Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — The KITCHEN CUPBOARD [ARTICLE]

The KITCHEN CUPBOARD

DAINTIES WITH RAISINB. RAISINS are a veritable boon to the housewife In winter, when there la not much choice In the matter of fruits. They are very nutritious, Containing -as they do from 50 to 75 per cent of grape and other fruit sugars. Raisins are really dried grapes. To stone the raisins pour boiling water over them and let it stand for five or ten minutes. Then drain off the water and rub each raisin between the thumb and forefinger until the seeds slip out. Select for use fruit that is absolutely fresh. An Emergency Jem. Nuts and raisins make a nice dessert. j Raisins ip puddings add to their food value as well as make them more palatable. - • . i— —. Raisin Jam—When other preserves are exhausted this may be made for an emergency. It tastes like grape Jam. Wash and seed a pound of large sweet raisins. Pat the fruit on the lire in a saucepan with a cup of water, half a pound of sugar and half a grated nutmeg. Cook until thick. Then remove from the fire and serve 6old. Stewed Raisins.—Wash the raisins carefully through several waters, put in a saucepan, cover with cold wafer, place on the fire and boll for about ten minutes. Flavor by adding a little lemon rind. Mix a little cornstarch with water and thicken by adding this to the stewed fruit. Use a teaspoonful of cornstarch to each half pound of raisins. Brown Raisin Bread.—Take a cupful each of cornmeal, ryemeal and whole wtmat flour. Sift these Together, then Ada one salt and two teaspobnfula melted butter. Add to these one and three-quarter cupfuls water, three-quarters, of a cupful of molasses, two .and a half teaspoonfuls of soda and one cupful raisins. Steam for four hours. A Winter Pie. Raisin Pie—Take a cupful and a half of flour, a tablespoonful of lard and one of sugar, a half teaspoonful of salt and a half pound of seeded raisins. Wash the raisins. Put on with one cupful cold water. As soon aB they boil add n little cornstarch, wet with cold water. Add the sugar and remove from fire at once, but keep warm to 1111 into the pie. Sift the flour and salt into a bowl, add the lard and rub In very lightly. Add enough cold water to hold together. Roll out half the dough on a floured board. Line pie dish with the rolled dough and fill It with tye raisins. Roll out the remainder of the dough. Wet the edges with cold water and 'eover. Brush the top with milk. Bake twenty minutes in hot oven. * v