Student's manual in household arts

2. Add water to berries and apples then cook until every berry has burst. 3. Add sugar and boil until it will drop in a thick drop from the spoon, or until a little dropped onto a cold saucer will harden like jelly. 4. Pour into molds wet in cold water. Note.— J''or filling cranberry pies, make the same as cranberry marmalade, only do not cook it as long after the sugar is added. Cranberry Sauce. 1 qt. cranberries 1^ C. sugar 1-^ C. boiling water Pick over and wash berries. Add sugar and boiling water and boil ten minutes. Serve cold. Cranberry Pudding. 2 C. cranberry marmalade sc. (?) milk 1 egg 2 C. flour 2 T. butter 3 t. baking powder i C. sugar i t. salt 1. Sift flour, baking powder and salt together three times, 2. Add half the milk to the beaten egg and stir into the dry materials. 3. Add enough more milk to make a drop batter. 4. Melt butter and stir into the mixture. 5. Grease a baking dish, preferably a oake pan with a funnel in the center. 6. Pour marmalade into the bottom of the pan and pour the batter on top of the marmalade. 7. Bake in a moderate oven until the crust pulls away from the sides of the tin and feels firm when pressed lightly with the finger. 8. When the pudding is done, turn it wrong side up on a plate and serve with either vanilla sauce or hard sauce. Cranberry Roly Poly. 2 C. flour 2 T. sugar 4 t. baking powder 3 T. lard or butter i t. salt S C. (?) milk 1 C. cranberry marmalade. 1. Mix and sift dry materials three times. 2. Cut in lard with two knives. 3. Add enough milk to make a soft dough. 4. Turn onto a floured board and roll one-half inch thick. 5. Spread with marmalade and roll up like jelly roll. Be careful not to have marmalade too near the edge of the dough. 6. Place in buttered dish and steam 1^ hours. 7. Serve in slices with foamy sauce. Foamy Sauce. i C. sugar 2 T. butter 2 T. flour 1 t. vanilla 1 C. boiling water 1 egg white 1. Mix sugar and flour together. 2. Add boiling water and cook five minutes, stirring constantly. 3. Remove from stove, add vanilla and butter, then pour onto the stiffly beaten egg white. Serve at once. Cranberry Ice. 3 C. cranberries 2 C. sugar 4 C. water juice of 1 lemon 1. Pick over and wash berries. 2. Add one cup of water and boil 15 minutes, then rub through the strainer. 3. Make a syrup by boiling sugar with the remaining 3 cups of water. 4. When cool, mix cranberry juice, syrup and lemon juice together. '5. Put in freezer and freeze. (In packing freezer, allow 3 C. of cracked ice to 1 C. of coarse salt.) Cranberry Sherbet. Make the same as cranberry ice. When half frozen, add the stiffly beaten white of one egg and finish freezing. Why do we seldom can cranberries? Suggested Topic: Cranberry Culture. References: Government Bulletin No. 176. How the World Is Fed, Carpenter. World's Work for 1913. ,289 Date. Name of Dish. Results. Remarks. EXERCISE XXI. Sugar Manufacture. Sugar, the chief ingredient of all pure candies, is obtained from sugar cane, sugar beets and the sugar maple. The juice from these plants is boiled to evaporate the water and the syrup is then allowed to crystallize. To obtain a pure white granulated sugar, this raw sugar must then be subjected to a refining process, during which it is remelted, bleached, filtered and again boiled down until it is thick enough to crystallize. This time it is boiled in a vacuum pan to keep it from scorching.