RECIPES WITH RAISINS.

Star (Christchurch), Volume XLIV, Issue 194, 17 August 1931, Page 10

RECIPES WITH RAISINS.

Raisin Pie. Seed lib good raisins; stew till tender in two cups of water; add one cup of sugar and one tablespoon of treacle, the juice of one lemon and half rind (grated), the juice of one orange and half rind (grated), two eggs beaten to a froth, a piece of butter the size of an egg, and a generous thickening of well dried breadcrumbs. Flavour with cinnamon, add a little salt, and bake in one or two crusts (if one is used cover top with meringue). Raisin Cheese. One pound each of raisins, currants, dates, figs, blanched almonds and pecan meats, and half a teaspoon of salt. Mince all together until well blended, then pack into an enamel pan which has been greased with butter, and put under a press for two or three days. Turn out and cut into squares in icing sugar. Apple Puddings Stuffed with Raisins. Perfect large green apples; pare and core, making the cavity larger than is usual. Prepare a stuffing of finely chopped seeded raisins, a generous lump of butter, a little salt, and a few fine breadcrumbs. Stuff the apples very compactly, grease them all oyer with butter, then sprinkle well with sugar. Tie each in a floured cloth, like a pudding, and cook for two hours in fast boiling water. Serve at once with hard or cream sauce. Raisin Cake. Cream together one cup butter and one cup brown sugar; add half a cup of rich milk, three well-beaten eggs, three tablespoons of treacle, three cups well sifted flour, one teaspoon baking soda, two teaspoons cream of tartar, Jib blanched almonds, 1 ilb seeded raisins, ilh candied orange peel (shredded finely), half grated nutmeg. Dissolve soda in the warmed treacle, add this to the butter and sugar, then the eggs and miVc, then all the other ingredients. Bake in a moderate oven for three hours.