Cranberry Sauce

Pick over and wash the cranberries; put them over the fire with a pint of water to every quart of berries. When they commence boiling, stir them frequently. When broken and tender, take them from the fire and mash them to a pulp with a potato-masher; then add a pound and two ounces of sugar to every quart of berries; put them back on the fire and stir them all the time; cook rapidly for ten minutes; pour into moulds, which have been wet with cold water and drained, and set in a cool place. This should be made the day before it is wanted, if you wish it to turn out whole. If you prefer a jelly, rub the sauce through a wire sieve, to take out the skins, before you put it in the forms.

Apple Sauce

Pare, core and quarter nice juicy tart apples; stew them until tender in as little water as possible; when done, rub them through a cullender, sweeten to your taste, and if you prefer a flavor, grate in half the peel of a lemon, or add a little cinnamon and nutmeg.

How To Prepare Dried Peaches

Wash them very clean, and put them in a deep vessel with tepid water to cover the top at least three inches. Do this early in the morning; cover them and set them aside until next morning, or for twenty-four hours; then put them over a slow fire in the water they were soaked in. When they commence to cook, set them where they will simmer slowly; keep them closely covered, and cook them in this way for five or six hours. When very soft, add light brown sugar to your taste (and they take a great deal to make them good) and half a teacup of the best syrup molasses to two pounds or quarts of fruit; leave them uncovered and boil a little faster until a rich syrup is around them. Take them from the fire, and if you intend to make pies of them, add half the rind of an orange grated and the juice from two fine oranges. If you are going to use" them with meat, put no flavor in them.

How To Stew Prunes

Soak them for several hours until perfectly soft; put them over the fire in the water they were soaked in, adding plenty of sugar; simmer for about ten minutes. Take them out with a perforated skimmer; boil the syrup until quite rich, and pour over.

Dried Apples

Wash them clean and put them in water to cover them; soak them all night; put them on to stew in the water they were soaked in; simmer them slowly for several hours. When they will mash they are done; grate the peel of a lemon, add it with the juice and sugar to your taste. Give one boil up, and pour them out.

Prunellas

Pull them apart, wash them clean, cover with cold water, put more than their weight in light brown or white sugar, and stew them in a covered vessel until they are tender.