Cranberry Sauce.
Wash and pick a quart of ripe cranberries, and put into a saucepan with a teacupful of water. Stew slowly, stirring often until they are thick as marmalade. They require at least an hour and a half to cook. When you take them from the fire, sweeten abundantly with white sugar. If sweetened while cooking, the color will be bad. Put them into a mould and set aside to get cold.
Or, ✠
And this is a nicer plan—strain the pulp through a cullender or sieve, or coarse mosquito-net, into a mould wet with cold water. When firm, turn into a glass dish or salver. Be sure that it is sweet enough.