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Cranberry Jelly

Wash and pick the cranberries, put them in the preserving kettle with a very small quantity of water, cover closely and stew till done. Pour through a jelly bag or coarse towel, without squeezing, as this will prevent it from being clear. Measure and pour the liquid in to the preserving kettle. Let it boil up and remove the scum, then add the sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or until it jellies. It preserves the color of fruit jellies to add the sugar as late as possible.--Mrs. S. T.