This recipe comes from the 1963, Guide To Better Cookouts. An especially good sauce for pork may be prepared by browning 3/4 cup chopped onions in 1/4 cup butter. Add a can of beef gravy, 1 tablespoon of vinegar, 1/2 cup white wine, 1 tablespoon prepared mustard, salt and pepper.

This one is from The Holiday Cookbook from 1955. Combine in a small saucepan and heat to boiling: 1 cup sugar 1 cup water 1 3-in. piece stick cinnamon 1/8 teaspoon salt Boil uncovered for 5 min. Add: 2 cups (about 1/2 lb.) cranberries, washed and sorted. Continue to boil uncovered without stirring, about 5 [...]