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1800s Cooking Tips and Recipes

Cranberry Sauce - Wash and pick over the cranberries; put on to cook in a tin or porcelain vessel, allowing a teacupful of water to each quart. Stew slowly, stirring often until they are as thick as marmalade. Take from the fire in little over one hour, if they have cooked steadily, sweeten plentifully with white sugar and strain through a coarse tarlatan or mosquito net into a mold wet with cold water. Do this the day before they are needed, and then turn out into a glass dish.

The Willimantic Chronicle, Willimantic, Conn., December 7, 1881

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