Cranberrry Contest

FIVE WOMEN TO RECEIVE PACK OF CRANBERRIES

FOOD EDITOR ANNOUNCES SIMILAR CONTEST WITH SIMILAR AWARDS FOR NEXT TWO WEEKS; ENTER YOUR RECIPE NOW!

Twenty-five pounds of cranberries, donated by the Wisconsin Cranberry Sales company, will be given to the five prize winners for excellent recipes submitted in The Tribune’s latest food contest. The names of the winners are as follows: Mrs. Leslie Holtz, city, Route 6; Mrs. T.J. Johnson, city, Route 7; Mrs. William Myers, Vesper, Route 1; Mrs. Emmett Knuteson, city, Box 35; Miss Irma Helena Heuer, Pittsville. The prizes will not be available until October 25, when they may be obtained at the Tribune office. Each will receive 5 pounds of berries.

New Contest On

On October 28 we shall again award prizes for exceptional cranberry recipes when similar awards will be made. Here and now is your chance to get a supply of cranberries which will last the ordinary family quite a while. Let us have a banner number of recipes in this contest. What is your favorite cranberry preparation? Send yours and tell your friends to send theirs also. Whatever is worth winning is worth the effort of working for. This requires little effort and the prize is a good one.

The recipes sent in by the various winners are as follows:

Massachusetts Cranberry Pie

Prepare favorite pastry as for pie, and line the pie plate
3 cups cranberries
1/2 cup brown sugar
2/3 cup corn syrup

Put berries through food chopper using coarse knife. Place in plate on top of pastry and add syrup and sugar.

Place in bowl:
5 tablespoons flour
5 tablespoons brown sugar
3 tablespoons butter

Work in mixture with fork until free from lumps and well blended. Spread over the pie filling. Cover with top crust and place in moderate oven, baking from 40 to 45 minutes. All measurements are level.

Irma Helena Heuer.
Pittsville, Wisconsin.

Bananas Baked With Cranberries

Wash one pint cranberries, pour one cupful of boiling water over them. Cook quickly until done and press through a sieve. Peel six large bananas and cut in half lengthwise and crosswise and rub with the juice of half a lemon. In the hot cranberry juice, dissolve 1 1-2 cupfuls of sugar. Pour mixture over bananas and bake in a hot oven until fruit is tender. Remove carefully to a serving dish and chill well. The berry juice forms a rich jelly over the bananas. Serve with or without whipped cream.

Mrs. Emmett Knuteson,
City, Route 7, Box 35.

Cranberry Conserve

4 cups cranberries
1 1-2 cups water
1-2 pound raisins
1-2 pound chopped walnuts
1 orange, juice and chopped rind
3 cups sugar

Cook the cranberries in water until they burst, then rub through a sieve and ad the remaining ingredients. Cook until thick, about 25 minutes.

Pour into hot sterilized jars.

Mrs. William Myers
Vesper, Route 1.

Cranberry Dessert

1 cupful raw cranberries
2 cupfuls sugar
1 cupful apples chopped
1-2 cupful nut meats chopped

Grind cranberries and apples in food chopper. Mix in the sugar and let stand for an hour. Just before serving add nuts and top with whipped cream. This tastes similar to fresh strawberries. A simple dessert.

Mrs. T.J. Johnson,
City, Route 7.

Candied Cranberries

2 cups cranberries
1-2 cup water
2 cups sugar

Pick over cranberries. Prick the skin in several places. Stir sugar and water until dissolved. Boil until thick and syrupy. Add cranberries and cook until mixture shows signs of jellying. Let fruit stand in hot syrup ten minutes. The remove berries and drain on wax paper. These may be served with ice cream or as a garnish for steamed pudding or as any candied fruit.

Mrs. Leslie Holtz,
City, Route 6.

Wisconsin Rapids Daily Tribune (Wisconsin Rapids, Wisconsin) Oct 14, 1932

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