Recipes with raisins

              RECIPES
with RAISINS
Compiled and Tested by
MRS. BELLE DE GRAF
D<»nestic Science Department
SuN-MAID
RAISIN GROWERS AssociATION
Fresno, California
What are Raisins?
Sun-Maid seedless raisins are sun­dried
grapes grown without seeds.
Sun-Maid seeded raisins are sun­dried
Muscat grapes with seeds
removed.
Both Sun-Maid seedless and seeded
raisins are thoroughly cleaned and
sterilized in the packing process.
They do not require washing but can
be used directly from the carton.
Sun-Maid seedless raisins will satis­factorily
replace dried currants in
any recipe.
Sun-Maid seeded raisins may replace
Sun-Maid seedless raisins in all re­cipes
provided they are chopped.
COP'fll!GHT lg.l.3 BY
IUN-:WAID llAIIIN GROWERS ASSOCIATION
PllESNO, CALIPOilNIA
l
CONTENTS
Page
Sun-Maid Raisin Breads (without Yeast).... ............. 4
Quickly Made Breakfast Breads . . . . . . . . . . . . . . . . . . . . . . . . 5
a- Muffin Mixtures.... . .. ....... . . . ............ 5
b-Biscuit Mixtures........ .......... . . . .... . ... 7
Sun-Maid Toast.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Sun-Maid Raisin Breads (made with Yeast). .............. 9
Sweet Raisin Breads or Coffee Cakes . . . . . . . . . . . . . . . . . 9
Cakes .......... .... ...... ... .. ... . ............. . .... 12
Cake Fillings and Icings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Sun-Maid Cookies and Small Cakes . ............. .. .. . .. 18
Sun-Maid Pies .......... . .... . ........ .. ............. 21
Pastry Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Sun-Maid Bread Puddings . . . .. . ....... .. .... ... .. . . . .. 26
Rice and Cereal Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Old-Fashioned Inexpensive Puddings ................... 30
The Special Occasion Dessert . .... .. .. ...... .. .... .. .. . 33
Unusual Gelatine Desserts .. . . . ........................ 35
Frozen Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Cooked Fruits for Breakfast or Dessert. . . . . . . . . . . . . . . . . . 38
Marmalades-Conserves-Relishes .... ................. 39
Sweet Sandwich Fillings .. ...... ... .......... . . .. . . ... 41
Sauces, Sweet and Savory .. .. ............ . . ....... . . . . 41
Raisin Candies . ... ....... . ........ . . ................ 43
Lunch Box Hints . .. ........... .. ... .. . .. . ....... . 45
Mtemoon Tea Dainties ... ........ ..... . .. .... ..... 45
Good-for-Ghildren Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . 46
RECIPES WITH RAISINS
X aisin
rways
TO B E T T E R. F 0 0 D S
A LMOST everyone likes Raisins-the best known
of all the dried fruits. They add flavor and zest
to numberless everyday dishes. They transform the
commonplace bread or rice pudding into out,of,the,
ordinary foods. Raisin breads can easily take the place
of cake on the luncheon or supper menu.
Plum pudding, mince meat, fruit cake! The
Thanksgiving, Christmas, or wedding feast would in,
deed be incomplete without one or all of these sweets.
Why not have more of this holiday goodness in the
foods of everyday?
Most persons eat raisins because they enjoy their
fine flavor, but many do not realize that in these fine
California sun,cured grapes is stored valuable nutri,
2
RECIPES WITH RAISINS
ment-mainly fruit sugars. These sugars place raisins
among the energy (carbohydrate) foods. Green grapes
contain starch, but as the fruit ripens this starch is
changed to fruit sugars. Only ripe grapes are used for
drying, and this chemical change from starch to sugar
is so complete in raisins they can well be called a pre­digested
food.
Fruit sugars do not croote the digestive disorders
which often follow a free use of cane or beet sugar.
For this reason seeded or seedless raisins may be used
in the dietary of children or convalescents; also by
those to whom sugar in other forms is prohibited.
Raisins also contain mineral salts so essential to proper
growth and body regulation.
The thoughtful housekeeper not only provides
food which has a strong appetite appeal to her family
group, but she also seeks to furnish that which is
wholesome and nutritious; to furnish all these require­ments
at a minimum cost. Raisins, appetizing, health­ful,
inexpensive, take this important place in the family
diet as almost no other foods can.
The recipes in this booklet, all of them tested in our
own laboratory and kitchen, have aimed to suggest a
new touch to old dishes, to renew acquaintance, with
a few old-fashioned favorites, and to add just a few
new dishes.
Ginger
Bread
Boston
Brown
Bread
Raisin
and ]\(ut
Bread
RECIPES WITH RAISINS
Sun-Maid Raisin Breads
Without T ca.~t
NOTI!:--AJI mea.~urcmcnts are level and flour il lifted once
before mea!uring. One-half pint measuring cup il wed.
l cupsflour
1 teaspoon soda
1 teaspoon cinnamon
3 teaspoons ginger
1 teaspoon salt
1 teaspoon boldng powder
1 cup molasses
1/z cup milk (sweet or sour)
1 egg
~ cup shortening
'lz cup Sun-Maid seeded
raisinst chopped
Mix and sift dry ingredients, add raisins. Put
molasses and shortening into a sauce pan and heat
slowly until shortening is melted and mixed with
molasses. Beat egg, add milk, then molasses mixture
and dry ingredients. Bake in well-greased shallow pan
or muffin tins in a moderate oven :2.5 minutes.
Gingerbread is greatly improved by adding the
grated rind of an orange or z tablespoons of orange
marmalade to the batter before baking.
1 cup graham flour
1 cup corn meal
1 cup rye flour or meal
1 teaspoon sa It
1 teaspoon baking powder
1 teaspoon soda
3,4 cup molasses
l cups of sour milk or 1•A
cups of sweet rnilk
'lz cup Sun-Maid seedless
raisins
Sift dry ingredients, add raisins, molasses and milk.
Put in z well-greased molds with tight covers and
steam x72 hours, keeping water constantly at boiling
point.
l cups flour
'lz teaspoon salt
4- teaspoons baking powder
'h cup chopped walnuts
1 cup Sun-Maid seedless
raisins
1 cup rnilk
1,4 cup sugar
1 egg
1 tablespoon rnelted
shortening
Sift dry ingredients, except sugar, and add raisins
and nuts. Beat egg, add sugar gradually, then milk_
4
RECIPES WITH RAISINS
Combine mixtures. Put in a well-greased bread pan
and allow to stand 20 minutes before baking. Bake
about 35 minutes in a moderately hot oven. Cool be­fore
cutting.
