Wash and pick a quart of ripe cranberries, and put into a saucepan with a teacupful of water. Stew slowly, stirring often until they are thick as marmalade. They require at least an hour and a half to cook. When you take them from the fire, sweeten abundantly with white sugar. If sweetened while cooking, the color will be bad. Put them into a mould and set aside to get cold.
Or, ✠
And this is a nicer plan—strain the pulp through a cullender or sieve, or coarse mosquito-net, into a mould wet with cold water. When firm, turn into a glass dish or salver. Be sure that it is sweet enough.
Eat with roast turkey, game, and roast ducks.
To Brown Flour.
Spread upon a tin plate, set upon the stove, or in a very hot oven, and stir continually after it begins to color, until it is brown all through.
Keep it always on hand. Make it at odd minutes, and put away in a glass jar, covered closely. Shake up every few days to keep it light and prevent lumping.
To Brown Butter.
Put a lump of butter into a hot frying-pan, and toss it around over a clear fire until it browns. Dredge browned flour over it, and stir to a smooth batter until it begins to boil. Use it for coloring gravies, such as brown fricassees, etc.; or make into sauce for baked fish and fish-steaks, by beating in celery or onion vinegar, a very little brown sugar and some cayenne.