UC BERKELEY
MASTER NEGATIVE
STORAGE NUMBER

00-89.03

(National version of master

negative storage number:
CU SN00089.03)

 

 
 

MICROFILMED 2000
UNIVERSITY OF CALIFORNIA
LIBRARY PHOTOGRAPHIC SERVICE

USAIN State and Local Literature
Preservation Project

Funded in part by the
National Endowment for the Humanities

REPRODUCTION AVAILABLE THROUGH
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UNIVERSITY OF CALIFORNIA
BERKELEY, CA 94720-6000

 
 

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would involve violation of copyright law.
California Associated Raisin
1 CO.

Souvenir California raisin

recipe book

[Fresno, Calif.]
[19127]

 
 

BIBLIOGRAPHIC RECORD TARGET

University of California at Berkeley Library

USAIN State and Local Literature Preservation Project

Master negative storage number: 00-89.03

(national version of the master negative storage number: CU SN00089.03)

Author: California Associated Raisin Co.

Title: Souvenir California raisin recipe book. [Fresno, Calif., 19127]
Description: 30 p. col. illus. 20cm.

Notes: Cover title.

Subjects: Cookery (Raisins)

Call numbers: CSL State Lib TX813 R3 C3 California Non Circ

Microfilmed by University of California Library Photographic Service,
Berkeley, CA

 
 

Filmed from hard copy
borrowed from
California State Library

 
   

FILMED AND PROCESSED BY
LIBRARY PHOTOGRAPHIC
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CALIFORNIA, BERKELEY,

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REDUCTION RATIO: 8

 

 
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DEDICATION |

HIS BOOK IS DEDICATED
“TO MOTHER” WHO IN AD.
DITION TO HER MANY OTHER
RESPONSIBILITIES IS VITALLY
INTERESTED IN PROVIDING
“GOOD THINGS TO EAT.” # BY
CALLING HER SPECIAL ATTEN.
TION TO CALIFORNIA'S “SUN.
MAID” RAISINS. &* BECAUSE OF

THEIR WONDERFUL FOOD

VALUE AND LOW PRICE. &# WE
ARE HELPING HER TO SOLVE
THE “HIGH COST OF LIV-
ING” PROBLEM

 

MAIN OFFICES
HOLLAND BUILDING

Fresno, California,

 

Introduction
~ CALIFORNIA SUN-MAID RAISINS
ARE THE FINEST RAISINS THAT THE WORLD PRODUCES

| Where They Are Grown |
They are made from delicious amber-colored grapes that grow in the great San

| Joaquin Valley, California—grapes so delicately tender and sweet that they will not

keep long enough to ship fresh to distant markets.

These grapes are laid out in trays in the vineyards and cured for three weeks in
California's golden sunshine. The sun alone brings out the sugar. The raisins are
absolutely free from any artificial touch, The satin-like skin protects them from every
outside contamination. They are as pure, good and wholesome as anything can be
produced. i . |

There are three varieties of California Raisins—the Seeded raisin, from which the
seeds are extracted ; the Seedless raisin, made from a seedless grape, and the Lager
raisin (loose or in clusters), which contains the seeds, and is the original form in which
raising were first introduced and used so generally as a table dessert with nuts and
other fruits. ie |

Raisins are classified among our most highly concentrated and valuable food pro-
ducts. As such they require methods of preparation that are best adapted to their
nature and which will bring out the delicious goodness that the sunshine has concen.
trated into them. ,

In our Study of the Raisin and [is Possibilities we have been most fortunate to
have had the co-operation of Mrs. Alice Cary Waterman, an acknowledged authority
as a teacher of the Delightful Art of Cookery, a Californian, by adoption, and an ex.
pert in the Cookery of Raisins.

It is a pleasure to us to have the honor to present to the American public, so far
as we know, the only specialized Booklet of Recipes on the subject of Raisins. And
we devoutly trust that in the presentation of this booklet that we have discovered better
and more practical, attractive and wholesome ways for introducing a more liberal al-
lowance of the California Raisin into the dietaries of our American Homes.

With our best wishes for your success with our recipes, we are very cordially yours,
for the Best Raisins Under the Sun.

CALIFORNIA ASSOCIATED RAISIN CO.
FRESNO, CALIFORNIA

 
HQME MADE
PRIZE
RAISIN

BREAD

CEREALS
BREAKFAST CEREALS WITH RAISINS
MAKE GOOD COMBINATIONS ; hb i
The proportions of raisins .and ‘whether the Seeded or Seedless Raisins be used with
cereals is a matter chiefly of individual taste. With the finely gound cereals like Cream
of Wheat and corm after the cereal has cooked for a few minutes directly over
“the fire, add the washed Seedless’ Raisins in quantity desired, stir through the mush and
continue the cooking in the double boiler or fireless cooker until ready to serve.

With the rolled oats and similar cereals the Seeded Raisins seem best adapted. Stir
them into the mush after the first rapid cocking has been done; or the Raisins may be
placed over the surface of the mush to steam and soften during the cooking of the mush.

Raisins add food value to cereals, furnish material for more thorough mastication, and
decrease the quantity of sugar ordinarily used with cereals. : pair
RAISIN OATS : ei | Si

Into a double boiler place 2 cups milk, | cup hot water and | teaspoon butter Let

come to boiling point; add two cups rolled oats, | teaspoon salt and | cup Seeded Raisins.

Stir quickly and let cook few minutes directly over fire. Then put over boiling water, cover
closely and cook ome hour or longer. Serve with cream. .

PLAIN CEREALS WITH RAISINS

Mould cereals in forms or cups, either hot or cold as desired, turn into serving bowls,
surround with stewed Raisins and serve with plain or whipped cream.

READY-TO-SERVE CEREALS WITH RAISINS

Shredded Wheat Biscuit made hot, crisp and buttered is delicious with stewed Raisins,
sliced bananas and cream. The puffed and flaked cereals are excellent with stewed Raisins
and cream. p :

MUSH, SOUFFLE STYLE, WITH RAISINS AND DATES

Stir | cup yellow cornmeal into 115 cups scalded milk in the double boiler. Add 1
tablespoon butter and !/ teaspoon salt and let cook one-half hour over boiling water. Add
2 cups left-over oatmeal porridge beaten smooth and free from lumps. Take from fre,
add yolks 3 , beaten very light; then fold in the stiffly beaten whites 3 eggs. Cook
| cup Seeded Raisins until tender and water has been absorbed. Butter two shallow granite
baking-pans. Spread Raisins with 1/5 cup chopped dates in pans and turn mixture 15 inch
deep over the fruit. Bake about 30 minutes in moderate oven. Serve hot with cream.

4

 

3

Ge
SALIFORNIA STATE LIBRARY

 

SWEDISH ROLL

SUNDAY BREAKFAST COFFEE BREAD | -

Pour | cup scalded milk over 4 level tablespoons each sugar and Crisco and ! te

i pal : i; w Adi ; 7 , : a-

oon gale bowl. When lukewarm add | cake compressed yeast dissolved in 2 cup
water, Z slightly beaten eggs and flour to make a stiff batter. Cover and let rise. to double
its bulk, The, ‘add % cup Raisins, cut in halves, beat well and spread into layer cake
i cle with crumb mixture, let nse again and bake in hot oven. For Crumb
mix together 3} Sup soft, stale bread crumbs; 2 tablespoons sugar; 14 teaspoon
3 2 tab ons melted butter and 4 tablespoons finely chopped nuts.

Take Coffee Bread rec After he Baier has been well n it Rai .
Soke to make stiff dor gh. Knea until smooth and let rise to dole bulk. Then ot gS add
poll ine Shes sprinkle over Raisins, fold and roll again, adding more Raisins, using
Th pa Dig or fo circle. When again light bake in hot oven.
: Soak % cup chopped Raisins in 2 cups cold water for one hour. Th
boiling p Bt and aur over }. cup rolled oats, cover and let stand ome hou. Add Y table.
jpoon er, 1/2 teaspoons sal Ya cup brown sugar, | cake compressed yeast dissolved in
2 cup wate and add 415 cups flour. Let rise in bowl until very light, then beat
ar greased bres pans. When light bake about one hour.
ear 4 tab oy oons butter with % cup sugar and | well-beaten egg. Mix 2 teaspoo
vib 1% cups of Sous and ‘add Slternately wil % sw milk cone
i tab lespoon araway jeeds 7/4 te m salt and 1 teaspoon ila.
tered layer-cake tins. Drop 7% up Seeded Raisins, cut fe, inte ites oF
sprinkle wit ugar ad bake 1a rate oven about 35 minutes. Cut in squares
— wi : bat ib is apples quartered and cooked to remain whole and sprinkled
a « Making Bread at Home
: In making Homemade Bread it is a good plan to have a worki basi i
LR y oy a » » f :
king the half-pint standard measuring cup as the unit of ae J

read one cup of liquid is allowed. This liquid, of whatever J
scalded, and may be all of milk or of water or ol nani pg hd en

GOLD AND
SILVER
LAYER

CAKE

 
Then to each cup of liquid the allowance of flour is from three to four or more cups
according to quality and dryness of the flour. Of other ingredients, the quantities may
vary. As of sugar, there may be from one teaspoon to two tablespoons or more to the cup of
liquid; of shortening, from one teaspoon to two or more tablespoons; of salt, one-half to
one teaspoon; and of eggs, which are used to give added richness and better texture, from
the white of one egg to three or more eggs to the measure of liquid. Mashed potato,
squash pulp, rice or other cereals are sometimes added, but they are of questionable value.

To each loaf of bread allow one cup of Seeded Raisins. As to the yeast, the very
important element in breadmaking, whether it be compressed, dry or homemade, the quantity
varies from one-fourth of a cake to two or three cakes to a cup of liguid. The quantity
used depends entirely upon the results to be desired and the process long or short for attain-

"ing those results.
| Most Families Like Variety in Home Made Bread

The “Sponge Method” of starting the dough with white flour is probably the mos
satisfactory way to get the desired variety where a large number of loaves are to be made
After the sponge has been well fermented a portion can be reserved for the Raisin loaves
and a further variety secured by the use of whole wheat or graham four combined with the

white flour.

SWEET RYE BREAD WITH RAISINS

Soften 1/5 to | whole cake compressed yeast in | cup lukewarm water. Melt 14 cup
each shortening and sugar in | cup hot water. Add | cup scalded milk, | iesspoon salt
and 114 cup Seeded Raisins cut in small pieces. When lukewarm add yeast and 3 cups
rye flour, and, if liked, | tablespoon caraway seeds. Beat well, then add 3 cups white
flour. Knead until smooth and elastic. When doubled in bulk shape into loaves. When
risen again bake about one hour.

HOMEMADE PRIZE RAISIN BREAD

Make a sponge of | cake of Sompremed Yeast, with | tablespoon sugar dissolved in
mi

1/4 cup lukewarm water. To | cup of scal add | cup of hot water and when
lukewarm add the yeast and 2 cups white flour and beat for five minutes. Let rise until
very light. Then add 3 tablespoons each of sugar and Crisco creamed together, | teaspoon
salt and 1! cups Seeded Raisins cut in halves. Stir in flour until stiff. then knead until
dough is smdoth and elastic, using 6 to 8 cups of flour. Cover to let rise and when light,
double in bulk, mould into loaves, and when again light bake about one hour.

