1 qt. cranberries
1 pt. water
2 c. sugar
Juice of 2 lemons
2 egg whites

Cook cranberries in water. Add sugar. Press cranberry mixture through sieve. Cool. Add lemon juice. Put in refrigerator. When mixture is partly set up, remove to chilled bowl and beat until light and fluffy. Fold in stiffly beaten egg whites. Return to refrigerator and freeze.