1'h cups flour
l cups graham flour
IJ. cup corn meal 'h cup brown sugar
l teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
Y, cup chopped walnuts
t- cup Sun-Maid seedless
raisins
Y, cup molasses
l cups sour milk or butter­milk
Mix and sift dry ingredients, but do not discard
bran from graham flour which will not go through the
sieve. Add remainder of materials in order named.
Put into z small, well-greased pans, allow to stand 15
minutes, then bake about forty minutes in a moderate
oven. This makes an excellent sandwich bread and
keeps well.
Quickly Made Breakfast Breads
Muffin Mixtures
l cups flour
4 teaspoons baking powder
1 teaspoon aalt
l tablespoons sugar
1 well beaten egg
1 cup milk
l tablespoons melted shorten­ing
1 cup Sun-Maid seedless
raisin a
Sift dry ingredients, add raisins; beat egg well, add
milk and dry materials gradually, beating to a smooth
batter. Add melted shortening last. Bake in heated,
well-greased muffin pans in a hot oven, 400 degrees F.
Sandwich
Bread
Raisin
Muffins
Follow directions for raisin muffins with following Graham
changes: use brown sugar or New Orleans molasses, M!A[fins
and 1 cup each of white and graham flour. Do not
discard bran flakes when sifting flour.
5
Entire
Wheat
Muffins
Rye
Muffins
Corn
Muffins or
CornBread
Rice and
Corn
Muffins
Cereal
Muffins
Bran
Muffins
RECIPES WITH RAISINS
Follow directions for raisin muffins with following
changes: omit white flour, using 2 cups of entire wheat
flour and either brown or white sugar. '
Follow directions for raisin muffins with following
changes: use either brown sugar or New Orleans
molasses and I cup each of rye meal and white flour or
omit white flour and use 2 cups rye flour and 5 level
teaspoons baking powder.
Follow directions for raisin muffins with following
changes: use I cup each of corn meal and white flour;
)level teaspoons baking powder. For com bread bake
batter in a well buttered shallow pan.
Follow directions for raisin muffins with following
changes: omit flour, add I cup.cooked rice to the milk;
use I cup of corn meal and 5 level teaspoons of baking
powder. A very moist, light muffin. ·
Follow directions for raisin muffins omitting I cup
of flour and substituting I cup of any cooked cereal;
use 5 level teaspoons of baking powder.
1 cupbran
'h cup flour
'12 teaspoon salt
'12 teaspoon soda
1 teaspoon baking powder
1 well beaten egg
V. cup milk (sweet or sour)
3 tablespoons molasses
1 tablespoon melted
shortening 'I• cup Sun-Maid eeedless
raisins
Mix and sift flour, salt, soda and baking powder,
then add the raisins and bran. Beat egg well, add milk
and molasses, combine mixtures, beat well, add short­ening.
Drop in hot, well-greased muffin pans and bake
in a medium oven 20 to :;o minutes. These muffins
are best when allowed to cool, split open, toast, butter,
put together and serve at once.
6
.,
RECIPES WITH RAISINS
2 cups flour
4 teaspoons baking powder
'4 teaspoon salt
V., cup sugar
1 cupmilk
2 well-beaten eggs
2 tablespoons melted
shortening
1 cup Sun-Maid seedless
raisins
Mix and sift dry ingredients, add raisins; beat eggs,
add milk, then dry materials gradually, beating to a
smooth batter; add melted shortening last. Pour into
a greased shallow pan and bake in a hot oven.
Biscuit Mixtures
2 cupsflour
1 teaspoon salt
4 teaspoons baking powder
lAz cup Sun-Maid seedless
raisins
2 tablespoons shortening
•A cup milk or equal parts
of milk and water
Mix and sift dry ingredients, work in shortening
with knife or finger tips; add raisins. Gradually add
the liquid, mixing with a knife to a soft dough. Toss
on a floured board, pat or roll lightly to Ya-inch in thick­ness,
cut with biscuit cutter, place in baking pan; brush
tops with either melted shortening_or milk. Bake in a
hot oven 12 to 15 minutes. '··
Sally
Lunn
Raisin
Biscuits
Follow directions for Raisin Biscuits, using entire Entire
wheat flour instead of white flour. Wheat
Use Raisin Biscuit recipe, omitting raisins from
dough. Roll U-inch thick, brush over with melted
shortening. Sprinkle with 2 tablespoons sugar (brown,
granulated or maple), Ya teaspoon cinnamon, and cover
entire surface with Sun-Maid seedless raisins. Roll
like a jelly roll, cut off pieces ~-inch in thickness.
Place on well-greased pan and bake in hot oven 15
minutes.
7
Biscuits
Raisin Pin
Wheels
Coffee
Ca~e
RECIPES WITH RAISINS
Prepare the Raisin Biscuit mixture omitting raisins
from dough. Divide into 2 parts and roll out to fit a
layer cake pan. Place I layer in the greased pan, brush
the top with melted butter or substitute and then
spread I cup of chopped Sun-Maid seeded raisins over
the top. Place the other layer on top of raisins, brush
top with melted butter and sprinkle with brown sugar
and 2 tablespoons of chopped walnuts or pecans. Bake
about 20 minutes in a hot oven.
Fruit Bars Prepare the Raisin Biscuit mixture, omitting raisins
Raisin
French
Toast
Raisin
Cinnamon ·
Toast .
from dough. Turn on a floured board and divide into
2 parts. Roll each half into oblong pieces about 73-
inch thick. Cover top of each section with chopped
Sun-Maid seeded raisins and place the other section
over them. Cut into strips about I inch wide and 4
inches long. . Place an inch or so apart on a greased
cooky sheet, brush over with melted shortening or
milk and bake in a hot oven about I 5 minutes.
Sun-Maid Toast
1 egg
2 tablespoons milk
'Is teaspoon salt
1 tablespoon butter or substi­tute
4 half-inch slices of Sun-Maid
raisin bread
Beat egg slightly, add salt and milk. Melt butter
in a frying pan over a low heat. Dip each slice of
raisin bread into the egg mixture and fry a golden
brown on each side; sprinkle with powdered sugar and
serve.
