[from Lena Osborne's column in The
Tulsa Daily World, Nov. 12, 1921, p. 10
-- excerpts, but none of the ingredients or instructions have been cut within any recipe.]
5 tart apples
1 quart cranberries
1 quart water
3 cups sugar
Cut the washed (not peeled) apples in small chunks. Put with the cranberies and water and cook until the apples are soft. Strain through a fine bag. measure the juice and to each pint of juice add one-and-one-half cups sugar. Stir in the juice while it is scalding hot but do not boil. Pour in glasses and when set, cover with paraffin. ...
This dish is often called a jelly, but it is more than a jelly and is not the same at all. ...
4 cups washed and selected cranberries
1 cup water
3½ cups sugar
Cook the cranberries in the water until they are tender. Do not let them boil hard, but gently simmer. When soft, strain through a colander or coarse sieve, forcing through all the pulp that can get through. Heat this pulp and juice to boiling point, then stir in the sugar but do not boil. When sugar is dissolved, pour in a mold that has first been set in cold water, emptied but not dried. When cold, the mold will be solid.
This is the oldest form of fixing cranberries, however, today we see very little of the real cranberry sauce, even if it is still listed by that name on menus and the like. Cranberry sauce, as with other fruit sauces, is just the whole fruit cooked in water, then sweetened with sugar and served without straining. For real health reasons this dish is preferred, because of the coarseness of the skins, which act as an aid in moving the finer foods along.
1 pint washed and selected cranberries
1 pint water
1 pint sugar
1 teaspoon soda
Cook the water and cranberries until the skins pop, then stir in the soda. A dark greenish foam will form. Skim. When all gas has escaped, add the sugar [to] the sauce until the juice is thick. The soda neutralizes much of the strong, bitter flavor cranberry sauce usually has when the skins are kept in the sauce. ...
This salad was worked out by a class in experimental cookery in a cooking scholl, and I feel sure I am giving you something "almost" new when I pass it on. ... For a luncheon plate or for the salad with a heavy meat course, it can't be beaten.
1 pint selected cranberries
1 cup water
1 ½ cups sugar
½ cup chopped nuts
Cook the cranberries with the water until the berries are flat, then strain. Heat the juice to boiling, Then stir in the sugar, but do not boil. Have the bananas sliced and in a granite pan with the nuts sprinkled over, pour over this liquid [i.e., pour the liquid over the bananas] and set away to mold. When firm, cut in squares, place on lettuce, and [pile on cooled(?)] salad dressing into which has been folded whipped cream.
... If served as a dessert, put it in sherbet cups, and use only sweetened whipped cream.
The combination of the mild, ripe bananas with the rather positive flavor of the cranberyy jelly, toned down with the dressing and nuts, is a very unusual one. ...
Cranberry Ice Cream.
1 pint cranberries
1 pint water
1 quart cream
Cook the cranberries in the water until they are soft, then force through a colander, pushing through all the pulp that will come through. If there is not a pint of this juice, add cold water to make the pint. Stir in 3 cups sugar and when dissolved put in the freezer and commence to freeze. When more than half frozen pour in the cream and turn the freezer very fast to thoroughly mix and hasten the freezing of the cream. ...