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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SALADS AND SAUCES

CRANBERRY SAUCE #1, 2
 
 
Cranberry Sauce #1
Take 1 quart of cranberries, wash, and pour over them 1 pint of water, put in a double boiler or granite kettle; boil until the berries break, then press through a colander. Now put back in the kettle with 1 pint of granulated sugar, boil until it forms a jelly, when pour in molds or dishes and set away in the cold and serve with cream and sugar.

Sister Susan M. Gibble, Manheim, Pa.


Cranberry Sauce #2
Take 1 quart of cranberries and 1 pint of water; simmer slowly until berries burst; strain through a colander, then measure liquid; to every pint of strained juice add 1 pound of sugar; cook 5 minutes and turn into wet moulds.

Sister Mary Taylor, Spring City, Pa.