1!2 cup sugar
2 tablespoons butter
'12 teaspoon powdered cinna­mon
6 half-inch slices of Sun­Maid
raisin bread
Cream· butter; add cinnamon :to sugar 'and then
gradually add to the butter, beating until creamy.
8
RECIPES WITH RAISINS
Lightly toast bread on one side, then spread the cinna•
mon mixtures on the other side and place on broiler
under a low flame until lightly toasted, Or '!- hot oven
may be used-in that case do not toast raisin bread,
but spread with cinnamon mixture and place in the
oven.
Sun-Maid Raisin Breads
Made with Yeast
NOTE:-All measurements are level and flour is sifted once
before measuring. One-half pint measuring cup is used.
When shaping bread into loaves, roll out dough for Raisin
each loaf, cover surface with Sun-Maid seedless raisins Bread
and roll up like a jelly roll. Pinch the edge& and ends
of the dough firmly together. Place in greased pans,
brush the top with melted shortening and set aside in
a warm place until the loaf is light. Bake in a hot oven.
Raisins added in this manner will not discolor the loaf
and will be evenly ,distdbuted in each part.
Sweet Raisin Breads or
Coffee Cakes
First Part, Sponge
cup scalded milk
compressed yeast cake, dis-solved
in '14 cup lukewarm.
water
1 V. cups flour
Second Part, Dough J1 cup melted butter
~ ~~:. ~!\ibea~en
1 teaspoon almond
flavoring
'12 teaspoon salt
3 (about) cups flour
Method of Preparation:-Cool milk to lukewarm,
then add dissolved yeast cake and I~ cups flour. Beat
until smooth and put in warm place until light. This
will take about I hour. Sponge is light when full of
9
Foundation
Recipe
'Tea Ring
Wreath
Ca~e
RECIPES WITH RAISINS
bubbles. Then add other ingredients, turn on board
and knead until smooth and elastic and does not stick
to hands or board. Place in well-greased bowl, brush­ing
over top of dough with melted shortening. Allow
to rise to 231 times its original size. This will take 2
hours or more. Then the dough is ready for the various
coffee cakes. If a richer dough is desired, double the
quantity of shortening and eggs, using only 31 cup of
milk.
Use the foundation recipe. When light, roll out
to about ~-inch thickness. Brush over with melted
shortening, sprinkle with sugar, cinnamon and Sun­Maid
seedless raisins, or raisins and chopped walnuts.
Roll up like a jelly roll, join the ends, forming a ring,
pinch together and place on well-greased pan. With
the scissors cut ~ through the ring of dough in pieces
about 2 inches apart. After cutting, turn each piece
over, brush top with yolk of egg diluted with 2 table­spoons
of milk. Let rise again and bake in a medium
over about 25 minutes. When baked, brush over top
with unbeaten white of egg. This gives a high gloss.
Have oven at moderate heat.
Use the foundation recipe. When dough is light,
roll to 31-inch thickness and spread with the following
mixture:
1 cup chopped Sun-Maid seeded 1 soda cracker rolled into
raisins crumbs
1 lemon (juice and grated rind) 1 beaten egg
Roll up dough as for a jelly roll and join the ends
firmly together. Place in a well-greased pan with a
center tube, brush over top with yolk of egg diluted
10
..
RECIPES WITH RAISINS
with an equal quantity of milk. Let rise until double
in size and bake in a moderate oven about thirty min­utes.
Glaze with yolk of egg beaten with 2 table­spoons
milk.
Use the foundation recipe. When light, roll dough Cinnamon
into a sheet 72-inch thick. Brush over with melted Rolls
butter, sprinkle with sugar and cinnamon, and Sun-
Maid seedless raisins. Roll up as for a jelly roll, and
with sharp knife cut in slices about 172-inches thick.
Place these slices upright in a well-greased pan and
stand in a warm place to rise until very light. Bake
in a medium hot oven. These can be varied by sprink-ling
brown sugar in the pan after buttering generously
and placing the slices on the sugar. When baked, turn
upside down, the brown sugar forming a candied top.
Care should be taken not to use too hot an oven for
these rolls. They can also be baked in muffin pans and
treated in the same way.
Use the foundation recipe, adding 72 cup of Sun- Hot Cross
Maid seedless raisins to the dough. When light, form Buns
into balls, set on a greased pan some distance apart;
brush tops with melted shortening and let rise until
light. Just before putting in a hot oven, cut a cross
on top of each bun. When baked, brush rolls over
with yolk of egg diluted with 2 tablespoons of milk.
2 cups sifted flour
2 eggs
3 tablespoons melted butter
3 tablespoons sugar
lh teaspoon salt
1 cup Sun-Maid seedless
raisins
1h: cup lukewarm water
1- cake compressed yeast
Dissolve yeast in the lukewarm water in mixing
bowl; add beaten eggs, sugar, salt, flour and butter.
11
English
Raisin
Buns
Election
Ca~e
Sun-Maid
Pound
Ca~e
RECIPES WITH RAISINS
Beat until smooth, then cover and set in a warm place
until light, about 2 hours. Carefully fold in the
raisins and fill greased muffin pans half full of the
batter. Let rise again about 30 minutes. Bake in -a
medium hot oven 25 minutes.
Bread dough % t easpoon each nutmeg and
2 tablespoons softened butter cloves
or substitute % cup Sun-Maid seeded
If2 cup sugar rais ins, chopped
1 egg, beaten % cup Sun-Maid seedless
1 teaspoon cinnamon raisins
1/2 cup shredded citron
When maKing bread or coffee cake, reserve enough
dough to make r loaf of cake. To this dough knead in
the other ingredients, dredging fruit with flour. It may
be necessary to add a little flour to the dough in order
to handle it; however, avoid this if possible. Let rise
in a warm place until very light, then bake about an
hour in a moderately hot oven.
Cakes
Non:- All measurements are level and flour is sifted once
before measuring. One·half pint measuring cup is used.
