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Cranberry Tart

Put about a quart of cranberries into a saucepan with one gill of water, sprinkle over one teacupful of moist sugar, place it on a brisk fire, stir gently with a spatula, and cook for about fifteen minutes. Remove from the fire, rub the fruit through a sieve into a basin, and pour it into a flat dish lined with paste. Put it in the oven and bake for twenty minutes, take out and let it cool. Beat to a stiff froth the whites of three eggs, and stir in three ounces of powdered sugar; spread half of this over the tart, make the surface flat with a knife, place the remainder in a pastry-bag, and decorate with any design. Then sprinkle over a liberal quantity of powdered sugar, brown the tart in the oven for about ten minutes, allow it to get cold, and then serve.