1 quart (1 pound) cranberries 2 1/2 cupfuls sugar 4 cupfuls water Juice 1 large lemon Salt
Cook the cranberries and water slowly, until soft. Force through a sieve, and add the sugar, lemon juice, and salt. When cool, freeze (see Preparing and Packing the Freezer and Freezing).
Serve with roast chicken or turkey, or as a dessert.
QUESTIONS
What are the leavening materials used in Plum Pudding? Explain their action.
Why are raisins and currants sprinkled with flour before adding to the pudding?
How should pudding molds be prepared for pour batters (see General Suggestions for Steamed Quick-bread Mixtures)? If it is desired to use left-over steamed pudding, how should it be reheated?
What is the price per pound of suet? How much by weight is required to make one half cupful?
See Figure 63 and tabulate the percentage composition of beef suet and butter. Which contains the more fat?
How many persons does the Plum Pudding recipe serve?