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CRANBERRY SAUCE (Wash one quart of cranberries)

Wash one quart of cranberries in cold water, put them into a porcelain or agate kettle, add one pint of cold water, cover and bring to a boil, keeping berries closely covered until they are broken to pieces. Rub through a colander, add two cups of granulated sugar, stir over the fire just a moment until sugar is thoroughly melted, then turn out to cool.

VELOUTÉ SAUCE-Cook together in a saucepan two tablespoons butter and two tablespoons of flour. Pour on gradually one cup of heated white stock. Season with salt, pepper and cayenne.