- 1 quart of cranberries.
- 2 cupfuls of sugar.
- 2 cupfuls of water.
Pick over the berries carefully and wash in cold water. Put them in a porcelain-lined or granite-ware saucepan, with enough water to cover them. Cook until tender; then add the sugar, and remove as soon as the sugar is dissolved. It may be served hot or cold. If thoroughly cooked the skins improve the sauce. If strained and put in a mold to cool, it becomes a jelly. If the berries are carefully selected, and boiled slowly without being stirred, they will retain their shape, and the sauce will be clear and transparent.
APPLE SAUCE
(GOOSE AND PORK)
Peel, quarter, and core six tart apples. Put them in a porcelain-lined or granite-ware saucepan, and cover with water. Boil until tender, then press them through a colander; add a teaspoonful of butter, a dash of nutmeg or cinnamon, and sweeten to taste. When used with meats apple sauce should be tart.
BÉARNAISE
This is a very good sauce to use either hot or cold with meats and fish. It is very like Mayonnaise.
- Yolks of 4 eggs.
- ½ teaspoonful of salt.
- Dash of cayenne.
- 4 tablespoonfuls of salad oil.
- 1 tablespoonful of hot water.
- 1 tablespoonful of tarragon vinegar.
Beat the yolks; add the oil and water; stand the bowl in boiling water and stir until the eggs thicken; remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of Mayonnaise. A few chopped capers, olives, and gherkins make it a good Tartare sauce; and a little tomato purée will make it a red Mayonnaise to use with cold boiled fish.