HomeMy WebLinkAboutThe Exeter Times-Advocate, 1965-12-02, Page 15343$3,1P3Mn43:
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'Times-Advocate), December 2, 1965
Fresh Cranberry Cheese Tarts Are'
Luscious and Easy Easy to Make
If you've ever spilled a handful
of fresh cranberries on the kit-
chen floor you will remember that
they bounced, bounced, bounced
in every direction at once, like
so many little ping-pong balls.
This bounce-ability is a sign
of prime condition. In modern
cranberry packing plants, all
berries are run into a big separ-
ator beset with handicaps—bar-
riers over which the berries must
bounce their way to success. Any
low-energy berry which muffs
all seven chances to leap over the
four-inch barriers of the separ-
ator flunks out and ends in dis-
grace.
It was a one-legged school-
te ac her with the picturesque
name of "Peg-Leg" John Webb
who discovered by accident, some
125 years ago, this unique char-
acteristic of good cranberries.
Peg-Leg gave them a really tough
test—he tossed them down along
flight of stairs. The ones that
landed in fine shape he packed
for market.
Peg-Leg's best customers
were whalers bound for the Seven
Seas, They were happy to pay
$50 a barrel, for they had dis-
covered that here was a sure
cure for the dreadful scurvy
which sickened and killed so
many men on long voyages. At
that time nobody had ever heard
of vitamin C or any other vita-
mins. They had just noted that
cranberries, fresh or cooked,
caused a miraculous improve-
ment in the health of these men
who lived on hard tack and salt
fish.
Cranberries fit colorfully and
deliciously into almost any menu.
Their brilliant red contrasts
appetizingly with the brown
meats, the green of vegetables,
the white of bread or potatoes.
Cranberries have a tart-sweet
tang which offsets the richness
of roast pork, leg of lamb, or
butter-basted turkey,
Anyone with a food freezer
can stash away a dozen or more
packages of fresh cranberries,
just exactly as they come from
the produce counter—no boiling,
no blanching, no nothing. They
will keep beautifully for months
while solidly frozen and can be
enjoyed at Easter time.
CRANBERRY CHEESE TARTS
Pictured are fresh cranberry
cheese tarts.
4 pkgs (3 oz each) soft cream
cheese
3 large eggs
1/2 cup sugar
1 tp vanilla
1/2 tp grated lemon peel
12 unbaked tart shells, each 3
inches in diameter
2 cups fresh cranberries
1/2 cup water
3/4 cup sugar
1/8 tp salt
Beat cream cheese until light.
Add eggs, the 1/2 cup sugar,
vanilla and lemon peel; beat until
blended. Do not overbeat, pour
into unbaked tart shells. Bake
in a slow oven (325 degrees) for
40 min. place on racks and cool.
In the meantime wash cran-
berries and set aside. Place
water and remaining sugar and
salt in a saucepan. Bring to a
boil and boil one minute. Add
cranberries; cover and cook 5
to 8 minutes or until skins pop,
Cool, Remove cool cheese tarts
from pans; spoon cool cran-
berry mixture on tarts, Refriger-
ate. Makes 12 tarts.
On the cellophane package in
which we are buying the cran-
Pas,. 15
berries at our local store appear
several recipes.
CRANBERRY-ORANGE RELISH
Put through a food chopper the
cranberries In this package (1 lb)
and 2 oranges (quartered and
seeded). Add 2 Cups sugar,
Mix well and store in refriger-
ator several hours before serv-
ing.
MOLDED CRANBERRY SALAD
Make package raspberry jello
with 1 1/2 cups boiling water.
When it begins to set fold in the
cranberry-orange mixture of
previous recipe, pour into molds
and chill until firm.
elpful
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