A ' ; , Hgrald * Unttm 25 November >1

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Dishing Up Cranberries The traditional berry of your holiday meal can .be served in more ways than relish & sauce

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by Florence He*I

Thanksgiving Day is upon us You know now how than^* you'll be preparing for at your tabte, your invitations have been issued, yoitr linens and china checked, silver polishcd and turkey ordered With careful planning and organizing, you will be able to enjoy your company instead of being tired from last-minute preparations Today's hqmeihaker is more fortunatathan many of her

piVdecassort since’now there are so many prepared foods ; owrhoO.t along with home freezers to st(Kk them in. This allows the ' • po»n‘

homemaker to pfepare food ahead, when both time and

seasonal foods are more available

EACH FAMII.y has its own favorites for Thanksgiving dinner, but most of these menus will include cranberries

in some form or other

Cultivation of cranberries dates from 1825 when Benjamin Thomks built a bog near Pemberton. N J Cranberries are grown in the Pine Barrens of Atlantic. Burlington and Ocean Counties New Jersey has more then 3;000 acres of cranberry bogs, the largest concentration around Chatsworth. If you've never-had the opportunity to watch the harvesting of cranberries, you should put the ex'ipenence on your schedule for next year and visit the

c hatsworth area In September or October

AtANHKBRY sauce or relish is the way most cranber ries appear on the Thanksgiving table To make sauce \ from fresh cranberries use 4 cups berfies. 2 cups sugar. 2 ^cups. water Wash the cranberries Combine sugar and water and boil for 5 minutes Add cranberries and let boil without stirring until the skins burst, remove.from fire arid let cool ~ I like the cranberry jelly sauce fjo after the skins burst I force the pulp through a coarse sieve, pourinto a mold and

chill

CRANBERRY ORANGE RELISH

I'quart cranberries

2 largr seedless oranges j IH cups sugar . ,.7 „ Wash fruit, peel oranges, and chop rind in very small pieces , ./ ^' Chop orange pulp and cranberries very fine or put them through the meat grinder or food processer, using

medium knite or blade.

Miif the fruits with the sugar This will keep in the refrigerator for over a week without sealing If you wish to keep it longer put in air

tight, jars »

Here’s a salad which is especially pretty for holiday

cnlertaining, and is great with pdultry

CRANBERRY fAOLD

l phg. cherry.jello’ I cup hoi wafer

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I tabiripoon Ifmon Jilce

plain gelMa dissolved in I cap pineapple jalre. then melled

■Water.

ground raw rranberriea^ I orange and rind groand fine

I rap rfoahed pineapple, drained

1 cop-chopped celery '$ 'A rap chopped pecani k- , Dissolve jello in hot water; adc^sugar, lemon juiCc, and pineapple-gelatin mixture and stir until well blended Chill until partially set; add remaining ingredients:

pour, into ring mold.

To serve, unmold on lettuce leaves.

Two desserts I use (juring the holiday season which feature^ cranberries are Cranberry Sherbert and

Cranberry Meringue Pie CRANBERRYSHERBERT

2 quarts cranberries

4 cups water jufce 4 lemons

4 cup* of sugar • . l_j ' Boil the cranberries with the water for 8 minutfe. Put through a sieve, add Jemon juice and sugar ^pd freeze. . i ) . CRANBERRY MERINGVE PIE

2 tablespoons cornstarch

I/B teaspoon salt

I can whole cranberry sauce 1 tablespoon butter of oleo

teaspoon vanilla

2 e&g white*

4 tablespoons sugar

8 inch pastry shell, bahed

Combine cornstarch, salt and cranberry sauce. Bring

slowly to boil, stirring constantly.

Cook until thickened Add butter or oleo and vanilla.

Place in a baked pastry shell. Cool.

For meringue, beat egg whites until stiff but not dry. Gradually beat in sugar one tablespoon at a time. Cover

cranberry filling.

BaVe in moderate oven 325* 20-25 minutes.

Nut breads make nice gifts anq cranberry-nut bread is

no exception.

BREAD

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(From Page 19) burn rapidly, and require frequent replenishment. In contrast, the hardwood species^flre mbre difficult to iuiitc but bum lessj vigor^jsly. last longer, and havcijibetter coaling qualities. The extent that firewood is processed may be important depending on hqw much you wisji to spend. Savings can be realized by buying vgood unsplit and splitting yourself. v HOWEVER. YOU should be aware that wood cut in long lengths requires more time to season. Also semiprocessed wood is often stored in piles. This isn’t conducive to effective seasoning because of poor air circulation at the bottom of the pile. Slightly warmer temperatures and greater moisture content contribute to fungus growth and subsequent rotting if wood is stored this way for long periods. Therefore, it is always-best to purchase stacked wood. Jim Haase i* a Forester •wlH^the South Jersey ResMrce A Development . Counsif.

CRANBERRY N$r 2 cups flour ' " . I cup sugar \ ‘ teaspoon baking powder

I teaspoon salt

4 teaspoon baking soda

1% cups cranberries, cut in halves ft-cup coarsely, chopped walnuts

I egk well beaten

1 tedspoon grated orange peel 3/4 cup orange juice 2 tablespoons rfielted butter or oleo Mix flour with sugar, baking powder, salt and baking

soda in a bowl.

Make a well in center of the dry ingredients; add liquid mixture and stir only enough to moisten dry ingredients. Turn Jnto a well greased and floured loaf pan. Bake at 350*f. for about 55 minutes. Cool 10 minutes before remov-

ing from pan. ' *

CRANBERRY PUDDING WITH i BUTTER SAUCE

I cup all pQrpose flour

y 4 cup sugar . •

I tablespoon baking powder

3 tablespoons butter or oleo, melted

lh cufi fresh cranberries, coarsely chopped

2/3 cup m/lh. »■

Mix floui^augar and baking powder in a bowl. Make a well in the center and add the melted fat.

cranberries, and milk. *

Stir until,the dry ingredients are moistened. Turn jnto a greased baking dish. Rake atTsO'F. for 30 minutes.

BUTTER SAVCE

Melt one-half cup butter in saucepan. Gradually add 2 cups sugar and %/4 cup half and half, stirring constantly. Place on low heat and cook until Sugar is completely dissolved, about 15 minutes. Serve warm FROZEN CRANBERRY LOAF 1 pound can cranberry sauce 1 2 tablespoons lemon juice pint heavy cream, whipped y 4 cup powdered sugar

I teaspoon vanilla

2/3 cups chopped nut meats If'jellied sauce is used, crush with fork. Add lemon

juice.

Pour into refrigerator tray. Combine whippwl cream, sugar, vanilla and nut meats Spoon the whipped cream mixture over cranberry layer and freeze until firm. Slice to serve. Serves 6-8 CRANBERRY WINE SAUCE FOR HAM I can whole cranberry saiice J4 cud rp d wine f 1 cup brown sugar 2 teaspoodtprepared mustard Combine ingredients and simmer for 5 minutes Score ham crosswise and stud with cloves. Bake according to directions. Spoon half the sauce carefully on top of the ham during the last 30 minutes of baking. Warm remaining sauce&nd v serve with the ham. \ Florence L.D. Heal of Cape May is former Horhe Economist for the State of New Jersey.

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