Cranberry Parasade

• 1 qt. cranberries
• 1 cup boiling water
• 3 cups

Wash and pick over the berries. Put on to boil with water. Cover and let cook until tender. Strain, reheat and add the sugar and stir until dissolved; add the orange juice and the whites of eggs beaten stiff, fold in gently and pack into mould, cover with buttered paper, butter side up, and then with mould cover. Pack mould in ice and salt; 4