1 cup butter
1 cup sugar
5 eggs
2 cups sifted flour
'12 teaspoon baiting powder
1 teaspoon each lemon and
vanilla flavoring
1 cup Sun-Maid seedless
raisins
'12 cup thinly sliced citron or
orange peel
Cream the butter until waxy; add sugar gradually,
beating until mixture is very creamy and white. Beat
eggs until very light; sift flour and baking powder after
measuring. Add about Yz cup of flour, stir into mix·
ture then add a portion of the eggs. Continue to add
these ingredients alternately, beating batter between
each addition until smooth. Reserve about 2 table·
12
RECIPES WITH RAISINS
spoons of flour to which add fruit; then carefully fold
into mixture with flavoring. Pour into an ungreased
papered loaf cake pan and bake in a very moderate oven
about I hour if a brick shaped pan is used, or 45 min­utes
if in a square pan.
Ij2 cup butter
1 cup brown sugar
J eggs
1 cup flour
2 squares unsweetened
chocolate, melted
1 teaspoon each cinnamon
and nutmeg
V2 teasp"'?n each cloves and
allspice
V. cup molasses
1 teaspoon vanilla
2 cups Sun-Maid seedless
raisins
2 cups Sun-Maid seeded
raisins
% cup shredded citron
% teaspoon soda dissolved in
one teaspoon cold water
Mix fruit well; sift flour and spices; cream butter
until waxy; add sugar gradually, beating well; add
beaten egg yolks, molasses, vanilla, melted chocolate,
and flour, mixing well. Combine fruit and cake batter;
when well mixed, fold in the stiffiy beaten white of
eggs, and the dissolved soda. Line a baking pan with
greased paper, pour in the cake batter and bake in a
very slow oven about 2 hours.
~ ~~s sugar 1 cu~~3;'J'~!~i~~n-Maid
% cup sifted flour % cup chopped walnuts or
1 level teaspoon baking pecans
powder 1 teaspoon vanilla
Sift flour and baking powder; separate eggs. Beat
whites with a whip egg beater until dish can be in­verted
without losing contents, then carefully fold in
the sugar. Beat yolks of eggs until thick and creamy,
then add to flour beating until smooth; add raisins and
nuts and very carefully fold this into the white of
egg. Bake in a deep round buttered cake pan in a very
slow oven about I hour. Just before serving, cover top
with sweetened, vanilla flavored whipped cream.
13
Christmas
Fruit
Ca~e -
(3 lbs.)
Raisin and
N. u.t 'forte
Raisin
Loaf
Ca~e
Economical
Spice
Ca~e
Raisin and
Potato
Ca~e
RECIPES WITH RAISINS
1/a cup softened butter
1 'Ia cups brown sugar
2 cups sifted flour
3 level teaspoons baking
powder
2 eggs
'lz cupmilk
1 teaspoon cinnamon
'h teaspoon nutmeg
1 cup Sun-Maid seedless
raisins
Sift all dry ingredients into a measuring bowl, add
unbeaten eggs and remaining materials and beat all
together for about 5 minutes. Bake in a shallow
greased pan 1 hour in a moderate oven.
2 cups brown sugar
l cupswater
1 teaspoon cinnamon
'h teaspoon each nutmeg and
cloves
3 level tablespoons butter or
substitute
cup choooed Sun-maid
seeded 1-aisins
cup Sun-Maid seedless
raisins
3 cups flour
3 teaspoons baking powder
Cook sugar, water and spices 5 minutes. Add
butter and raisins and set aside until cold. Sift flour,
baking powder and spices; add to cold mixture. Beat
well and pour into 2 small loaf cake pans and bake in a
moderate oven about 45 minutes. This cake keeps
very well.
'Ia cup butter or substitute
•4 cup sugar (brown or white)
2 eggyolks
'h cup sugar
'lz cup hot mashed potato
1 square melted unsweetened
chocolate
If.. cup milk or water
1 cup sifted flour
2 level teaspoons baking
powder
lfz teaspoon each cinnamon
and nutmeg
'lz cup chopped walnuts or
pecans
cup Sun-Maid seedless
raisins
Sift flour, baking powder, and spices; cream butter
and gradually add :J4 cup sugar beating until creamy.
Separate eggs, beat whites stiff, and yolks creamy. Add
7!; cup sugar to yolks; add to butter and sugar. Add
potato and chocolate, then flour and liquid alternately
reserving a little flour to dredge raisins and nuts which
should be folded into the batter with the beaten egg
14
WITH RAISINS
whites. Bake in a sheet or in layers and cover wid~
chocolate fudge icing.
Use the Sun-Maid pound cake recipe, making these Dundee
changes: add the grated rind of I orange and use 72 'Tea. Ca~e
cup of blanched, shredded almonds in place of citron.
After dough is in the pan, cover top generously with
blanched shredded almonds. Bake as for pound cake.
This is an old English recipe.
'12 cup shortening
1 Y:. cups sugar
2 eggs well beaten
1 cup Sun-Maid seedless
raisins
Y:. cup chopped walnuts
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
'/2 teaspoon nutmeg
14 teaspoon cloves
1 cup hot apple sauce
(strained)
Sift flour, spices and soda. Cream the shortening,
beat in the sugar, beaten eggs, raisins and nuts. Add
flour alternately with the apple sauce. Bake in a
shallow well-greased pan about I hour, in a moderate
oven.
'll cup shortening
1 V3 cups sugar
2 cups flour sifted with 2
teaspoons of baking
powder
14 cup Sun-Maid seedless
raisins
3 eggs
'12 cup milk or water
1 teaspoon each of vanilla and
lemon extract
th teaspoon each cinnamon,
nutmeg and cloves
Cream shortening until it may be beaten with a
spoon, add sugar gradually, continue to cream. Sepa­rate
the whites and yolks of the eggs. Beat yolks
until thick and lemon colored, add to creamed butter
and sugar; then add flour and liquid alternately; fold
in the well-beaten whites of eggs and flavoring. Pour
%of the mixture into two buttered layer cake pans.
To the remaining dough add spices and raisins, then
pour into buttered pan. Bake in a medium hot oven
15
Raisin a.nd
AppleSauce
Ca.~e
Ribbon
Ca.~e
Crumb
Ca~e
Sun-Maid
Raisin and
}{ut Ca~e
Q.uic~
Icing
RECIPES WITH RAISINS
about I 5 minutes. When cool put layers together
with current jelly and sprinkle the top with powdered
sugar, or cover with uncooked icing.