BRAN BREAD and GRAHAM RAISIN BREAD may be made from this recipe
by adding to the risen sponge, before kneading in the white flour. 2 cups of sterilized bran
or 3 cups of graham four.

SUN-MAID RAISIN CORN BREAD

Sift together 114 cups flour, 34 cup cornmeal, scant tab n sugar, 5 teaspoon salt
and 2 tablespoons baking-powder. Add 2 tablespoons melted r, 114 cups milk, 1 egg
well beaten and !3 cup Seeded Raisins cut in small pieces. Bake in buttered layer-cake
tins in hot oven.

BOSTON BROWN BREAD WITH RAISINS

Sift together | cup each of corneal, rye meal and graham flour, | teaspoon salt and
11/2 teaspoons soda. Add 4 cup molasses, % cup Seeded Raisins cut small and 2 cups
thick sour milk. Beat well and turn into one-pound or half-pound baking-powder ' cans.
Steam one to two hours according to size of cans used.

6

 

QUICK RAISIN BREAD

Sift together 35 cups whole-wheat flour, or 2 cups graham and 115 cups white flour,
with 31/4 teaspoons baking powder and | teaspoon salt. If sweetened bead be liked, add
Y4 cup sugar. Work in 2 tablespoons butter and add | cup Seeded Raisins cut in halves.
To | beaten egg add | cup milk and add rodually to make soft dough that may be
handled easily (add more milk if needed). Press dough into well-oiled breadpan, cover
with oiled paper, let rise twenty minutes and bake in moderate oven about one hour. :

BRAN MUFFINS

_ Sift ther | cup white flour, 3 teaspoons baking-powder and V2 teaspoon salt and
mix well Trough 2 cups bran. Add | ep chong Seeded Raisins Dimalve V tea-
spoon soda in WE cups thick sour milk and 14 cup molasses and stir well. Turn into dry

ingredients. Add | well-beaten d 2 tabl butter, i
De i aed very cll en od - espoons butter, melted. Beat thoroughly.

DAINTY CORN MEAL MUFFINS

Pour | cup boiling water over | cup yellow cornmeal. Add 4 level tab ns butter;
beat thoroughly; cover and let stand an hour. Sift together | cup pastry flour, 2 level
tablespoons sugar, 315 level teaspoons baking-powder, | teaspoon salt and mix into this
% cup finely cut Seeded Raisins. Beat 2 eggs very light and add with | cup milk to
cornmeal mixture, then add flour and beat all well together. Bake in well-buttered and

floured small muffin pans.

FRUIT AND NUT ROLLS

Sift together 2 cups flour, 14 teaspoon salt and 3 teaspoons baking-powder. W
ons butter into font and add about 34 cup milk to i Pn Tae. ot

4 tablespoons |
lightly and roll out thin into oblong sheet. Brush dough with 2 tablespoons melted butter:

sprinkle over with 2 tablespoons sugar, 3; teaspoon cinnamon, 4 ho ts and
Y2 cup finely cut Seeded Raisins. ll up snugly, cut off half-inch oe wo oy re
up on buttered and floured baking sheet. Let stand ten minutes, then bake in hot oven.

CALIFORNIA SALLY LUNN
Sift 3 tablespoons sugar, 214 teaspoons baking-powder and 1/4 teaspoon salt i
pastry flour. Cut 15 cup Seeded Raisins into small nl Va ih pity ar
sprinkled with !4¢ teaspoon each nutmeg and ginger and mix lightly into dry ingredients.
eat | Whale on and yolk of suche nti light; add 5 cup milk, 4 tablespoons melted
r and str into mixtu . wi : . i
ter and sts in ix are nig Ld Jhvidle dough and spread into square layer-cake tins and

3UN-MAID TEA ROLLS

Make sponge as for Prize Bread. To the sponge add the whites of 2 stiffly be
MH aten
ges and 2 ion: more each of sugar and Crisco and beat very thoroughly. Mer a
So gh as for bread, let rise until very light, shape into oblong rolls, or make tiny balls of

ugh and put 3 each into muffin-pans and after having risen until double in bulk bake in hot
oven. When cool cover the top with German F rosting. To make Frosting add confec-

tioners’ sugar to 3 tablespoons hot milk or water gradually until f
Flavor, as liked, with cinnamon ‘or vanilla. 8 y until of consistency to spread.

SANDWICHES

SUGGESTIONS FOR SANDWICHES

The Prize and Quick Raisin Breads are well adapt d for Sandwich " hi
butler well and spread with i ttuce leaves and use bod Wi jib ats thie
ith mayonnaise for filling. For the sandwiches in which th isi ief ingre-
dient the Baker's Sandwich Bread is ty — tito, Reiss are the chief ingre

NUT AND RAISIN SANDWICHES

Take equal quantities of nuts and Seeded Raisi
e aisins; moisten with cream, ice.
orange juice or mayonnaise. Spread on buttered, thin slices of bread. i

7

 
RAISIN
CREAM
’ COOKIES

FRUIT SANDWICHES ~~ ee el

Wash equal quantities of Seeded Raisins, figs and dates. Add almonds or peanuts in
- quantity about one-fourth of entire bulk, then run mixture tl food per.  Moisten
with orange juice. Pack into baking-powder can. When ready to use, slice and place
"between thin slices buttered bread. HE :

LETTUCE AND CREAM CHEESE SANDWICHES

Mix equal quantities cream cheese and chopped Seeded Raisins. Place lettuce leaves
on buttered slices of bread, cover one slice with mixture and press slices firmly together and
cut in triangles. field : : ;

HORSERADISH AND RAISIN SANDWICHES

Combine equal quantities each raw apples, cold roast lean pork and Seeded Raisins.
Chop’ fine and add 1 tablespoons each grated horseradish mayonnaise. Spread on

thin slices graham bre

- MOCK *MINCE SANDWICHES

Chopped apple, | cup; “apple butter, 2 tablespoons; chopped Seeded Raisins, 5 cup;
chopped nuts, | tablespoon; few grains each nutmeg and cinnamon; add | tablespoon sifted
cracker dust and mix well. Let stand two hours to combine flavors. Spread on thin
buttered white bread. Try it with lettuce leaves on bread for .

PIQUANT SANDWICHES

Combine | cup Seeded Raisins, 3% cup cold boiled ham, Y4 cup sweet cucumber pickles
and put through food chopper. Add | teaspoon lemon juice and mix with mayonnaise
to spreading consistency.

.PEANUT BUTTER RAISIN SPREAD FOR SANDWICHES :
Work gradually 2 or ‘3 tablespoons lemon juice “into 3 or 4 tablespoons peanut butter.

Add V5 cup ground Seeded Raisins. Moisten to paste with thick heavy cream. Beat well

and add powdered sugar to taste.

RAISIN COCOA SANDWICHES

Cream 4 tablespoons butter, add % cup powdered sugar, | tablespoon cocoa, % cup
ground Seeded Raisins and 14 teaspoon vamilla. If more moisture is required add few
, drops cream while beating to a paste.

8

 

MAPLE. SANDWICHES

Cream butter as for Cocoa Sandwiches, using brown sugar in place of powdered. Add
Seeded Chopped Raisins and Mapleine to taste. This paste best for whole-wheat bread.
RAISIN-CATSUP SANDWICHES

Reduce | cup ground Raisin pulp to paste with 1 bo in A
2 tablespoons capers and sifted cracker dust to hs ery 3 mato samp.  AQd

RAISIN SANDWICH BUTTER

Cream Y3 cup butter, add | cup ground Raisins, lemon or orange juice, few d t
time, and continue beating. For variety, cocoa, vanilla, Mapleine or caine, ig be

SANDWICH COMBINATIONS
Ee sin gd Neato ] heer.
Raisins, tomato catsup an tel cheese. :
ickle Roquefont choose atid ¢ : Seeded Raisins. :
Watercress cul or lettuce wedded, mi ightly with mayonnaise: Seeded Raisi .
) shreds, moistened with lemon juice and combined” with cress spread sparingly bet
buttered slices of whole-wheat bread. Serve quickly after made.
hi Celery cut fine, chopped nuts, grated cheese and Seeded Raisins finel
with mayonnaise. Spread on lettuce leaves with thin slices buttered bread.
‘hopped nuts, | tablespoon; grated cheese, 2 tablespoons; chopped Seeded Raisins,
; chopped pear preserves. (or ginger), V4 cup. May be improved with little lemon

juice. \ ;
Nuts and Seeded Raisins fine and mixed with best apple-butter
Raisins and cold | 1 beef chopped fine and blended wll apple-butter.
hopped nuts and Seeded Raisins mixed with plum butter. :
Raisins and nuts chopped fine combined with orange marmalade.
5 a chopped fine; mixed with mayonnaise, laid on lettuce
nd spread between layers of thin buttered bread. :
Currant jam, chopped Seeded Raisins and cream cheese.
Bananas, apples and Seeded Raisins chopped,

ananas, d, lemon juice, watercress cut fine and

OATMEAL
HERMITS

 
SALADS

PIQUANT RAISINS FOR SALADS a a

Seeded, Seedless or Cluster Raisins may be used for this purpose. lhe cluster makes
the most attractive Raisins but must have seeds removed before serving. Which ever Raisins
are used rinse first in hot water, quickly, and drain well. To each cup of Raisins. add
4 cup of cold water, let stand one or two hours, then simmer (covered) until Raisins
begin to plump. Add | tablespoon tarragon vinegar and simmer until vinegar has been
absorbed by the Raisins. Remove from fire, place tea towel under cover to absorb moisture
and let stand covered until Raisins are cold. The spiciness of the vinegar imparts a
delicious “tang” to the Raisins, which can then be used as garnish or component part of
salad. :

CALIFORNIA FRENCH DRESSING FOR RAISINS
Allow 4 tablespoons olive oil to | or 2 tablespoons tarragon vinegar or | tablespoon
each of vinegar and grapefruit juice. (Vinegar and juice are good combination.) V4 tea-
spoon each salt and paprika, or 5 or 6 drops of tabasco sauce. (1/2 teaspoon powdered
sugar may be added if liked.) ;
Seeded Raisins marinaded in this French Dressing are greatly improved in flavor and
rance. May stand for two hours or several days, but when ready to use should be
lightly stirred with fork and drained well. J

MARGUERITE SALAD ,

Marinade Seeded Raisins for two hours in French Dressing and drain. For each
serving, on the lettuce leaf dispose rice (that has been cooked until every grain is perfect
and distinct) mixed with the dressing drained from Raisins. Cut firm apricots, canned,
into long narrow strips. Lay 2 or 3 Raisins pressed together in center of nce and arrange
the strips radiating from Raisin center to resemble petals of the flower. Dash few grains
of paprika over the rice and garnish border of salad, if liked, with Seeded Raisins.

