Farm and home cook book and housekeeper's assistant

Use only the best ripe berries, discarding all the soft and inferior ones, which may be used for marmalade or strained sauce. Wash the berries, and then put them into a double boiler. In a separate vessel cook together for 10 minutes onehalf as much sugar as you have berries, and half as much water as sugar. Then pour this boiling syrup over the berries in the double boiler, and place the latter over a hot fire, and cook until the berries are done. This will take about 1 hour. Do not stir the berries, but from time to time press them down under the syrup, so that all may be equally cooked. Be careful that the water does not get too low in the outside boiler. Cooked in this manner the skins do not separate from the pulp, and the cranberries appear more like stewed cherries. — [N. M. P., N. H. Cranberry and Apple Sauce To the desired amount of cranberries add one-half as much peeled apples, cored and quartered, and stew together until tender. Then remove from fire and let stand until nearly cold before adding sugar to taste. It will not require nearly as much sweetening as when hot, and the apples impart a pleasant flavor, and also help to save sugar. If this sauce is rubbed through a sieve to remove the skins of the cranberries, it will be found to be a very pleasing as well as economical sauce to serve with meats of any kind. — [Mrs. E. B. L., Me. Cranberry Sauce (Jelly) Add 1 cup water to 1 qt cranberries and cook 10 to 15 minutes, then add 2 heaping cups sugar and cook 10 to 15 minutes longer. Rub through a sieve and pour into a mold wet in cold water. When ready to serve turn out on a platter. — [B. H. K., Me. Thin Cranberry Sauce Boil together 1 qt cranberries and 2 qts water, and when done add Vz cup sugar, and 1 tablesp flour or cornstarch moistened with a little cold water. Cook 10 minutes longer and then rub through a sieve. — [Mrs. L. S., Minn. Grape Sauce To 1 cup stewed grapes, seeds and skins removed, add 1^4 cups sugar, 2 well-beaten eggs and 3 cups boiling hot water. Thicken a little with cornstarch and before removing from fire add lump butter about size of an egg, and 1 teasp vanilla flavor. — [Mrs. A. W. T., Mich. Rhubarb Sauce Wash the rhubarb (about 1 lb of it, if your family is small, for like apple sauce, it is better not to let it stand for any length of time), trim the tops, but do not peel as the red skins impart a fine flavor and color. Cut it up into pieces and to 3 cups rhubarb add 2 cups sugar but no water. Place on the back of the range until the sugar melts gradually and then cook slowly without stirring, until done. In this way the pieces will remain nice and whole. — [Mrs. C. C, N. Y. Strawberry Sauce Cream 1 cup sugar and V2 cup butter, and then add 1^ pt crushed strawberries, mixing all well together. Another way is to put 1 qt strawberries over the fire with 1 1/^ cups sugar and 2 tablesp butter. Stir constantly as it burns easily. — [M. W., S. C. Boiled Cider Sauce Cream % cup butter and 1 cup sugar, then stir in % cup boiled cider, a little at a time, and just before serving set the bowl containing this mixture in a kettle of hot water, but do not boil. — [Mrs. P. A. D., Ill* Plain Apple Sauce