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Cranberry Pie

Plunge one quart of cranberries into a pan of cold water, salted, and let them stand for twelve hours, when they will need to be washed in several waters to remove the salt flavor. Then take them out, drain and put on a cloth to dry. Pick them over carefully and put into a basin with four ounces of caster-sugar and the juice of half a lemon squeezed over them. Stir together well and, if thought desirable, add a wineglassful of any white wine. Fill up a pie-dish with the fruit, cover over the top with a light paste, put the pie in the oven, and bake until done. Sprinkle over powdered sugar, and serve either hot or cold.