October, 191b 
WISCONSIN HORTICULTURE 
19 
CRANBERRY NOTES 
By J. W. FITCH 
The season of 1916 will long 
be remembered by those who 
had cranberries to harvest as 
one of the most trying in 
years. A lack of water early in 
September caused many to begin 
very early with the result that 
many small green berries were 
gathered, the crop being at least 
two weeks behind the normal 
stage, then the rains and frosty 
weather, making it almost im- 
possible to make much headway. 
The thermometers registered as 
low as 16 degrees but the loss was 
slight as most growers had ac- 
cumulated sufficient water for 
flooding. Help was also scarce, 
which added to the troubles of 
the growers. But with sugar on 
the down grade and everything 
else bringing high prices, it looks 
like very good prices for the 
berries. 
J. W. Fitch. 
Eight Useful Suggestions 
Try cranberry tapioca pre- 
pared like peach or apple tapioca, 
using cranberries instead of the 
other fruit. 
Cranberry sauce is just as good 
with roast beef, lamb, or pork, 
and with steaks or chops, as it is 
with turkey and ~hicken. Its 
tartness counteracts the cloying 
richness of fatty meats. 
Cranberry sauce makes the 
cheaper cuts of meat more pala- 
table, consequently permitting 
a considerable saving in one’s 
meat bill. 
Some day when the oven is 
hot, put some cranberries into 
a baking dish; sprinkle generous- 
ly with sugar, and bake till they 
are tenderjand the skins just 
broken. They are delicious. 
Garnish fruit salads with cubes 
of bright cranberry jelly. These 
add immensely to both flavor 
and appearance. 
A delicious pie . — Line a pie 
plate as for an apple pie. Fill 
with chopped cranberries, seas- 
oning with spices to taste, and 
adding a bit of butter and a 
pinch of salt if the butter is 
fresh. Beat up one egg with a 
cup of sugar, and pour over the 
berries. Cover with an upper 
crust and bake. 
A good drink . — Cover the cran- 
berries with water; boil until 
soft; then strain. To one quart 
of the juice add one cup of sugar; 
let it come to a boil; add pine- 
apple juice to taste; then bottle. 
Serve in glass of cracked ice. 
Cranberry ketchup . — 1 quart 
cranberries, 23 ^ cups w 7 ater, 2 
cups vinegar, 1 level teaspoon 
cloves, 4 whole allspice, 1 blade 
of mace, 2 inches of slick cin- 
namon, 2 cups of brown sugar. 
Tie the spices in a piece of 
muslin and cook them with the 
cranberries, water and vinegar 
until the berries are soft. Strain 
pressing the pulp through a 
collandcr, Remove the bag of 
spices, add 2 cups of brown sugar 
to the strained mixture and 
simmer ten minutes longer, cool 
and seal. 
Important Suggestions for 
the Use of Cranberries 
Cranberry sauces should be 
served cold. 
Cook cranberries in earthen, 
porcelain-lined, or enameled ves- 
sels only. 
After cooking, place the fruit 
in glass or earthenware dishes. 
Cranberries are an inexpensive 
and delicious food. There is no 
waste of material or of time in 
preparation; no peeling; no cores. 
(Continued on page 22) 
The Cranberry booth at the 1916 State Fair. This exhibit designed and staged by Mr. 
O. G. Malde was one of the most attractive in the building. The illustration does not do it 
justice. 
