Cook until the berries are soft and then put through the colander or a coarse sieve. Return to the saucepan and boil for three minutes, then add
Two cupfuls of sugar,
Pinch of salt.
Stir until sugar is dissolved and then boil for ten minutes. Rinse a mould with cold water and then pour in the cranberries and let cool.
LEMON MARMALADE
Cut one lemon into slices and then remove the seeds and put through the food chopper. Add one and one-quarter cups of water. Bring to a boil and cook slowly until the lemon rind is very soft. This usually takes about one hour. Now add one and one-half cups of sugar and stir to dissolve the sugar. Cook until thick like marmalade. Place an asbestos mat under the saucepan to prevent scorching. Stir frequently.
Use level measurements; they conform to pounds and ounces and give satisfactory results.
ORANGE JELLY
Juice of three oranges,