Norwich bulletin., 1916-02-05
MEXICAN PRIMROSE.
A VARIETY OF RAIslN RECIPES

Dear Editor and Cornerites: We are
having nice winter weather Hope
are some nice raisin, recipes 1 hope
you will try:
Raisin chutney Sauce: scaId and
peel twenty-four ripe tomatoes; re-
move the seeds from four green pep
pers and cut out the pulp; cut four
onions fine; shred an ounce of dried
ginger. Mix and add four tablespoons
each of sugar and salt. three cups of
vinegar, and one half pound of
raisins; boil slowly three hours and
put away in wide mouthed bottles.
Raisin Fruit Cheese: One pound
each of raisins, figs. dates, currants,
blanched almonds, and two pounds
walnuts; grind fine and mix we'll and
compress tightly, and let stand for
two or three days; then cut into
squares and roll in powdered sugar.
Raisin Salad: One cup celery cut in
pieces, one half cup walnuts cut in
pieces, one half cup chopped raisins.
combine and serve on lettuce leaves
with cream or mayonnaise dressing
Raisin and Fruit Salad: Chop fine
one cup Of apples, one cup celery, one
banana, eight English walnuts, one
half cup raisins, and cream salad.
Servo on lettuce leaves.
Raisin and Cranberry Pie: One cup
raisins, two cups cranberries, two cups
sugar; put all together and chop fine,
then add one cup water, little salt,
a teaspoon of vanilla and bake in a
shallow tin with two crusts.
Raisin and Cocoanut Pudding: Put
one half pound dessicated coacoanut
into a pudding dish; break in pieces
pour one quart boiling milk, with one
tablespoon Of butter melted in it; add
four tablespoons sugar. Let 1t stand
an hour covered close; mix one pound
of raisins with four well beaten eggs,
and bake in a slow oven. This is
delicious either hot or cold.
Cracker and Raisin Pudding: One
quart of milk scalded. one and one
half cups rolled crackers, one half cup
molasses, one third cup melted but
ter, one cup sugar, one and one half
cups raisins, half a nutmeg, grated,
teaspoon Of cloves; four eggs; scald
the milk and pour over the crackers,
| then let It cool; add the beaten eggs,
etc. Parboil the raisins and add to
the mixture; turn into buttered mold
| and place in a pan Of water and bake
slowly two hours.
Raisin Cough Medicine: Three ia
blespoons whole fax seed and one pint
| raisins; chop the raisins and put
| them into the fax seed; add three
| pints of water and cook down to a
| quart; squeeze the Juice Of a large
lemon In the same ana sweeten to
taste. This is an excellent cough
| medicine.
Raisin Pie: Two cups raisina, one half
teaspoon cinnamon, one-half teaspoon
| butter. one-half cup sugar. one table
| spoon flour and pinch salt; cover
raisins with boiling water; add Gin
| namon and cook twenty minutes;
| mix sugar. salt and -four, and sprinkle
| one-half on lower crust; add raisins
| and sprinkle with other one-half OF
sugar, ETC.; add few dots OF butter and
| upper crust and bake.
| Raisn Layer Cake: Cream three
| fourths cup butter with two cups
| sugar; add yolks of four eggs well
| beaten; mix three cups flour, two and
one-half teaspoons of baking powder;
add. this alternately with one cup OF
| milk and one teaspoon lemon extract
bake in four jelly cake pans; put to-
| gether with raisin cream made Of the