Evening Republican, Volume 18, Number 102, Rensselaer, Jasper County, 29 April 1914 — Cranberry Puffs. [ARTICLE]

Cranberry Puffs.

Sift together two cupfuls sifted flour, four teaspoonfuls baking powder and one-half teaspoonful salt; rub onequarter cupful butter into the flour; beat three eggs until thick as cream; add one cupful of rich milk and stir into the flour with one pint of cranberries. Fill buttered cups half full of the mixture and steam closely, covered one hour. Serve with cranberry sauce. Sauce —Boil two cupfuls sugar,and one-half cupful water five minutes; add one cupful cranberry juice and boil again; if a thicker sauce is desired add a teaspoonful of cornstarch. Cook ten minutes, add teaspoonful butter and one tablespoonful lemon juice.