Title: Better fruit
Identifier: betterfruit13wash (find matches)
Year: [1] (s)
Authors: Washington State Apple Commission
Subjects: Fruit-culture
Publisher: Hood River, Ore. , Better Fruit Pub. Co
Contributing Library: New York Botanical Garden, LuEsther T. Mertz Library
Digitizing Sponsor: The LuEsther T Mertz Library, the New York Botanical Garden

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Berger & Carter Company MANUFACTURERS AND JOBBING DISTRIBUTORS OF Equipment and Supplies FOR THE Food Preserving Industries Home Offices: 17th and Mississippi Streets San Francisco, Cat. 1 Los Angeles Division Offices: \ Portland ( Seattle JUST THE SAME AS ALL THE HeST. IT IS TABLE O'hOTE FROM NOW ON â THE ALLIED RESTAUR
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\J a POGO AE»Vl«iaTK«Tiqf* Cranberries are a valuable food be- cause of the iron and acid they contain. Many like the acid flavor, while others acquire a taste for it. The following are a few of the many ways of using cranberries contained in a bulletin of the United States Food Administration, Division of Home Conservation. The recipes suggested use sugar savers. Cranberry SauceâCranberries, 1 qt.; raisins or figs or cocoanut, 1 cup; water, 3 cups; sorghum or cane syrup, V2 cup. Inspect and wash cranberries. Prepare raisins, cut in small pieces, and add to cranberries and other ingredients, and cook until tender. Cranberry .lellyâCranberries, 2 qts.; water, 1 qt.; light syrup, 1 to IV2 cups. Cook cranberries in the water twenty minutes. Put through a sieve. This amount should make about one quart of juice and pulp. Add sweetening and cook about ten minutes, or until it will give a jelly. Turn into molds. Cranberry Pudding SauceâCranberry juice, 1 cup; syrup, % cup; water, V2 cup; flour, 2 tablespoons; lemon juice, IVi tablespoons. Mix flour with cold water. Add to juice and sweetenuig and bring to a boil; cook five minutes; stir constantly. Add lemon juice and serve hot. Use on vanilla cornstarch or steamed puddings. Cranberry and Ai)ple Pudding.âRice, % cup; water, 3 cups: apples, .3 large; cranberries, 1 cup; sorglumi or syrup, H cup; raisins (if desired), 2 table- spoons. Steam the rici' until soft in a double boiler. Greasu a pan and line it with cooked rice, reserving some for the top. Peel and core the apples and cut the cranberries in halves. Cut the apples into thin slices. Mix the two fruits together and fill the pan, putting a layer of fruit and then a layer of sweetening. Cover the top with a layer of rice. Put on a greased paper and steam V2 to % hour until fruit is quite cooked. Turn out onto a hot dish and serve with custard sauce. The Oregon State Horticultural Soci- ety will hold their thirty-third annual meeting at Roseburg, December 5, 6 and 7. A splendid program has been prepared and every fruit grower in the State of Oregon should make a special effort to attend, because every subject of vital importance in growing, produc- ing and harvesting will be taken up for discussion. The fruit industry is show- ing a remarkable improvement and every grower should take a keen inter- est in studying new methods, so that next year he will produce a larger and cleaner crop and receive higher prices. Olympia, Washington. Bf.TTF.R FrI'IT PuilIlSHING COMPANY. Genlli'men: We \v,nnt to compliment you on tlic prosrossivoniss of your piil)Iii-:ition and considrr it one ol' tlie very best organs in the llniled St.itcs for tlie bnil<lii<s< up of the fruit industry in all its br.inthes. Tin selection of the articles which yon publish shows th:il the editor knows how to Kel writers w lio contribute articles of value. Every fruit grower and fruit products manufacturer should give such a magazine as yours constant encouragement and support. Vours very truly. Northwest Fbi'it Prohhcts Company, Peter Schmidt, President.

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