The Lamar register., 1909-04-07
FOR TIE HC uSEWIFK.
lions and some OId-Tine
Recipes.

rants and raislns all ready cleaned, bus
these goods are generally supplied by
inferior stock, SO that it is chez per = nd
better TO buy the best raisins a,,o cur
rants in the bulk, which come un-
cleaned and clean them at home. There
are two kinds of rails ms commonly used
in the household, tie sweet Malaga
raisin, which must be seeded, and til e
seedless Sultana raisin. Both are
grown and cured in California. 1t is
good plan to purchase about ten
pounds of the seedless Sultana raisins
at time. If they a-e properly cleaned
and dried and kept in u tight tin boz
there is little danger of their becom-
ing wormy or mouldy.
70 clean these throw cupful OF
sifted flour over pound at q time.
and rub them thoroughly through the
-four with the hands. Then sift them
through wire sieve about as fine is .
flour sieve. This will remove the flour
ana the stalks. Wash the raisins well
i'll a pan of water for about five min
utes. Then drain them handful by
handful on to q brown paper spread
in dripping pan. Let them dry for
about ten minutes in Il moderately ho<
oven. Finally leave them in the heat
ing closet of the stove to become
thoroughly dry. TIES will take abon<
Two days. Store taem in large tic
boxes with tight covers and they will
keep five months, says the New York
Tribune.
Iante currants may be cleaned N
the same way, but FAUST be carefully
Washed 70 remove the atones, stalks and
stems.
1t is not wise to prepare more tina n
tlve pounds of Malaga raisins at any
time for large family. Pick off the
stems of the raisins carefully and re-
move the seeds with the fingers or .
small knife, dipping the fingers in =
bowl of cold water from time to tiro
to prevent their sticking. Close up tn
raisins in their original form after
seeding them. Dry them in a warm
oven and put them away in tight tin
can. They will keep at least six
months. 1t is easier to seed raisins by
pouring boiling water over them, hut
they do not keep as well after this
process. The absurd practice OF boil
ing raisins SO that they may be tender
in cake successfully destroys their
flavor.
Store from a quarter to half pound
II candied citron, the zane amount Of
:andied lemon and canGied orange peel.
Put them also in tight boxes. with GOV.
srs. When needed ir fruit pudding
shred tablespoonful of either kind
Of candied peel to quart mold of
,niIinu in Ia ,,l l.; ..
are also used. This il sirai. amount
compared with what the liberia! Aver
lean housekeeper u e.. but it il sntI,-
cient in any except regular plum pud-
ling. Candied leInc II and orange eel
arc generally purcha, ed at tie g grocery
store, but are better prepared at ONE.
For candied orange peel use the sweet
peeled Aeediess Calf mia orange. Feel
about half a dozen oranges at "A time
md cut off ali the W lite inner rind; GU.
i IN email chips. sJah the Ieei ever
Tight in water enouga tu cover il; add
about quarter of Il eupful of sal. TO
a half gallon of wafer. Drain the
range peel the neAi morning. Rinse
1t aud boil for 20 IL .nuies in fresh wa
er. Drain ii again ans; boil in anot her
'atSi ioI 81 sft
md for the third tIne in fresh water
,or another 20 minutes. Rirs. the
range peel after each boiling in clear
;oid water. Now boil for ths fourth
and lat time making 4 thick strip by
putting to every point Of orange peel
a pound of sugar aIa a cup of water.
Boil il down until quite thick. When
thoroughly candied fnrn il into a dish
Of graduated sugar. aud after mixing
It well win the suga- until the peel is
firm and dry put it in sieve and sift
out oil loose sugar. Separate the
pieces of peel and SCI them away until
they are hard enoup TO store away 10
Tin boxes. Orange peel and lemon peel
for cake or pudding can be candieu IN
arge pieces and shire, t,ed when needed.
Lemon peel is candied in exactly the
ZANE way as Orange. Use the thin
skinned Messina lemon. Where Orange
or lemon peel is simply used as BON
bon ii is always shredded as described
before it is candied.