Cover cranberries with water and cook until tender. Press through sieve. Take only 1 cup of the liquid for this pudding. Add 4 cups of water to the cup of cranberry liquid. Add sugar, cloves and cinnamon and bring to boiling point. Make smooth paste of cornstarch with 2 tablespoons cold water and add to boiling cranberry sauce. Cook until thick and smooth. Remove spices and turn pudding into sugar-coated mold. When cold, serve with whipping cream.
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