CRANBERRY "JELLY"
1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt
Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water. Set aside to cool and stiffen.
QUESTIONS
Give a practical method of washing cranberries. How does Cranberry Sauce differ from Cranberry Jelly? If you desired to make clear Cranberry Jelly what change would you make in the method given above?
LESSON II
THANKSGIVING DESSERTS
PLUM PUDDING
2 cupfuls soft bread crumbs 1/4 teaspoonful baking soda 2 teaspoonfuls baking powder 1/8 teaspoonful cloves 1/2 teaspoonful cinnamon 1/4 teaspoonful salt 1/2 cupful suet 1/2 cupful molasses 1 egg 3/4 cupful milk 1/2 cupful currants 1/2 cupful raisins
To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed previously, and sprinkled with flour. Mix the ingredients in the order given. Steam in an oiled pudding mold for at least 2 hours. Serve with Hard Sauce I or II, Yellow Sauce, or Vanilla Sauce.