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Cranberry Tart

Wash the cranberries in several waters. Allow a quarter of a pound of sugar and two cloves to every pint of cranberries, and partially cook them before putting them into the tart. Three-parts fill a pie-dish with the fruit, cover it with a good crust, and bake in a moderate oven. Before baking the tart, brush it all over with cold water, and sprinkle white sugar upon it. A pint of cranberries will make a tart sufficient for three persons.