Cranberry Sauce

Ingredients

• 1 qt. cranberries
• 2 c. sugar
• 2 c. water

Method

1. 1

   Pick over and wash cranberries.

2. 2

   Put into a saucepan, cover with water, and cook for ten minutes.

3. 3

   Add sugar and boil for three minutes longer.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 14. The excerpt below is the record exactly as published.

2 c. sugar R£CIPE 13. RECIPE 14. 4 bananas J c. sugar IJ tbs. melted butter 2 tbs. boiling water Juice of 1 lemon RECIPE 15. 1 qt. cranberries 2 c. sugar APPLE SAUCE Wash, pare, quarter, and core the apples ; cook the water, sugar, salt, and lemon rind for five minutes. Add the apples and cook them until they are tender (stirring them occasionally). Remove the lemon rind. Pour the sauce into a dish and allow it to cool before serving it. BAKED APPLE SAUCE Put the apples into a pudding dish, and .add the water and sugar. Cover the dish tightly and bake the apples in a slow oven until they are soft, and deep red in color. STEAMED RHUBARB SAUCE Cut off the leaves and the root and wash the stalks and cut them into J-inch lengths. Put the rhubarb into a double boiler, add the sugar, and cover the boiler tight. Cook the rhubarb until it is soft ; do not stir it, as pieces should be imbroken. BAKED RHUBARB Prepare rhubarb as in No. 12 and bake it in a covered baking dish in moderate oven, until it is tender and deep red in color. BAKED BANANAS Peel the bananas, cut them into halves lengthwise, and lay them on«an old platter. Mix the melted butter, sugar, water, and lemon juice together ; pour half of the mix- ture over the bananas and put them into a slow oven. Bake them fifteen to twenty minutes, using remaining mixture for bast- ing them. CRANBERRY SAUCE Pick over and wash the cranberries. Put them into a saucepan with the water ; Digitized by Google 42 FIRST YEAR 2 c. water

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