1 quart cranberries
1 1/2 cups water
1/4 pound seeded raisins
1/2 pound walnut meats
1 1/2 pounds sugar
Pick over, and wash the cranberries, put them in a saucepan with one-half the water, and boil until the skins break. Put through a strainer, and add the remaining water, raisins, nut meats chopped, orange finely cut, and sugar. Boil for twenty-five minutes and pour in a wet mold.
Make a dough of one pint of flour, a pinch of salt and a little lukewarm water, being careful not to make it too stiff. Slap the dough back and forth on the board, holding it in the right hand, and hitting it on the board. Do this for fifteen minutes; then put the dough in a warm covered bowl, and set in a warm place for half an hour. Stem and pit two quarts of sour cherries. Grate into them some stale bread and the peel of half a lemon. Add half a pound or more of sugar, some ground cinnamon and about four ounces of pounded sweet almonds, and mix all thoroughly. Proceed now as with the apple roll in rolling out the dough, sprinkling over the thin dough the cherry mixture. Then roll by holding up one end of the cloth. Fold the dough into a double knot, put in a buttered pan, and bake a light brown. Baste often while baking. Secure the edges of the dough so the juice will not escape, and butter the top before putting in the oven.
Make a biscuit dough, and roll it out until it is about quarter of an inch thick. Pit, and stew a pint of cherries and sweeten to taste.
Spread over the dough thickly, and roll it, taking care to keep the cherries from falling out. Wrap a cloth around it, and sew it up loosely with coarse thread, allowing plenty of room for the dough to expand.
Set it in a steamer, and steam for an hour and a half. Serve with sugar and cream.
4 cups flour
1 teaspoon salt
2 ounces butter
4 teaspoons baking powder 1 quart strawberries Milk
Hull the berries, sweeten and mash them slightly with a spoon, and stand aside. Sift the salt and baking powder with the flour and cut in the butter; add sufficient milk to make a dough, stirring with a fork. Mix quickly, and put it at once in a greased baking pan, and bake in a quick oven thirty minutes. When done, cut the crust with a knife and pull open the cake. Spread it thickly with butter, and put in the berries, reserving some for the top. Put on the crust, cover the top with the remaining berries, dust with powdered sugar, and serve with whipped cream.