i66 FRUIT RECIPES 



CRANBERRY SYRUP 



Make a syrup of a pint each of sugar and water and drop 

 into it the whole, uncooked berries, simmering until clear 

 and tender. 



CRANBERRY JELLY 



Proceed as for Cranberry Sauce till berries are tender, 

 when add a pound of sugar for each pint of juice and sim- 

 mer three minutes before removing from fire. Strain 

 through coarse sieve and place in wet moulds. Serve cold. 



CRANBERRY COMPOTE 



Make a heavy syrup as for Cranberry Syrup and place 

 in this (while boiling) a quart of cranberries which have been 

 pricked with a coarse needle (twice). Cook the berries 

 and syrup together till syrup is very thick, when remove 

 and serve cold. 



CRANBERRY SHORTCAKE 



Make as for Strawberry Shortcake, using recipe for Sauce 

 given above, and serving with a meringue. 



CRANBERRY SPONGE 



See Introductory Recipes for "Sponge." Use with this 

 the Syrup. 



CRANBERRY SNOW 



Make as for Apple Snow, beating in the berries sub- 

 stituted in the form of strained sauce. Serve with a 

 simple "float." 



CRANBERRY TART 



Make as for Gooseberry Tart, which will give variations. 

 Also add a cup of raisins sometimes for a change. 



