HOW TO USE RAISINS.

King Country Chronicle, Volume XXV, Issue 3370, 26 September 1931, Page 7

HOW TO USE RAISINS.

Equal parts of chopped raisins and water boiled for five minutes and thickened with a .little cornflour may take the place of sugar or cream on the breakfast food, or with the addition of a little lemon juice make an excellent pudding sauce. A cup of chopped raisins, quarter cup of sugar and a little lemon juice make a delicious and inexpensive tart filling. Baked apples stuffed with raisins and brown sugar and served with cream are unequalled for their flavour.

Stewed raisins lend new charm and zest to cereals of all kinds —increase nutrition and add healthfulness. Hot fruited toast—delicious toasted raisin bread —is a dainty and nutritious food for breakfast, luncheon or tea. Put a few raisins in the children's breakfast food. They will like it better, and get added nutrition. Add raisins to an everyday pudding for the children's pleasure, for nutrition and for added flavour. Add a few chopped raisins to Hambourg steak or to any meat croquettes. The food value is increased, and the flavour is improved.

Lexias (seeded) or sultanas added to curries, chutneys and pickles enhance the flavour to a marked degree. Seeded lexias, sultanas or currents mixed with fondant, cut into blocks and dipped in chocolate make a healthy sweet.

Chopped raisins and horseradish make a splendid relish to serve with meat.