Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-01-02
R.l,lns and Their Uses.

Ralslns and Their Uses.
Though aware Of the food value OF
raisins, many housekeepers pass them
by-except occasionally In cake or pud'
ding-becsuse without special preparA.
ton they are unfit for consumption, ex-
cspt In very small quantities. For many
people, and especially children. their use
spells indigestion; and wise 10 the moth
or who takes tho time to 20 prepare them
that the cbildren-most Of whom arc
very fond of raisins-may eat without
danger; though in any form they should
not be allowed in large quantities to the
very you6g children. A little three year
old, who Just loves them, 10 allowed .
few Of tho pumped ones with bread and
butter.
The Pumping 10 done by putting them
in cOlapder over . pan OF boiling water
for twenty or thirty minutes. This
should always be done when they are to
be used for salads, etc. For use ~ gar
nish In place of the expensive candied
cherries, and for ordinary table use, tho
raisins should be candied. This is easily
done BY cooking half s cupful OF sugar
with two tablespoonfuls Of water until
the sugar il oil melted, then add bali .
cupful OF seeded raisins, toss them light.
" in the syrup until II has almost boiled
away and begins to granulate. Turn out
and separate over q sheet of waved pa
per. Shake over them chopped nuts.
RAIsIN SALAD.
Half cupful OF pumped sultanas, one
cunful of diced apple, one stick Of celery
finely shredded and half . cupful OF nut
meats. Toss all together and serve on Q
bed of crisp watercress, with . cream
dressing. For the dressing use the yolk
of one hard boiled egg, pounded fine and
mixed with quarter OF teaspoonfui OF
salt, IN eighth of . teaspoonful OF mus
tard, dash each of pepper and celery
salt. Add half cupful Of cream, and
beating we'll add vinegar to taste. Pass
with the salad.
FRUIT SALAD.
Remove the centre of Q pineapple with
out breaking and dice the removed por.
ton. Mix with the broken pulp OF .
grape fruit and half . cupful of pumped
sultanas. Cover with dressing.
SULTANA JELLY.
Wash two cupfuls Of sultanas and put
them in an agsteware pan with five cup.
fuls of water. Bring slowly to . boil
and simmer for half an hour. Strain
through colander. II there 10 not four
cupfuis OF liquid, add water to make that
amount. Add tho juice Of half lemon
and third OF cupful OF sugar.
Put two tablespo0nfuls OF gelstine IN
half cupful of water, and stand the cup
in hot water until the gelatine 10 dis.
solved. Stir into the hot liquid and
strain through cloth into jelly mold,
which has been wet with cold water.
When partly set, drop into the jelly thin
slices of banana and walnut meats.
RAIsIN DESSERT.
To four cupfuls Of bot water add
half cupful Of minute tapiocs, . cupful
of seeded raisins, three-f0urths OF . cup.
full of sugar and half . tablespoonful oil
shredded citron; also half teaspoonful
of rose water. Cook slowly until the
tapiocs Is all cooked clear; pour Into
small cups or molds after voting them
with cold water, and set In . cool place.
When thoroughly chilled, turn on indi.
vidual plates, sprinkle with cocoanu'
and serve with whipped cream.
RAISIN SAUCE.
For boiled or baked egg puddings.-
Beat stiff the whites Of two eggs with
two tablespoonfuls Of pulverized sugar,
Add q small quantity Of the fiavorine
used in the pudding-or II mono VA
used, . sprinkling of nutmeg will suffice
and half . cupful of raisins, which
have been cut in rather small pieces.
RAIsIN FILLING.
Half Q cupful of chopped nut meats
and half cupful of chopped raisins,
sweetened with teaspoonful OF pulver'
lied sugar and moistened with the stiffiy
beaten white of an egg, makes desira
Bile filling for cake, and can be used to
advantage between slightly sweetened
crackers or cakes for afternoon teas
emergency desserts or refreshments.