1/2 pint of water.
Pick over the cranberries. Wash them, and put in a granite-ware or porcelain stewpan; then add the water and the sugar. Cook the sauce rapidly for ten or fifteen minutes; then turn into a bowl and set away to harden. This gives a sauce that will jelly. If liked softer, use a little more water.
Cranberry Jelly.
Make the same as cranberry sauce, but cook five minutes longer; then rub through a strainer fine enough to keep back the seeds.
Rhubarb Sauce.
Rhubarb may be stewed or baked. Pare and wash the stalks and cut them in pieces about an inch long; then put in a granite-ware stewpan. To a quart of the rhubarb add one gill of sugar and one gill of water, and stew gently until done; then turn into an earthen bowl. Another way is to put the rhubarb, water, and sugar in an earthen dish, cover the dish, and bake in a moderate oven for an hour and a half.
If the sauce be liked sweet more sugar may be used.
Dumplings.
1/2 pint of unsifted flour.
1 teaspoonful of baking powder.