CHERRY SALAD

Remove. stones from large California cherries and fll cavities with chopped Seeded
Raisins rolled into round pellets. Cover lettuce leaves with mixed diced celery and chopped
watercress. Pour over Cream French Dressing. add cherries and garnish with Piquant

Raisins.
BANANA SALAD

Peel and split bananas. Lay on letiuce leaf and cover with mayonnaise, Garnish with
chopped nuts, cocoanut and Seeded Raisins cyt in halves.

APPLE AND GRAPEFRUIT SALAD
inkle 2 cups diced apple with juice of lemon and grapefruit mixed. Dispose carpehs
of Spi fruit wil apple on leaves of lettuck. Add sweetened French Dressing. Garnish
~ with Malaga grapes and Seeded Raisins cut in halves.

CELERY, APPLE AND HAM SALAD

Mix | cup celery cubes, % cup diced apple. !, cup cold boiled ham cut in small
squares and 9. cup Seeded Raisins cut in halves. Blend with Mayonnaise. Serve on
lettuce leaf. Garnish with cocoanut and dust with paprika.

CABBAGE SALAD, SUN-MAID STYLE

Shred cabbage very fine, chill in ice-water, drain and dry. Mix three cups of it with
| cup finely shredded sweet green pepper. | cup grated raw carrot; 34 cup Seeded Raisins
cut in halves, | tablespoon grated horseradish and | teaspoon grated omion pulp. Pour
French Cream Dressing over Salad and toss lightly together. Serve on lettuce leaf, garmish
with capers and paprika. :

TOMATO CUPS WITH SALAD

Select medium-sized smooth tomatoes. Cut off a slice and scoop out pulp and .drain
the cup. Mix chopped dry cheese with drained pulp, diced celery, sliced ripe olives and

10

serve on lettuce leaf. Garnish eac

 

 

Seeded Raisins cut in pieces. Season with salt to taste, and tabasco. Fill cups and add
| tablespoon mayonnaise. Serve on lettuce leaf and garnish with sprig parsley or celery.

PRUNE, RAISIN AND CHEESE SALAD

Remove stones from steamed prunes carefully and stuff cavities with chopped nuts and
Seeded Raisins mixed. Cut celery in straws and crisp thoroughly in’ ice-water, drain and
dry. Dispose prunes and celery on lettuce leaves and serve with cream mayonnaise.

Garnish with grated cheese.

BIRDS'-NEST SALAD

Drain cottage cheese dry and add salt and paprika to taste. Chop pecans, peanuts or

walnuts. Cut Seeded Raisins fine with scissors. To each cup of cheese add 2 tablespoons
each nuts and Raisins, 4 cup grated dry cheese and thick cream, if needed to moisten shghtly.

Roll cheese into egg shapes with butter ladles. Dispose shredded lettuce into mests on salad
plates. Shred | green sweet pepper fine and sprinkle over lettuce or cut watercress and mix
with lettuce. Put 3 eggs in each nest, pour over mayonnaise and sprinkle with chopped parsley
and paprika. | )

RADISH AND RAISIN SALAD

Cut ume. tender crisp radishes crosswise into thin slices to get the crimson circle of

color. Dice apples and sprinkle with lemon juice. Mix | cup each apple and radish, 3 cup

Piquant or Seeded Raisins and 5 cup French or small peas. Blend with mayonnaise and
h serving with a radish tulip.

SUGGESTIONS FOR SALAD COMBINATIONS
Cold boiled ham, sweet pickle beets. onions and Raisins.

To prepare beets and onions for salad purposes. —Drain vinegar from bottle of tiny onions
Dice | can small beets. Mix together and simmer in sweetened vinegar for few minutes and
seal in glass jars as other pickles. Let stand few days to tint the onions. They make
attractive “rosebud” garnishing.

Cabbage, Seeded Raisins, nuts, cocoanut and French Dressing with curry.

Ham, celery, peas, Seeded Raisins and mayonnaise.

elery, orange or grapefruit, nuts and Seeded Raisins and mayonnaise.

Raisins, celery, nuts with or without apple, French Dressing with horseradish.

Sweet green pepper, cabbage, celery, Seeded Raisins and apples with mayonnaise.

i Orange. pple. nuts, Seeded Raisins and cocoanut with mayonnaise.

Diced cabbage daintily cooked, Seeded Raisins, grated cheese and mayonnaise.

Apples, celery, cabbage, Seeded Raisins and French Dressing with curry or tomato
catsup added to dressing.

Apples, Seeded Raisins, celery, watercress and French Dressing.

Celery, Seeded Raisins, apples, grated cheese, pimiento. mayonnaise.

Watercress, ripe olives, celery, Seeded Raisins, shredded lettuce.

Cabbage, celery, ripe olives, Seeded Raisins with mayonnaise.

Dates, bananas. Seeded Raisins, celery, French Dressing.

Grapefruit, banana, Malaga grapes. nuts and Seeded Raisins.

Prunes, celery, ham, Seeded Raisins, French Dressing.

Nasturtium stems and leaves, celery, ripe olives, sliced tomatoes, Raisins and French
Dressing.

Pineapple, celery, Seeded Raisins, watercress, mayonnaise.

Grapefruit, diced canned peaches, green sweet peppers, Seeded Raisins and shredded
almonds.

CALIFORNIA SALAD

English walnuts, diced orange and grapefruit, prunes, apricots. Seeded Raisins. Malaga
grapes and pimiento.

 
PASTRY, PIES AND. TARTLETS
The standard rule for pastry is in a proportion of thirds. One measure of shortening
to three measures of flour. For one pie allow % cup (5 tablespoons, level measurement)
* shortening, | cup flour, scant 3 teaspoon salt and cold water (4 or 5 tablespoons) 10

moisten.

baking—makes a rust.
SUN-MAID PRIZE RAISIN PIE. ot oe cam
Rinse Raisins quickly in hot water, few at a time, drain, cover t st an hour
to plump. After Ye each of ped apple and chopped Raisins have been measured,
chop “them together and let them thirty minutes. Then add 4 cup sugar mixed with
3, teaspoon cinnamon, Y4 teaspoon salt, 1/4 teaspoon each cloves and eg, 2: tablespoons
flour and 2 tablespoons sifted cracker crumbs. Dissolve 4 teaspoon soda in | ‘cup thick
sour milk, or use half milk and half cream, and beat well add with dry ingredients to

fruit mixture and blend thoroughly. Bake between crusts of rich pastry about forty-five

minutes. :
CHERRY AND RAISIN PIE, LATTICE FASHION |
Cook 3; cup Seeded Raisins cut in halves in | cup water with | tablespoon lemon

juice (keep saucepan closely covered) until Raisins are softened. Mix 3 to % cup
sugar with few grains salt,. 14 teaspoon cinnamon and 3!% tablespoons flour, stir into
Raisins and continue cooking until mixture looks clear. Take from fire, add 2 tablespoons
butter, % cup canned, drained; pitted red cherries and 2 tablespoons cherry juice. Let get
cold before putting into’ crust. Cut strips of pastry with Super. dispose strips in parallel

rows, crossing each other, lattice fashion, over the fhlling. Bake thirty-five or forty mimutes.
Serve hot or cold with cheese. : i : :
MOCK CHERRY PIE . i |

Mix together 11/4 cups cranberries cut in halves, 34 cup Seeded Raisins cut in thirds,
74 cup sugar, 2 tablespoons each flour and sifted cracker crumbs, few grains salt and 1/4
teaspoon cinnamon and dispose into lower crust of pastry. Sprinkle over it 2 t ns
each water and orange juice. Cut 114 tablespoons butter into bits over the fruit. Cover
with upper crust, press together, flute, and bake about forty-five minutes with strong
bottom heat first, then reduce to moderate heat to bake thoroughly well done. Whipped
cream as a gamish is very acceptably served with this pie, or cheese if preferred.
RHUBARB AND RAISIN PIE :

Rhubarb and Raisins make an excellent combination, and the usual springtime rhubarb

pie would be greatly improved by the addition of Raisins, but the Raisins are best developed
by being slightly cooked first, and in this way the Raisins and rhubarb both retain their
identity. Rhubarbs vary in acidity. - The Raisins will supply their proportion of swéetness
and the rhubarb will not require the usual extravagant for sugar. Cook % cup
chopped Seeded Raisins in 9% cup water until water is evaporated and Raisins are tender.
Add two te ns butter and 15 teaspoon grated nutmeg or grated lemon rind. Beat
| egg, add 34 cup sugar, 4 teaspoon salt, 2 tablespoons sifted cracker crumbs and mix
with the Raisins and 114 cups rhubarb cut into thin slices. Tum into plate lined with
crust. Cover and finish as ordinary pie. Bake about thirty-five minutes.

INEXPENSIVE RAISIN PIES, FRUIT FLAVORS » :
For a variety of pies with the Raisin combining other fruit flavors, to get the full value
of the Raisins first chop or grind the Raisins and then cook them, keeping closely covered
to retain the aroma and conserve the steam during the process of cooking. For delicacy of
flavor the proportions of halves or thirds should be allowed. One-half or two-thirds of
the Raisins to one-half or ome-third of other fruits. Lemon or oramge juice to accentuate
favor of the Raisin and spices or extracts that harmonize with the fruits for additional
avors.
RAISIN-APRICOT PIE
Cook % cup chopped Seeded Raisins until softened and water almost evaporated. Add
1/5 to % cup sugar sified with 4. tablespoons flour and few grains of salt. Stir well while
adding gradually 114 cups boiling water and cook until clear. Take from fire, add % cup

12

Put the paste lightly together, fold over twice to make three layers and pat:
lightly with rolling Jo Repeat this process two or three times. Chill, if possible, before
yc HE |

b

cinnamon

 

very thick sifted apricot pulp (from cooked dried ‘apricots), | tablespoon orange juice, litle
grated orange rind, Y4 teaspoon mace and | or 2 teaspoons butter, Wher PA per-
fectly cold turn into lower crust of pastry, strew over the top 2 tablespoons Seeded Raisins
cut in ha ves and. thirds. Cover with upper crust and bake until thoroughly done. For
other fruit flavors for the apricot substitute thick pulp from sifted cooked dried prunes,
peaches or pears; from apples, cranberries, gooseberries or loganberries, adding to taste
addi ional sugar if required, spices or extracts. If a more elaborate pie is desired a meringue
from whites of 2 ‘egys with 2 tablespoons sugar may be used, and the filling cooked a little
longer and the one ‘crust baked over an inverted pie plate and the meringue taking the
lace of the upper crust. These pies ate especially recommended that the housewife may

of her own.

