Division Eighteen
Supplementary
Lesson I
Thanksgiving Sauce
Cranberry Sauce
1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Salt
Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.
Cranberry “Jelly”
1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt
Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water. Set aside to cool and stiffen.
Questions
Give a practical method of washing cranberries. How does Cranberry Sauce differ from Cranberry Jelly? If you desired to make clear Cranberry Jelly what change would you make in the method given above?