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Cranberry Sponge

Soak ½ a box of granulated gelatine in ½ of a cupful of cold water. Pick over and wash I pint of cranberries, put into a saucepan with 14 of a cupful of cold water, cover closely and cook until the berries burst, then rub through a sieve.

Measure and add more boiling water, if needed, to make I pint of thin pulp. Return to the fire and when almost boiling add sufficient granulated sugar to make very sweet-this will take 2 cupfuls or more, according to the acidity of the fruit. Stir for a moment, add the softened gelatine, stir until thoroughly dissolved then take from the fire and set aside. When cold and beginning to thicken add the whites of 4 eggs whipped to a stiff froth and continue whipping until the mixture is very thick and spongy.

Turn into a wetted mold and stand in a cold place until firm.