4 quarts cranberries 1 1/2 quarts corn syrup 1/2 teaspoon salt

3 lemons

2 quarts celery cut in half-inch pieces

Wash and pick over berries; drain well. Put berries, syrup, salt, and lemon juice in kettle; heat slowly, then boil until juice jellies. Cool partly, stir in dry celery, and put in cold place to mold. If it does not harden, serve in sauce dishes.