Cranberry Conserve

1 quart cranberries 2/3 cup cold water 2/3 cup boiling water.

¼ lb. seeded raisins.

½ lb. English walnut meats.

1 orange.

1½ lbs. sugar.

Pick over and wash cranberries. Put in saucepan, add cold water, bring to the boiling point and let boil until the skins break. Force through a strainer and add boiling water, seeded raisins, nut meats, broken in small pieces, orange (wiped, thinly sliced, then cut in small pieces, removing seeds) and sugar. Again bring to the boiling point and let simmer twenty minutes.

Raspberry Syrup

2 quarts raspberries 1 quart sugar.

3/4 cup cold water.

Pick over and mash raspberries, sprinkle with sugar, cover and let stand over night. In the morning add water, bring slowly to the boiling point and cook twenty minutes. Force through a double thickness of cheese-cloth, again bring to the boiling point, fill small glass jars to overflow and adjust covers. To use as a foundation for beverages or raspberry ice or for sauces to accompany hot, cold, or frozen desserts.