4 quarts cranberries 1 cup boiling water

2 quarts corn syrup 1/2 teaspoon salt

Wash and pick over berries. Mix remaining ingredients, pour over berries; put on back of range or on asbestos mat until some juice is extracted, then cook more rapidly until skins are tender and juice jellies. Serve cold.

Cranberry Sauce

1 1/2 cups butter 3/4 cup water

6 cups powdered sugar 3 cups cranberry juice

Rub stewed cranberries through puree strainer, and use the mixture of juice and pulp. Cream butter; add sugar gradually, alternating with water. Beat well; add cranberry juice gradually.