Mix and sift dry ingredients, add shortening, and chop until mealy; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with [Cranberry Sauce].
Tapioca and Prune Pudding
- 8 tablespoons tapioca
3 cups water
½ teaspoon salt
grated rind and juice of ½ lemon
1 cup prunes
⅓ cup sugar
Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.
Rhubarb Pudding
- 8 slices bread
4 tablespoons butter
2 cups rhubarb
2 cups sugar
Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour.
Apple Compote with Rice
- 3½ cups sugar
2½ cups water
6 apples
4 slices of lemon
2 cups cooked rice