30 



until all the berries have cracked their skins, and so become sweetened. 

 Remove from the fire when the popping stops. 



No. 2. — Take I5 cups of boiling water, 1 quart of cranberries, \\ cups 

 of sugar. Boil together for fifteen minutes without stirring, but watch 

 carefully to prevent burning (shake and turn the pan, if necessary), the 

 object being to preserve the fruit as nearly whole as possible. 



No. 3. — Take 1 quart of cranberries, 1 pint of sugar, 1 pint of water. 

 Put berries and water in a pan and spread the sugar over the floating 

 berries; cover closely and cook for ten minutes without stirring. Do not 

 let them burn or boil over; shake and turn the pan occasionally. Skim 

 with a silver or porcelain spoon, and set back on the stove to simmer for 

 a few minutes. Cooked in this way the skins will be tender, the berries 

 nearly whole but sweetened, the juice clear and almost a jelly. 



Jellies. 



No. 1. — Take 2 quarts of cranberries, 1 quart of water. Boil until the 

 cranberries are tender. Strain through a jelly bag or thin muslin. Heat 

 the juice, and to each pint of juice add from f of a pound to 1 pound of 

 granulated sugar, according to taste. Stir until the sugar is dissolved, 

 but do not boil. Pour into jelly glasses or molds. 



To make a firm jelly, boil a quart of berries with \\ cups of water until 

 the skins burst. Press through a sieve and reheat. When at the boiling 

 point, add 1 pint of sugar and boil for ten minutes, then turn quickly into 

 wet molds. 



No. 2. — Wash 1 quart of selected berries. Sprinkle over them 1 pint 

 of sugar and h pint of water. Cook slowly. When they begin to boil, 

 cover over a few moments and cook until tender, but do not allow the 

 skins to break. Pour into a mold. The juice will be firm, inclosing the 

 berries, which makes an attractive and delicious dinner accompaniment. 



Pies. 



No. 1. — A delicious pie is made of \\ cups of spUt raw cranberries, 1 

 cup of sugar, \ cup of water. Put into porcelain-lined vessels and cook 

 ten minutes. Cool and bake in one crust with a rim and strips across the 

 top. This may also be cooked with rich upper crust if desired. 



No. 2. — Take \\ cups of cranberries, f cup of seedless raisins, 1 cup 

 of granulated sugar, 2 tablespoons of flour, 1 teaspoon of vanilla, and a 

 few drops of almond flavoring. Bake with two crusts. It is better to 

 cook berries in water a few minutes. 



No. 2. — Take 1 cup of split, raw cranberries, \ cup of seeded raisins 

 chopped fine, 1 cup of granulated sugar, 1 tablespoonful of flour, very 

 heaping, 1 teaspoonful of vanilla. Use a short pie crust and bake slowly. 



