Raisin And Apple Tapioca

Boil 3/4 cup tapioca in 1 quart boiling water with 1/2 teaspoon salt in double boiler until transparent. Core and pare 7 or 8 tart apples, put them in a deep round dish, fill apples with Not-A-Seed Raisins, sprinkle 1/2 cup sugar over the apples, then pour on the boiled tapioca. Bake until the apples are soft; serve hot or cold with cream.

Steamed Indian Pudding With Raisins

Scald 2 cups Indian Meal with boiling water, add 1 teaspoonful salt, 1/4 cup molasses, 1 cup Not-A-Seed Raisins. Dissolve 1/2 teaspoon soda in warm water and add to the meal, adding warm water enough to make a batter that will pour. Turn into a well-greased pail, cover tightly and boil steadily three hours.

Raisin Rice Pudding

Boil rice until tender. One quart milk, 3 eggs beaten light, 4 tablespoons sugar, 1 teaspoon vanilla, 1 1/2 cups cooked rice, 1 cup raisins. Put in dish, grate nutmeg over top; bake until brown.

Raisin Pudding

Put 4 level teaspoons well-washed rice, 1 teaspoon salt, 4 teaspoons sugar and 1/2 cup raisins, with one quart milk, into a pudding pan and let it stand on back of stove until rice is swollen; bake in a moderate oven until soft and creamy; serve with cream.

Sweet Plum Pudding (Not Too Rich)

One cup suet chopped fine, 1 cup molasses, 1 cup milk (sour preferred), 1 cup raisins and 1 lb. figs, chopped fine, 3 1/2 caps flour, 2 eggs, 1 teaspoon cloves, 2 teaspoons cinnamon, 1 grated nutmeg, a little salt, 1 teaspoon soda dissolved in a little warm water. Fill mould two-thirds full, and steam 3 hours.

English Plum Pudding

Take 1 pound Not-A-Seed Raisins, mix with them a pound of currants and 1/2pound minced orange peel, dust over 1/4 pound flour. Chop fine 1 pound suet, add to it 1/4i pound of brown sugar, 1/2 nutmeg grated, 3/4 pound stale dry bread crumbs. Mix all the ingredients together, beat 5 eggs, without separating, until light, add to them 1/2 pint grape or orange juice, pour over the dry ingredients and mix thoroughly. The mixture should not be wet, but each particle should be moistened. Pack this into small greased kettles or moulds; it will fill 2 3-lb. kettles. Put on the covers, stand the moulds in the steamer and steam steadily for 10 hours. The easier way is to get the ingredients ready the night before; mix and put them on early in the morning, allowing them to cook all day. Take from the steamer, remove the lids of the kettles or moulds, and allow the puddings to cool, then replace lids and put puddings away. They will keep in a cool place for several months or a year.

Raisin Cake

Put 1 pound butter into a basin, warm it, beat it to a cream and add gradually 1 pound sifted flour, the same of crushed loaf sugar, and the yolks of 6 eggs. Stir these well, and when they are incorporated add a wineglass brandy, 1 grated nutmeg, 1 teaspoon water, and lastly the whites of 6 eggs whipped to a froth. Work well until the mixture has a light and creamy appearance, then add 1 pound Not-A-Seed Raisins finely chopped and sprinkled over with 1 breakfast cup flour to make them mix easier. Pour the cake mixture into a tin or mould lined with well-buttered paper, bake 1 1/2 hours, turn it out when done and it is ready for use. A few rose leaves steeped in the brandy will add to the flavor of the cake.

Splendid Raisin Cake

Quarter cup butter or lard, 1 cup sugar, 1/2 cup milk, 2 1/2 teaspoons baking powder, 2 eggs, 1/2 teaspoon vanilla, 1 3/4 cups flour, 1 1/4 cups raisins. Cream butter and add sugar gradually. Add beaten eggs and milk. Add the flour sifted with baking powder, vanilla and raisins. Bake in layer tins about 20 to 30 minutes.

