The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1909-04-30
: CALIFORNIA RAISIN CANDIES.
Raisin Fudge.

Fruit Cheese.
! One pound each OF raisins, figs,
/, dates, currants, blanched almonds,
and pounds of Walnuts. Grind fine
and mix well and compress tightly
land let stand for two or three days,
then cut into squares and roll in
powdered sugar.
Raisin Chocolates.
Select smooth seeded raisins. Put
| V pound cake of vanilla sweet choco-
late in a sauce pan over boiling wa
ter, and when melted add 2 level
tablespoons butter and 2 of boiling
water. ID raisins and put on oiled
paper.
MISCELLANEOUS RAISIN BUTTER.
| Raisin Butter.
Three pounds raisins ground, 1
pound almonds ground; mix almonds
and raisins with pound Of cream
fondant. Flavor with lemon, roll out
| and cut In squares.
Raisin Caramels.
-Four pounds Of sugar, 3 pounds
glucose, cook together with 1gallon
rich cream to firm ball, ct off fire,
and add pounds seeded raisines and
ia few chopped almonds or walnuts.
Cut in squares
Delicious Coffee.
is made by dropping half dozen
raisins in the coffee pot when prepar-
| ing.
Welsh Nectar.
Ingredients, pound seeded raisisn,
Is lemons, pounds cube sugar, 2
gallons boiling water. Cut peel Of
lemons very thin. Pour on it the
boiling water, and when cool, add
| the strained juice of the lemons, the
sugar, and the raisins chopped very
fine Let t stand or days stir
ring every day. Strain through a
jelly bag and bottle for present use.
Makes 2 gallons.
Raisin jam.
One pound seeded raisins, cook
with " pound sugar and / cup water.
Cook until thick. Add nutmeg il de-
sired.
A Pretty Lessert.
Select good punches of layer rails
ms, and lay handsome dolly in a
glass dish. Pile the raisins in this
dish and fill in the crevices with
shelled nuts of any kind that have
been previously blanched. Blanching
is simply scalding in hot water to re-
move their outer skin. Wipe dry
before using.
Raisin Sherbert.
Put three pounds of raisins in a
stone or earthenware jar, with four
small lemons cut into thin slices, and
one-half pound of sugar; pour in six
quarts of water and let it remain for
three days, stirring it three or four
times each day. Next strain the
liquor through flannel and pour it in
to stone bottles, but without quite
filling them. Cork the bottles, wir-
ing them down tightly and keep in a
cool cellar. In three weeks time the
sherbert is ready for use.
Ginger Cake.
e One and one-half pounds of -four,
one pound of molasses, one-fourth
pound of butter, one-fourth pound of
brown sugar, one ounce of gnger, one
half ounce Of spec, one nutmeg grated
three eggs, a little lemon peel, and
one pound of seeded raisins. Mix the.
-four, sugar, ginger and spices to-
gether. Warm the butter and mo-
lasses, and add to the other ngre-
dents. Dissolve one teaspoonful of
soda In small half cup of warm
milk, to which add the eggs we'll
beaten, mix all thoroughly, pour in
to buttrede cake tin and bake in
moderate oven for one hour.
Raisin Custard.
Sweenten one pint of milk with
sugar to taste, CRATE in half lemon
rind, stir in three wellbeaten eggs.
Line buttered basin or mould with |
raisins. Spread some slices of stale |
Madeira or sponge cake in slayers, |
with raisins sprinkled between. Pour
over the custard, lay on top a sheet |
of buttered paper, tie a cloth secure
ly on and boil gently for one hour.
Stuffed Apples.
Take large, green apples, pare and
core lberally, chop finely some seeded
raisins, with small quantity of /
sugar on top. Tie up each apple in
q thin water paste, then securely in
q cloth, and plunge into boiling water
and cook two hours. Serve at once
with plain butter sauce or cream.
ANALYSIS OF SEEDED RAISINS.
Carbohydrates (sugars) ....63.2
Protein ...... ........ 4.8
Fiber 1890. -. ..... .67I
Fat e
Water .27.5S
Ash 3.15
One gram representing about 1.41
calores OF heat units.