1806 



ENCYCLOPEDIA OP PRACTICAL HOHTICULTUliE 



getlior. Mix with a little mayoimaiso 

 dressing and spread between well-but- 

 tered pieces of steamed bread. The most 

 delicious sandwich ever offered a child. 



Delicious Rnisin Ice Croam 



Two cups (one pound) best seeded rais- 

 ins finely ground, two cups sugar, four 

 eggs, one pint rich cream, five pints fresh 

 milk, one teaspoonful pineapple flavor- 

 ing. Beat eggs well and add sugar and 

 beat again: add cream and beat again. 

 Thin raisins with milk and stir thorough- 

 ly in freezer. Makes one gallon of ice 

 cream fit for a royal family. 



There is no finer fruit ice than finely-- 

 ground seeded raisins added to ice cream 

 of any flavor. 



Ilaisin Salnd 



One cup celery cut in pieces, one-half 

 cup of walnuts, cut in pieces, one-half 

 cup chopped raisins. Combine and serve 

 on lettuce leaves with mayonnaise dress- 

 ing or cream dressing. 



Stuffed Raisins for Lunches and Teas 



Blanch almonds. Select large Muscat 

 raisins and take out seeds. Slit raisins 

 slightly and insert almonds and draw 

 skin around to cover opening. 



romparatiTC Food Values 



One pound of raisins represents a food 

 value equal to each of the following. 



Six pounds of apples. 



Five pounds of bananas. 



Four and one-fourth pounds of po- 

 tatoes. 



One pound of bread. 



Four pounds of milk. 



Four and three-fourths pounds of fish 

 (edible portion). 



Two pounds of eggs. 



One and one-third pounds of beef. 



An important medicinal value of rais- 

 ins is in their la.xativ<,' effect. — V. S. Dept. 

 of Agriculture Bulletin No. 142. 



RASI'UKKRV 



Rasplicrry Buns 



Two and one-half teaspoons raspberry 



extract, four cupfuls flour, three-fourths 



cupful sugar, one-half cupful butter, two 



eggs, oni'-half cupful milk, two heaping 

 teaspoonfuls baking powder, some rasp- 

 berry jam, one-fourth teaspoonful salt. 



Sift the flour, baking powder and salt 

 into a basin. Then rub in the butter 

 finely, and add the sugar. Beat up the 

 eggs, stir in the milk and raspberry ex- 

 tract, add these to the other ingredients, 

 mixing the whole to a stiff paste. 



Divide the mixture into twelve or 

 fifteen pieces, shape each into a ball, 

 make a small hole in the middle, put 

 just a little raspberry jam into it, then 

 draw up the paste over the jam; put 

 the buns, with the side which had the 

 hole downwards, on a buttered baking 

 tin, brush them over witli a little beaten 

 egg, and dust over with sugar. Bake in 

 a hot oven for twenty minutes. 



Rasi'berhv Jelly. See Canninq and 

 Preserving Fruits, page 729. Also see 

 Barberry and Apple Jelly under Apple 

 Recipes, this section. 



To Can Red Raspberries 



Put the wash boiler on the stove, with 

 small piece of lath or shingle in the 

 bottom, fill jars with the berries, being 

 careful not to crush them, set them in 

 the boiler, being careful that the jars 

 do not touch one another, and fill the 

 boiler up to three inches of top of jars 

 with cold water, let boil; in the mean- 

 time make a syrup of two cups water, one 

 of sugar, have it boiling hot, and when 

 the berries are at scalding (use a dairy 

 thermometer to ascertain that, by run- 

 ning it down into the jars of berries), 

 fill with the boiling syrup and screw on 

 the tops, removing at once from the 

 boiler. The berries will remain whole, 

 have a beautiful color and delicious 

 flavor. 



Othei- fruits and berries may be 

 canned in the same way as raspberries. 

 The amount of sugar will of course vary 

 somewhat with the different kinds of 

 fruit, some requiring more sugar and 

 some less tlian raspberries. 



For other methods, see Canning and 

 Preserving Fruits, page 725, and Canning 

 Fruit with Honey, this section. 



