| 1 quart cranberries | 2 teaspoons cinnamon |
| 2 cups brown sugar | ¼ teaspoon clove |
| ½ cup vinegar | ¼ teaspoon allspice |
| ¼ cup water |
Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats.
670.—PRESERVED CRANBERRIES
| ½ cup water | 1 cup cranberries |
| 1 cup sugar |
Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be unbroken. (Useful for garnishing.)
671.—CRANBERRY SAUCE
| 1 pint cranberries | 1 cup sugar |
| ½ cup water |
Pick over and wash berries, add the water, and cook until very soft. Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into glasses.
672.—FIG PASTE (Laxative)
| 1 pound prunes | ½ pound figs |
| 1 ounce senna leaves | Cold water |