24 PRESERVATION OF FOOD. 



Cranberry Jelly. 



Pick over -and wash 4 cups cranberries. Put in a stew-pan 

 with 2 cups boiling water and boil 20 minutes. Rub through a 

 sieve, add 2 cups sugar, and cook 5 minutes. Turn into a mould 

 or glasses. If boiling water is used more of the original colour is 

 retained. 



