EAISINS. 117 



of the sun, empty trays are laid upon those that are filled 

 and their contents inverted to expose the uncured sides 

 to heat and light. In another week or sa they are put into 

 "sweat boxes" to equalize the moist are, and removed to 

 the "cooling house," where they are la pt two weeks long- 

 er. After the clusters are sortsd from the loose grapes 

 the raisins are fa)ly packed in "London Laj'er" style, 

 making as choice a table fruit as can be found in any 

 Hiarket of the world. The production in the year 1888 

 ■was nearly 900,000 boxes, which found a ready sale, some 

 of it in foreign countries. 



How to seed Raisins.— Spread a damp cloth on the 

 table aad on it place a bowl for receivinof the stoned fruit. 

 ■With the raisins on the left, a bowl of water in which to 

 dip the fingers, when they become sticky on the right, it is 

 easy to squeeze the raisins between the thumb and fingtr 

 wii h one hand, and hold the pen -knife which is used to re. 

 move seeds with the other. Tlie seeds will drop on the 

 cloth. 



Raisins Stewed. — Scald large raisins in boiling wa: er 

 ]et Ihem stand ten minutes, then remove the seeds. Boil 

 them slowly till tender, sweeten to taste, andif any flavor ig 

 desired use lemon juice. They make a nice winter lunch 

 sauce. 



Raisin Pie. — Boll two cups of raisins slowly for an hour 

 in sufBcient water not to have them very dry. When cool re- 

 Tuove the seeds. Line a pie-plate with paste, over which 

 sprinkle a scant half cupful of sugar and a tablespoonf al of 

 flour. Pour in the raisins, cover with an upper crust, and 

 bake. 



Raisin Puffs.— Take one cup sugar, two eggs, one- 

 fourth cup butter, one-fourth cup sweet milk, one teaspoon- 

 f ul baking-powder, and flour to make a rather thick batter, 

 one cup raisins, and flavoring to taste. Grease as many 

 coffee cups as yoa desire puffs, and fill each half full. 



