RECIPES 



1805 



Potato Cake With Eaisins 



One cup butter, two cups sugar, two 

 cups flour, one cup mashed potatoes, one- 

 jialf cup milk, one cup chopped walnuts, 

 one cup seeded raisins, one cup chocolate, 

 four eggs, one-third teaspoon cinnamon, 

 one-third teaspoon cloves, one-third tea- 

 spoon nutmeg, two teaspoons baking 

 powder. Spread dough in bread pan and 

 bake in medium hot oven. 



Eajsin Kut Cake 



Six eggs, two teacups sugar, three and 

 one-half cups flour, one cup butter, one 

 and one-half cups sweet milk, one cup 

 walnuts, two pounds raisins, one wine 

 glass brandy, two teaspoons baking 

 powder, spices to taste. Bake in mod- 

 erate oven, 



Fmit Cookies 



One pound sugar, one pound dark 

 brown sugar, one pound butter, one and 

 one-half pounds raisins, two and one- 

 half pounds flour, one-half cup molasses, 

 eight eggs, cinnamon and cloves to taste, 

 one teaspoon soda dissolved in a little 

 hot water. Cream butter and sugar as 

 for regular cake and mix accordingly. 

 Drop a tablespoonful on a buttered pan 

 and it should spread like a cookie. If 

 too thin a little more flour may be added. 

 This is a very large amount. 



Oatmeal and Raisin Gingerbread 



Warm one pound of molasses with one- 

 fourth pound of butter, lard or dripping 

 and one-fourth pound of brown sugar. 

 Mix with one and one-half pounds of fine 

 oatmeal, one-half pound of flour, one tea- 

 spoonful of baking powder, one table- 

 spoonful of ground ginger, one-half tea- 

 spoonful of mixed spice, one ounce of 

 candied peel cut fine, and one pound of 

 raisins chopped small. Pour the molasses, 

 etc., over the dry ingredients and mix 

 well. Pour into a buttered tin and bake. 

 A portion of this mixture can be made 

 into squares or nuts and baked in a slow 

 oven. Eggs may be worked in as for 

 ordinary cake if preferred. This is es- 

 pecially good and nourishing for chil- 

 dren. 



Raisin Candies 

 Raisin Fudge 



Two cups sugar, one cup milk, butter 

 size of an egg, one-half cup chocolate. 

 Cook, stirring continually until bubbles 

 break slowly. Have ready one-half pound 

 walnuts chopped fine and one pound 

 chopped seeded raisins. Add these and 

 stir until sti:^ and pour into buttered 

 pans; mark in squares when sufficiently 

 cool. 



Raisin Chocolates 



Select smooth seeded raisins. Put one- 

 half pound cake of vanilla sweet choc- 

 olate in a sauce pan over boiling water, 

 and when melted add two level table- 

 spoons butter and two of boiling water. 

 Dip raisins and put on oiled paper. 



Raisin Panoclie (For Confectioners) 



Five pounds maple or brown sugar, 

 one and one-half pounds glucose cooked 

 with quart of rich milk to medium ball. 

 Grained oE in kettle. Add three pounds 

 of seeded raisins and one pound almonds 

 or walnuts. Flavor with vanilla. 



Italian Cream (For Confectioners) 



Five pounds white sugar and one pound 

 glucose cooked with one quart cream to 

 medium ball. Grained off in kettle. Add 

 three pounds seeded raisins and one 

 pound walnuts. Flavor with vanilla. 



Raisin Opera Caramels (For Confection- 

 ers) 

 Four pounds of sugar and three pounds 

 of glucose cooked with one gallon rich 

 cream to hard ball. Stir while cooking. 

 Set off and add five pounds seeded rais- 

 ins and few nuts if desired. Pour on 

 slab and mark in caramel squares. 



Miscellaneous Raisin Recipes 

 Raisin Sandwiches 



Delicious for afternoon teas, picnics 

 and children's lunches. Chop fine one 

 cup of seeded raisins, together with one 

 cup of nuts, preferably walnuts, mix with 

 whipped cream or the white of an egg 

 beaten, season with salt. Spread between 

 slices of bread cut very thin. 



With Mayonnaise 



Chop fine one-half pound seeded rais- 

 ins and one-fourth pound walnuts, to- 



