1804 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



good, every-day food — an unrivaled 

 health food. The following recipes con- 

 vey some of the new ideas. 



Raisin Puffs 



Two eggs, one-half cup butter, three 

 teaspoons baking powder, two table- 

 spoons sugar, two cups flour, one cup 

 milk, one cup seeded raisins chopped fine. 

 Stoam one-half hour in small cups. 



Sweet Raisin Rolls 

 One quart milk, four ounces lard, four 

 ounces sugar, one and one-half ounces 

 salt, yolks of five eggs, two ounces com- 

 pressed yeast, four pounds patent flour, 

 two pounds raisins, one-half ounce spices. 

 Cake in hot oven. When cold wash over 

 with thin water icing. 



Honie-Miide Raisin Bread 



One pint water, one pint sweet milk, 

 two ounces sugar, one ounce salt, two 

 ounces lard, one and one-half ounces com- 

 pressed yeast, two pounds seeded raisins, 

 four pounds flour (white or whole 

 wheat). Have milk and water warm. 

 Dissolve yeast in water. Mix dough 

 thoroughly. Let dough raise well, then 

 punch down and let raise again. Mould 

 in round loaves, and when raised bake in 

 hot oven of about 450 degrees. When 

 potato yeast is used, use one pint yeast 

 and one pint milk or water. 



Raisin Brown Bread 



Three cups yellow corn meal, one and 

 one-half cups graham flour, one and one- 

 half cups white flour, one cup N. O. mo- 

 lasses, one teaspoon soda dissolved in 

 one-half cup hot water, one teaspoon salt, 

 enough sour milk to make soft batter. 

 Mix flour and salt, then molasses with 

 soda, stir until foamy, then add milk and 

 one and one-half cups Sultana raisins. 

 Fill mould half full and steam three 

 hours. 



Kaisiii Pic and Piiddintr 

 .Mock .Mince Pie— Cheap hut Good 

 Two cups Sultana raisins (one pound), 

 one-fourth cup vinegar (good), three- 

 fourths cup boiling water, one cup sugar, 

 one-fourth teaspoon cloves, one-half tea- 

 spoon cinnamon, one-fourth teaspoon all- 



spice or nutmeg; little salt; chop or 

 grind raisins, add three-fourths cup boil- 

 ing water and cook 10 minutes. Mix 

 the vinegar, boiling water, sugar, salt, 

 spices, and boil until it becomes a syrup 

 (eight or ten minutes). Combine the 

 syrup and raisins and let cool slightly. 

 Cover and bake. 



Raisin Pie (Without Eggs) 



Two cups raisins (Sultana or Thomp- 

 sons preferred), small stick or one-hall 

 teaspoon cinnamon, one-half tablespoon 

 butter, one-half cup sugar, tablespoon 

 flour and pinch salt. Cover raisins with 

 boiling water, add cinnamon and cook 

 20 minutes. Mix sugar, salt and flour 

 and sprinkle one-half on lower pie crust; 

 add raisins and sprinkle with other one 

 half of sugar, etc. Add few dots of butter 

 and upper crust and bake. 



Rice Pudding 



Boil rice until tender. One quart milk, 

 three eggs beaten light, four tablespoons 

 sugar, one teaspoon vanilla, one and one- 

 half cups cooked rice, one cup seeded 

 raisins. Put in dish, grate nutmeg over 

 top and bake until brown. 



Bread Pudding 



Make custard of one quart milk, three 

 eggs and four tablespoons sugar; add 

 bread in small pieces and one cup raisins. 

 Flavor with vanilla and nutmeg and 

 bake. 



RAISIN CAKES AlVD COOKIES 

 Si)lendid Raisin Cake 



One-fourth cup butter or lard, one cup 

 sugar, one-half cup milk, two and one- 

 half teaspoons baking powder, two eggs, 

 one-half teaspoon vanilla, one and three- 

 fourths cups flour, one and one-fourth 

 cups chopped raisins. Cream butter and 

 add sugar gradually. Add beaten eggs 

 and milk. Add the flour sifted with bak- 

 ing powder, vanilla and raisins. Bake 

 in layer tins 20 to 30 minutes. Filling 

 — Whip one and one-half cups heavy 

 cream until stiff, add one-half teaspoon 

 vanilla, two tablespoons powdered sugar, 

 three and one-fourth cups chopped rais- 

 ins (finely chopped). 



