Elizabeth Lee and her brother Enoch Bills owned many acres of cranberry bogs. However, each year they had a cranberry surplus, so Elizabeth Lee went to her kitchen with some left over berries and tried to preserve them. She used sugar, cranberries, and a few other secret ingredients and cooked them. The creation was what we, today, call Cranberry Sauce. She was so impressed with her creation that she took a few cases of it to Philadelphia to find an investor to buy and sell her sauce. However, no investors saw her, and because she didn't want to carry the crates of sauce back to New Egypt, she left them there. By the time she returned to New Egypt, a phone call was waiting for her to inform her that an investor tasted her sauce and loved it and made an order of 500 cases. So she got to cooking. She bought up all surplus berries from local cranberry bogs, and eventually had to relocate out of her kitchen and into an old chicken coop where Mrs. King and her children and other neighbors were employed to help Elizabeth Lee make her cranberry sauce, and cranberry cocktail-cranberry juice. Glass jars were shipped in, packed in straw and washed three days before the batch of jelly was ready. The label "Bog Sweet" was hand-pasted on the jars, and the cartons were hand-packed and taken to the train depot for shipment. Her business was pushed to expand twice, upon the second time a modern brick building was constructed. Soon thereafter the business as a whole was moved to Bordentown, N.J. and the major label was changed to a well known company title.
Bog Sweet
