1. Wash them. Wash them clean, and remove all stems and leaves.

2. Always cook in a porcelain-lined kettle or stewpan. Never cook in tin or brass.

3. The sooner they are eaten after cooking, the sooner you will know how good they are.

Sauce No. 1

*1 quart berries, 1 pint water, 1 pound granulated sugar. Boil ten minutes; shake the vessel, do not stir.

Sauce No. 2

*1 quart berries, 1 pint water, 1 pound granulated sugar. Bring sugar and water to a boil; add the fruit and boil till clear - fifteen or twenty minutes.

Sauce No. 3

1 pound berries, 1 pint (scant) cold water, % pound granulated sugar. Boil together berries and water ten minutes; add sugar and boil five minutes longer.

Strained Sauce

1½ pounds berries, 1 pint water, ¾ pound sugar. Boil together berries and water ten to twelve minutes; strain through a colander and add sugar.

Cranberry Jelly

1½ pounds berries, 1 pint water.

*This means a full, heaped dry measure quart, which should weigh full 17 ounces.

Boil fifteen minutes; strain through jelly bag or coarse cloth ; cook the juice fifteen minutes; add as much sugar as you have juice and boil again fifteen minutes, and turn into forms or jelly cups; dip forms in cold water to prevent sticking.

Cranberry Tarts

Either of the sauces above will make delicious tarts. Strained sauce generally preferred.

Cranberry Pies

For pies with upper crusts the berries should be used whole, and cooked in the pastry in the following proportion : 4 parts berries, 3 parts sugar, 1 part water.

Steamed Batter Pudding

Stir the cranberries with a light batter; steam two hours; serve with liquid sauce.

Steamed Cranberry Dumplings

Use cranberries the same as apples; steam about one hour, and serve with sauce.

Frozen Cranberries

Some prefer the flavor of frozen cranberries. Freeze them solid and throw into hot water ; use one-fourth less sugar than in former recipes.