3 eggs separated
V. cur. sugar
3 tab espoons cracker meal
'A teaspoon baking powder
V. cup chopped nuts
1 teaspoon vanilla
V. cup Sun-Maid seedless
raisins
Beat egg yolks, add sugar, beat until creamy. Add
cracker meal, baking powder, nuts and raisins, care­fully
fold in the stiffiy beaten egg whites. Pour into
a greased spring form. Bake I 5 minutes in a medium
oven. Cool, remove rim of pan. To serve-cover top
of cake with raspberry jam; cover jam with a layer of
finely chopped nuts; cover nuts with a layer of sweet­ened
whipped cream and garnish top with walnut
meats, maraschino cherries, or whipped cream pressed
through a pastry bag using a star tube.
% cup butter 1 teaspoon soda
1 cup brown sugar llf2 teaspoon ciunam.on
lh cup molasses % teaspoon cloves
2 eggs 1 V. cups Sun-Maid seeded
1 cup sour milk raisins (cut in pieces)
2% cups flour % cup walnuts
2 teaspoons baking powder
Cream butter with brown sugar; add molasses;
beaten eggs and milk. Mix and sift dry ingredients
and combine with first mixture. Then add raisins and
walnut meats. Bake in moderate oven.
Cake Fillings and Icings
•A cup sugar 1 egg white
3 tablespoons cold water
Put sugar, water and unbeaten egg white into a
double boiler, place over boiling water and beat with
an egg beater for 6 minutes. Remove from the fire and
beat until thick enough to spread; add flavoring.
16
RECIPES WITH RAISINS
Make the Quick Icing. When cooked pour into
a bowl and add-
1/a cuf.,~,:'J'~~i~':'-Maid
1 tablespoon chopped
walnuts or pecans
8 ch~C.f~fe~araschino
tablespoon each of finely
shredded citron and orange
:!?eel
t;. teaspoon each vanilla and
orange flavoring
Beat until creamy. Use as a filling and icing.
Make the Quick Icing; when cooked pour into a
bowl and add-liz
cuf.,~~,:'J'~!fs;~~n-Maid
t;. cup shredded blanched
iilrnonds
2 white dried figs cut into thin
strips
6 :marshmallows
Beat until creamy and spread between and on top
of cake.
T u.tti-Frutti
Icing and
Filling
Lady
Baltimore
Filling
Make the Quick Icing. When cooked pour into a Waldorf
bowl and add Yz cup chopped Sun-Maid seeded Filling
raisins, 2 tablespoons of chopped walnuts or pecans
and Yz teaspoon each of vanilla and lemon flavoring.
Beat until creamy, then spread on cake.
2 squares unsweetened
chocolate or 1;4 cup
cocoa
teaspoon butter
t;. cup chopped Sun-Maid
raisins
1 t;. cups powdered sugar
V. cup hot water
1 teaspoon vanilla
Melt chocolate and butter over hot water. When Uncoo~ed
melted add sugar, then hot water gradually, beating Raisin
until smooth, then add raisins and flavoring. Let stand Fudge
until thick enough to spread between layers. If used Filling
for icing only, can be used at once. This filling may
be varied by using cinnamon as flavoring or by using
hot coffee instead of water. Do not put between
layers·while they are hot or the filling will melt.
17
Hermits
Raisin
Rolled
Oat Coo~ies
Rolled Oat
Macaroons
RECIPES WITH RAISINS
Sun-Maid Cookies and Small Cakes
NoTE:-AU measurements are level and flour is sifted once
before measuring. One-half pint measuring cup is used.
Y:. cup shortening
2 eggs
1 cup brown sugar
2% cups flour
% teaspoon salt
i,4 teaspoon soda
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon nutmeg
'h teaspoon cloves
1 cup Sun-Maid seedless
raisins
'12 cup walnuts, chopped
Cream shortening, add sugar, sift all remaining
dry ingredients. Add well beaten eggs to butter and
sugar; mix well, add dry materials, raisins and nuts.
Chill and then roll out and cut in any desired shape.
Bake in a moderate oven.
'!. cup shortening liz cup chopped walnuts 1 cup sugar, granulated or 1:1"2 cups flour
brown 11~ teaspoon salt
1 egg 1".1 teaspoon soda
~ cup milk 1 teaspoon cinnamon
1 '!. cups rolled oats 1 teaspoon nutmeg
1 cup Sun-Maid seedless 1 teaspoon ginger
raisins
Cream shortening well; add sugar gradually and
continue to cream; add egg, well beaten, milk, rolled
oats, raisins and chopped nuts. Mix and sift dry
ingredients and add to first mixture. Drop from tip
of spoon on a well-greased pan, about 3 inches apart,
and bake in a moderate oven about fifteen minutes.
1 cup sugar
2 eggs
1 tablespoon melted butter
1 cup Sun-Maid seeded raisins,
chopped
2 cups rolled oats
1 teaspoon vanilla
Beat eggs well without separating; add sugar
gradually until very creamy, then add butter, flavoring,
chopped raisins and rolled oats. Drop with teaspoon
on well-greased cooky pan and bake in a moderate
oven until golden brown.
18
RECIPES WITH RAISINS
V. cup shortening
'12 cup brown sugar
% cup molasses
1 well-beaten egg
1 '12 cups flour
'12 cup sour or buttermilk
114 teaspoon soda
1 teaspoon baking powder
'14 teaspoon salt
1 teaspoon ginger
lh teaspoon cinnamon
'lz cup Sun-Maid seedless
raisins
Cream shortening; add sugar, beat well. Sift
remaining dry ingredients. Add egg and raisins to
creamed shortening and sugar, then add dry ingredi­ents,
molasses and liquid gradually, beating well.
Drop from spoon on a greased pan, some distance
apart, and bake in a moderate oven. These cookies
spread while baking.
Raisin
Ginger
Coo~ies
'h cup butter or substitute
1 cup sugar
2 level teaspoons baking powder S"gllr
1 tablespoon orange juice ..
2 eggs
2 cups sifted flour
Grated rind of 1 orange CooJ..ies
1 cup Sun-Maid seedless raisins '\:
Cream butter; add sugar slowly beating mixture
until creamy. Add well beaten eggs. Sift flour and
baking powder, add all remaining ingredients and
knead slightly. A little more flour may be required.
Turn on to a slightly floured board and roll very thin,
cut with a cooky cutter. Sprinkle each cooky with
sugar, place on a buttered baking pan, and bake in a
hot oven 1 5' minutes.
