The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1914-04-28
RAISINS ENRICH
MANY DESERTS
By RMILY RIEsENBERG.

Raisins have ceased to be regarded az
a luxury as their real food value and
uniformly reasonable price make them q
rood asset in home cookery. All manner
OF cakes. puddings and other oesseru
can ~ enriched by the addition Of raisins.
and for those who have neither time nor
the conveniences to prepare made olsnes
4 plate. full Of shelled nuts and raisins
will furnish a very acceptable uooit 70
finish of q meal. For general use potn
seeded and seedless raistns are used the
later comprising two varieties tne SUI
tanas which are light in color ana very
tender, and the smaller dark kino. both
are especially nice for loaf cakes. cookies
and the German kitchen, while for table
use the large bulk or cluster raisins are
TO be preferred.
Bund Kuchen.
ingredients (sponge)-Two and one-haf
r,,pf1lIs Of sifted bread fouH one ana one
half cupfuls Of warm milk ana 80
one teaspoonful OF salt; one cake OF COM
pressed yeast.
Metbod-Soak yeast in cold water oveS~
night and in morning pour on water car7y
fully. Add sugar to the yeast ana ss
10 -four, then dissolve the yeast IN the
warm LIQUID and beat into hour until well
mixed. Cover and set In warm place unui
light and full Of bubbles.
ingredients (for second n1ixingt-One-
half cupful Of butter. one cupful OF hne
formulated sugar. three eggs grated
rind of haII a lemon, one cupful OF sui
tana raisins two and one-half CYPRUS
Of sifted flour.
Nethod-Cream, butter and sugar until
light. then add well-beaten eggs and oeai
for ten minutes. Add to sponge and beat
Eve minutes then add lemon and nutmeg,
remaining flour
beat into rest until you have smooth
light halter Cover again and set IN
warm place until dough has doubled In
bulk, then pour into well-greased tube
moIds, filling them two-thirds full. Set
in warm place for half an hour, then
bake in moderate heat until toothpick
if inserted comes out clean. lnvert onto
plates and sift confectioners' sugar over.
Rice with Raisins.
Ingredients-One cupful of washed rice,
three quarts Of boiling water. one table
spoonful Of salt. one-half cupful Of pow
dered sugar, one-half cupful of seeded
raisins. top milk or cream as desired:
Method-When water is boiling rapidly
in a large kettle stir in the rice. See
that water continues 10 boil very fast
and stir occasionally TO prevent rice set
thing on bottom. When rice, il pressed
between finger and thmub, is tender,
which will be after from twenty to thirty
minutes, drain in a colander and let cold
water run through. Shake out all the
water and set over hot water or in
warm oven to dry. Each grain should be
firm, tender and separate. not mashed
together In meantime have a kettle OF
boiling water ready, set the raisins over
the water in a wire strainer and keeping
it well covered let them soften and plump
cut. When ready to serve, sift sugar
over rice add the -aisins and toss to-
Eether lightly with two forks Serve with
a pitcher Of cream and more sugar and
cinnamon for those who like this addi-
ton. This l. a delicious luncheon dish
for the school children.
Bread and Hutter Pudding with
RaIsInS.
Ingredients-Six slices Of buttered white
bread. one and one-half cupfuI of milk,
two eggs. one-half cupful of dark seed
less raisins. one-half cupful Of sugar, one
teaspoonful of lemon extract
Method-Cut the bread into finger
strips lay crosswise in 4 buttered pud-
ding dish, -strewing the raisins between
layers. Beat eggs and sugar together.
then add milk and beat well Pour this
over the bread. pouring rather slowly to
let it soak in: then bake in moderate heat
until custard is set If oven gets too
not, open IDe OOOE 10 let not tSCdp+,
as pudding should be rather light in
color When done. let pudding cool in
- A warm place or 1t will get heavy. Serve
with lemon hard sauce or cream.
Rhubarb and RaIsin Tarts.
IngTedients-TwO Cupfuls of rhubarb,
one cupful of sugar, one-half cupful OF
seeded raisins, one tablespoonful of corn
starch.
Method-Cut thin. young rhubarb into
small bits. sift gar and cornstarch to-
gether, EN- shake through the rhubarb.
Now cut the raisins into small pieces,
using a pair of kitten scissors dipped in
flour to keep them separate. Mix this
with the prepared fruit and FL small
patty pans. lined with pie crust. Cut
strips 10 cross over top. finishing the
edge with a thin strip well pressed down.
Bake in brisk heat until crust is nicely
Drowned. When serving sift confeCtlon-
crs' sugar over ton