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Show Cranberry Nov Comes Into Its Own Right Some like it hot. some like it cold. But whether the preference is for hot Cranberry Souffle or for cold Cranberry Tapioca. Americans like the tart, tangy cranberry and annually consume 60,000.000 pounds of the fresh berry, which has just made its annual autumn debut into the food marts. Its days of Stooging for the holiday fowl now over, the cranberry cran-berry by itself rates top billing in pies, salads, relishes, desserts and hot breads. And modern research has shown us that the little berry which the Pilgrims learned of from the Indians contains vitamins vita-mins A and C as well as eleven esesntial minerals, such as iron, and iodine, copper and calcium. Festive enough for party fare, Cranberry Souffle was adapted from a recipe given up by the chef of One of New York's most exclusive restaurants. NEGLECT AND CARE You can get an idea of people's prospects for success, by observing observ-ing the way they keep their home places. If their dwellings show lack of paint or repairs, if their back yards are disfigured by heaps of rubbish or unsightly sheds, chicken chic-ken houses, and weedy ground, that family is not probably attaining at-taining any marked success.: If the home is well! kept up, if it is given paint and repairs when ti needs these things,, if no disorder dis-order is tolerated, if grass and shrubs and trees are cared for, then you can be sure that home is the dwelling of people who are getting along well. If people ask for jobs, the chances that they will be satisfactory are improved if such persons can point to a well kept home, and show that that is the way they attend to the affairs of life and work. move from heat; and flavoring, Makes 2-3 cup. Children love tapioca and with brigh red cranberries peeking through, the dessert Is twice as tempting and tasty. CRANBERRY TAPIOCA 3 tablespoons quick cooking tapioca 1-3 cup granulated sugar teaspoon salt 2 cups boiling water 1 cup Ten-Minute Cranberry Sauce 2 tablespoons grange juice 1 teaspoon grated orange rind 1 cup cream, whipped Combine teapioca, sugar, salt, and water in saucepan and blend. Bring mixture quickly to a full boil over direct heat, stirring constantly. Remove from heat and add Ten-Minute Cranberry Sauce, orange juice and rind. Chill. Just before serving, fold in whipped whip-ped cream. Serves 6-8. CRANBERRY SOUFFLE 2 cups fresh cranberries 1 cup granulated sugar 2 tablespoons water . Grated rind V lemon Dash of salt ' 4 egg yolks, well beaten 4 egg whites, whipped stiff Put cranberries through food chopper. Heat sugar and water together; add cranberries and cook for 2 minutes. Cool slightly; add lemon rind and salt. Combine with beaten egg yolks, fold in to buttered ramekin dishes or one large baking dish. Place in pan of. hot water and bake in moderate moder-ate oven (350 degrees F.) 30 to 45 minutes. Serve immediately either plain or with Orange Souffle Souf-fle sauce. Serves six. ORANGE SOUFFLE SAUCE 3 tablespoons sweet butter 6 tablespoons granulated sugar Grated rind one orange 6 . tablespoons orange juice teaspoon lemon juice Melt butter, add sugar, grated orange rind and fruit juices and simmer slowly until syrupy. Ee- TEN MINUTE CRANBERRY SAUCE 2 cups granulated sugar 2 cups water 1 pound (4 cups) fresh cranberries cran-berries Boil sugar and water together 5 minutes. Add cranberries and boil without stirring until all the skins pop open. (5 minutes is usually us-ually sufficient). Remove from fire and allow the sauce to remain in saucepan until cool. Makes 1 quart sauce. |