Prepare the sugar cookies omitting raisins from the Filled
dough. Roll very thin and place over tops of one-half Coof{ies
the cookies the following mixture:
1 cup chopped Sun-Maid
seeded raisins
1 tablespoon lemon juice
Grated rind of one lemon
2 tablespoons cracker crumbs
Place a cooky on top, pinch the edges firmly to­gether
and prick the top in several places with a fork.
Bake about t\venty minutes in a moderate oven.
19
Raisin
Jumbles
MargueTites
Raisin
Roc~s
RECIPES WITH RAISINS
1,4 cup butter i!z cup sugar
2 eggs
1 cup flour
1 teaspoon each of lemon and
vanilla
Sun-Maid seedless raisins
Cream butter, add sugar gradually, beating
thoroughly, then add I egg unbeaten, mixing until
batter is smooth; add ~ cup of flour, beat well, add
I egg and continue beating; add remaining flour and
flavoring. Drop with teaspoon on greased baking
sheet about 3 inches apart. Cover the tops of each
cooky with raisins. These cookies spread while
baking so can be generously filled with raisins. Bake
in a moderate oven until a very delicate brown.
1 egg ~hite
4 tablespoons granulated
sugar
v~ cup !>':"'-Maid seedless
ra1sms
1 teaspoon vanilla flavoring
Beat egg white until very stiff, then add 2 table­spoons
sugar very gradually, constantly beating.
Fold in remaining sugar a little at a time; then fold in
raisins and vanilla. Take long thin · crackers, cover
with mixture and pile it quite high, sprinkle with
sugar. Place in a very slow oven and bake about ro
minutes or until a delicate brown.
If. cup butter or substitute
'12 cup sugar
1 egg, well beaten
l/2 cup sifted flour
'/2 teaspoon baking powder
'12 cup Sun-Maid seeded
raisins
% cup Sun-Maid seedless
raisins
1/2 cup chopped nuts (walnuts,
pecans, blanched almonds
. or peanuts) .
If. teaspoon vanilla
Cream butter; gradually add sugar and beat until
very creamy. Sift flour and baking powder and add
with beaten egg to mixture. Beat all together very
thoroughly, then add remaining ingredients. -Drop
from spoon on buttered cooky sheet and bake in a hot
oven.
20
RECIPES WITH RAISINS
Sun-Maid Pies
1'/2 cups Sun-Maid seeded
raisins
1 V2 cups boiling water
Grated rind and juice of
one-:half lemon
1 tablespoon flour
112 cup sugar
112 cup finely chopped walnuts
. Cook raisins in boiling water until tender. Mix
flour and sugar and add to raisins, stirring until thick.
Add lemon and walnuts, cool slightly and bake
between two crusts.
2 cups cranberries
1 cup Sun-Maid seedless
raisins
1 cup sugar
3 tablespoons flour
Vt teaspoon salt
Wash and pick over cranberries. Mix ra1sms,
sugar, flour and salt; add to cranberries and mix well.
Pour into a pastry lined pie dish and adjust the top
crust. Put into a hot oven; after 10 minutes reduce
heat to moderate and bake about 30 minutes longer.
First Part Second Part
Raisin Pie
Moe~
Cherry Pie
6 cupscook~:dmeat, chopped 2 oranges, juice and grated rind Mince Meat
3 cups suet, chopped 2 lemons, juice and grated rind
12 cups apples, chopped 1 tablespoon salt
4 cups sugar 2 tablespoons cinnamon
2 cups molasses 2 tablespoons nutmeg
1 quart boiled cider 2 tablespoons allspice
4 cups Sun-Maid seedless 1 tablespoon. cloves
raisins 1 tablespoon alrn.ond extract
4 cups Sun-Maid seeded 1 glass currant jelly
raisins
2 cups shredded citron
Put all ingredients of first part in a large kettle
and cook very slowly until apples are cooked and
suet melted. When cooked add ingredients. in second
part. Put in steriLized jars and seal tightly.
21
Moe~
MinceMeat
Cheese Ca~e
Apple and
Raisin Pie
RECIPES WITH RAISINS
4 cups chopped l'reen toma- 2 lemons, juice and grated rind
toes (unpeeled) 1 orange, juice and grated rind
2 cups brown sugar 1fz cup butter
2 cups Sun-Maid seedless 1 teaspoon salt
raisins 2 teaspoons cinnamon
2 cups Sun-Maid seeded 2 teaspoons nutmeg
raisins 1 teaspoon cloves
1 cup shredded citron
Cover tomatoes with hot water and cook slowly until
tender; drain, add sugar, raisins, citron and butter and
place over a slow fire until thoroughly heated, then add
remaining ingredients, remove from fire and mix well.
This should be sealed tightly in sterilized jars.
1 V. cups scalded milk
3 eggs
% cup sugar
1'/z cups cottage cheese
1 teaspoon almond flavoring
V. cup Sun-Maid seedless
raisins
Beat eggs separately, add sugar to yolks and beat
until creamy; then pour hot milk over the mixture,
add cheese, raisins and flavoring; then fold in the
well-beaten egg whites, line a deep pan with pastry,
pour in the mixture. It will take about 45 to 6o
minutes to bake. Test by plunging knife through the
center; if it comes out clean the cheese custard is
cooked sufficiently.
Use rather tart apples. Peel, core and slice very
thin. Arrange apples in a pastry lined pie plate and
cover top with Y2 cup Sun-Maid seedless raisins.
Mix ~ teaspoonful of ground nutmeg with Y2 cup of
sugar; sprinkle over the apples and break r tablespoon­ful
of butter into bits and dot over the top. Adjust
top crust, place in a hot oven, reduce the heat in 10
minutes and cook until apples are tender, about 40
minutes. Hot apple pie is particularly good served
with a hard sauce.
22
RECIPES WITH RAISINS
1 cup chopped apples
1 cup chopped Sun-Maid
seeded raisins
1 cup sugar
1 cup sour cream or 'h cup
sour milk and 'h cup sour
cream
¥a teaspoon salt
1 teaspoon vanilla
'h teaspoon each cinnamon and
nutmeg
Mix ingredients; pour into a pastry lined pie dish,
adjust top crust and bake in a hot oven for IO minutes,
then reduce heat to moderate and bake about '-5'
minutes.
Raisin Sour
Cream Pie
Mix 31 cup sugar and 73 cup flour; add I cup hot California
milk; cook until thick, then pour over I beaten egg; add Fruit 'f art
I teaspoon vanilla and I cup Sun-Maid seedless raisins.
