Omaha daily bee., 1921-08-20
Raisins in the
Diet
By LORETTO c. LYNCH.

Onlorlunatcly, TOO many lOlhS
look upon raisins as those things that
you eat with nuts after dinner on
Christmas" They know that raisins
are sweet, but outside OF that they
give little thought to the nutritious
raisins. Besides being nutritious,
raisins contain iron, And iron is,
the mineral that helps US to have
rich, red blood and incidentally red
cheeks.
How about some raisin sand
wiches for the school lunch box?
Run half measuring cupful OF seed
ed raisins through the food chopper.
Then, run half as much nut meats
through. Mix thoroughly and add
just few drops of lemon juice.
Spread on lightly-buttered slices of
day-old bread and complete, the
sandwich. "-
Chopped raisins combined with
creamed cheese and watercress make
d very desirable sandwich filling.
Stewed raisins with little lemon
juice are always welcome either as
the fruit course at breakfas. or as a
simple dessert '.a
The addition of half a cup OF
raisins boiled and seeded, if they
are not of the seedless variety, will
give a delightful variation to the
simple bread stuffing for poultry.
Cooking few raisins in the gravy
to be served with roast mutton like
wise makes it a chei-lke sauce.
Raisins should be considered a
part of the meal instead of an adj
dition The complaint that raisins
are rich and indigestible is often
founded in the fact that folks eat
them when they have already had
sufficient to eat. And anything eat
en- after we have had sufficient to eat
is likely to upset digestion,
For the desserts containing rails
ins there is almost an unendlpe
variety.
For an imitation of the old
fashioned Banbury cakes, cut
squares of rich pie paste about
three inches square. In the center
OF the square put rounding table
spoon OF raisins that have been
mixed with a tablespoon of fine
bread or cracker crumbs and a little
lemon juice. Moisten the edges OF
the paste with cold water and told
so as to form triangle. Press to-
gether with a fork. Make a few
small holes in the top with the
tines of the fork. Paint over the top
with volk of egg mixed with a very
little milk or water. Place on. a
creased plate and bake until gold
en- brown. !,
The raisins may be combined
with cut up apples before beng
placed in paste as a filling. Raisln
Die may be made by fitting the
paste to. pie plate before putting
the raisins in.
MANY readers have asked how to
prevent raisins from sinking to the
bottom when placed in cakes and
mullins. 1t is my experience that
to flour raisins as directed IN the
average cook book before adding
them to the batter does not pre-
vent them from falling. The dry
raisins should be placed in a sauce
pan and covered with cold water.
The water should then be brought
to the boiling point very gradually
and the raisins allowed to simmer
gently until the raisins are plump.
They should then be drained: In
this condition they may be folded
> intosthe batter and it will be found
that they distribute themselves tair-
ly evenly through the mixture as 1t
bakes.
Pinwhecl biscuits are delicious
Roll the ordinary biscuit dough to
the thickness of one-fourth of an
inch. 1t should be rectangular If
shape. Paint over with melted but
ter. Distribute boiled rais:ns over
the surface, Sprinkle with sugar ld
cinnamon. Roll like jelly roll, Cut
slices from it and arrange on
creased plate circular side down
Brush over with milk or egg yolE
and milk and bake in quick over
about IS minutes.