RAsPBEEKIfiS. 1 1d 



fills of flour made smooth in a little cold water, one cupful 

 of sugar and the juice of one large lemon with a little of 

 the grated peel. Bake in two crusts. This amount will 

 make two large {.ies. 



Kaisin Spirals. — Two eggs, one cupful of sugar, one -half 

 cupful of butter, one cupful of chopped raisins, one half a 

 cupful of sour milk, one teaspoonful of soda dissolved in the 

 milk, spice to taste, and suffljisnt flour stirred in to make 

 the mixture very stiff. Roll out quite thin, cutscrips about 

 two inches wide and four long, and roll around the finger 

 as If curling the hair. Pry iu butter till of a delicate 

 brown. Sprinkle with granulated sugar. 



Kaisin Cake. —(For others see Miscellaneous.) One cup 

 of sugar, half a cup of butter, three eggs, half a cup of 

 sweet milk, one cup heaping full of chopped raisins, two 

 teaspoonfuls of baking-powder, and about two cups of 

 flour; flavor with nutmeg. Put the butter, sugar, well- 

 beaten eggs and milk together, then stir in the flour and 

 raisins. The latter should be slightly warmed and floured 

 to prevent sinking to the bottom. 



THE EASPBERRY. 



Raspberry Buns. — Mix six ounces each of ground rice 

 and flour, rub in a quarter of a pound of lard, the same of 

 white sugar, and a teaspoonful of baking-powder. Make 

 into a stiff paste with the yolk of one egg and a little milk. 

 Divide iiito small balls, hollow each and inst^rt a little 

 raspbc-ri-y jam, close up neatly and dip into beaten white 

 of the egg, flatten a lirtle and bake on a tin in a sharp 

 oven. They will crack during the baking and show the 

 jam through. 



Raspberry Blanc-mange.— In a scant quart of boiling 

 new milk stir four tables^ioonfuls of corn-starch made 

 smooth in a quarter of a cupful of uiilk, and add to it, while 

 thickening, four tablespoonf uls of sugar. When cooked stir 



