Cranberry Sauce. (No. 1.)

One quart of cranberries; one pound of sugar; one-half pint of water. Put the cranberries over the fire with the cold water, and let them cook until broken to pieces. Add the sugar, cook until this melts, take it from the fire and set aside to cool.

Cranberry Sauce. (No. 2.)

Proceed as in the preceding recipe until the berries are cooked to pieces. Then take them from the fire, rub them through a colander, return the pulp to the stove, add the sugar, cook until it dissolves, and set the sauce aside to cool.

Cranberry Sauce. (No. 3.)

Put a quart of cranberries over the fire in a double boiler, adding no water to the berries. Cook until these are well broken. Squeeze the juice through a cloth, measure it and allow sugar in the proportion of a pound of this to a pint of the liquid. Put the latter back on the fire, bring to a quick boil, stir in the sugar, let it dissolve and the jelly boil up once. Turn into a mould wet with cold water, and set in a cool place to form. This is rather cranberry jelly than sauce.