192 The Mystic Seaport Cookbook Cranberry Crunch delicious! From the Vineyard Gazette 1 cup quick-cooking oats ½ cup flour 1 cup brown sugar ½ cup butter, softened 2 cups whole-berry cranberry sauce Mix oats, flour, sugar and butter together thoroughly. Spread half of mixture in a greased 8-inch square dish; cover with cranberry sauce. Cover with rest of mixture. Bake at 350° F. for 45 minutes. Serve hot with ice cream. Makes 16 two-inch squares. CRANBERRY The Indians introduced a native red berry to the Pilgrims. These berries were a sign of friendship. Settlers called them crane berries (later changed to cranberries) because the white flower blossoms resembled the heads of cranes. Wild cranberries of Cape Cod became a tasty fruit in breads, sauces, and breads. Still found in bogs, cranberries are harvested in September and October. Cranberries are probably eaten at the first Thanksgiving in 1621 and possibly today at holiday meals. March 29, 1979 Dear Mom, We enjoyed this dessert so much tonight with our rabbit stew & man that was a lump thing. Thanks for the neat cookbook. Love you, Janie