The Cincinnati Enquirer from Cincinnati, Ohio • 55

rod Tige 3 WedBtsfcf. XKtnt 1960 THE CIXCTXWATI tSQT.TRF Holiday Goodies From The Cranberry Bogs BY JAN LINN Add pears, apples, drained grapes or cherries (pitted and halved), marshmallows and mayonnaise. Mix gently. Fold In whipped cream. Spoon into one or two large molds, Individual tractive.

Top with a dressing made by combining 2 parts whipped cream and 1 part mayonnaise with a pinch of nutmeg. Makes about two quarts or 24 servings. molds or paper serving cups, or loaf pans lined with foil for easy removal. Cover with foil and freeze. Serve on bright greens a combination of head lettuce and curly endive Is at over the coffee cups SAVE ON BRANDS YOU TRUST HOT PINK CRANBERRY SALAD 1 pound (4 cups) fresh cranberries 2 cups sugar 4 pears, peeled and cut up 3 medium apples, peeled and chopped 1 can (1 pound) white grapes or white cherries, drained 2 cups miniature marsh-mallows 2 tablespoons mayonnaise 1 cup whipping cream, whipped Sort, wash and drain cranberries.

Grind, or if cranberries are frozen, chop finely In electric blender. Mix cranberries and sugar In large bowl. Cover and let stand out of refrigerator Fresh Pineapple SELECT A ripe pineapple. Peel It and remove the core, leaving the base jfntact Fill the hole with dry white wine; place upright In refrigerator overnight. To serve, slice the pineapple crosswise In thin slices.

Place In serving dishes; sprinkle with powdered sugar and pour over a little more of the wine. ly fold In chopped nuts and cranberries. Spoon batter into a well-greased 9 by 5 by 3 Inch loaf pan. Push batter Into corners of pan, leaving center slightly hollowed. For well-rounded loaf, allow batter to stand In pan 20 minutes before baking.

Bake In a preheated 350-degree oven about 1 hour, fe irss patentedi) Kahii's several hours or overnight. of cranberries scrubbed, sorted, sized, conveyed, weighed and packaged In one of the many Ocean Spray processing plants. The unpretentious little cranberry it's a big business there. Cranberries naturally mean cranberry sauce, or "sass" as the old-timers say In New England. When I hear cranberry sauce, I can't help but think of the handsome cranberry mold my Great Aunt Emma always contributed to the family Thanksgiving dinner.

She carefully carried it In a willow market basket still In the quaint tin ring mold that originally belonged to my great-grandmother. Now I have the fluted mold, one of my most treasured possessions. It takes three pounds of fresh cranberries, sugared, simmered and sieved to fill It. But It's worth the time and trouble as far as I'm concerned when that noble cranberry ring slinks from the mold. Although the sauces and relishes come first, there are other Interesting things to do with the cranberry.

When we were taking the picture for the Carthage Fair food story in September, one of the baked goods was a quick bread made with cranberries and nuts. Both Mrs. Lee Red-mon and Mrs. Maggie Megle told me how well they liked It. On their recommenda- Enquirer Contributor A3 I PICKED up a package of cranberries In the produce department the other day, I was reminded of a trip I took to the Massachusetts cranberry country several years ago.

I remember driving through the picturesque countryside on one of the pretty fall days for which New England Is noted. As we turned off the main road passing corn shocks and pumpkins, the gravel lane began to meander down to the low-lying cranberry bogs. That was my first glimpse of the short trailing cranberry plants densely covering this swampy land, and thriving on It. There were harvesting machines efficiently plucking the berries from the prolific green foliage. Barrels of crimson cranberries glinting in the sun were accumulating at the edge of the bog.

It was a thrilling sight. It wasn't too many years ago that cranberries had to be gathered by hand. Men stooped to comb the plants using large boxlike scoops with wooden teeth. The now "old-fashioned" harvest scoops have become much sought after collector's items. If you can find one for sale, the price Is sure to be high.

Hanson, the cranberry center of the world, I watched millions ffm Bacon tion, I've baked several recently. I like a recipe that is almost Identical to the one printed on the Ocean Spray package. It calls for orange juice and some grated orange rind. You know how well oranges and cranberries combine. The main difference In the recipes Is that mine calls for fewer cranberries and more chopped nuts.

