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Boiled Cranberry Roll

2 quarts of cranberries. 1 pound of white sugar. 1/2 pint of water. Wash and pick over the cranberries, place them in a bright kettle, strew the sugar over the top and pour the water over that. Put on a tight lid to keep in the steam, let them come to a boil slowly. Cook about half an hour. Mash through a colander and use the pulp for the boiled rolls. It ought to be cold before being used.

All of these puddings are calculated for about fifty people's orders. Hotel cooks dishing up dinner like to sell out their wares, whether fish, entrees, pastries or creams, as well as people in market. The market varies a little in its demands, but in a general way the roly-poly puddings finding the readiest sale are the two kinds proceeding; after them come CURRANT JELLY ROLL. APRICOT JAM ROLL. PEACH ROLL. HUCKLEBERRY ROLL. and then one made with molasses mixed with flour and vinegar. It takes baking-powder to make the preceding articles, but the less shortening. Light and wholesome preparations are taking the places of the too solid puddings of a little while back. But baking-powder cannot be had everywhere, and the cook is most independent of circumstances who is richest in resources. Other kinds of paste will do well, as will be shown further on. At present we are in haste to get up some puddings for Sundays. Before getting too far away from them, however, it is necessary to remark that none of the plum puddings intended for boiling are of much account when baked, but the following, if carefully baked, will be found very satisfactory. To crumble bread when it cannot be grated, first slice it very thin, then cut in shreds and across in small squares. It is the only neat way. Puddings with white rough pieces of bread in the middle do not look well.