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TYTTEBAERSYLTETOI (Lingonberry Compote)




Source of Recipe


Unknown


List of Ingredients




2-1/4 cups sugar
3-in. stick cinnamon
1 tsp. lemon rind, finely shaved
1-1/2Ibs. Lingonberries (Swedish cranberries)
1-1/4 cup water
8 cloves, without heads


SWEET FRUIT SOUP
1 cup tapioca
Cloves.. size of a pea
1/2 tsp. cinnamon
2 tbls. white vinegar
1/2 cup stewed prunes
6 cups warm water
1/2 cup raisins
2 cups plum or strawberry preserves
Boil tapioca in water until clear. Add fruit and spices. Add vinegar last. If boiled slowly, no more water need be added. Boil for 1-1/2 hours. Serves four.


RODGROT MED FLOTE (Red Fruit Pudding with Cream)
1 cup red currants
1/8 tsp. salt
1 stick cinnamon
3 tbls. potato flour or cornstarch
1 cup red raspberries
1 cup white sugar
1 cup water
If fresh fruit cannot be had, use canned, sweetened cran­berries instead of currants and canned raspberries.
Cook fruit, salt, sugar and cinnamon and one half the water in 'covered pan for 15 to 20 min. Allow to cool be­fore straining carefully; return juice to heat. Stir re­maining water into the potato flour or cornstarch to make a smooth paste. Add to hot liquid and stir constant­ly until pudding is clear and thick. Pour into sherbet glasses or glass bowl and allow to chill thoroughly be­fore serving. Serve with thick sweet cream.
Serves four to six.


Recipe



Combine sugar, water, spices and lemon rind and cook until sugar is melted. Clean the berries, drop into the­syrup and allow to come to a boil. Remove immediately from fire and pour into dish or jar. Cover and keep for 2 days, then drain off syrup and bring to a boil. While hot, pour over the drained berries. When cool, they will be thick and can be served. Serves Six.