Use none of the stalk but the tender tips. To a cupful of
chopped mint allow an equal quantity of sugar, and half a cup of good
vinegar. It should stand an hour before using.
CRANBERRY SAUCE.
Wash one quart of cranberries in warm water, and pick them over carefully.
Put them in a porcelain-lined kettle, with one pint of cold water and one
pint of sugar, and cook without stirring for half an hour, turning then
into molds. This is the simplest method. They can be strained through a
sieve, and put in bowls, forming a marmalade, which can be cut in slices
when cold; or the berries can be crushed with a spoon while boiling, but
left unstrained.
APPLE SAUCE.
Pare, core, and quarter some apples (sour being best), and stew till
tender in just enough water to cover them. Rub them through a sieve,
allowing a teacupful of sugar to a quart of strained apple, or even less,
where intended to eat with roast pork or goose. Where intended for lunch
or tea, do not strain, but treat as follows: Make a sirup of one large
cupful of sugar and one of water for every dozen good-sized apples. Add
half a lemon, cut in very thin slices. Put in the apple; cover closely,
and stew till tender, keeping the quarters as whole as possible. The lemon
may be omitted.
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