aucepan and add

Three-quarters cup of raisins,
One cup of water.

Cook slowly until the berries are soft, and then cool. Now place

Three-quarters cup of sugar,
One-half cup of flour.

in a bowl and rub between the hands to mix. Add sugar and flour and
stir until dissolved. Bring to a boil and cook for a few minutes.
Cool. Bake between two crusts. This amount will make two pies.

CRANBERRY ROLL

Place in a bowl

Two cups of sifted flour,
One-half teaspoon of salt,
Four teaspoons of baking powder,
Six tablespoons of sugar.

Sift to mix and then rub in four tablespoons of shortening and mix to
a dough with two-thirds cup of water or milk. Work to a smooth
dough and then roll out one-quarter inch thick. Spread with a thick
cranberry conserve; roll as for jelly-roll, tucking the ends in
securely. Place in a well-greased baking pan and bake in a moderate
oven for ten minutes. Start basting with

One-half cup of syrup,
Four tablespoons of water.

Serve the roll with cranberry sauce.

STRAWBERRY CUSTARD TART

This old English sweet is delicious. Line a pie tin with plain pastry
and then cover the bottom of the prepared tin with strawberries. Then
place in a bowl

One cup of milk,
Two eggs,
One-half cup of sugar.

Beat with egg-beater to thoroughly mix and then pour over the berries.
Dust the top lightly with nutmeg and bake in a slow oven until the
custard is firm. Set aside to cool. Dot the top with strawberry
preserves.

CRANBERRY CONSERVE

Look over carefully and remove all the bruised and spoiled berries
from one quart of cranberries. Place in a saucepan and add one cup of
water. Cook slowly until soft and then rub through a sieve. Return to
the saucepan and add

Two cups of sugar,
One cup of seeded raisins.

Bring to a boil and cook for ten minutes. Pour into a dish and set
aside to cool.

CREAM PUFFS

Place one cup of water in a saucepan and add one-half cup of
shortening. Bring to a boil and then add one and one-quarter cups of
flour, stirring constantly. Cook until the mixture forms into a ball
on the spoon, then lift into a bowl and now beat in three eggs, one at
a time. Beat in each egg until well blended. Drop by the spoonful on
well-greased baking sheet three inches apart. Bake for twenty minutes
in a hot oven, then reduce the heat to moderate and bake for fifteen
minutes longer. Do not open the oven door for ten minutes after
putting the pu