We love this with butter or cream cheese. CRANBERRY NUT BREAD 2 cups sifted flour 1 cup sugar lVa teaspoons baking powder Vi teaspoon soda 1 teaspoon salt cup orange Juice 1 tablespoon grated orange rind 1 egg, well beaten Vi cup oil 1 cup chopped nuts 1 cup raw cranberries, halved Sift together flour, sugar, baking powder, soda and salt. Beat together orange Juice, grated rind, egg and oil. Stir this liquid Into dry ingredients, mixing Just enough to dampen. Careful- Sat.

November 16, 17, 18, 19 until crust Is well browned and wooden pick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing. Makes 1 loaf.

I'VE FOUND this recipe for frozen cranberry fruit salad comes in handy this time of the year. It makes a lot to keep In the freezer. It's dandy for a crowd. Or use a little at a time. The ground cranberries make the salad a vivid pink.

But centered on several kinds of greens with a white whipped cream dressing, the dazzling color does wonders to brighten any number of menus. Incidentally, I found that my blender will chop frozen cranberries finely for this salad If you don't have a grinder. But the cranberries have to be frozen. Unfrozen ones are too juicy. They stick to the sides of the blender before they get chopped up enough.

i FWES CRISr7 ff VI i 4 Without Burning I r- i.m fin Ik i Hieory.mod MCON "Th Flavor Your Family Will Favor" VAUN'Q flavor pak I.7i tlVHIlN 0 DKLUXE CLl'B BOtOGNA. 8-0. Mltear :U.S. CHOICE CUBE STEAKS 99c EDBRACKE I 1010 Delta Date Nut Coffee Cake 59c An old-fashiontd itollui with rich dat. nd nut filling.

Harvest Spice Cake Half 75c Spicy l.y.rt frosted in car.m.l fudgt. Monday ft All Week November 21 tkre 2 9" Pumpkin Pie $1.25 9" MirtM Pie St .25 8" Thanksgiving Decorated Cake $2.50 Manager's Special Banana Nut Loaf 39c Mystery PVriter Turns To Writing Cookstrip Book the most charming series of cookbooks. In addition to the excellent full-color pictures, there are absolutely delightful duotone illus trations by Charles Wysocki, some 150 of them. The recipes, which have been checked for accuracy and authenticity by Helen Mrs. Filbert's fresh, sweet flavor in jt margarine.

Bullock of the National Trust for Historic Preserva tion, have been kitchen-tested and updated with modern measurements and Ingredients. They are clear ly written and easy to use. "Great Restaurants of the United States," published by Research Unlimited, $5 with hard cover $3.75 paper bound. For a culinary trip around the United States from your armchair, you can choose "Great. Restaurants of the United States." A description of about 75 of the restaurants you know and hear about, including Cincinnati's own Maisonette and Pigall's and Dayton's King Cole, are described In detail.

The specialties of each are reported, Including the span of prices for dinner. If you are a doer rather than a reader, then the second half of the book will be of particular Interest to you. It contains recipes that are featured at the restaurants. If you have ever eaten Mousse au Chocolate at the Maisonette, we thought you might like to have the recipe from the book for preparing it at home. MOUSSE AU CHOCOLATE each course and It Is recommended that a variety of colors be used at one meal for good balance.

This Is another of the author's innovations. Finally, Lady Boxer has included the Wine and Food Society wine recommendations for every main dish, an excellent feature for those liking and wanting to learn about wine. The recipes tend toward British cuisine, although there are many French ones, too. The Ingredients and directions therefor are given in somewhat unfamiliar terms and the measurements, too, must be translated from the British with the help of the author's guide. There are 24 drawings by Alan Crack-nell.

"Tia Victoria's Spanish Kitchen," by Victoria Serra, published by A. S. Barnes and $5.95. This is the translation of the author's mother-in-law's Spanish cookbook, "Sabores." It was published in Spain In 1945 and has been a best seller there, according to the author, ever since. She did delete those recipes that were not truly Spanish, however.

