Melt in a saucepan one tumblerful of currant or of grape jelly; add slowly one tablespoonful of butter. Let boil one minute; remove, and just before serving add one tablespoonful of sherry or of red wine.
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.
(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.