Cranberry Sauce

Ingredients

• 1 quart of cranberries
• 1/2 pint of boiling water
• 15 ounces of granulated sugar

Method

1. 1

   Pick and wash cranberries, add boiling water.

2. 2

   Cook until soft.

3. 3

   Strain through a fine sieve.

4. 4

   Return to kettle, add sugar, and cook for 3 minutes after boiling.

5. 5

   Pour into a moistened mould.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 72. The excerpt below is the record exactly as published.

Cranberry Sauce Pick and wash 1 quart of cranberries, add % pint of boiling water. Cook until the berries are soft. Strain through a fine sieve or vegetable press. Return to the kettle and add 15 ounces of granulated sugar, and cook 3 minutes after com- ing to a boil. Pour into a mould previously moistened with cold water. Welsh Rarebit (Mrs. Edwin M. Muloclc.) V2 pound of American cheese. % cup of cream. 2 eggs. 1 tablespoon of butter. Salt and pepper. Cut cheese in small pieces and put in chafing 208 dish, stir until it boils. As soon as it begins to melt add butter. When smooth add the eggs lightly beaten, then cream. Stir constantly and cook until very smooth. Season with salt, pep- per, a dash of cayenne and a drop or two of ta- basco sauce. Pour on buttered toast or crackers. Cheese Souffle (Mrs. A. P. L. Dull.) 1 cup of grated cheese (American). % cup of milk. 3 eggs. % teaspoon of salt. 2 tablespoons of butter. 1 heaped tablespoon of flour. A dash of cayenne. Grate the cheese. Beat yolks and set aside the whites until needed. Melt the butter in a sauce pan, then stir in the flour until smooth, but do not let it brown. Stirring constantly, add the milk slowly and season with salt and cayenne. Remove from fire and add the beaten yolks of eggs and the grated cheese. Replace on fire and stir until the cheese is melted and smooth. Do not cook too long or the butter will separate. Pour on a buttered dish and set away to cool. When ready to use stir in lightly the whites of eggs beaten very stiff. Put in a pudding dish and bake in a hot oven 20 minutes or more. Serve immediately. Never more a suffle until it has been cooking 15 minutes nor open the oven door for 10 minutes. 209 FOR WRITTEN RECIPES XII FOR FAMILY EMERGENCIES The rules given here for different family emer- gencies have all stood long years of testing and may be relied upon to do just what they claim. Most of them have the added advantage that they can be compounded at home at small cost. Cleansing Fluid (Mrs. Joshua Eutherford.) 2 ounces of castile soap. 2 ounces of liquid ammonia. '1/2 ounce of sulphuric ether. % ounce of alcohol. Cut soap very fine, pour on it 1 pint of boiling water.

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