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Show CRANBERRIES POPULAR Half a trillion berries of cranberries cranber-ries aro required to satisfv the nation's na-tion's craving for its favorlto sauce From the swamps of Wisconsin, New Jerae-. and Massachusetts this amount will have been marketed before be-fore Christmas day The crop Is hand picked, there Is ot to be invented the successful cranberry harvester Three-fifths of the cranberrv sun-plv sun-plv comes from Massachusetts, from! COO bogs, distributed the length of! Capo Cod. In 1911 Cape Cod pro-1 duced 273,000 barrels. New Jersey, 143,000. and Wisconsin, 35.000 The I harvest from scattered swamps in other localities is comparatlvelj ' small. I Old Fashioned Pound Cake Like our grandmothers used to make, and not only easy, but delicious, too Cream two-thirds cup of butter with . two cups flour, beat one cup of whole eggs with a pinch of salt until crv light; then beat one nnd a half cups of sugar with one scant lea-spoon lea-spoon of bnking powder into the eggs add the egn mixture to the creamed four and butter a little at a time until all is mixed: flavor to taste and beat vigorously 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 Easno acid. This salicvlic acid acts upon brass, tin or iron when brought in contact with it. and for that renson cranberries should always be cooked in earthen or porcelain lined vessels agate or granite wear. Moreover, never allow cooked cran- fberrlea to stand in anything but glass or stoneware. I Cranberry Frap'pc Boil one quart ,of cranberries; strain through coarse cheesecloth- add two cuns of sugar nnd boil until the sugar Is thorough- 1 Iv dissolved, stirring meanwhile. 'When cold add more sugar: freeze lo a mush, usinc equal quantities of ice and salt Serve in glass cups 'with turkev or chicken. Scalloped Cranberries Moisten two runs of soft v.'hito bread crumbs with half a cun of melted butter; butter a 'Midding dish, snrlnkle In a laver of tho crumhR. add a' laver of stewed and sweetened cranberries. 12 Inrge seeded raisins, a little grated lemon rind and n little sucar; continue tho lajer until tho crumbs aro used, cover cov-er and bake for n half hour In a moderate mod-erate ocn. serve hot with bread srJC A delicious pvdding for a nlaln S'ndav dinner where cranberrv siuc has not bci orvcd with the meat course. E. H. W. |