Stewed Whole Cranberries

Use only the best ripe berries, discarding all the soft and inferior ones, which may be used for marmalade or strained sauce. Wash the berries, and then put them into a double boiler. In a separate vessel cook together for 10 minutes one-half as much sugar as you have berries, and half as much water as sugar. Then pour this boiling syrup over the berries in the double boiler, and place the latter over a hot fire, and cook until the berries are done. This will take about 1 hour. Do not stir the berries, but from time to time press them down under the syrup, so that all may be equally cooked. Be careful that the water does not get too low in the outside boiler. Cooked in this manner the skins do not separate from the pulp, and the cranberries appear more like stewed cherries.- [N. M. P., N. H.

Cranberry Sauce (Jelly)

Add 1 cup water to 1 qt cranberries and cook 10 to 15 minutes, then add 2 heaping cups sugar and cook 10 to 15 minutes longer. Rub through a sieve and pour into a mold wet in cold water. When ready to serve turn out on a platter. -[B. H. K., Me.

Thin Cranberry Sauce

Boil together 1 qt cranberries and 2 qts water, and when done add 1/2 cup sugar, and 1 tablesp flour or cornstarch moistened with a little cold water. Cook 10 minutes longer and then rub through a sieve.-[Mrs. L. S., Minn.