Cranberry Sauce

Ingredients

• 3 cups cranberries
• 1 cup sugar
• 1 cup boiling water

Method

1. 1

   Pick over and wash cranberries.

2. 2

   Put in a stewpan, add sugar and boiling water.

3. 3

   Cover and boil for 10 minutes.

4. 4

   Skim and cool.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 55. The excerpt below is the record exactly as published.

1 cup boiling water, and ing turn turkey frequently, that it may brown evenly. was roasted. From the liquid skim ^ cup of fat, rity Flour; add slowly 3 cups of stock in which giblets ve and glaze in bottom of the pan and substitute for and strain ; add the giblets chopped very fine. The fine and mixed with the stuffing. TURKEY STUFFING 3 cups dry bread crumbs. i cup fine sausage meat. 1 tablespoon parsley (chopped). 1 tablespoon onion (chopped). 1 egg. i cup butter. 1 teaspoon salt. J teaspoon pepper. Few grains nutmeg. Soak the bread in cold water until soft; press out all the water, add the sausage meat, seasonings, melted butter and egg well beaten. If the sausage meat is quite fat, the ])utter may be omitted, or chopped pork may be substituted. If one objects to pork in any form, use a full cup of butter and an extra cup of coarse crumbs. TURKEY DRESSED WITH OYSTERS For a 10-pound turkey take 4 cups bread crumbs, ^ a cup of butter cut in bits, 1 teaspoon summer savory, pepper and salt. Mix thoroughly, rub the turkey well inside and out M^ith salt and pepper, then fill with first a spoonful of crumbs, then oysters, using a pint of oysters; cook the giblets, chop fine and put in gravy. A fowl of this size will require 3 hours in a moderate oven. BONED TURKEY It requires some patience and skill to prepare a turkey and keep the bird entire after removing all the bones, but it is by no means an impossible task for an inexperienced person, and boned turkey is a very convenient dish to serve at evening parties or at any time when a cold collation is in order. Freez- ing makes the skin tear easily, so the first essential is a turkey which has not been frozen. Singe and prepare the bird for roasting, but do not draw it. Turn on its back and cut down the breastbone with a small, sharp-pointed boning knife, if you have it. Begin at the neck and run the knife between the Paee One Hundred and One "J — f PURITY <- "'■'"' 3 FLOU R More Bread and Better Bread flesh and bones, being careful not to pierce the skin, press off the flesh with thumb and finder. Do not remove the small bone at the rump or the bone at the end of the win-. Work first on one side and finally turn the bird mside out by removmor the leg bones, leaving the skeleton denuded. Lay the bird with the brea^st right side down, fill it with the veal or ham forcemeat of chicken, skewer it in shape and steam for o hours and roast for 1. When cold, garnish with aspic jelly. TURKEY ESCALLOPED 2 eggs, beaten. 2 tablespoons milk. Butter. Salt. Pepper. Eolled cracker crumbs. Butter a deep dish and line it witli cracker crumbs. In the bottom put a layer of crumbs, seasoned with butter, pepper and salt, then a layer of cold turkey chopped fine. Continue in this way until the dish i^ full, adding the stuffing and gravy of the ttirkev. Beat 2 eggs and add to them 2 tablespoons of milk butter, salt, pepper and rolled cracker crumbs. Spread this thickly over the top of the turkey and bake for I an hour. Keep it covered the first 20 minutes, then remove the cover and brown. CRANBERRY SAUCE Pick over and wash .3 cups cranberries. Put in a stcwpan, add U cup? susiar and 1 cup boilin<T water Cover and boil 10 minutes. Care must be taken that they do not boil over. Skim and cool. CRANBERRY JELLY _ Pick over and wash 4 cups cranberries, put in a stewpan with 2 cups boiling water' and boil 20 minutes. Bub through a sieve, add 2 cups sugar

Cook this with the app: pantry check, scaling, and the assistant.