Cranberry Sauce
- 2 cups sugar
1 cup cranberry juice
1 tablespoon butter
2 tablespoons lemon juice
Boil sugar and juice seven minutes, add butter, and serve.
Sour Cream Gingerbread
- 1 egg
½ cup molasses
½ cup sugar
¾ cup sour cream
2 teaspoons soda
3 teaspoons ginger
2 teaspoons cinnamon
½ teaspoon salt
2 cups flour
Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes.
Peach Tapioca
- 1 cup evaporated peaches
1 cup sugar
1 cup tapioca
2 cups boiling water
1 tablespoon lemon juice
½ teaspoon salt
Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream.