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Cranberry Sauce

One pound sound red cranberries, one pound granulated sugar, half pint cold water. Wash the berries in plenty of cold water and carefully pick them, rejecting all those that float on top of the water, over-ripe or spoiled. Place them in an enamelled saucepan with half a pint cold water, and as soon as the water comes to a boil add the sugar; mix well with a wooden spoon and let gently boil for thirty minutes, mashing the berries as much as possible with the wooden spoon while cooking. Remove the pan from the fire, let the sauce get thoroughly cold, and always serve in a saucebowl separately. N. B. The above amount of cranberry sauce will be considerably more than required for this occasion, therefore whatever is left over should be placed in a jelly jar, tightly covered and kept in a cool place, as it will keep in excellent condition for several months. A larger quantity than the above can be prepared if so desired.