Choice recipes

To two quarts of cranberries put one quart water. Let it come to a boil, then mash all the berries. When this is done add one quart sugar; let it boil fifteen minutes, stirring all the time; when done sift through a colander; it will all go through but the skin. Then pour into molds. It is better to do it the day before wanted for' the table. CRANBERRY SAUCE— Mrs. Delano One quart cranberries, one pint sugar, one-half pint water. Boil fifteen minutes. Do not strain. ^ ^ " "Love in a cottage and cottage pudding with it." COTTAGE PUDDING-Miss Laughlin One cup sugar, one cup milk, two and one-half cups flour, two eggs, two tablespoons butter, two teaspoons baking powder. Flavor with vanilla and bake in shallow pan. One pint boiling water, one tablespoon flour moistened and boiled in water, two tablespoons butter, two tablespoons sugar creamed together. Pour on boiling water, boil up and flavor with nutmeg and lemon juice or tablespoon sharp vinegar. PLUM PUDDING- Mrs. Wilkinson One cup molasses, one cup brown sugar, one cup sweet milk, two cups finely chopped suet, two eggs, one cup currants, three cups chopped raisins, four cups flour, one teaspoon cinnamon, one teaspoon cloves, one teaspoon allspice, one teaspoon soda. Boil in double boiler four hours and serve with hard sauce. EGGLESS PLUM PUDDING-Mrs. Makee One heaping cup of bread-crumbs, two cups flour, one cup suet chopped fine, one cup raisins or prunes chopped fine, one ciip molasses, one cup sweet milk, one tablespoon soda, one teaspoon salt, one teaspoon each cloves and cinnamon. Boil two and onehalf hours in a two quart pail set in a kettle of boiling water. One-half cup sugar and one tablespoon cornstarch mixed well. Then add one cup boiling water and one teaspoon lemon, boil ten minutes. COFFEE JELLY— Miss Annie Laughlin One package Knox's gelatine dissolved in one pint cold water. Stand one hour. Put two cups strong coffee and one pint of sugar in a quart cup, add gelatine soaked and fill measure with boiling water. Stir well and strain. Pour in mold. Serve with whipped cream and sugar. PLUM PUDDING— Mrs. Purrington One pound flour, one pound of bread crumbs, one pound suet chopped fine, one pound citron, one pound sugar, two pounds currants, two pounds raisins (seeded), five eggs, three teaspoons baking powder mixed with flour, one cup brandy, one tablespoon cloves, one tablespoon allspice, two tablespoons cinnamon, two grated nutmegs, add a little water in mixture, boil six hours. Either cook in small cake pans in a steamer or sprinkle pudding cloth with flour, put the pudding in and tie up as tight as possible. Put a plate-in bottom of your pot to keep the pudding from burning. These will keep some time. FRUIT PUDDING-Mrs. Bryant One half dozen bananas, one-half dozen oranges, two lemons, one can pineapple, one box gelatine, soaked in three-quarters cup cold water until dissolved, then add three-quarters cup boiling water. Sweeten to taste and set away to harden. COTTAGE PUDDING— Mrs. Voss One heaping pint flour, one-half cup sugar, one cup milk, one teaspoon soda, dissolved in the milk, one tablespoon butter, twoteaspoons cream tartar, flavor with nutmeg. Bake in a moderate oven. Cut in slices and serve warm with wine or brandy sauce or sweet sugar sauce. DRIED PEACH PUDDING -Mrs. Dwinelle