There are dishes for every meal and comprehensive sections ranging from hors d'oeuvres to sweets, with a particularly heavy emphasis on fish and seafood. All the best-known specialities are included, such as Paella, Tortillas, Gazpacho and Spanish Rice, plus many regional specialities. The ingredients are available in this country, but many of the measurements are by weights, which are unfamiliar to some of us. "A National Treasury of Cookery," compiled by Helen D. Bullock, published by the Heirloom Publishing $12 for five volumes.

The "National Treasury of Cookery" consists of five volumes in a slip case which includes: "Recipes of Early America," "Recipes of the Young Republic." "Recipes of Ante Bellum America." "Recipes of the Westward Empire" and "Recipes of Victorian America." It is another project by Mary and Vincent Price, who did "Treasury of Great Recipes." To enhance the recipes in tnese volumes, they have assembled full-color pictures of heirloom kitchens, dining rooms and eating scenes associated with American history. This is probably one of 'Ten Deighton's Cookstrip Cook Book," published by Bernard Geis Associates, $3.95. WOULD YOU believe that the author of the "Ipcress File" and "Funeral In Berlin" would also write a cookbook? It's true, and what's more, some of the sections prove him to be quite knowledgeable on French cooking, the only kind to which he prescribes. Generally, the book Is a cartoonesque collection of recipes, and I am Including one to give you a more exact idea of what they are like. Len Deighton does both the drawing and the writing.

These cartoon recipes take the upper section of each page. The lower half of the page consists of interesting and sophisticated information including hints oh techniques, recipe variations, history of the dish and witty commentary. There are introductory chapters on gastronomic lore, explicit suggestions on kitchen equipment, stocking the larder and the use of spices and herbs. Blender cooking and bachelor foods are specially featured. INTERNATIONAL cuisine and International intrigue seem to go hand-in-hand, as witness Sherlock Holmes and Nero Wolfe's perennial preoccupation with haute cuisine, not to forget the more recent James Bond.

Len Deighton, to my knowledge, is the only author who actually published his recipes in the form of a cookbook. "First Slice Your Cookbook," by Lady Arabella Boxer, published by Hawthorn Books, 15. "First Slice Your Cookbook" Is one of the first new ideas in the presentation of a cookbook that I have seea The pages, first of all, are on card stock. Each page is divided in thirds, horizontally. The top third is devoted to hors d'oeuvres and soups; the middle third to main courses and the bottom third to desserts, with some 70 recipes in each section.

Since the book has a spiral binding, It Is possible to open to any page of any section, thereby being able to see one's whole menu at a glance. The recipes are most convenient to use. As the page lies open, the ingredients are on the left-hand page, the instructions on the right. Four colors are used to show the richners of MAISONETTE, CINCINNATI V. cup sugar 4 tablespoons dark rum 2 cups heavy cream i pound semi-sweet chocolate 2 egg whites In a small saucepan, cook the sugar and rum over very low heat until the sugar melts and becomes a syrup.

Don't let It turn brown. Break the chocolate Into small pieces and melt In a double boiler. When the chocolate is smooth, add the syrup (syrup and chocolate should be about the same temperature). Stir vigorously with a wooden spoon. If the mixture Is too heavy, add lukewarm water until smooth.

Beat the egg whites until they are stiff. Whip the heavy cream. Combine. Fold the chocolate into the mixture. Chill and grate some chocolate on top before serving.

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And we've protected it for you in airtight aluminum servers that keep our new soft margarines fresh and sweet-all the way to you. Enjoy Mrs. Filbert's secret in all 3 of our easy-spreading new soft margarines. A Fnencri CASSOUIJET ft) SA arrange 1t ingredtfits In lays, jr others wreiy Ma Worth 7C on 1 pound of Mrs. Filbert's Soft Margarine 'The cooked wLm INTO A LAKjt FIREPROOF POT il Mitre beans raw (Soft Golden, Soft Whipped or Soft 100 Corn Oil) 2.Hib Bacon intad Mrs.Filbert'sSoft Whipped Margarine.

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SERVE! THE AUTHOR of "Len Deighton's Cookstrip Cook Book" offers a special hint on the subject of the omefetfe with his Cassoulet recipe: "Don't be disappointed if the first time it is unsuccessful.".