Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-11
Mrs Wilson Tells
of Nutritious Raisi,,
\ Makes Just the Right Sort
= addition to Ste,Ued Fruits,
Pies and Cakes
n, MRS. NJ. A. WILSON

by MRS. NJ. a. w i.sUN . -,
,.r, 1879. bv Mrs. ". A. wilson. All
cory''H"'' rights rserued
,,-uE preservation of the grape in the
t,rr Of the raisin has been a com.
,,,ctjcc since ancient times among
mo" pcop,c inhnbiting countries with
VAR" Th. raisiu has all the virtues Of tho
..anc minus the wntcry content. whirn,
y s'nri nui,c easy to supply by soaking and
Di0w T cooking The. analysis o. th"
Sci; .;,;u shows that. about one haIt tn.
,,.ai,h, of the fruit IL in the form of
y.uit sugar. one third water and the
t.iancc nii consists OF minera salts. nitro
ps," p.nous material and woody fiber. The
no,ash and iron salts in the raisin make
ssnccinlly valuable to supplement n
,iot that is lacking IN sufficient amounts
" fresh fruits and vegetables ana con-
,oins the vitamincs that are On essen :
.,.i factor IN the diet and are known
IS growth foods. This vitnlly necessary
ssol factor lies very close to the skin
I w,bc rnisin. thus increasing their sus.
,aning power or efficiency.
Come 'Raisin Dishes From the Western
''"'' States
Stewed Raisins Spanish
Place in saucepan one package Of
pedess ralslns'
= Grated riud OF one lemon,
One. .quartcr pound Of dried dpricois.
Three cups Of rdiCr.
Ueat slowly and then cook until the
s,rico,s are tender. Chill and serve.
Raisins and Prunss
Wash one.haIf pound Of prunes aud
ploce in saucepan and add
Ous.hny package Of seeded roisins.
Three cups of Udrm rdter,
One .haU orange, sliced TIM.
Simmer slowly for one hour.
Russian Beef and Raisins
Wine one and one half pounds Of
.ewing beef and place In saucepan and
add
Three onions.
Ono carrot. parcd and cut in dice.
Tiny bit Of garlic.
Simmer slowly until the meat is ten
dor. Now place in saucepan skillet
F5pr tablespoons Of shortening.
Sir tablespoons OJ VOHr.
Stir to blend and cook until the -four
is deep mahogany brown. then add
two cups Of cold water. stir to blend
in the -four smoothly, then add
Ono cap Of secdIcss rdisins.
-Four to6CispoonS ol rdiSinS,
tho cooked meat and the gravy.
Three tablespoons Of finely chopped
parsley.
T,ro teaspoons Of salt.
One.hdt teaspoon of pepper,
Simmer slowly for one-half hour and
serve.
Rhubnrb. Raisin and Apple Pie
Place in mixing bowl
Tro cups Of finely chopped rhubnrb,
Three. qndrtc,s cup of seeded raisins.
One apple. chopped fine.
One cup Of brorn sugar.
One teaspoon OF cinnamon.
Ons.haf teaspoon Of ginger.
ne.haf teaspoon Of nutmeg.
Mix we'll and then turn in a we'll.
creased deep baking dish and cover
the top with crust Of pastry rolled
thin. Bake in slow oven for thirty
minutes. cool. Run knife about tho
edge of the crust to loosen. then turn
large plate over thr pie and invert.
Serve in wedge shape slices with
cream.
Stcwed Rhuba,b and Raisins
Place In saucepan
One pOund Of hiu'y sIicrd rhubarb.
One -hoJ pack0gC Of scCd6d rnisins.
0nc.hdn "np Of dnclu chopped nuts.
One cup Of brOWH SHgHr.
Simmer slowly for thirty minu"s,
Then chill and serve.
Raisin Cake
Place in mixing bowl
One and ouc c.hnU cups Of sagur.
Onc.hdU cup Of shortening,
ioiks OF three eggs.
'r"am well and then add
Three c~ps OF four.
for tCospoons Of baking powdcr
ono cup OF mM.
Beat well 10 blend then cut and fold
N the, sliffly beaten whites of three
'Yss. i''n"" part Of the dough in we'll.
creased and Toured pun. add few rails
!nS, add NOR" dough. then more raisins.
AMI then spread smoothly on top and
pace thin layer of the raisins on top
ah'l gently press until the raisins are
ilst beginning TO sink in the batter.
make cake in moderate oven for forty
minutes.
Raisin Sandwich Filling
ruf through the food chopper
One .haIf packuge OF yaisius
me cup Of nHis.
fonr pieces NJ preserved ginger.
Turn IN small bowl add one. half
slass OF good jelly and mix 10 smooth
mN and use for sandwich filling. This
a''o makes splendid filing for cake.