118 FKTJITS AND HOW TO USE THEM. 



Place in a steamer over boiling water. Serve with sweet- 

 ened cream. 



Raisins and. Rhubarb Pie.— Cut rhubarb into inch 

 lengths and stew as usual, or rather scald in boiling water. 

 To every cupful of the rhubarb then add half a cupful of 

 raisins that have been seeded and stemmed. Bake as usual 

 between two crusts after having been sweetened to taste. 



Raisins and Rice. — Seed raisins enough to make one 

 cupful and a half, and let a quart of fresh water come to a 

 hard boil. Into it stir three-fourths of a oup of rice, very 

 slowly, and theu the raisins. Boil rapidly twenty-flve min- 

 utes. If there are signs of sticking to the bottom of the 

 kettle stir care."ully with a fork, but do not break the 

 grains. When each grain is tender pour oil the water, if 

 any is left, turn raisins and rice into the dish in which they 

 are to be served, stand in a cool oven, uncovered, or on the 

 back of the stove a few minutes and serve with sugar and 

 cream. A richer dish hi made by cooking the soaked rice 

 with milk in a double boiler. 



Raisin and Rice Pudding.— Cook two- thirds of a 

 cupful of washed rice in a quart of new milk till it is soft. 

 Then stir in one cupful and a half of milk, one cupful of 

 sugar, a tablespoon ful of butter, one teaspoonful of cinna 

 mon, and one and one half cupful of seeded raisins. Bake 

 slowly nearly two hours. 



The above is only one of many ways in which raisins are 

 used in puddings. 



Raisin Pudding. — lilix together one scant cupful of 

 butter witn one cupful of milk, three-quarters of a cupful of 

 molasses, one teaspoonful of cinnamon, and half as much 

 cloves, with flour for a thick batter. Add an even teaspoon- 

 ful of soda and one pound of seeded raisins. Steam four 

 hours. 



Raisin Pie. —Seed one pound of raisins and boil slowly 

 one hour in a little water. Into them stir two tablespoon- 



