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Cranberry Frappé

1 teaspoon gelatine 1 pint cold water 1 pint cranberries 11/4 cups sugar Juice of 1 lemon 1/4 cup boiling water Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey.