1796 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



of sugar, tlien one egg, beaten light, 

 three-fourths cup of milk and two cups 

 of sifted flour, sifted again with two 

 rounding teaspoonfuls of baking powder 

 and half a teaspoonful of salt. When 

 well mixed, beat in one cup of cranber- 

 ries cut in halves. Bake about twenty- 

 five minutes in a well-buttered muffin 

 pan. 



Cranberry Sauce 

 Wash and pick over one quart of cran- 

 berries. Put in agate saucepan with one 

 cup of water. Cook until very soft. Put 

 through a colander or sieve to remove 

 the skins. Add three-fourths cup of 

 sugar, and stir until it is dissolved. Serve 

 either hot or cold. 



CUMQUAT 



Apple-and-Cumquat Salad 



Wash the cumquats in cold water and 

 dry each one separately, on a soft cloth, 

 to clean thoroughly. Cut the fruit into 

 quarters, lengthwise through pulp and 

 skin, then cut the quarters into three 

 or four lengthwise slices, discarding the 

 seeds. Cut an equal bulk of apples into 

 match-like pieces and pour over the apple 

 (for a pint) two or three tablespoonfuls 

 of lemon juice in which one-fourth of a 

 teaspoonful of salt has been dissolved. 

 Pour two or three tablespoonfuls of oil 

 over the prepared cumquat and toss thor- 

 oughly; add the apple and toss again. 

 Serve on heart leaves of lettuce, washed 

 and carefully dried. This salad may be 

 served with meats or with bread and 

 butter. 



CUBRAFT 



Xmas Currant Loaf 



(Overnight Method) 



Two cakes Fleischmann's yeast, one 

 pint lukewarm milk, one pint lukewarm 

 water, one tablespoonful salt, one cup 

 butter and lard mixed, one cup granu- 

 lated sugar, one cup chopped raisins, two 

 cups cleaned currants, six pints sifted 

 flour, one teaspoonful ground mace, one 

 teaspoonful cinnamon. 



Make sponge from milk, water, yeast 

 and two pints of the flour. Cover and set 

 aside to rise for about one hour. Then 

 add sugar, shortening, salt, fruit, thor- 



oughly floured, spices; add remainder of 

 flour gradually. Knead thoroughly, cov- 

 er and set aside to rise in a warm place, 

 free from draft, for about eight and a 

 half or nine hours, or until very light. 



In the morning divide into loaves, put 

 into well-greased pans, cover and let rise 

 for one and one-half hours, or until real 

 light. Bake one and three-fourths hours 

 in a slow oven. 



This amount makes four ordinary 

 loaves or three large ones. The whole 

 process takes about fourteen hours. 



If a richer cake is desired, add more 

 fruit and some chopped citron. 



This bread is lighter and in every way 

 much superior to that made from a bread 

 dough. 



Currant Vinegar 



A fine vinegar may be made from cur- 

 rants by simply pressing the fruit to 

 a mash; let it stand over night, then 

 drain the juice off clear and fill the bot- 

 tles to the brim. Set them, uncorked, 

 in the sun or in a warm place until fer- 

 mentation ceases. Any little impurity 

 that rises skim off with a piece of blot- 

 ting paper, and cork the bottles well. 

 White currants are excellent for a deli- 

 cate, pale vinegar. 



Currant Jelly. For method of mak- 

 ing currant jelly, see Canning an4 Pre- 

 serving Fruit, page 729. 



BATES 



Wheatena With Bates 



Three-fourths cup of wheatena, one tea- 

 spoonful of salt, three-fourths cup of cold 

 water, two and one-fourth cups of boiling 

 water, one-half pound of prepared dates 

 (or one cup). 



Mix the wheatena, salt and cold water. 

 Add to this a little of the boiling water, 

 then pour the paste into the remainder 

 of the boiling water and let it boil five 

 minutes. Put it into a double boiler and 

 cook for 30 minutes. Add the dates 

 (stoned, washed very thoroughly and cut 

 into pieces) when the wheatena is put 

 into the double boiler. Serve either hot 

 or cold, with milk or cream and sugar. 

 It may be molded in cups and chilled be- 

 fore serving. 



