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Cranberry Mousse

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Recipe Ingredients

1 (3 ounce) box raspberry gelatin
1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped topping

Cooking Procedures

Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.

Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8. 
 
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Excerpt from the wayback cook-book collection:

either fresh or left over from a previous meal, is a good addition to corn soup. To make it still better, take Tomato, com, IGSS of the corn, and add half a dozen okra pods and okra for soup. S\[CG thin. Leave off the flour, and take of cream but one teaspoon, mixed with the yellow of an egg. A tomato soup without any accessories but milk, butter, salt, pepper, and cracker-crumbs is a very simple affair, and very good, indeed, but I would class it rather with the water soups. Tomato soup

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