CREATE A CRANBERRY FEAST

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CRAN-NOG

The holidays wouldn't be complete without a bit of eggnog . . . and the bog berry can help you produce a pleasant variation to the traditional beverage. Beat 2 egg yolks until they're light and frothy, and slowly add 1 cup of milk (or cream) and 1/2 cup of strained cranberry sauce (use a food mill, or a strainer and a large spoon, to eliminate the skins). Next, whip the whites of 4 eggs until they form soft peaks . . . add 1 tablespoon of mild honey and teat the mixture until it's stiff. Then gently fold the egg whites into the liquid ingredients, serve up the colorful foaming thirst quencher in frosted mugs, and sprinkle each of the four portions with freshly ground nutmeg.

I hope your family will not only welcome these new additions to the customary holiday tare, but also find—as my brood has—that there's no better way to capture a bit of the festive spirit of yesterday than to tramp through the woods on a crisp autumn morning . . . in search of the wild cranberry!

EDITOR'S NOTE.' If you're in the market for a good, detailed wild foods field guide,MOTHER's foragers strongly recommend Lee Peterson's A Field Guide to Edible Wild Plants of Eastern and Central North America ($10.95). And alter yon bring those berries home, you ran preserve some of the surplus harvest by using the jam recipes in Putting It Up With Honey: A Natural Foods Canning and Preserving Cookbook by Susan Geisopf ($6.95).

Both books can be found in libraries and bookstores, or ordered—for the prices listed plus 95¢ shipping and handling—from Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina. 28791.

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