Cool, then pour in a baked pastry shell. Cover cream
with strained apricot jam; cover jam with a layer of
sliced bananas, and spread unsweetened whipped
cream over top.
'h cup butter
1 cup sugar
1 cup Sun-Maid seeded
raisins
1 cup broken walnut meats
4eggs
1 teaspoon vanilla
Cream the butter until waxy; add sugar gradually
beating well; add eggs unbeaten, one at a time, beating
each one into mixture thoroughly. Add raisins,
walnuts and vanilla. Pour into a pastry lined pie
plate and bake about 30 minutes. Have oven hot for
the first IO minutes then reduce to moderate heat. A
meringue may be added if desired in which case use
2 whole eggs and 2 egg yolks in the filling, using the
2 egg whites for the meringue.
Bake a pastry shell as for lemon pie; measure mince
meat to fill and heat to boiling point. Pour into pastry
shell and cover top with apple meringue.
23
Raisin
N.ut Pie
Supreme
Mince Pie
with Apple
Meringue
Apple
Meringue
Marlboro
'Tart
Banbury
'Tarts
Raisin
Apple
Dumpling
RECIPES WITH RAISINS
2 egg whites
1 apple
1/z cup granulated sugar
Grate the apple; add sugar; beat egg whites very
stiff, then carefully fold in apple mixture. Spread over
top of pie and bake in a very moderate oven about 12
minutes.
2 cups grated apple
'h lemon, juice and grated
rind
1 cup sugar
2 eggs
2 tablespoons melted butter
1 cup Sun-Maid seeded raisins
Beat eggs, add remaining ingredients and turn into
a pastry lined pie dish. Cover the top with strips of
pastry arranged lattice fashion, and then finish with
a strip of pastry around the edge. Place in a hot oven
reducing heat after 15 minutes to moderate heat.
Bake until firm in the center.
Pastry Desserts
1 egg, beaten
1 cuf.,~,:'J'~:f.i~':"-Maid
'h lemon, grated rind and
juice
1 soda cracker rolled to fine
crumbs
2 tablespoons sugar
Mix in .the order named. Roll flaky pastry ?i inch
thick. Cuf into 4 inch squares. Place a spoonful of
the Banbury mixture in the center of each square, fold
over in a triangular shape, brush the edges with cold
water and press together. Bake in a hot oven.
3 cooking apples
'h cup Bun-Maid seeded or
seedless raisins
'lz cup sugar
1 tablespoon butter
Peel, core, and slice apples. Prepare 72 the amount
of pastry for one pie. Roll into a rectangular sheet
about 72 inch thick. Cover with sliced apples, then
24
RECIPES WITH RAISINS
add raisins; sprinkle with sugar and a little cinnamon,
dot with butter. Roll up like a jelly roll. Bake in a
hot oven for first I 5 minutes, then reduce to moderate
heat to cook apples. Serve hot with a hard sauce.
Roll rich pastry in a rectangular piece about ;Ji
inch thick. Cover the entire surface with Sun-Maid
seedless raisins and sprinkle cinnamon and sugar over
the top. Roll up as for a jelly roll, then cut off pieces
about I }1 inches thick. Place on a buttered baking
sheet and bake about 10 minutes in a hot oven.
1 cup cottage cheese 1 lemon, juice and grated rind
lfa cup sugar 2 eggs
ih, cup thin cream or milk 1 cup Sun-Maid seedless
1 tablespoon melted butter raisins
Add sugar to cheese and mix until smooth, then
add beaten eggs and remaining ingredients. Pour into
pastry lined patty pans and bake in a hot oven about
I5 minutes, reducing heat after 5 minutes. When
cool sprinkle top with powdered sugar.
1% cups Sun-Maid seeded 1 tablespoon flour
raisins % cup sugar
1% cups boiling water 1 tablespoon bucter
'h lemon, juice and grated
rind
Cook raisins in boilillg water until plump and
tender. Mix flour and sugar, then add to raisins; cook
until thick constantly stirring. Remove from fire, add
lemon and butter. Cool slightly and pour into pastry
lined patty pans. Bake in a hot oven.
~cup butter
'h cup sugar
2 eggs
1 cup Sun-Maid seeded raisins
1/z cup chopped walnuts Yz teaspoon vanilla
Cream butter, add sugar, mixing until very
creamy; add eggs one at a time unbeaten, beating each
25
Raisin
Pastry
Pin Wheels
Raisin
Cheese
Tarts
Raisin
Tarts
Walnut
Raisin
'Tarts
.- _Eccles Ca~es
•
Raisin
Custard
Bread
Pudding
Butterscotch
Bread
Pudding
RECIPES WITH RAISINS
one into the mixture thoroughly; add remaining
ingredients and pour into pastry lined patty pans.
Bake in a hot oven for five minutes then reduce to
moderate heat until firm in center.
1 cup chopped Sun-Maid 1 tablespoon grated orange
seeded raisins peel
2 tablespoons shredded citron 1,4 cup orange juice
2 tablespoons melted butter
Mix all ingredients. Cut rich pastry into 3 inch
circles with a cooky cutter. Spread the centers of
half the circles with the raisin mixture, then moisten
the edges with cold water and cover with remaining
pastry circles. Press edges firmly together with the
tip of a fork; prick tops in several places to allow the
steam to escape. Place in a hot oven for 10 minutes,
then reduce to a moderate heat.
'sun-Maid Bread Puddings
1 thick slice of bread
2 cups scalded milk
lfacupsugar
2 eggs
1 cup Sun-Maid seedless raisins
1 teaspoon vanilla
Grating of nutmeg
Soak bread in cold water to cover I 5 minutes, then
press dry and measure I cupful. Beat eggs, add sugar,
hot milk, bread crumbs, raisins, and flavoring. Pour
into a buttered baking dish, sprinkle with nutmeg.
Set in a pan of hot water and bake in a moderate oven
until firm. Or, omit I egg white for a meringue .. When
pudding is baked, spread with jelly or jam, add
meringue and brown in a slow oven. Ser:ve hot or
cold.
