318 THE nOUSEHOLB. 



Cranberry Sauce._\Vash and pick over the cranberries; put on to cook 

 in a tin or porcelain vessel, allowing a teacup of water to each quart. Stew 

 slowly, stirring often until they are thick as marmalade. Take from the fire 

 in httle over an hour, if they have cookod steadily; sweeten plentifully with 

 white sugar and strain through a coarse net into a mold wet with cold water. 

 Do this the day before using, and at dinner time turn from the mold into a 

 glass dish. 



Chocolate Pudding — Ono quart of milk, fourteen even tablcspoonfuls 

 of grated bread crumbs, twelve tablcspoonfuls of grated chocolate, six eggs, 

 one tablespoonful vanilla; sugar to make very sweet. Separate the yelks 

 and whites of four eggs; beat up the four yelks and two whole eggs together 

 very light with the sugar. Put the milk on the range, and when it comes to 

 a perfect boil pour it over the bread and chocolate; add the beaten eggs and 

 siigar, and vanilla; bo sure it is sweet enough; pour into a buttered dish; 

 bake one hour in a moderate oven. When cold, and just before it is served, 

 have the four whites beaten with a little powdered sugar, and flavor with 

 vanilla, and use as a meringiio. 



Cliocolate Cream Custards—Set to boil a quart of milk; mix witli half 

 a cup of cold milk two ounces of grated sweet chocolate, pour some of the 

 boiling milk into it, and then pour all back into the pan of boiling milk, stir- 

 ring it all the time; when quite heated and about coming to the boiling point, 

 add the yelks of six eggs which have been beaten with a cup of powdered 

 sugar; when these are nicely blended add three whites, beaten with a little 

 vanilla, keeping the three other whites for frosting; put in cups, and a table- 

 spoonful of the frosting on the top of each cup. 



Cranberry Pudding. — Cranberry pudding is made by pouring boiling 

 water on a pint of dried bread crumbs; melt a tablespoonful of butter and 

 stir in. When the bread is softened add two eggs, and beat thoroughly with 

 the bread. Then put in a pint of the stewed fruit and sweeten to your taste. 

 Bake in a hot oven for half an hour. Fresh fruit may be used in place of the 

 cranberries. Slices of peaches put in layers make a dclicioi;s variation. 



Coffee Custard. — Mix one egg with a cup of freshly-ground coffee, pour 

 on it a pint of boiling water; boil five minutes. Pour it off clear into a sauce- 

 pan, add a pint of cream and boil. Beat from five to eight eggs with one 

 and ono half cups of sugar, and pour the boiling mixture over this, stirring 

 it well. Set the whole in boiling water, and stir iintil it tliickcns. 



Cranberry Roll. — Stew a quart of cranberries in just water enough t« 

 keep them from burning. Make very sweet, strain and cool. Make a paste, 

 and when the cranberry is cold spread it on the paste about an inch thick. 

 Roll it, tie it close in a flannel cloth, boil two hours, and serve with sweet 

 sauce. Stewed apples or other fruit may bo iisod in the same way. 



Delicioiis Fritters. — Put thrco tablcspoonfuls of floiir into a bowl, and 

 pour over it sufficient hot water to make it into a stiff paste, taking care to 

 stir it well to prevent its getting lumpy. Leave it a little time to cool, and 

 then break into it, without beating them flret, the yolks of four egga, the 

 ivhites of two, and stir and beat all together. Have your fat or lard hot, and 

 drop a dessertspoonful of batter in at a time, and fry a liglit brown. Servo 

 on a hot dish Avith a spoonful of jam or marmalade dropped in between each 

 fritter. 



