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(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)

To one pint of cranberries take one and one-quarter cups of water.
Put the cranberries on with the water and cook until soft; strain
through a cloth; weigh and add three-fourths of a pound of sugar to
every pint of juice. Cook ten minutes; pour into molds and set aside to
cool. Serve with poultry, game or mutton.

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A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in
the following manner: Carefully pick over and wash 1 quart of
cranberries, place in a stew-pan with 2 cups of water; cook quickly a
few moments over a hot fire until berries burst open, then crush with
a potato-masher. Press through a fine sieve or a fruit press,
rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in
the stew-pan. Return to the fire and cook two or three minutes only.
Long, slow cooking destroys the fine flavor of the berry, as does
brown sugar. Pour into a bowl, or mold, and place on ice, or stand in
a cool place to become cold before serving, as an accompaniment to
roast turkey, chicken or deviled oysters.

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2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold
until served.

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Cranberry Sauce

Our fathers most admired their _sauces sweet_,

And often asked for sugar _with their meat_.


Wash a quart of ripe cranberries, and put them into a pan with just

about a teacup of water; stew them slowly and stir them frequently,

particularly after they begin to burst. They require a great deal of

stewing, and should be like marmalade when done. When they are broken

and the juice comes out, stir in a pound of white sugar. When they are

thoroughly done, put them into a deep dish, and set them away to get

cold. You may strain the pulp through a cullender or sieve into a mould,

and when it is a firm shape send it to table.

Cranberry sauce is eaten with roast fowl, turkey, &c.

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Apple And Cranberry Sauce

Pare and quarter the apples--if not tart, stew them in cider--if tart

enough, stew them in water. When stewed soft, put in a small piece of

butter, and sweeten it to the taste, with sugar. Another way, which is

very good, is to boil the apples, without paring them, with a few

quinces and molasses, in new cider, till reduced to half the quantity.

When cool, strain the sauce. This kind of sauce will keep good several

months. It makes very good plain pies, with the addition of a little

cinnamon or cloves. To make cranberry sauce, nothing more is necessary

than to stew the cranberries till soft; then stir in sugar and molasses

to sweeten it. Let the sugar scald in it a few minutes. Strain it if you

like--it is very good without straining.

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