School and Home Cooking

by Carlotta C. Greer

CRANBERRY SAUCE

1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Salt

Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.

CRANBERRY "JELLY"

1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt

Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water. Set aside to cool and stiffen.