The Alaska citizen., 1910-11-21
How to Use Raisirs.

tho mems of securing variety for the table. IL is an excellent plan 10 use them on breakfast cereals in place Of milk. particularly in the case of people who suffer from stomach troubles. The raisins are prepared by slowing a pound of the large variety for ten or twelve hours.
 They should be covered with water ana. little sugar added When the -aisIns are sufficiently cooked. strain off the water and add a little lemon juice to bring out the flavor. The | juice is then ready 10 serve and may be freel.' used.
 1 Raisn Pie.
 i Raisins ma! be used n many ways b. the pastry cook Raisin pie is wholesome and delicious. There are many recipes for raisin pie, but the following Is most economical and most satisfactory. Boil two cup fuls of raisins in about a pint of water until tender and thieken with two Japlespponfuls of corn-starch which las been dissolved in cold va CT Swceten the mixture and bake with one or two crusts. as de- sired When baked with one crust, make a frosting of the whites of tw5 eggs to cover the pie. If de- sired. 2 dozen or fifteen of the largest sized raisins may be removed from tte stew kettle ani saved un- til the pie is frosted. when they may be dotted over it.
 Raisin custard Pie.
 \ raisin custard pie IS made as follows Place a large cup of milk on the stove in a double boiler When the milk begins to boil, add a tablespoonful of flour, three-fourths of cup of sugar, a quarter of tablespoonful of salt and the yolks of two oggs. all beaten together. A cup or chopped seedless or seeded raisins and a tablespoonful of but ter are then added When the mix ture has thickened remove from the stove and add a dash of nutmeg and pour into a pie-shell which has been already baked Then beat the white Of the eggs to stiff froth with two tablespoonfuls of sugar. l Spread on the pic and brown n he oven
 Indlvtdual Pudding.
 It would be hard to find more delicious and at the same lime en- tirely vholesome dessert than indi- vidual raisIn puddirgs. To make these prddings, beat a rounded ta- blespoonful of butter and quarter of a emp of sugar together Then add one well-heaten egg and beat all thoroughly Add one half cup of loUr, three quarters of cup of i chopped raisins. and a cup of flour Wirn level teaspoonful of baking 1 powder sifted in it. Then add three quarters of a cup of milk Pour in l 10 cups and steam for three-Qudrters of In hour. Serve with a sauce made as follows: Stir level teaspoOnful ! f flour dissolved in little cold water into one and one-half cups of boiling water and cook five minutes. Cream 9 half-cup of butter with a cup of sugar and pour on the boil ing sauce. Stir rapidly and flavor. If desired the juice secured by stew 1 ing down cup or two of raisins may be added
 Raisin Marauerites.
 Raisiu ma,guerites are fina for 1 luncheon or tea. They are made by beating the white of an egg until stiff. afor which a quarter of a cup of sugar is beaten in and a half ] cup of Chopl ed raisins added. Beat the mixture very thoroughly. Then spread on dainty butter thin crack CTS and put the crackers in quick ! oven to brown.
 For Plain Lemon Ice l take the grated rind of one lemon, l ana the Julct Ol lniec, cuplul anu half of sugar, two cupfuls of water and the stiiliy beaten whites of two eggs Freeze, but it is better if not frozen too hard.
 Ctron Custard. ! is good summer or winter, served | hot or cold The child should first | beat ID very light two eggs. then add a pincn of salt, one-third cup ! ful of sugar, two Cupfuls or milk, | and a sprinkle of nutmeg. Next she must line baking-dish or individ- l ual cups witk thin slices of ctron. 1 then pour in the custard and bake, | 1 after sitting her dish or cups in a ! pan of boiling water If a few small nails are scattered oyer the bottom ! of the water-pan, so the pudding cups do not touch. but are surround i l ed by Water. the custard will cook i more evenly Leave in the oven | about twenty minutes, but test be- fore taking out by inserting in the | middle the Llade of a silver knife. | | When thoroughly done the blade will | come Out clean instead Of being |