; fad them so excellently satisfactory that she will evolve many happy combinations from them

FRESNO LEMON-RAISIN, PIE

Cook % cup ground Seeded Raisins in 114 cups water about tw pinu i
2 tablespoons each flour and cornstarch with % cup sugar, dillte with oa —
add to Raisins and cook until smooth and clear. Take from fire, add 3 tablespoons lemon

juice, grated rind of | lemon, 1 tablespoon butter and yolks 2 eggs slightly beaten. Bake

in crust as custard pie. When crust is well baked and filling firm cover with meri
fy beaten hie 2 egg, 2 Wajicpoons Powders sugar and 3; teaspoon lemon
BANANA RAISIN PIE i i

Cook 15 cup chopped Seeded Raisins in | water until plump. T in
add 3 ps oT Seed Ras |, cp wes anil ghugp. Take from fr
butter. Let stand covered until cold. Cut | large banana in thin slices, add V4 teaspoon
yy roe Jomo Juice, 3 Wblespoons ner, V4 a Cn xia em
lmao . : : Ig ’ » | Woile
icin m pieces. Bake between two crusts. Lo ;

RAISIN PIE, PUMPKIN STYLE

Cook % cup Seeded Raisins in 1/4 cup water for twenty minutes. Add c
Eggle i oF ; : : Tine
pulp (from cvared dried prunes), % cup sugar mixed with 314 tablespoons oh. Ph
spoon cocoa, few grains of salt. Stir into mixture 1%: cups boiling water and cook until
smooth and clear. Take from fire, add | teaspoon butter, | beaten egg mixed with 14 cup
cream and 4 teaspoon vanilla. Bake in one crust as pumpkin pie. :

BANANA MERINGUE PIE

Bake pastry shell over inverted pie plate. Work | large banana with fork in
ground nl Raisins and let stand one hour. Add 21 tablespoons flour a vith
tablespoons sugar, few grains salt and 14 teaspoon mace. Scald | cup milk and cream
mixed, pour into mixture and cook thoroughly. Add I teaspoon lemon juice, 34 teaspoon
lemon extract, 2 teaspoons butter and yolks 3 beaten eggs. Stand over hot water until eggs
are cooked. Cool » turn into baked shell, cover with meringue from stiffly beaten
whites 3 eggs, 4 tablespoons powdered s ar and few drops lemon juice. Tuck 2 table-
om eded Raisins cut in pieces into meringue Yery carefully. Brown delicately in

CHOCOLATE RAISIN PIE :

Bake pastry shell over inverted pie plate. Cook 1/4 cui isins in 3
cup water for thirty minutes. Sift together 3 vig nd Soeted Rainiss Jn (24
grains salt and stir into the Raisins. Add | square chocolate, broken in pieces, and pour
into the mixture | cup boiling water, stirring constantly while cooking until smoothly
thickened. Then add | tablespoon butter, 15 cup cream with yolks of 2 beaten eggs and
cook carefully few minutes longer. Add 4 teaspoon cinnamon and % cup Seeded Raisins
cut in pieces. Take from fire, cool slightly, pour into baked crust, cover with i

~ from stiffly beaten whites of 2 eggs with 142 teaspoon vanilla and 3 espoon
sugar. Sprinkle shredded cocoanut over meringue and Dn os. ble on Dodered

13

 
TARTS, INDIVIDUAL PIES, FANCHONETTES

BANBURY TARTS

Cook 3 cup of chopped Seeded Raisins in | cup of water until raisins are softened and
water evaporated. Then add grated rind and juice | lemon, | tak finely minced citron,
3% cup sugar, few grains salt, | tablespoon sifted cracker crumbs and | well-beaten egg.
Roll out three- or four-inch squares of pastry. Put one rounding teaspoon of mixture on
half of the square, fold over the other half, press edges together, flute, and bake to golden

brown.

RAISIN AND PEAR TURNETTES
Add grated cheese, few drops lemon juice, sifted cracker crumbs to thicken, and few
pieces of cut Seeded Raisins to Raisin and Pear Marmalade (see recipe). Put mixture
onto rounds of pastry as for Banbury Tarts and bake in moderately hot oven.

CHANTILLY TARTS WITH PINEAPPLE
AND RAISINS

Cut pastry into rounds and bake over inverted patty or muffin pans. Cook 34 cup
chopped Seeded Raisins in water until tender and water almost evaporated. Add 2 table-
spoons each sugar and flour sifted together, stir well into Raisins and add 34 cup boiling
water and cook until smooth and clear. Then add teaspoon each butter and lemon juice,
little grated lemon rind and 2 tablespoons pineapple syrup. Take from fire and let get
¢old. Then add 5 cup canned pineapple, drained and cut into small dice. When ready
to serve the tarts put | rounding tablespoon of mixture into the baked pastry shells, cover
with whipped cream, gamish with whole Seeded Raisin or maraschino cherry. For variety use
cranberry and Raisin preserves, Raisin and orange marmalade; Raisin and pear marmalade
with grated cheese sprinkled over it or chopped nuts mixed through it. Serve with garnish
of whipped cream.

RAISIN FANCHONETTES

Cut rounds of pastry, press into muffin or patty pans. Fill % full with Raisin and
Cherry Pie mixture, Fresno Lemon Pie, Chocolate Raisin, or Banana Meringue Pie mix-
tures. Bake as larger pies and with meringue over the fillings. For individual serving these
small pies are far more attractive than the cut portions from large pies.

MOCK MINCE PIE MEAT

Chop green tomatoes, measure 3 pints and drain well. Then add. 4 pints chopped apples, 2 cu
hoped Sood Rosin 1 }% cups Seedless Raisins, | cup Seeded Raisins cut in halves, 4 cup finely
chopped citron, 34 cups brown sugar, | }4 cups vinegar, 3 teaspoons cinnamon, | teaspoon each cloves
and mace, and 2 teaspoons salt. Simmer mixture until it looks clear (about 3 hours), then add | cup
butter. Seal while hot in glass jars.

FAMOUS COLONIAL MINCE MEAT RECIPE

Three cups finely chopped cooked lean beef, 6 cups chopped apples, 2 cups Seeded
Raisins chopped or cut in small pieces, 2 cups Seedless Raisins, 4 cups brown sugar, juice
and grated rind of 2 lemons and 2 oranges, | teaspoon each cinnamon, cloves, nutmeg, mace
and paprika, | tablespoon salt, 11% cups chopped suet, | cup vinegar, | cup boiled cider (or
| cup strained sweet spiced vinegar from peach pickles). Simmer for 1/5 hours. Add |
cup sherry and seal in glass jars.

IMPROVED PACKAGE MINCE MEAT.

Add 3 pints sweet cider to | package prepared mince meat. Let stand overnight. In
morning add 4 cups chopped apples, | package each Seedless Raisins and Seeded Raisins
cut in irregular pieces. Sweeten to taste, cook until thickens. Seal in glass jars.

RAISIN PUFFS
Cream 4 cup butter, add 2 tablespoons sugar, 2 well-beaten eggs, | cup milk, 2 cups
flour with 2 teaspoons baking-powder and 14 teaspoon salt, | cup Seeded Raisins cut in

small pieces and dredged with 14 cup flour. Turn into buttered cups. Steam about thirty-
five minutes. Serve with plain or whipped cream, sweetened and flavored to taste.

14

 

PUDDING

COLONIAL RAISIN PUDDING

Spread 8 or 10 square soda crackers lightly with butter. Cook 11/4 cups Seeded Raisins,
cut in halves, in water enough to plump, on leave no juice. Put a . and Raisins in
alternate layers in buttered pudding dish. Pour over | quart scalded milk, cover and let
stand for one hour. Beat 2 eggs and 4 egg yolks lightly, add % cup brown sugar, | tea

spoon salt, 1/3 teaspoon each nutmeg and cinnamon, | cup thin cream and t into cracke
mixture. Bake in slow oven about two hours. Serve with Hard or Liqeid Sear, ,

BREAD CRUMB PUDDING WITH CORNMEAL

Caramelize % cup sugar, add to | quart milk scalded in double boiler, let stand until
dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs
slightly, add % cup sugar, 1/4 teaspoon salt, |) teaspoon each Mapleine and vanilla, 3% cup
Seeded Raisins cut in halves and dredged with 2 tablespoons flour. Combine mixtures, turn
into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot
or cold with Whipped Cream Sauce.

PRUNE AND RAISIN MERINGUE

Soak over night 15 pound primes mm 15 cups water. Cook with 14-inch slice lemon
until soft, drain off water and remove stones. Press pulp through sieve and mix with
| cup finely chopped or ground Seeded Raisins. Mix together 2 tablespoons each flour and
cornstarch, 14 teaspoon cinnamon, few grains salt, | cup sugar and shir into pulp. Heat:
Y2 cup prune juice to boiling point and pour into pulp and beat well. Then cook over fire,
stirring constantly, until very smooth. Remove from fire and add 2 tablespoons butter and

3 eggs beaten very light. Tum into well-buttered casserole pudding dish and bake
in moderate oven until well puffed. Then cover with meringue from whites 3 eggs beaten
very stiff to which add 24 tablespoons powdered sugar and | teaspoon vanilla. Bake
until delicately browned. Serve with cream. ;

STEAMED ENTIRE WHEAT PUDDING

Sift together | cup entire-wheat or graham flour, 15 cup white flour, | teaspoon soda,
and 1 teaspoon each mace, cinnamon and cloves. To | beaten egg add V5 cup each milk
and molasses, and with 14 cup melted butter stir into dry ingredients. Stir in last 34 cup
Seeded Raisins cut in halves and ¥% cup finely cut figs. Let steam two and one-half hours.
Serve with any Plum Pudding Sauce preferred.

"CORAL BEADS OF AUTUMN" PUDDING
Sift into mixing bowl 2% four, 3 love) senspious baking powder, / temsposn sal
0

+ and 2 level tablespoons sugar. ork in with i fingers 4 level teaspoons butter, and

rub through the mixture lightly 36 cup Seeded Raisins cut in pieces. Add 14 cup milk
stirred into | well-beaten egg and mix to soft but firm dough. Turn onto floured board,
‘roll into thin sheet little longer than oblong bread pan (about 5 by 9 inches) and wide enough
to make 3 layers in pan. Have ready | cup cranberries cut in halves, crosswise, mixed with
2 tablespoons sugar. Put first layer in well-buttered pan, pressing in smoothly, dispose half
of berries over the dough, pressing down lightly, put on second layer, add remainder of
berries, and cover with top layer, and brush over with melted butter. As the cranberries
give a brilliant touch of color to the pudding, when ready to serve, cut crosswise in slices

- and serve with sauce to one side so as not to lose the attractiveness of the color. For

SAUCE Cream 234 tablespoons butter with 24 tablespoons flour and '4 teaspoon salt. Add
3% cup hot water gradually, cooking directly over fire, stirring constantly, until mixture is
thickened smoothly. Then add 14 cup boiling water, beat well, add yolk 1 egg beaten very
light with %4 cup sugar, | teaspoon lemon juice and 4 teaspoon mace. Let cook few
minutes over hot water. Take from fire and pour slowly, while beating, into stiffly beaten
white | egg. Add last 34 teaspoon lemon extract. Pudding may be served with plain
cream sweetened and flavored to taste or whipped cream or uncooked meringue garnished
with preserved cranberries and Sultanas. (See Recipes.) :

15

 
Vi LBS. |
i DEE F

by

 
  

PUDDING
RAISIN-APPLE TAPIOCA PUDDING

Cook | cup Seeded Raisins in 3 cups water unmtil tender. Drain wa isi
into double boiler. There should be 2) cups. Add % cup Minute oe im
sugar, few grains salt and | tablespoon butter and cook over hot water until mixture is
transparent. Pare and core 7 or 8 sour apples, arrange in buttered baking dish, fll centers
with | cup Seeded Raisins mixed with 1; cup r, 2 tablespoons lemon juice, 2 tabl ns
sifted svacies dust aud vated ie | omen our he tapioca over the apples. Bake in
moderate oven until apples arf well done. rve with Cus i

whipped. Sprinkle shredded cocoanut over the top. 8rd Stuce or Tram, plain =

APPLE MERINGUE WITH RAISINS

Pare, core and place in buttered pudding dish 7 or 8 apples. Mix !
Seeded Raisins, chopped fine, with lemon rind and juice, ry and Misa Zatkne “
apples with the mixture. Sprinkle sugar over the top, and water enough to cover the bottom
of the dish. Bake until the apples are tender; cover with meringue made of the whites of
3 eggs beaten with 3 tablespoons of powdered sugar, flavored with lemon juice.

