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.