Filling

Whip 1 1/2 cups heavy cream until stiff, add 1/2 teaspoon vanilla, 2 teaspoons powdered sugar, 3 1/4 cups chopped raisins.

Raisin Pie

Wash 1 pound raisins and stew them a few minutes in a very little water. Add a few drops lemon and sweeten to taste. Stir in enough cornstarch to thicken slightly and add a small piece of butter. Beat the yolk of 1 egg to each pie, and use all the egg for filling, and make the pies with a top crust. One pound of these raisins will make 2 or 3 good pies, and they are economical because taking much less sugar than other pie fruits. A large percentage of the weight of these Raisins is Natural Grape Sugar.

Raisin Pie (Without Eggs)

Two caps raisins, 1/2 teaspoon cinnamon, 1/2 tablespoon butter. 1/2 cup sugar, tablespoon flour and a pinch of salt. Cover raisins with boiling water, add cinnamon and cook 20 minutes. Mix sugar, salt and flour and sprinkle V2 on lower pie crust; add raisins and sprinkle with other V2 of sugar, etc. Add few dots of butter and upper crust and bake.

Raisins And Almond Cake

One pound sifted flour, 1/2 pound butter, 3/4 pound sugar, 2 eggs, V2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 4 ounces almonds blanched and chopped very fine, 2 ounces Not-A-Seed Raisins finely chopped. Mix all the dry ingredients together, then rub in the butter, add eggs and essence last of all; roll out 1/2 inch thick; cut in fancy shapes and bake in slow oven.

Raisin And Walnut Cookies

One and one-half cups sugar, 1 cup butter, 3 eggs, 1 cup each walnuts and Not-A-Seed Rai sins, the raisins chopped with the walnuts, 1 teaspoon each of cloves, cinnamon and vanilla, 1 teaspoon soda, 3 cups flour, or enough to make a stiff dough.

Home-Made Raisin Bread

One pint water, 1 pint sweet milk, 2 ounces sugar, 1 ounce salt, 2 ounces lard, 1 1/2 ounces compressed yeast, 2 pounds raisins, 4 pounds flour. Have milk and water warm. Dissolve yeast in water. Mix dough thoroughly. Let dough raise well, then punch down and let raise again. Mould in round loaves and when raised bake in hot oven of about 450 degrees. When potato yeast is used, use 1 pint yeast and 1 pint milk or water.

Raisin Brown Bread

Three cups yellow corn meal, 1 1/2 cups graham flour, 1 1/2 cups white flour, 1 cup N. O. molasses, 1 teaspoon soda dissolved in 1/2 cup hot water, 1 teaspoon salt, enough sour milk to make a soft batter. Mix flour and salt, then molasses with soda. Stir until foamy, then add milk and 1 1/2 cups raisins. Fill mould half full and steam 3 hours.

Raisin Loaf Cake

A piece of raised dough, V2 cup butter, 1 cup sugar, 3 eggs well beaten, 1 cup walnuts chopped, 1 pound Not-A-Seed Raisins, 1 tablespoon cinnamon. Mix well and let raise until light; bake in mould.

Raisin Cookies

One pound sugar, 1 pound dark brown sugar, 1 pound butter, 1 1/2 pounds raisins, 2 1/2 pounds flour, 1/2 cup molasses, 8 eggs, cinnamon and cloves to taste, 1 teaspoon soda dissolved in a little hot water. Cream butter and sugar as for regular cake and mix accordingly. Drop a teaspoonful on a buttered pan an,d it should spread like a cookie. If too thin, a little more flour may be added cup of currant jelly. Heat milk to scalding, but not boiling. Beat the yolks; stir the sugar into them, and pour upon them gradually, mixing well, a cup of the hot milk. Put into saucepan and boil until it begins to thicken. When cool flavor, and pour into a glass dish. Heap upon top a meringue of whites whipped until you can cut it, into which you have beaten the jelly, a teaspoon at a time.