Cranberry Sauce

Ingredients

• 1 cup cranberries.
• ¼ cup boiling water.
• 1 cup sugar.

Method

1. 1

   Pick over the berries, removing any imperfect ones.

2. 2

   Put them in a saucepan, cover with boiling water and let stand a moment, then drain away all this water.

3. 3

   Then add the quarter cup of boiling water and cover closely.

4. 4

   Boil until the berries burst well, stirring occasionally; add the sugar and boil three minutes.

5. 5

   Turn into a mold and stand away to cool.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 13. The excerpt below is the record exactly as published.

cups boiling water. | boiling water. Scald an earthen or china teapot. Put in the tea and pour on boiling water, cover closely and steep four or five minutes in a warm place (the lid of the tea-kiittle may be lifted and tlie teapot set over the steam) and serve at once. If it cannot be used immediately pour it off the leaves into another hot teapot. Tea, like coffee, is a stimulant and not a nutrient. It contains an alkaloid theino, which is cliemically identical with caffeine from coffee, and wliich luis the same mildly stimulant properties. It contains further, a volatile oil, to which the flavor is due, and an astringent substance, tannin. This latter, is not as soluble as the other two iu WATER — BEVERAGES. 27 water, but goes gradually into solution when the tea is allowed to infuse for some minutes, and causes the bitter unpleasant taste in tea wliich has stood upon the leaves. Green tea contains more than twice as much of the astringent tannin than black tea, and is generally con- sidered less wholesome than the latter. The character of the water is of great importance. It should be freshly boiled, as prolonged boiling makes the water flat and affects the flavor. If the water is very hard, a tiny pinch of soda may be added to the teapot. Water should always be poured on tea at the boiling point, as it is only at the boiling point that some of the constituents can be extracted to which the beverage owes its aroma. Allowing tea to steep longer than five minutes, or to boil, extracts the tannic acid and makes it very injurious. While of little or no nutritive value, tea is useful in other ways. When properly made it aids in the assimi- lation of food, is refreshing and relieves bodily fatigue, it introduces considerable hot water into the system, which is beneficial when taken at the proper time. Tea, if taken in excess, has the same consequences as excess of coflfee. Large quantities of tea, as of any fluid taken with the meals, retards the digestion. If tea is infused too long, it will contain much of the astringent tannin, and is undoubtedly injurious, as the tannin interferes with the digestion and tends to constipation. Cheap teas are more apt to produce injurious effects than the more expensive varieties. Children and young people sliould not drink tea, as like coffee, it is too stimulating for young nerves. CHAPTER V. The Cooking of Fruit— Vegetables— Breakfast Cereals. FRUIT. Fresh fruits consist chiefly of water, but they contain valuable mineral matter and acids. Some fruits contain a considerable amount of carbo-hydrates, principally sugar and gum, e.g., apples, grapes and bananas. Dried fruits contain a much larger percentage of sugar and less water. When perfectly ripe and sound fresh fruit is more wholesome than when cooked. GENERAL RULES FOR COOKING FRUIT. A- Fresh Fruit. 1. Stewed. — Put the prepared fruit in a saucepan with enough water to keep it fi'ora burning. Cover closely and boil gently until tender, stirring often. Add the sugar and let it boil a minute more. ^. Cooked in Syrwp. — Make syrup of one part sugar to two or tliree parts water. Put the prepared fruit in the hot syrup, cover closely and simmer until tender. B. Dried Fruit. Wash the fruit thorouglily. Cover witli cold water and Hoak twenty-four liours. Put on to cook in the same water in which it was soaked. Add Bpices if FRUIT. 29 desired. ' Cover closely and simmer until tender. Add the sugar and simmer ten minutes longer. Take out the fruit and if necessary boil down the syrup, then pour it over fruit. 6.— STEWED PRUNES. 8 prunes. I ^ in. stick cinnamon. 1 whole clove. I ^ tbsp. sugar. Follow the rule for dried fruit given above. With so small a quantity it will be necessary to boil down the syrup. 7.— BAKED APPLES (Plain). Choose firm, perfect apples. Wash and wipe them. Put them in a shallow baking pan, and bake in a moderately hot oven until tender to the centre. Remove carefully to the serving dish, and serve hot or cold. 8.— BAKED APPLES (Sweetened). Pare and core, without breaking, tart apples. Put them into a shallow earthen dish, fill the cavities with sugar, add water to cover the bottom of the dish. Bake in a quick oven until soft, basting often with the syrup. (Quinces may be baked in the same way.) 9.— CODDLED APPLES. 1 apple. I i cup water. I cup sugar. | Wash, core and pare the apple, keeping the apple whole. Put the sugar and water in a saucepan and boil two minutes. Add the fruit, cover closely and simmer until tender, turning occasionally. Take out the fruit carefully, pour the syrup over, and serve hot or cold. Note. — One cup of sugar will do six or seven apples. 30 DOMESTIC SCIENCE. 10.— CRANBERRY SAUCE. 1 cup cranberries. I | cup boiling water. 4 cup sugar.

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