Evening Republican, Volume 18, Number 9, Rensselaer, Jasper County, 10 January 1914 — TRY CRANBERRY JELL BLOCK [ARTICLE]

TRY CRANBERRY JELL BLOCK

Not a New Idea, but It Is One That Has Seemingly Been Forgotten for Some Time. The newest thing in cranberries is cranberry jelly, made solid and stiff, and cut in little blocks. That Is not very new, but then styles do not change In cranberries as they change in skirts and bodices, and doubtless the good old cranberry is good enough In the good old ways. If you wish to serve cranberry jelly In blocks- you must make a rich, solid jelly that will hold its shape. Pour It while hot in a flat, square dish—‘a dripping pan, if It is enameled, for cranberries should never come in contact with tin as the acid in them affects the tin. Hhve a jdlly an inch and a half or two inches thick and when it is cold and very hard cut It with a sharp, thin steel knife in ineh-and-a-half or two-inch squares. This is a recipe for jelly that is hard enough to block: Wash thoroughly a quart of sound cranberries, rejecting any that show a soft spot, and being careful to remove all stems. Put them in a porcelain or granite saucepan with half a cupful of hot water afcd a heaping cupful of granulated sugar. Cook them in a double boiler rathea than over the direct heat Then run them through a sieve and mold in the flat pan. A good, old-fashioned rule for the amount of sugar needed for cranberry Jelly is this: "Put in all the sugar you can afford to use and then add another cupful." And with very tart berries the allowance of sugar given above might need to be increased.