Be careful not to have it thin and watery.
Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass 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 a marmalade when done. Just before you take them from the fire, stir in a pound of brown 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 in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums.
Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.
Take a quart of dried peaches, (those are richest and best that are dried with the skins on,) and soak them in cold water till they are tender. Then drain them, and put them into a covered pan with a very little water. Set them on coals, and simmer them till they are entirely dissolved. Then mash them with brown sugar, and send them to table cold to eat with roast meat, game or poultry.
Have ready some rich thick melted or drawn butter, and the moment you take it from the fire, stir in two large glasses of white wine, two table-spoonfuls of powdered white sugar, and a powdered nutmeg. Serve it up with plum pudding, or any sort of boiled pudding that is made of a batter.