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Cranberry Pudding

Cream 1/2 cup Crisco with 1 cup sugar, add 3 eggs well beaten, 1/2 cup milk, 3 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon almond extract, then stir in 1 1/2 cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours. Serve with milk.