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Cranberry Pie
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.
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