and t and add to tho crumbs Add two well beiG I iho twei en one pint of stowed cranber eggs I ir wuddi rice and sweeten to taste Bake In a r wife cj buttered dish until firm Servo with flag sl I nth joinei an egg sauco which Is made by beating beat-ing one egg until light Add a hull 1 dinner i cup of sugar and n cup of hot iullt H Tonle of flavor withlemon or vanilla 1 s Gco Cranberry and Apple PlePeel core 1 Lewis j t and slice fivo large cooking apples t of 1ayj put a layer In the bottom of the pie Btudcnl pinto sprinkle with sugar and put Inn I The Ij In-n layer of cranberries then more t J IlicU ti apples and berries until the dish Is t full Moisten with water cover with 11 j a rich crust brush over with the 1 f beaten white of an egg Bako the pie for an hour In a moderate oven f TOHI Cranberry Dumplings Unite a paste of half a pound of chopped Biiel chool ht rubbed into a pound of flour add a ngvillu teaspoonful of salt two teaspoonfuls 1IllIu1I i of baking powder a teaspoonful ol i 3 game sugar and sufficient water to make 1 nuch intj paste to roll out Lino n buttered nitchedj nticheil baking dish with It fill with uncooked i intere I cranberries well sweetened envoi 1 wit ha crust cover with buttered paper playing pa-per and steam gently for two hours t4 i to J Cranberry TartTo one quart ol All oi berries add n pint of sugar and a phd ondition of water simmer gently until soft 1 iirncticej Put through a colander and turn out veon BOr to become cold Lino a pie plate with 10 high puff paste fill with tho cranberries esultcd and lay strips of paste across tho top school 1 flake In a hot oven |