The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Steamed Cranberry Pudding

• ¹⁄₃ cup butter
• ²⁄₃ cup sugar
• 2 eggs
• 2¹⁄₃ cups flour
• 1 tablespoon baking powder
• ¹⁄₃ cup milk
• 1 cup berries

Rub the butter till it is soft and add the sugar gradually. Separate the eggs and add the beaten yolks to the butter and sugar. Mix and sift the baking powder and flour together and add a little flour, alternately with a part of the milk, to the dough. When all is in, add the stiffly beaten whites and the berries. Put the mixture into a buttered, one-quart mould, stand it in hot water and bring it, gradually, but steadily, to a boil. Let it boil one-half hour and put it into a cooker for five hours. Serve it with sweetened cream or [hard sauce].

Serves six or eight persons.