Fresh cranberries from New England in the stores here. Time for cranberry loaf and other goodies.

CRANBERRY LOAF
(Leah Culp, Saskatoon, Sask,)

3 cups (12 oz) fresh cranberries, cut in half.
2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 orange, juice plus grated rind
Orange juice or water (as needed)
2 tablespoons shortening (butter or margerine)
1 egg, beaten
1/2 cup chopped nuts (optional)

Cut cranberries in half, otherwise they will taste bitter (chopping makes the loaf too juicy).
Heat oven to 350 F. Use greased and lined (wax paper) 9 x 5 x 3 inch loaf pan, or two 8 x 4 x 3 inch loaf pans.
Sift together dry ingredients into a bowl. Combine squeezed orange juice plus enough juice or water to make 3/4 cup liquid. Add rind, melted shortening and beaten egg. Add to dry ingredients and mix well to dampen. Fold in cranberries and nuts. Spread evenly in prepared pan(s). Bake in moderate oven for 1 1/4 hour. Remove from pan and store overnight for easier cutting.
Note: Time varies with altitude. One hour usu. sufficient at sealevel, 1 1/4 hours at 3000-3500 feet.
This has been a favorite of ours for 50 years, ever since we found it in The Canadian Weekly.