Cranberry Soup
One pint of cranberries, I quart of water, I level tablespoonful of corn-starch, sugar to taste.
Pick over and wash the berries, put them in a saucepan with the water and simmer until soft and broken, then rub through a fine sieve. Return to the fire, add sufficient sugar to sweeten and the corn-starch dissolved in a little cold water. Boil gently for five minutes, then set aside and serve very cold. Pass with it little squares of toasted bread.