RAISINS FOR IRON

Timaru Herald, Volume CXXXVII, Issue 19803, 19 May 1934, Page 14

RAISINS FOR IRON

A FEW UNUSUAL RECIPES Raisin Omelette.—Take two eggs, 1 one dessertspoonful sugar, loz. butter, half cup water, and a quarter cup raisins. Put raisins and water into saucepan and cook for 10 minutes. Separate yolks from white of eggs and beat each separately. Get a hot plate ready and melt butter in pan. Mix yolks, whites, and sugar lightly together, and pour all into pan. Stir until the mixture begins to set. When it is lightly browned underneath, brown the top by placing pan under gas gril\er or in oven for a minute. Slip on to a hot dish, spread raisins on \ half the omelette, and fold the other half over. Sprinkle with castor sugar, L and serve at once. Chocolate Raisin Pie.—For this pudt ding you will need one tablespoonful cornflour, half tablespoonful cocoa, two tablespoonfuls sugar, two eggs, vanilla, one cupful seeded raisins, two cupfuls milk. Mix cornflour, sugar ! and cocoa together. Warm milk, : pour a little on cornflour to blend, and ! bring the remainder to boiling point. l Stir in the cornflour mixture and cook ! two to three minutes. Cool, add beaten , egg yolk, raisins, and vanilla. Line a . * tart plate with short paste, pour in

filling, and bake 20 minutes in a modj erate oven. Beat egg white till stiff, fold in a tablespoonful sugar. Pile 1 on top of tart and brown. Raisin Savoury.—To one cupful of | seeded lexias or sultanas add 4oz. to 6oz. cold ham (minced), two to three tablespoonfuls cucumber pickles, and salt and pepper to taste. Stir in sufficient cream or mayonnaise to bind and spread easily. Serve on triangles of toast as a savoury, on lettuce-leaf for luncheon, or between thin slices of brown bread as a sandwich.