CJBANBEREIES. eS9 



Cranberry Pudding-, No 2.— Pour enough boiling wa- 

 ter on a pint of fine stale bread-crumbs to let them swell : in 

 fifteen minutes stir in a tablespoonful of melted butter. 

 When the crumbs are sufficiently soft add two eggs beaten 

 light, yolks and whites together, and half a teacup of sugar. 

 At the last stir in a pint of stewed and sweetened cranber- 

 ries and bake in a buttered pudding-dish. It is improved 

 by covering the top with the beaten whites of two eggs 

 with two tablespoonfuls of sugar. Serve with liquid 

 sauce. 



Cranberry Pudding, No 3.— Butter very lightly thin 

 slices of bread and a,rrange on the bottom of an oiled pud- 

 ding-dish. Over it pour a layer of stewed and sweetened 

 (jranberries and ovei- that a layer of bread, then of berries, 

 with bread for the upper layer. Pour over the whole a 

 cupful of sweetened cranberry juice into which has been 

 stirred one beaten egg. Let it stand fifteen minutes and 

 bake half an hDur. 



Cranberry Cracker Pudding, No 4.— Sift a heaping 

 teaspoonful of baking-powder into a cup of fine crackor- 

 crumbs and ma.ke into a thick batter with thin cranberry 

 sauce sweetened to taste. Drop a spoonful each into but- 

 tered pudding cups, cover closely and set in a dripping-pan 

 half filled with boiling water and bake forty minutes, closely 

 covered, or, put them in a steamer for one hour. Serve 

 with sweetened cream. 



Baked Cranberries. — Pill a stone crock two-thirds full 

 of nice oranberrjes, pour hot water over them and bake, 

 covered, till they are tender. When they begin to grow soft 

 stir in carefully half as much sugar as there are cranber- 

 ries, and finish baking. 