DELICIOUS LUNCHEON RICE i

Blanch | cup rice, add | quart milk with | teaspoon salt, 2 tablespoons
and sugar and cook in double boiler until milk is absorbed. Serve hot with — Fiacd
Sauce. Cream 4 tablespoons butter, beat in gradually 3; cup powdered sugar, | teaspoon
cocoa, | cup pround Seeded Raisins and !) teaspoon vanilla. Rie white of | egg beaten
very stiff, or 1/3 cup whipped cream may be folded in carefully. :

OLD-FASHIONED CREAM RICE PUDDING
Blanch 1% cup rice. Stir into 2 quarts milk with 2 tablespoons sugar. Bake in slow oven

about two hours, stirring rice from bottom of pan every twenty minutes; then add 2% cup.

Seeded Raisins cut in halves and ‘smaller pieces, and 15
about one hour longer to form over top a thick, fd 2 teupocn Zaid bums Baks

RAISIN LEMON PUDDING SAUCE

To serve with cooked rice, cottage or other plain pudding’ not havin isi

in them. Cut | cup Seeded Raisins in halves, simmer al i = | ih seebed
water as liquid, to which add % cup strained fruit juice from peaches, pears or Aprico
let cook two or three minutes. Then drain from Raisins, bring to boiling point, pour onto
1%; tablespoons cornstarch dissolved in 4 cup cold water. Cook very thoroughly until
smooth and clear. Add | tablespoon lemon juice, grated rind 5 lemon, few grains salt
| tablespoon butter, % to % cup sugar to taste. Add Raisins and 34 teaspoon lemon
extract. Keep hot over boiling water. The yolk of | egg, beaten light, might be added
for richness and color. Seedless Raisins may also be used. Ra

RAISIN DUFF

Dispose | quart sliced, pared apples and % cup Seeded Rais
granite baking dish. Sprinkle through them, as Poecd in hy up hnhes [2 tend
grains salt, 2 tablespoons flour, 1/4 teaspoon each mace and ginger that have been vifted
together. Add % cup water, cover and let bake while preparing the crust. Sift to ther
| cup pastry flour, 2 teaspoons baking-powder, !/4 teaspoon salt and 2 tablespoons ar
Work in 4 level tablespoons butter, then add milk to make dough soft as possible to haa.
Roll thin and little larger than pan in which apples have cooked. Remove pan from oven,
dispose stat over apples loosely, press edges to pan and cut openings in dough with
scissors ake until crust is well done. Serve hot with custard or Hard Sauce or Whipped

THANKSGIVING OR PLUM PUDDING

Melt four tablespoons butter, add to 3%; cup chopped i
, ad pped suet, li

I cup brown sugar. Add | cup sifted pulp from cooked hot white ji ud a ph

carrots beaten to a cream with | cup hot milk. Beat well together and add % cup ground

18

 

 

figs and yolks 3 eggs, beaten light. Sift together 214 cups flour, 1 teaspoon each salt and
cinnamon, 3 teaspoon each cloves and mace and 2 teaspoons baking-powder. Rub into the
flour 1%4 cups Seeded Raisins cut in halves and smaller pieces. Combine creamed mixture
with dry ingredients. Add | cup cranberries cut in halves crosswise, |/2 cup chopped nuts,
and fold in, last, the stiffly beaten whites 3 eggs. Tum into well-buttered and floured one-
pound baking powder cans, 34 full, and steam for two hours. Serve with—

Golden Sauce—Beat yolks 2 eggs until thick and light, add gradually, while beating,
Y% cup powdered sugar. Beat whites 2 eggs very stiff and beat in gradually 3 cup pow-
dered sugar. Add 2 tablespoons sherry, or, if preferred, !/; teaspoon each lemon, almond
and vanilla and combine with yolk mixture. Keep very cold and serve soon after fit is

made.

ESCALLOPED BANANAS WITH RAISINS

Stir % cup melted butter into 21/5 cups bread crumbs from center of loaf. Slice 3 or
4 bananas and sprinkle with 2 tablespoons lemon juice. Mix | teaspoon cinnamon and few
grains salt with 1/3 cup brown sugar. Cut 34 cup Seeded Raisins into small pieces (with
scissors). Spread crumbs on buttered baking dish, put over them layer of fruit and add
sugar and continue layers, having crumbs on top layer. Add about 4 tablespoons water
carefully. Cover and bake one-half hour, then remove cover to brown delicately. = Serve
with Custard Sauce, Cream or Meringue from 2 eggs, 2 tablespoons powdered sugar and
teaspoon lemon extract. ;

RAISIN “PEEK-A-BOOS”

According to size of bananas, allow, if medium, a whole banana to each serving. Make
a sauce from 2 cups boiling water, 21/5 tablespoons cornstarch dissolved in 4 tablespoons
cold water and cooked in the boiling water until clear and smooth. Add 14 teaspoon salt,
2 tablespoons each butter and lemon juice, !/; teaspoon cinnamon, 1/4 teaspoon mace and
I/4 cup sugar. Pour %. of this sauce into well-buttered pudding dish. Keep remainder
covered and over hot water. Prepare bananas. Remove a strip I/2 inch wide the length
of the banana. Loosen the skin around the bananas but do not remove entirely until all have been
prepared. Make a groove into but not through bananas, for they must not be divided. Scald
Seeded Raisins (or Seedless) and keep covered few minutes to soften them. Then
press into the groove 4 inch apart, leaving ends of Raisins peeping from pulp like peas
in a pod. Remove skins, dispose bananas with Raisins uppermost, closely together in
sauce in baking dish, leaving space at one end to insert spoon so that bananas may be
“basted” two or three times while baking. Cover and bake twenty to twenty-five minutes.
To the sauce reserved add 1/5 cup hot water, 2 tablespoons each butter and sugar and yolks
of 2 eggs, well beaten. Let cook few minutes over hot water and drain juice from
bananas into sauce. For serving place sauce in dish first. Place bananas in it and serve .

‘to one side with a spoonful of meringue made from whites the 2 eggs. Garnish meringue

with a Seeded Raisin. Pass with this dessert graham crackers or Saltines; a crisp and
not very sweet wafer is best with it.

CREAMED HOMINY WITH RAISINS

Let % cup Seedless Raisins soak in !/2 cup cold water until plump. Stir 2 tablespoons
each brown sugar and flour with 2 teaspoon salt into 114 cups pearl hominy that has been.
cooked until tender and moisture absorbed. Butter an earthen baking dish (casserole).
To the hominy and Raisins add | cup evaporated or rich milk, stir well and bake slowly
in casserole, covered, for one hour. Remove from oven, add | beaten egg diluted with
2 tablespoons milk and 1/4 teaspoon mapleine. Return to oven and bake, uncovered, ten

.

or fifteen minutes longer. Serve with cream or not, as preferred.

CUSTARD BREAD PUDDING

Soak 2 cups soft, stale bread crumbs from center of loaf in | quart milk until softened.
Beat yolks 4 eggs, add % cup sugar, 7; cup Seeded Raisins that have been scalded an
dried, grated he oF 1/5 lemon and 1 teaspoon vanilla and stir into milk and crumbs. Bake
in buttered pudding dish in moderate oven until firm. Cover with meringue from whites
4 eggs, beaten stiff, with 8 tablespoons powdered sugar and | tablespoon lemon juice.

19

  
MOCK

CHERRY

PIE

RAISIN BROWN BETTY |

Moisten 3 cups soft bread crumbs with 15 cup melted ‘butter.
Raisins. Have ready | quart sliced or en 1% le and Pt de | op Seeded
rind of | lemon dissolved in % cup water. Into buttered puddi g dish di layers alter-
nately of apples mixed with the Ran, and then ed Pudting on top layer
Cover dish and bake mixture one-half hour. Uncover and let brown. Serve with cream,
plain or whipped, or Hard Sauce. Cinnamon or nutmeg may be added to apples if liked.
To make pudding more elaborate, when cover is removed after thirty minutes baking, take

egg beaten with 2 tablespoons sugar; let bake until custard is “set.”

APRICOT AND RAISIN SOUFFLE
Soak two cups dried apricots in 114 cups cold water until fruit is softened. Cook few

from oven and pour over 114 cups milk to which has been added egg yolk and | whole

minutes, drain off juice (should be % cup) and press pulp through sieve. Mix together

¥2 cup each ground Seeded Raisins and apricot lp and cook f int three-
pnt saucepan melt 3 tablespoons butter, add 2 et ah Hoty ad ee — hye
spoon salt, blend, and add gradually, stirring constantly, the 34 cup icot juice; cook

until clear and smooth and take from fire. Beat into it V2 cup sugar, cool a little, and add

yolks 3 eggs beaten until very light. Fold in last the s beaten whites 3
in buttered nd floured pudding dish (standing in pan wi water). wil mises Tron
m center. rve wi

Apricot Sauce—Stir 2 ‘tablespoons sugar into % cup apricot . Then fold in 2!
cups whipped cream, beaten very firm. Serve very cold. This is pu . delion. a 2
other puddings. Thick sified pulp of apple, peach, pear or prune may be used instead of

apricot, for variety. lt

BANANA SOUFFLE : : mil
Cook % cup ground Seeded Raisins in 1} cup water with | teaspoon le Jui i
reduced to paste. Add | large banana (makes 3% nT the pulp pressed th — ee i
* mix thoroughly. Let cook few minutes to blend and take from er then oh 14 table-

SUN-MAID
TEA
ROLLS

‘cream, V4 teaspoon cinnamon, V4 cup

 

FRUIT
PUDDING

spoons bulter 4 teaspoon salt, % cup ‘each sugar and dried sifted bread crumbs, V5 cup
dredged with 1 tablespoon flour. Beat well i 8 2 mall Piers heh ha
| d with | t v. Beat well, add yol eggs beaten very light, fold
in last the stiffly beaten whites 3 eggs. Bake same as Apricot Souffle. Serve with cream or

‘creamy sauce.

