Cranberry Sauce

Ingredients

• each quart of berries
• half a cupful of water
• two cupfuls of sugar

Method

1. 1

   Sort the cranberries, wash and put on in a granite kettle, allowing half a cupful of water and two cupfuls of sugar to each quart of berries.

2. 2

   Place over a slow fire, and after boiling fifteen or twenty minutes, stirring only enough to keep from burning, remove and set away until cool enough to pour in a glass dish.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 32. The excerpt below is the record exactly as published.

Cranberry Sauce Pickles Celery Mashed Potatoes Creamed Onions Mince Pie Cream Cheese Coffee Nuts Raisins MARKETING The day before let the child help in the mar- keting. As she has already been shown how to make consomme, she can now be allowed to do it by herself, and set it away to be heated up when needed. When you go to buy the turkey, vege- tables and fruits, show her the right kind to se- lect. Explain that the celery should be crisp and white, not wilted and discolored ; the cranberries hard and red, not soft and brown in spots ; the oranges solid and heavy, not pithy and light. Have her consult the list made before starting 108 THE THANKSGIVING DINNER A Dinner Table, with Fruit Centerpiece, and Nuts in Individual Baskets out, to be sure sne gets everything needed before beginning her cooking. DRESSING THE TURKEY Returning home, as soon as the turkey is de- livered show her how to dress it. This is always an interesting process, and while few mothers like to see their girls really do this work, they ought to explain it fully. After taking out the pin- feathers and singeing, the skin should be care- fully washed with warm water, soap and a small clean cloth, for so much dust adheres to the flesh of poultry that in no other way can it be removed. As fowls are usually drawn at the market, now COOKERY FOR LITTLE GIRLS take out the giblets, tear away the lights, rinse thoroughly the inside and then sprinkle with salt. MOIST STUFFING The little cook herself can be allowed to make the stuffing. To each loaf of stale bread, broken in small pieces, add salt and pepper to taste, two tablespoonfuls of butter, half-teaspoonful of ground sage and boiling water enough to slightly moisten. DRY STUFFING For dry dressing, crumble the bread, omit the water, but use four tablespoonfuls of melted but- ter. Pack in the turkey very loosely. Some peo- ple like this seasoned with thyme, while others prefer onion. OYSTER STUFFING Or if oyster dressing is preferred, omit sage and add instead one pint of oysters, using the liquor to dampen the bread. Pack lightly in the turkey, sew up the opening with white thread and set away in a cool place. 110 THE THANKSGIVING DINNER CRANBERRY SAUCE Taking the cranberries next, the child can sort them over, wash and put on in a granite kettle, allowing half a cupful of water and two cupfuls of sugar to each quart of berries

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