Stew one quart of cranberries; while hot rub through a sieve; measure
out half a pint, and add to it a half cup of granulated sugar. Have a
quarter of a box of gelatine soaked in a quarter of a cup of water one
hour, set the bowl over steam entirely to dissolve the gelatine, then
add the cranberries. Turn it into an earthenware bowl, set in a pan of
ice water and beat until it is perfectly cold and begins to thicken,
then add half a cup of rich milk and beat again, and at the last add
half a cup of whipped cream. Beat it thoroughly and turn it into a mould
and set on the ice to congeal. Serve with cream. Do not use a tin mould
for cranberries.