RAISIN SOUFFLE, NUT GARNISH

Cook 34 cup ground Secded Raisins and 4 cup chopped apple with | cup boiling
water until skins of Raisins are tender and pulp thickened. Sift into mixture 5 cup sugar

sifted with 2 tablespoons flour. Beat well, add | te n lemon juice and let cool. Add
few grains salt to whites 5 eggs, beat until frothy, add

14 teaspoon cream tartar, 3 tea-
spoon lemon extract and beat until very stiff. Fold carefully into mixture. Turn into well-
buttered and floured granite baking dish (about two- inches deep), stand in pan boiling
water, bake in ‘moderate oven until firm in center and well puffed. Serve hot with Custard
Sauce or cream. Garnish with chopped nuts. Chopped preserved ginger makes nice addi-
tion to mixture before whites of eggs are folded in. : ! i

CHOCOLATE SOUFFLE
Melt 3 tablespoons butter, add 4 tablespoons fibur, 1/4 teaspoon salt and 34 cup milk and
cook theroughly, stirring constantly, until thick and smooth. Melt 114 squares chocolate over
hot water, add 4 tablespoons sugar, 2 tablespoons hot water, stir until smooth, add % cup
ground Raisins, 14 teaspoon cinnamon, 1 istipoen vanilla and combine with first mixture.
ight

Beat well and add yolks 2 eggs beaten very and 15 cup Seeded Raisins cut in halves.
Fold in carefully stfly beaten whites 4 eggs. Bake, standing in pan hot water until firmly
set. Serve at once when done, hot, with cold Custard Sauce, plain or whipped cream.

RAISIN SPICE CAKE ~~ CAKE | |
Cream 1% cup butter with | cup brown sugar, add yolks 4 eggs well beaten and 5 cup
molasses; sift 214 cups flour with | teaspoon each soda and cinnamon, !/ teaspoon each
clove and nutmeg, and add alternately to creamed mixture with | cup sour milk. Then add
| cup Seeded Raisins cut fine, /5 cup each Seeded Raisins cut in halves, and English
walnuts cut in pieces, and last beat in 11, teaspoons baking-powder. Will make two loaves.

NUT LAYER CAKE

Cream together 1/3 cup butter and 114 cups sugar. Add 5 cup milk, | teaspoon vanilla,
214 cups flour sifted with 1) teaspoons baking-powder and 74 cup finely chopped English
walnuts. Fold in stiffly beaten whites 5 eggs. Bake in two-layer cake pans. Put layers
together with Chocolate Raisin Frosting. Boil | cup sugar with 5 cup water until will
spin thread. Then pour onto well-beaten yolks 2 eggs. Have melted over hot water |
square unsweetened chocolate and mixed with 2 cup ground Seeded Raisins and 5 tea-
spoon vanilla. Add frosting and. beat until cold enough to spread.

21

 
 

PLAIN RAISIN CAKE
Put into mixing bowl scant butter, 1} :
1% cups Jour, 3 etooons bak mh aa i
and cloves, 3 cu Raisins cut in pieces, an
or five minutes. Bake > oblong buttered Cake pon 30 nd ph supe
gem pans and cakes served hot with liquid sauce, makes good e

APPLE SAUCE CAKE

Cream together 15 cup butter and | cup light brown sugar; add well-beaten yolks 2

eggs and beat thoroughly. Sift together 2 cups flour, | teaspoon ;

¢inugmon, rt teaspoon cloves, 14 teaspoon oe td few i dt halisg ows sng in

soda into } cup sifted apple sauce and beat well. Dredge cup Seeded Redd ti

pisces. With 3 sablespoomss four. Add Sour 2 sauce alternately to creamed ion Ee
sins. Fold in last stiffly beaten white | ; i im

cake pans. Make boiled frosting flavored with iid il Bake > Ju a sl

to which has been added chopped Seeded Raisins and pineapple. Cover top layer with

plain frosting and decorate with Seeded Raisins.

FRUIT CAKE

Weigh materials carefully for this cake. Cre 3
sugar; add 6 well-beaten eggs. Sift into 34 pote our her 24 oud Sach et
V4 teaspoons cinnamon and !/ teaspoon nutmeg. Clean 214 packages Seeded Rai hij
part very fine and remainder into halves. Cut fine V4 pound each candied , —~
lemon peel, pineapple, apricot and citron and mix the fruit through the flour re ae
V4 cup milk to creamed mixture. Stir 1/5 teaspoon soda into % cup corn rwinllag’ add

INEXPENSIVE FRUITCAKE

Cut | package Seeded Raisins into halves and sh
d i
jake the Place of currants, as they are cleaner ey ror pe Jo have go "Raising
“ tip 14 cup Cisco ith | cup light brown sugar. Add V5 cup eo —
» | teaspoon soda dissolved in | tables t d sh into it,
pw poon waler and stirred into it, 3!
flour, teaspoon each cinnamon and allspice, | teaspoon baking-powder and the on

GOLD AND SILVER CAKE

For Gold Cake. One-half cup b i, 1
: p butter, | cup sugar, 15 cu lk, I!
teaspoons baking-powder, | i DT ow 1
is a coe 8 ow r, | teaspoon vanilla, yolks 4 eggs bein very light, added last by
or Silver Cake. Use same ingredients, substituting white i
and folded in last with 1 teaspoon lemon or almond. yn n ou So bly bean
jitackve cake to use alternate Gold and Silver layers, spread with Raisin Frosti Er :
myers an yd with range Frosting a follows: Grated rind | orange iat. een
ons lemon juice an tablespoon ge juice. in;
beaten yolk | egg and stir in gradually confectioners’ or ay She uid ig

RAISIN CREAM FILLING

: Beat 34 cup heavy cream until stiff. Soak d dissol sli

poche mil When cool, before it thickens, hu pn ho | Saigon Selatine in 4 table-

daly, sing omen, 3 cop colechonn ss nd bty wll we -whpe
; en ts :

Raisin) aud 2 le oo bans isis hiedded fine (cut with scissors crosswise of

COOKED RAISIN FILLING

k | cup chopped Seeded Raisins in 1! : N

i rd Fas St 1 us rt, wih 2 ors ec

sini spl ap a cop 3c ul am Veo se Sh oe Ad SF
s . :

hayses of cake igh thoroughly until smooth and clear. Cool and spread between

22

 

 

ANOTHER RAISIN FILLING

Cook | cup Seeded Raisins until soft in water so that when drained };
of liquid remains. at liquid to boiling and pour into 14 cup brown sugar mixed wi
2 level tablespoons cornstarch and few grains salt. Beat until smooth, add 2 tablespoons
butter and mix with Raisins rubbed to pulp and cook together until smooth as possible. Add
2 tablespo evaporated cream, cook few minutes longer, add 74 teaspoon Mapleine and
beat into the stiffly beaten white of | egg. When cool spread between layers of cake. If
liked, | teaspoon to | tablespoon cocoa may be used in place of Mapleine, and then 34 tea-
spoon vanilla added with cocoa. Do not use filling until ready to serve cake, and cover

cake with plain boiled frosting.

ORANGE CAKE
For loaf or layer. One-half cup butter, 11/5 cups sugar, yolks 4 eggs, |» cup orange
juice, grated rind orange, 11/5 cups flour, 2 teaspoons baking-powder, whites 4 eggs. Spread
between layers the following frosting:
Raisin Boiled Frosting. Cook 1 cup granulated sugar with 4 tablespoons water and
I/4 teaspoon cream tartar until syrup will spin a thread. Pour slowly onto stiffly beaten white
eggs with few grains salt and beat until cool. Beat in % cup Seeded Raisins cut fine

and few drops almond extract or 13 teaspoon vanilla.

APPLE SAUCE CAKE :

Cream 4% cup butter with 1 cup sugar. Add | cup chopped Seeded Raisins dredged
with flour, 1/4 teaspoon salt; 114 teaspoons cinnamon, 2 teaspoon nutmeg and beat |
Dissolve | ‘teaspoon soda in | tablespoon water, stir into | cup unsweetened, strained
apple sauce; let it foam over into creamed mixture and add alternately with 2 cups flour.

Beat well and bake in square loaf cake pan in moderate oven three-quarters hour.

. APPLE SAUCE CAKE WITH CHOCOLATE

Two cups flour, 2 teaspoons soda, | cup sugar, 3 teaspoons chocolate, 2 teaspoons cinna-
mon, s teaspoon cloves, 2 cups of apple sauce unsweetened, | cup Raisins, V3 cup chopped
nuts, i cup melted butter or shortening. Sift together and thoroughly mix the dry ingre-

Add the le sauce and stir well. Add the nuts and Raisins, first

dients first given.
dredging them with flour, and then the melted butter or shortening. Bake in a shallow pan

in a slow oven.

RAISED RAISIN CAKE
Cream % cup Crisco with 114 cups light brown sugar, add 2 well beaten eggs, 2 cups
well-risen bread sponge, 2 teaspoons each soda and cinnamon, | teaspoon salt, 2 cups Seeded

Raisins cut in small pieces and mixed into | cup flour. Beat thoroughly. Turn into tube
cake pan (or oblong bread pan), cover to rise until light (zbout three hours) and bake in
moderate oven one hour. emove from pan. Cover with Cream Frosting: Add con-
fectioners’ sugar to 2 tablespoons cream until of consistency to spread, then add scant table-

spoon melted butter and | teaspoon vanilla.

GRAND DUKE CAKE

Cream together % cup butt
cups flour sifted with 2 teaspoons
and beat well. Fold in stifly beaten whites of
tins. Put layers together with Raisin Frosting :
syrup will spin thread. Pour onto whites of 3 eggs beaten
add 114 cups Seeded Raisins cut fine, 74 cup chopped nuts an

apricots, plums, pineapple or cherries.

RAISIN CUP CAKES
Two-thirds cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 34 cups flour, 4 level tea-
mon extract, 114 cups Seeded Raisins

spoons baking-powder, 4 teaspoon mace, | teaspoon le J :
I halves and small pieces. Bake in muffin pans. Cover with frosting and put Seeded

Raisins in center of each.

and 2 cups sugar. Add | cup milk alternately with 315

baking-powder, 1/4 teaspoon almond, %; teaspoon vanilla,
6 eggs. Bake in three square layer-cake
Boil 3 cups sugar with | cup water until
very stiff. Beat until cool, and
d Y% cup chopped candied

23

 
RAISIN
PUFFS

POTATO CAKE WITH RAISINS

One cup Crisco, 2 cups sugar, 4 eggs, | cup milk, | cup het mashed tito 2 cu
flour, 4 level teaspoons baking-powder, Vs teaspoon each cinnamon and re Vs
p each chopped nuts and finely cut Seeded Raisins.
| Put ether with Raisin Frosting made from 12 cups sugar,
cup boiling water, whites 2 eggs, | cup ground or chopped Seeded Raisins and | tea.
spoon vanilla.

CHOCOLATE LOAF CAKE

Cream % cup butter with scant cup brown sugar. Add yolks 2 well beaten eggs, 1/5 cup

milk, 2 cups flour, 2 teaspoons baking-powder. Melt 2 chocol !
sugar, 73 cup milk, 1 egg yolk sli tly beaten, and cook mer he as: add ow bow

stir into first mixture; then add 34 cup chopped nuts and 11 Seeded Raisi i
small pieces. Fold in stiffly beaten whites 3 eggs. Bake Ut or Joos ed Raisin owt in
Boiled Frosting and press Seeded Raisins and nut meats into frosting.

CHILDREN'S BIRTHDAY CAKES.

