Stewed in a jar, with the same; which way they eat well with bread, and are very wholesome.
Thus done, pressed and strained, the juice makes a fine drink for people in fevers.
Cranberry jelly.
Make a very strong isinglassjelly. When cold, mix it with a double quantity of cranberry juice pressed as above: sweeten and boil it up; then strain it into a shape.
The sugar must be good loaf, or the jelly will not be clear.
Cranberry and Rice jelly.
Boil and press the fruit: strain the juice; and by degrees mix into it as much ground rice as will, when boiled, thicken to a jelly. Boil it gently, stirring it, and sweeten to your taste. Put it into a bason or form, and serve to eat as the before directed jelly, with milk or cream.
Prune Tart.
Give prunes a scald: take out the stones and break them: put the kernels into a little cranberry juice, with the prunes and sugar; simmer, and when cold, make a tart of the sweetmeat.