—Lancaster Farming, Saturday. May 20, 1961
8
For the
Farm Wife and Family
Raisins For Treats
By Mrs. Richard C. Spence
The smart cook uses raisins often in her menus and
also provides them as between-meal snacks or as lunchbox
treats for the youngsters in the family. They are rich in vi
tamin B and are a good source of calcium, phosphorus, iron
and copper Calorie-wise V* cup of dried raisins provides
100 calorics whereas one-sixth of a 9-inch pie contains 450
calories.
Dried raisins can be stored wrapping which provides va
at ordinary room tempera- por resistance and prevents
ture for a year provided fruit from becoming too dry.
they arc properly packaged. Both light and dark raisins
Both light and dark raisins should be kept at a tempera
hold quality much better in ture of 70 degrees F. or be
eartons than in treated cello- low.
phane bags Ihe best type of Raisins can be used in sal
carton is .one covered by foil ads, desserts, sauces, cakes or
HERR’S BULK BIN SERVICE
Builders of Feed
and Grain Bins
ALL SIZES TO FIT
EVERY NEED
GOBDONVILLE, PA. . Ph, SO 8-3931
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Friday 9 A. M. to 7 P. M.
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anyway you want to use
them. Here are some recipes
for proof.
RAISINS CUPCAKES
■IVs cups light brown sug
ar
Vi cup shortening
3 eggs, separated
Vs teaspoon salt
3 cups flour
Vs cup sweet milk
1 pound raisins
1 teaspoon soda dissolved
in Vs cup hot water
Vt teaspoon each-of cloves
cinnamon and nutmeg
Cook raisins and cool.
Cream sugar, shortening and
eggs Add soda and spices.
Add raisins. Fold in beaten
egg whites last. -Drop into
cups and put a half of an En
glish walnut or pecan on top
of each. Bake in 375 degree
oven. Makes from 24 to 32
cupcakes, depending on size.
* ♦ *
APPLE-RAISIN PIE
5 cups (2 cans) sliced ap
ples
2 cups seedless raisins
IVs cups sugar
2 tablespoons flour
2 teaspoons cinnamon
2 teaspoons nutmeg
Few grains sa’t
2 teaspoons lemon juice
F’aky pastry
GREIDER LEGHORN FARMS
Distributors of
The SHAVER Starcross 288 Leghorn
TRY THIS RUGGED, CANADIAN BRED
LAYER ON YOUR FARM. YOU’LL GET
PLENTY OF EGGS IN THE ROUGHEST
WEATHER, BE IT HOT OR BE IT COLD.
GREIDER LEGHORN FARMS, Inc.
Phone OLdfield 3-2455 MT. JOY. R. 1. PA.
Drdin juice from canned
apples; combine with raisins
Combine sugar, flour, cinna
mon, nutmeg and salt; add
to apple mixture. Add lemon
juice; mix well. Line 8 inch
pie plate with flaky' pastry.
Add enough apple mixture
to fill pie plate. Moisten edge
of pastry with water; place
pastry strips on filling in op
en woven pattern. Press edg
es together. Trim pastry to l
inch of edge of pie plate;
fold under. Pinch pastry
edge to make even fluted
standing rim. Bake in hot
oven, 425 degrees, 40-45 min
utes.
* * ♦
HOT STEAMED PUDDING
1 egg
% cup molasses
1 cup apple sauce
IVs cups sifted all purpose
flour
Vs teaspoon salt
1 teaspoon baking soda
2 cups seedless raisins
1 cup currants
1 cup chopped dates
2 tablespoons melted short
ening
Beat egg; add molasses and
apple sauce. Si't together
flour, salt .and baking soda;
add to first mixture. Mix
smooth. Add raisms, currants
and iflates; mix thoroughij
Add shortening Pour w
IVz quart greased puddij
mold; cover tightly, steaj
3 hours. Unmold; serve wit
your favorite pudding sauci
Yields 10 to 12 serving*,.
SAUCY BAKED APPLES
2 (7-oz) bottles lemon-hit,
carbonated beverage
1/2 cup brown sugar
6 large cooking apples
6 tablespoons raisins
Mix carbonated beverag
with brown sugar. Coro ap
pies and pare % way f ro J
top. Fill centers of each wit]
one tablespoon raisins
place in a shallow bakin
pan. Pour lemon-lime sau c
over apples and bake m,
350 degree oven for 45 mr
utes or until apples are tej
der. Baste occasionally W ifl
sauce from pan. Servo ho
or cold with sauce. 6 serv
ings.
♦ * *
RICE CUSTARD WITH
RAISINS
(Top of Stove)
2 cups milk
% cup rice
Vi teaspoon salt
1/2 cup seedless raisins
V 2 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
Wash rice, combine will
salt, milk, raisins, in a 2-ql
saucepan Place on low hea
cook 20 minutes 01
is tender Beat
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