(Cream 7 cup batter ‘and 7 cup sugar; add 2 well beaten eggs and beat
well agam. Sift 134 cups flour with few grains salt and 214 te ing-
Into this mix 24 cup finely chopped Seeded Raisins and 1% rs ee be paw: Peder

FROZEN
PUDDING

creamed mixture with J cup milk. Add last '{ teaspoon each lemon and vanilla extract. Bake in small,
fluted tins. Cover with tinted frosting in harmony with color decorations. Select candles

- and candleholders to harmonize with frosting. Press bits of cut Seeded Raisins into frost-

ing ina circle to surround the candle, which is placed in the center of each: cake.

HOT GINGERBREAD. : i :

Beat 3 tablespoons butter, 13 cup brown sugar and | egg until very creamy. Add Vs
i corn syrup, 15 £ Vater, % \saipooa x “salt, | caspoon cach cinnamon and ginger,
4 teaspoon cloves, cups flour an teaspoons baking-powder . and 14 cup Seeded
Raisins cut fine. Serve hot with whipped cream or cottage i Jo in which 2 i nig

finely chopped preserved ginger.
CHOCOLATE FRUIT CAKE. ;
Cover ¥ cup each candied apricots, pecans and Seeded Raisins cut in small pieces with 2
tablespoons sherry and let stand three hours. Cream 1% cup butter with | cup sugar. Add
V4 cup cocoa and 14 teaspoon salt, yolks 4 eggs beaten very light and beat thoroughly. Sift

3 teaspoons baking-powder, | teaspoon cinnamon with 1% cups flour and add alternately
with 15 cup cold water to creamed mixture. Add the soaked fruit and sherry and | tea-

spoon vanilla. Then fold in last, stifly beaten whites 2 eggs. Bake in square deep pan,

forty to fifty minutes. Cover with boiled frosting made from 1 cup sugar, 1/5 cup water, whites
2 eggs and 34 teaspoon vanilla.

- RAISIN CREAM SPONGE ROLL.

Beat 2 eggs until very light. Add | cup sugar, | level tablespoon butter, grated rind
12 lemon (or other i flavor) and beat well again. Sift together (after first meas-
ured) three times, | cup flour, 114 teaspoons baking-powder and 14 teaspoon salt, and add
to creamed mixture. Add last 15 cup hot milk. Bake in shallow, buttered, floured pan, in
moderate oven. (Have batter about 4 inch in thickness) When baked, turn out on
cloth on paper dusted with ‘gowdered sugar. Trim off crusty edges, spread with Raisin
Cream Filling, roll quickly, aad keep cloth around the roll to hold in shape.

RAISIN CREAM PILLING 4 Add vada: hs Si |
‘Beat 4 tablespoons butter unti creamy. gradually, beating constantly, 34 cup pow-
dered sugar. ‘Mix together until smoothly blended 3 tablespoons each peanut butter
and evaporated milk, and stir into 34 cup ground Seeded Raisins, and beat well. Then
combine mixtures, beat again, and set aside ready to use when cake comes from the oven.
If desired, |; teaspoon vanilla extract may be added to the cream. If mixture seems too
stiff to spread easily, add more milk, few drops at time, to make of proper consistency.

| COOKIES
RAISIN CHOCOLATE COOKIES.

To Y2 cup butter creamed with | cup light brown sugar, add | egg, 2 squares choco-
late, melted, !/; teaspoon each cinnamon and vanilla, Y2 cup cream, 24 cups flour,
Y teaspoon salt, 2 teaspoons baking-powder and I cup Seeded Raisins cut in small pieces.
Drop from teaspoon onto buttered and floured baking sheet in moderate oven.

OATMEAL HERMITS.
Cream !5 cup Crisco with | cup sugar. Add 2 well-beaten ge. 6 tablespoons milk, |
soda,

teaspoon each cinnamon and cloves, 1/4 teaspoon salt, | teaspoon 2 cups flour, 1/4 cups
rolled oats, 5 cup chopped nuts, and 15 cups Seeded Raisins chopped, and dredged

with part of flour. Make dough into small balls, press flat and lay two inches apart on but-

tered baking sheet and bake in moderate oven.

RAISIN CREAM COOKIES.

Beat 2 eggs until light, add | cup sugar, 3% cup chopped Seeded Raisins and beat
thoroughly. Then add | cup thick, sour cream in which | teaspoon soda has been stirred,
| teaspoon salt, | teaspoon vanilla, 3 cups flour with 3° level teaspoons baking-powder.
Chill the dough, roll % inch thick, sprinkle lightly with shredded cocoanut, press in gently,
cut into shapes desired and press Seeded Raisins in center of each cookie. Bake on but-
tered sheet in moderate oven.

25

 
MARGUERITES.

Boil 34 cup sugar and Vs cup water until syrup will thread. Add 3 marshmallows cut
An pieces, pour onto stifly beaten white | egg. Then add 2 cup Seeded Raisins °Y Sue
Y% teaspoon vanilla, 2 tablespoons shredded cocoanut and 4 t lespoons chopped nuts. Spread

saltenes with mixture and bake until delicately browned.

FRESNO COOKIES.

Cream 1 cup butter, add | Y2 cups sugar with % cup chopped Seeded Raisins and beat
thoroughly. - Add 3 well beaten eggs and beat again. Add % cup hot water in which
has been dissolved | teaspoon soda and 2 cups flour sifted with 3 teaspoon each salt,
cinnamon and cloves. Then add 3 cup each chopped English walnuts and Seeded Raisins
that have been mixed into 1V5 cups flour. Beal, all together well. Drop by spoonfuls, 1
inch apart, on buttered baking sheet, and bake in moderate oven. Press a Seeded Raisin

into, senter ‘of such, FROZEN DAINTIES

RAISIN AND CRANBERRY FRAPPE.

Simmer 3; cup ground raisins (that have been soaked in | cup cold water for two
hours) until reduced to pulp. Cook 3 cups cran erries in 114 cups water and press pulp
through sieve. Soften | tablespoon gelatine in 15 :cup cold water and dissolve by standing
in hot water; combine ingredients, add 11 cups sugar, juice | lemon and beat well

together. Turn into freezer, pack in ice and salt, and let stand for two hours. Delicious
to serve in sherbet glasses with roast turkey.

FROZEN PUDDING.

Scald 1% cups milk; add 1 ¥ cups sugar, 1% tablespoons comstarch dissolved in 3 tablespoons
cold milk, 2 beaten eggs, and let cook over hot water for 20 minutes, stirring occasionally. Remove from
fire, add few grains salt, | teaspoon vanilla, 14 : pecans, | cup finely cut Raisins, |
cup diced preserved fruit, drained from syrup. Let stand, covered, over hot water for 4 hour, then cool.
Whip 1 pint thick cream to stiff froth and add to cold mixture. Freeze. When frozen, turn into fancy
mould and pack in ice and salt until ready to serve. :

CHOCOLATE-RAISIN ICE CREAM. -

Soak until plump | cup Seedless Raisins with | tablespoon lemon juice in 2 cups water.
Then simmer slowly, while closely covered, until Raisins are tender, and 15 cup water
remaining. Dissolve | tablespoon cornstarch with few grains salt in 4 tablespoons cold
water, add to the Raisins, cook until clear, being careful not to crush Raisins while stirring.
Add % cup sugar, 1 Jevel tablespoon cocoa, remove from fire, keep covered, and let get
cold. Whip 1% cups heavy cream until stiff. Then fold Raisins with | teaspoon vanilla
into the cream and freeze. .

TUTTI-FRUTTI ICE CREAM

Scald | quart milk in double boiler. Sift together 1 level tablespoon, each, flour and
cornstarch and ; cup sugar. Dissolve with little hot milk: and cook in the hot milk, stir-
ring constantly, until mixture thickens. Cover and cook 10 minutes longer, stirring occa-
sionally. Beat yolks 2 eggs with | cup sugar and V4 teaspoon salt a add to mixture.
Cook few minutes, remove from fire and beat into mixture the stiffly beaten whites of 2 eggs.
Keep covered and cool quickly in pan cold water. When cold, add 1 pint cream, beaten
very stiff, | tablespoon, each finely chopped maraschino cherries, preserved ginger and
quince preserves and % cup Seeded Raisins cut fine, 2 teaspoons vanilla and | teaspoon
lemon. Beat all together well and freeze. Serve with strawberry or cranberry sundae.

RAISIN PARFAIT

Mix 14 cup very thick sifted apricot pulp (from stewed dried apricots) into 34 cup
ground Seeded Raisins, or 1% cup chopped sliced pineapple with 2 cup ground Raisins and
let stand two or three hours. Cook. 34 cup sugar with % cup boiling water to a syrup that
will spin a thread and pour. gradually into the stiffly beaten whites of 2 eggs. Beat con-
stantly until cold. Then add 2 teaspoons lemon - juice, the fruit pulp and fold in the
whipped cream from | cup of double cream. Tum into the mold. Bury in ice and salt for
three or four hours.

4

26

QUICK PARFAIT WITH ICE CREAM

A very delicious cold dessert and quickly prepared. To | quart hard frozen “commer-
cial” ice cream allow | pint very stiff ice cold whipped cream. Have whipped cream in
large bowl, cut thin slices from ice cream and beat into whipped cream as speedily as
possible. Add gradually while whipping 14 cup chopped, sliced pineapple, (drained. and
% cup Seeded Raisins steamed until plump’ and cut into shreds. Well-drained apricots,
peaches, greengage plums, prunes, cherries. pears or quinces cut in pieces may be substituted

for the pineapple.

CHOCOLATE RAISIN BAVARIOSE.

Soak 1! tablespoons gelatine in Y2 cup cold milk. Scald 34 cup milk, pour onto |
egg beaten with % cup sugar and cook over hot water few minutes. Mel 2 squares choco-
late, add to cooked mixture with the gelatine, few grains salt, | teaspoon butter and set
aside to cool. - When the mixture begins to thicken add gradually, beating constantly, 14
cups whipped cream. Then add | teaspoon vanilla and | cup Seeded Raisins cut in small
pieces and steamed until plump. Tum into mould and chill. Serve with whipped or plain cream.
One cup of orange and Raisin Marmalade. (See Recipe) Is delicious used in place of Raisins only.

RAISIN LAYER PUDDING.

r | cup boiling water over 3; cup sugar and boil three or four minutes. Remove
tor 7 and Pid Pe ton gelatine which has been soaked for 15 minutes in % cup
cold water. Let cool partially. When mixture begins to thicken, beat until frothy, add
stiffly beaten whites 3 eggs and beat twenty minutes. Divide mto two portions. Use new
oblong bread pan for mold. Tint half pale green, flavor with almond or lemon, add 1
cup rich canned apricots cut in small pieces and drained from juice. Put into pan as first
layer. Let set before adding second layer, which should be tinted light pink, flavored with
vanilla. Into the pink layer beat 145 cup Seedless Raisins cocked until tender and drained
dry. Serve with whipped cream, garnish with chopped nuts.

