Ingredients
- half pint of water
- half pounds of fruit should be stewed in one pint of water
- one pint of water
- a pound of sugar
Directions
C. G. & E. W. Crane, Caldwell, N. J. To every pound of fruit add three-quarters of a pound of sugar and a half pint of water ; stew to-
1 54 THE BUCKEYE COOK BOOK.
gether over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain to a considerable ex- tent, their shape, which is desirable, and adds greatly to their appearance on the table. Boil from five to seven minutes, when they should be removed from the fire, turn into a deep dish, and set aside to cool. If to keep, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strain through a colander or fine wire sieve, and three- quarters of a pound of sugar thoroughly stirred into the pulp thus obtained — when after cooling, it is ready' for use. Serve with roast turkey or game.