Norwich bulletin., 1914-06-20
FINE RAIsIN RECIPES.

Dear Editor and Social Corner Sis ters: I wonder if any of these raisins recipes would interest you.
 RaIsin Salad One cup of celery cut in pieces, one half cup chopped raisins. one half cup of walnuts cut in pieces. Combine and serve on lettuce leaves With mayonEaise, or salad dressing of your choice.
 Raisin Crean, Pie: One cup of sour or sweet cream, two eggs, one cup of sugar, one tablespoon of vinegar one teaspoon of salt, one teaspoon each of cinnamon cloves and nutmeg, one cup of seeded raisins. Bake with two crusts.
 Raisin Cream Pie: Chop fine one cup and a half of seeded raisins. Beat the yolks of three eggs; beat again with one third cup of sugar one fourth teaspoon Of salt and the grated rind and juice of a lemon. Add the pre- pared rafsfns, mix we'll and the stir in one cup of cream Cor rich milk) and turn the mixture into a deep pie tin lined with good paste. Cover with a second crust and bake 35 minutes in rather moderate oven.
 Raisin Pie No. 1: The most import ant part of this pie is the crust. which IS very simple. Butter a pie dish then sPrlnkle the butter thoroughly with corn meal. Shake off the meal that does not cling to the butter, and the crust IS then ready for the raisin fill- Ing, which Is prepared in the following way: To two cups of seeded raisins add two thirds of a cup of water, and one half cup of sugar; let this cook slowly about five minutes, thicken with a little flour. Let the raisins cool before putting into the pie, then bake quickly. Fine cracker crumbs may be used instead of the cornmeal, if de- sired.
 Raisin Pie No. 2: One pound seed ed or seedless raisins one cup sugar, one on, pint water. Stew in saucepan till raisins are done Add juice of one large or two small lemons and two beaten eggs. Thicken with dry bread crumbs. Bake same as lemon pie, cover with meringue or whipped cream.
 Raisin Pie No. 3: Take a package or rals1ns, boil till pulDy, have water enough to well cover when done Add butter size of egg two heaped table spoons of cornstarch to tbicken. honey or sugar to sweeten to taste: boil a few minutes while stirring: Just be- lore taking off fire, add juice of half a lemon. Bake in pie crusts. wet lower crust with plenty of milk to prevent leaking out while baking. This will make several pies.
 Frozen Raisin Dessert: Blend four tablespoons of sugar with four of grated Chocolate Add one half clp or boiling water and cook until smooth. add three cups of scalded milk. heat thoroughly, then remove from the fire and add four beaten egg yoll1s. Cool and add three cups of whipped cream and four tablespoons of powdered sugar. Plump one cup of seeded raisins and half a dozen nice figs tsliced) in hot water: drain; stone and cut up one dozen dates, six slices flF vf 7fed nj, L. candied cherries. Tass fruit to- gether, mix in the chocolate cream and freeze
 Sultana Delight: Pudding: This is a practical delicious way of utilizing stale bread. Mix one pint of bread crl mbs with one half cup of soften cd butter sift together one third cup of Hour. half teaspoon each of soda. salt, mace. cloves and one teaspoon of cinnamon. Into this stir one cup of Sultana raisins. Next add two beaten egg yolks to one cup of milk and one half cup of moIasses. Com bine all the ingredients. mix kto q dough. steam two hours in a buttered two quart mold Qined with paper). Serve with lemon sauce.
 Raisin Cake: Cover one and one half cups of seeded raisins with boil ing water. Let simmer for 20 min utes; save one half cup of the raisin water when draining 1t off. Cream together three fourths cup of sugar and one fourth cup of butter: add one egg fweH beaten) and mix thoroughly To the one half cup of warm raisin water add. one level teaspoon of soda and aft CT mixing this thoroughly with the sugar, butter and egg, add one and one half cups of flour, one teaspoon each of cinnamon and nutmeg and the raisins. Bake in moderate oven.
 Raisin Bars: One and a half cups seeded raisins chopped fine with one cup walnuts. add a few gratings of orange peel a quarter teaspoon salt one teaspoon vanilla extract and three eggs very well beaten. and one, cup granulated sugar. Into this mixture sift one and one half cups of flour in which two teaspoons baking powder have been mixed. Spreasl evenly in we'll creased pans. Bake quickly and cut into bars while still hot with sharp knife and roll in pulverized sugar.
 Raisin sana~ieh: Chop equal