CHERRY RAISIN SPONGE. al

Drain juice from canned red cherries, soak | tablespoon granulated gelatine in 1 cup
cold water, dissolve by adding % cup boiling water, add 15 cup cherry juice and set aside
to cool. When begins to thicken beat with dover egg beater until frothy, then whip in
stiffly beaten whites 2 eggs with few grains salt. Then add ¥4 cup each drained cherries
cut in halves and Seeded Raisins cut in halves and smaller pieces and cooked until tender
and drained well, and 2 tablespoons sugar. Turn mixture into slightly oiled mould and
chill thoroughly. Unmould to serving dish, garnish with whipped cream and sprinkle with
shredded almonds or cocoanut.

COLD DESSERTS

RAISIN PINEAPPLE CHARLOTTE RUSSE

Cook | cup Seeded Raisins until tender with water to drain and measure 5 cup. Cut
sliced canned pineapple into small pieces. Soak ¥ tablespoon gelatine in 4 tablespoons cold
water. Add V4 cup syrup from pineapple to Raisin water (in all 34 cup). heat to boiling
point, add to gelatine to dissolve, then add 2 tablespoons sugar, | tablespoon orange juice,
2 teaspoons lemon juice and let cool, beat until frothy and whip in | cup very stiff whipped
cream Beat well and add % cup pineapple and % cup Raisins. Serve with cream, plain
or whipped, or custard sauce.

MISCELLANEOUS
WAFER SANDWICH DESSERT, SUNDAE STYLE.

Canned or stewed apricots, apples or peaches with juices are best adapted for this emer-
gency dessert. If whipping cream is not available. a fresh egg will make a good substi-
tute: Beat the white very stiff as for meringue and serve as soon as possible after being
made, for it should not be baked. Cut the fruit into dice or thin slices. Make a sanduie
of two crisp graham crackers; the fruit between and a layer on top of crackers, using aly
juice enough to slightly moisten the crackers. Put a spoonful of whipped cream over fruit.
Garnish the cream with “Raisin Sweet Bits,” Sundae style.

27

oR A re EE a :

 
RAISIN DAINTY, CHANTILLY.

Mix carefully, | cup cooked rice, every grain whele, 1 cup sugar, 14 Seeded
Raisins plumped and cut in halves, and Va cup pineapple i iy Dispose in an cups.

Serve with whipped cream over top. Garnish with a Seeded Raisin, pecan meat or

maraschino cherry.
FRUIT AND MARSHMALLOW CUPS,

Steam | cup Seeded Raisins until plump. Drain firm apricots from rich syrup, cut
into narrow slices and add 1Y2 cups to Raisins with | cup stoned dates cul into small
pieces and | navel orange cut into cubes. Mix very daintily, add 115 cups marshmallows
cut into quarters and dispose in sherbet glasses. Serve with whipped cream. Garnish with

chopped nuts. : :

FRUIT DESSERT.

Drain juice from | can California white cherries and remove pits; | small can sliced
pineapple and cut into dice: | large grapefruit and | large navel orange and cut into cubes.
Steam | cup prunes until softened, remove stones and cut crosswise, with scissors, into slices.
Steam | cup Seeded Raisins and cut part of them into halves. To the drained juice add
1%4 cups sugar and boil to a thick syrup, add juice and grated rind | lemon. When cold
pour over the fruit which has been combined. Mix shre cocoanut and pecans
the fruit. Serve with garish of whipped cream and maraschino cherry.

RAISIN AND NUT DAINTY.

Beat 2 eggs very light. Add 1 cup sugar and beat again. Mix through 34 cup finely
cut Seeded Raisins, 2 tablespoons flour. Add | teaspoon baking-powder, 34 cup chopped
English walnuts, V4 cup chopped dates, % teaspoon lemon extract and few grains salt.
Combine with creamed mixture. Bake in buttered ramekin dishes in moderate oven until firm.
Serve in dishes in which baked with whipped cream or custard sauce. Garnish with

marshmallow.
RAISIN CHEESE.

Mix well together and put through food chopper V2 pound Seeded Raisins, ¥% pound
each stoned dates and figs (black if obtainable) and pound walnuts, pecans and almonds
mixed. Press into a mold and serve, sliced, as confection or for sandwiches.

STUFFED RAISIN NOVELTY.

Select largest layer Raisins. Rinse in hot water and roll up in towel to plump them, then
remove seeds. Blanch almonds and salt part of them for variety. Make small incision
in stem end of Raisins, insert almonds, draw skins tightly and leave portion of almond
exposed.

28

STUFFED

RAISINS

FORLUNCHES
Meg AND TEAS

~ CHOICEST RAISIN SWEETS

In making the choicest dainties, the sweets in which every woman prides herself and
that fll so many emergencies that inevitably arise, the Raisin will meet a need that cannot
be supplied by any other dried fruit. The success in preparing the Raisin sweets depends
chiefly, in the first place upon the cooking of the raisin until it is tender before making the
addition of ‘sugar. ‘The Raisin is so ‘highly concentrated and has so large a Betcentage of
nature's own pure sugar that it supplies a large proportion of the sugar for dainty sweets.
Housekeepers usually store away a few glasses of choice jellies or preserves. Even the

dweller in the modern apartment with limited space may revel in Raisin dainties made up

fru t are readily obtainable from first-class grocers. . The small containers furnish
fw fun B re that ph called for in the combination recipes when the home-made
product 3» lable. foundation of the sweets, there may be endless combinations made
with them, but bear well in mind that the excess of sugar on acid added to Raisins will
defeat your purpose unless the Raisin has been softened to a degree approaching its first
condition of ripe lusciousness. The acid fruits like cranberries, loganberries, cherries, plums,
gooseberries, hat, apricots, currants, oranges, grapefruit and lemons in some form give
a very desirable tartness that is appreciated by many. They tone down the concentrated
sweet and produce new, distinct and pleasing flavors. A lesser quantity of sugar is required
when Raisins are combined with other fruits. Apples, peaches, pears or prunes may or may
not, depénding upon taste and results desired, require acid juices of lemon or orange to de-
velop the flavors. Spices and extracts, too, greatly enhance the tastiness of various combina-
tions. The following recipes make most excellent Sundaes for Ice Cream.

RAISIN CHERRY PRESERVES. ; ; : ;

Seedless Raisi Seeded cut in threads) in 5 cups o water unti
2 ~ r ad wie 2 cups. Drain off water, add 1 cup juice from
canned cherries, 21/5 cups granulated sugar and boil until like a syrup. Add the raisins and
2% cups drained, canned, pitted red cherries and cook until the fruit and juice are jellied.
Use for Sundaes with Ice Eon.

CRANBERRY AND RAISIN PRESERVES

; tes, cut in halves, stand overnight in scant 3 cups granulated sugar.
Sir 2 I wg Ranins overnight in 3 cups water, then cook until Raisins are softened
and water almost absorbed. (Or Wi cups Seeded Raisins cut in halves and cooked until
tender may be used.) Cook the cranberries slowly (sc as not to break the skins) until
they are transparent and jelly-like. Add the Raisins, stir in carefully with fork, cover sauce-
Pay and let simmer until syrup is thickened. Delicious and very attractive in appearance.

(A rare treat with hot biscuits for luncheon.)
29

 

 
RAISIN "SWEET-BITS"

There is such an opportunity for experiments in the making of these dainty sweets that
a rule for proportions will be suggested so that women may evolve therefrom many delectable
combinations of their own. Soak 2 cups of Seedless Raising in 2 cups of water until the
Raisins look plump. Then cover and simmer slowly until Raisins are tender. If water has
evaporated add water until Raisins are barely covered. Then add Va to V5 glass of grape,
plum, currant, quince or apricot jelly and cook until syrup is thick. A little lemon of
orange juice may improve the taste. Jams of currants, raspberries or gooseberries could be
used if seeds were sifted out through a fine sieve. Seeded Raisins may also be used, but must
be cooked first until tender. If more syrup be desired more water should be added and small
quantity of sugar also, and cook until syrup is thick and jelly-like.

APRICOT BAR LE DUC

Soak and cook dried apricots until pulp may be pressed through a sieve. Cut Seedless
Raisins in halves or Seeded Raisins in small pieces and cook until tender. For proportions
allow % cup Raisins to 2 cups pulp, 2 teaspoons lemon juice and | scant cup of sugar and
cook until like rich syrup. Turn into glasses and seal with paraffine like jelly.

CRANBERRY BAR LE DUC

Cook | cup Raisins in 114 cups water until tender. Cook 3 cups cranberries in 1
~ Sups water until soft and press pulp through a sieve. To the fruit add 3 tablespoons lemon
juice and 115 cups sugar. Boil until thick and clear.

GOOSEBERRY BAR LE DUC.

Heat canned gooseberries and press pulp through a sieve. Soak I cup chopped Seeded
Raisins in 15 cup water and simmer few minutes. Then add 2 cups gooseberry pulp, 2
tablespoons orange juice, | tablespoon lemon juice, teaspoon each grated orange and
lemon rind, 5 teaspoon mace, 1Y2 cups sugar and cook until consistency of heavy syrup.
Serve as Bar le Duc is usually served with cheese and wafers.

BREAKFAST RAISIN MARMALADES.

An English custom that Americans might adopt is the serving of marmalade with toast
or other hot breads for breakfast. Let the Raisin supply the only sugar that will be used
in making these marmalades, for their virtue is in the tartness of the fruits and they are
to be recommended as very wholesome because they contain only what nature puts into the
fruits.

APPLE RAISIN MARMALADE.

\

To | cup of ground Seeded Raisins add | cup chopped apple and | cup water. Cook

until thickened. Little orange or lemon juice and grated rind if liked, may be added.
Cooked dried fruit, as apricots, pears, peaches or prunes may be used in combination with
the ground Raisins in any proportions desired and three fruits combined as apricots, apples
and Raigins. Mix a little horseradish into Apple Raisin marmalade to serve with cold
meats or lay it on an omelet in the frypan just as the omelet is to be turned and rolled
onto the platter. Catsup added to the marmalade makes a simple fruit relish to serve with
cold meats. Curry powder may also be used, but mix it into the marmalade and let jt
stand an hour or more before using.

RAISIN NUT LOAF, CANDY (contributed)

Cook 2 cups | franulated sugar, | cup water, 14 teaspoon cream of tartar, until it just

spins a thread when dropped from spoon. Remove from fire, and without stirring drop
into cooked mixture 2 tablespoons’ butter. Set aside to cool. When almost cool add |
teaspoon vanilla and beat vigorously until it becomes creamy, then add 14 package of
Seeded Raisins, | cup chopped nut meats. Y2 cup maraschino cherries or well preserved
ones, and stir constantly. Toss onto board or marble candy ‘slab well floured with confec-
tioners’ sugar or well oiled with butter, Knead and mold into loaf and when ready for
use slice down with buttered knife. —Belle L. Royer.

30

Bread Recipes -

Cake = "
Cereal

Cookie “ -
Dainties, Frozen -  -
 * Miscellaneous
Food Value lllustrations
Ice Cream -  -
Pie Recipes

Pagtey *

Pudding -

Saad * oN.

Salad Combinations -
Sandwich Recipes -

* Combinations
Souffle Recipes  -
Tarts di.

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20.27-28-29-30

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