Make desserts, other dishes, of cranberries

[Welland Tribune October 28, 1943]

By Betsy Newman

Another timely article of food to be kept in mind at this time of year is the cranberry. Can some cranberries if you can and put up a few glasses of jelly. They will come in handy later on. Use the pretty red berries in desserts or try the Cranberry Mayonnaise for which I’m giving you a recipe today. Make cranberry muffins too.

Today’s Menu
Broiled Fish Mashed Potatoes
Cauliflower Molded Tomato Salad
Cranberry Bavarian Cream
Tea with Lemon

Tomato Jelly Salad
2 1/2 cups of cooked tomatoes
1 tablespoon of minced onion
1 stalk of celery
1/2 bay leaf
1/2 teaspoon of salt
1 teaspoon of sugar
2 tablespoons of unflavored gelatin
1/2 cup of cold water
2 tablespoons of mild vinegar

Put tomatoes into saucepan, add coarsely chopped onion and celery, add bay leaf, salt and sugar. Heat to boiling and cook gently for 10 minutes. While mixture boils, measure gelatin, sprinkle over surface of cold water and let stand for 5 minutes. Force tomato mixture through strainer add gelatin while tomatoes are still hot, stirring until gelatin is thoroughly dissolved; add vinegar, pour into molds and set aside to chill until firm. Place molds in boiling water for a moment, then invert on salad greens on individual plates. Serves 6.

Cranberry Bavarian Cream
1/4 cup of cold water
1 lb of cranberry jellied saucepan,1/4 cup of sugar
1 envelope unflavored gelatin
1 tablespoon of lemon juice
1/8 teaspoon of salt
2 egg whites
1 cup of irradiated evaporated milk, whipped.

Soften gelatin in cold water and dissolve in hot water. Crush cranberry sauce with a fork, and combine with sugar and lemon juice; add gelatin and stir well. Whip egg whites and salt until stiff, and fold them into cranberry mixture; fold in whipped evaporated milk, and turn into individual molds (or 1 large one) that have been rinsed first in cold water. Chill until firm. When ready to serve, unmold onto dessert dishes. Serve plain or with custard sauce made with egg yolks.

Cranberry Mayonnaise
1 cup of real mayonnaise
1 cup of cranberry jelly
1/2 cup of whipped cream

Break up cranberry jelly with a fork. Mix ingredients together thoroughly and fold in whipped cream. This makes 2 1/2 cups of mayonnaise. To be served with poultry and fruit salads.