Cook a quart of cranberries till tender, with a small cup of
water; when they have simmered till rather thick, put in a
heaping cup of sugar and cook five minutes more. When as
thick as oatmeal mush, take them off the fire and put through
the colander; line a tin with crust, fill with berries, put
strips of crust across, and bake. A nice plan is to take half
a cup of raisins and a cup of cranberries for a pie, chopping
together and cooking with water as before, adding a sprinkling
of flour and a little vanilla when done.
