CREAMS. 137 



up like squares of sod or turf, and planted two or three feet 

 apart, quickly cover beds. Land otherwise useless is often 

 drained and turned to profitable account, by cultivating this 

 fruit; and as its value increases yearly, it cannot otherwise 

 than repay the little trouble of making beds. The best cran- 

 berries sell some seasons at twelve dollars a barrel. 



Cranberries are sometimes kept in cold water. They 

 may be frozen without injury, but should not be exposed to 

 extremes of heat and cold. 



CRANBERRY SAUCE. 



Having picked and washed your cranberries, put them 

 into a kettle with a little water. Simmer them gently for 

 half an hour. Stir in powdered sugar and let it simmer 

 twenty minutes, stirring it frequently. When cool, pour it 

 into an earthen jar, and cover. 



CRANBERRY-SAUCE JELLY. 



Add to two quarts of picked cranberries one quart of 

 pounded loaf-sugar, and one half-pint of water; let it boil 

 three quarters of an hour. Dip it off into moulds. 



CREAMS. Creams may be put into moulds and frozen, 

 or they may be frozen like ice-cream, or served plain in a 

 large glass dish. If moulded, a little dissolved isinglass is 

 added to the ingredients, but only for shapes, as egg eats bet- 

 ter. Creams made too rich will not freeze ; if deficient in 

 richness, they will not set in a firm mass. 



Creams differ chiefly in the flavoring ingredients, which 

 may be of chocolate, lemon, vanilla, almond, pistachio, or 

 other matters, fruit jellies often being used. 



Creams poured over some light cakes, placed in a glass 

 dish, and set on ice till eaten, make a delicate dessert 

 dish. 



12* 



