A CLUSTER OF BERRIES 167 



STEAMED CRANBERRY PUDDING 



Make a simple Batter Pudding (see Introductory 

 Recipes) adding a cup or more of chopped, uncooked cran- 

 berries, and flour to make rather stiff. Steam for two hours 

 and serve with cranberry sauce. 



CRANBERRY CAKE (Frozen) 



Make as for Sauce, straining. Add three, cups of this 

 to a syrup made of a pint each of sugar and water. Freeze 

 partialfy, then mix in one pint of cream (whipped or plain) 

 and complete the freezing. Frozen custard or ice may 

 also be made with the cranberry. 



CRANBERRY BOMBE 



Cook berries as for the Compote, adding a tablespoon of 

 dissolved gelatine, then cool and add a pint of whipped 

 white of egg or omit gelatine and add a pint of whipped 

 cream. Sweeten more heavily and freeze in a bombe or 

 melon mould as for Melon Roll. Or, freeze the berries 

 (cooled) partially, then line the mould with the mixture 

 and fill the centre with the whipped egg or cream. 



TO KEEP CRANBERRIES (Uncooked) 



Cranberries may be dried, or may be bottled, filling up 

 with cold water, then corked and placed in cool dry 

 place. Sometimes a good firkin will answer the same 

 purpose when examined frequently. 



GENERAL DIRECTIONS FOR CRANBERRIES 



Cranberries make an excellent Roly Poly or may be 

 spiced or used as jam adjunct or the syrup in drinks 

 (shrubs and cordials) ; are more susceptible of variation than 

 generally supposed and, being more wholesome than al- 

 most any other tart sauce, should be more widely used. 



