closely covered kettle. As soon as the skins of the berries have
cracked, add the sugar. Cook slowly for a few minutes or until the sugar
is completely dissolved. Remove from the fire and cool before serving.

38. CRANBERRY JELLY.--If the cranberries are preferred without the
skins, cranberry jelly should be tried. When cool, this solidifies and
may be served in attractive ways.

CRANBERRY JELLY
(Sufficient to Serve Six)

2 c. water
1 qt. cranberries
2 c. sugar

Pour the water over the cranberries and cook them for 10 or 15 minutes.
Then mash them through a sieve or a colander with a wooden potato
masher. Add the sugar to the mashed cranberries. Return to the heat and
cook for 5 to 8 minutes longer. Turn into a mold and cool.


RASPBERRIES

39. RASPBERRIES come in two general varieties, which are commonly known
as _red_ and _black_. There are many species of each kind, and all of
them are much favored, as they are delicious fruit. As a raw fruit,
raspberries have their most satisfactory use, but they may be made into
several excellent desserts and they are also much used for canning and
preserving. They are a perishable fruit and so do not keep well. Because
of their softness, they have to be washed very carefully to prevent