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Cranberry Pudding

Wash a quart of cranberries, place in a two-quart granite ware saucepan with a pint of water, stew until tender, then add sugar to taste. Take a little more than a half pound of flour, add to this a heaping teaspoon of baking powder and a tablespoon of sugar, mix well together while dry, then add sufficient milk or cream to make a stiff batter, and with this cover the boiling cranberries.

Put on the lid of the saucepan and let the pudding cook briskly until the crust is done. Any acid fruits, such as plums, gooseberries, currants or stewed rhubarb, can be used when cranberries are out of season.-Emilia Cowell.