I20 FRUIT RECIPES 



seeded raisins. Let all cook together till raisins are 

 thoroughly soft, skimming well and stirring after skim- 

 ming. Let cool and serve as sauce or dessert. 



RAISIN WINE AND SHERRY 



See Grape recipes above. 



RAISINS AND RICE 



To three-fourths cup of rice allow one cup of raisins. 

 Have washed and dried the rice and place it in rapidly 

 boiling water (two quarts, salted) for fifteen minutes, when 

 it should be quite tender and flaky. Remove and drain 

 in colander and steam over boiling water. Have the raisins 

 washed and simmered till tender in just a little water. 

 When the rice is done mix raisins and juice with it and 

 serve. 



RAISIN RICE PUDDING 



Allow one tablespoon of rice to a quart of milk, salted. 

 Boil together half an hour, then place in baking-dish with 

 one cup of washed raisins and bake an hour, stirring fre- 

 quently (a little sugar may be added if liked). The 

 last half hour the crust should be allowed to form before 

 stirring in; the last time let brown lightly and remove 

 from oven. 



ENGLISH PLUM CAKE 



One pound of flour; four ownces each of drippings or 

 butter. Sultana raisins and currants; six ounces sugar; 

 two ounces candied peel of orange or lemon; two eggs; 

 two teaspoons baking-powder; grated rind one lemon and 

 a scant half pint of milk. Take an extra ounce of sugar 

 (use for this the lump or cube sugar) and bum it brown in 

 a saucepan, then pour in on it the milk; stir till it is toloured 

 well; strain and cool it. Rub the drippings into the flour, 



