68 FRUITS AND HO'iV TO USE THEM. 



berries. In fifteen minutes add the same quantity of sugar 

 as of water, and let th'im steep, not boil, until they are 

 done. Ct)ol in a porcelain dish. 



Cranberry Pie, No 1.— Scald the cranberries, sprink- 

 le sugar on the lower crust, then put In a layer of berries; 

 sprinkle with sugar, dot with saiall pieces of butter, pour in 

 two tablespoonfuls of water, and dredge lightly with flour. 

 Twist narrow strips of paste and cross the top, diamond- 

 wise. Bake in a moderate oven. 



Cranberry Pie, No 2.— Fill a paste-lined pie-dish 

 with uncooked cranberries, and pour over them three- 

 fourths of a large cup of molasses and sugar mixed in equal 

 quantities. Dredge lightly with flour, and cover with a 

 thin crust crossed in the center or pricked with a fork. 



Cranberry and Kaisin Pie, No 3.— Wash and cnop 

 coarsely three-fourths of a pint of cranberries andfillupthe 

 pint with seeded raisins. Sweeten them with one cup of 

 sugar, pour them into a pie-dish lined with paste, dredge 

 with flour, cover with paste and bake forty minutes. 



Cranberry Bolly-poly.— For th« crust mix together 

 one quart of flour, two tablespoonfuls of butter or drip- 

 pings, and sweet milk enough to make biscuit dough, with 

 two dessert spoonfuls of baking-powder. Roll out a quarter 

 of an inch thick, and in the center pile up cranberry jelly or 

 jam. Wet the edees and pinch together then bake in a 

 moderate oven three quarters of an hour, or tie in a thin 

 cloth and steam an hour. Serve with liquid sauce. 



Cranberry Dumplings.— Make a crust as described 

 in apple-dumplings, and place cranberries instead of apples 

 in the center. Bake, boil or steam, and eat with hard or 

 liquid sauce. 



Cranberry Batter Pudding.— Make as in recipe for 

 cherry batter pudding, after scalding the cranberries, or 

 make a rich biscuit dough into which stir a plentiful 

 quantity of cranberries. Pour into a mould, and steam 

 1 v.'o hours and a half. Serve with sweetened cream. 



