CRANBERRY JELLY.
Put two quarts of cranberries into a large earthen pipkin, and cover them with water; place them on a moderate fire, and boil them until they are reduced to a soft pulp; then strain and press them through a hair sieve into an earthen or stone ware pan, and for each pint of liquid pulp allow one pound of pulverized sugar; mix the pulp and sugar together in a bright copper basin and boil, stirring constantly for ten or fifteen minutes, or until the mixture begins to coagulate upon the spatula; then remove it from the fire and fill your moulds; let them stand in a cool place to set. When wanted for use, turn it out of the mould in the same manner as other jellies.