Butterscotch bread pudding is made by substi­tuting
brown sugar for the granulated sugar, using
the Raisin Custard Bread Pudding Recipe. Place the
26
RECIPES WITH RAISINS
brown sugar in a saucepan, add 2 tablespoons of butter
and cook until all the sugar is melted; then add the
scalded milk and stir until dissolved. The brown sugar
may cause the milk to curdle slightly, but when the
pudding is baked this will disappear and the p~ding
will be smooth and fine in texture.
Follow directions for Raisin Custard Bread Pud­ding,
adding I square of unsweetened chocolate to
the milk while it is scalding.
Follow directions for Raisin Custard Bread Pud­ding,
substituting either maple syrup or sugar for the
granulated sugar.
Chocolate
Bread
Pudding
Maple
Bread
Pudding
Follow directions for Raisin Custard Bread Pud- Cocoanut
ding using ;1 cup Sun-Maid seedless raisins at?-d 72 Bread
cup shredded cocoanut. Pudding
1 cup finely chopped sour
appll•s
1 cup Sun-Maid seedless
raisins
1 cup soft bread crumbs
'lz cup brown sugar
1 tablespoon butter
Nutmeg
Butter a pudding dish, put in a layer of apples,
cover with layer of raisins, sprinkle with some of the
sugar, add bits of butter and a little nutmeg. Repeat
until all materials are used, having last layer crumbs;
dot with butter and sprinkle with sugar. Cover and
bake in a hot oven until apples are tender. Uncover
and brown. Serve with cream, or hard or liquid
sauce.
27
Bro;Yll
Betty
Creamy
Rice
Pudding
Rice
Custard
Pudding
Cereal
Pudding
RECIPES WITH RAISINS
Rice and Cereal Puddings
2 cupsmilk
2 tablespoons rice
'!. teaspoon salt·
1/4 cup sugar
1'cup Sun-Maid seedless or
seeded raisins
1 teaspoon vanilla
Wash rice thoroughly and drain; place in a but­tered
pudding dish and pour in milk. Bake in a slow
oven for about 172 hours, stirring occasionally; add
remaining ingredients and bake from Y2 to I hour
longer. Do not stir after adding ingredients but allow
to become a golden brown on top.
'Ia cup rice
1 cup cold milk
1 cup Sun-Maid seedless
raisins
1 cup cold water
'12 teaspoon salt
1 tablespoon butter
2 eggs
'12 cup scalded milk
I teaspoon vanilla or grated
rind and juice of lemon
Wash rice well; put rice, milk and water in a
saucepan and cook until soft; add butter and raisins
and set aside to cool. Beat eggs, add the additional
72 cup scalded milk, sugar and flavoring; combine
with rice; pour into a buttered baking dish and bake
slowly until firm. Pour a little melted butter .over the
top, sprinkle thickly with powdered sugar and return
to oven to glaze.
2 cups milk 1 cup Sun-Maid seedless or
1 cup any cooked cereal seeded raisins
% cup sugar 1 egg
1 teaspoon salt 1 inch piece stick cinnamon
2 tablespoons butter, melted
Put cinnamon in milk, allow milk to become hot,
then remove cinnamon. Add cereal to hot milk and
when boiling add sugar, salt, butter and raisins. Add
well beaten egg, cook five minutes. Serve hot or cold
with cream or a pudding sauce.
28
.•
RECIPES WITH RAISINS
2 cupsmilk
'12 cup corn meal
'12 teaspoon ginger Indian
1 cup Sun-Maid seedless raisins p .. d-dJ·ng
% cup brown sugar 1 tablespoon butter ..
2 tablespoons molasses 1 egg
Scald milk, add molasses and butter. Mix dry
ingredients, and combine mixtures. Add beaten egg
and raisins; pour into a greased baking dish and cook
about 1 hour in a moderate oven.
t;. cup instant tapioca
2 cups scalded milk
liz cup sugar
2 eggyolks
Vs teaspoon salt
'12 cup Sun-Maid seedless
raisins
2 egg whites
3 tablespoons sugar
1 teaspoon vanilla
Scald milk in a double boiler; add tapioca and cook
until transparent. Beat yolks of eggs, ;1dd sugar, ·then
add to hot mixture. Cook, stirring constantly, until
creamy then add salt, vanilla, and raisins. Pour into a
serving dish. Beat whites of eggs stiff, add sugar
gradually, beating well, and pile on top of pudding.
If pearl tapioca is used soak in one cup of cold water
an hour before cooking.
Follow recipe for Raisin Tapioca Cream, substi­tuting
7-2 cup of either maple syrup or sugar for the
granulated sugar.
1%cupsmilk
3.4,- cup sugar
4 tablespoons corn starch
1 teaspoon vanilla
2 egg whites beaten stiff
1 cup Sun-Maid seedless raisins
Heat milk; mix sugar and corn starch thoroughly;
then add the hot milk, stirring constantly until mixture
thickens. Cook over hot water for twenty minutes,
stirring constantly. When cooked pour hot mixture
slowly over the beaten whites of eggs; add flavoring,
fold in raisins, and pour into a mold which has been
29
Raisin
'Tapioca
Cream
Maple
Tapioca
Cream
Raisin
Corn Starch
Pudding
C}wcolate
Corn Starch
Raisin
Pudding­Steamed
Plain Suet
Pudding
RECIPES WITH RAISINS
rinsed in cold water. Chill and serve with a custard
made of the 2 egg yolks.
Follow directions for Raisin Corn Starch adding 2
squares of unsweetened chocolate to the milk while
heating.
Old Fashioned Inexpensive Puddings
1 egg
%cup sugar
1 cup flour
1 teaspoon baking powder
'h cup rnilk or water
2 tablespoons melted
shortening
1/a cup Sun-Maid seedless
raisins
1 teaspoon vanilla
Sift dry ingredients; add raisins; beat egg, add milk
and combine mixtures. Beat to a smooth batter, add
melted shortening and vanilla. Pour in a buttered
mold, cover closely and set mold on a rack or plate in a
kettle of boiling water. Cover and steam about I~
hours. Serve with any desired liquid sauce. The
pudding may be boiled in a cloth. Grease the cloth
on the inside. Put in the batter, tie firmly allowing
plenty of room for pudding to swell. Dredge on the
outside with flour and drop in rapidly boiling water.
Keep water boiling constantly and add more boiling
water if needed.
'1. cup finely chopped suet
t;., cup molasses
~4 cup brown sugar
1 1/z cups flour
'lz cup Sun-Maid seedless
raisins
1fz teaspoon soda fh teaspoon each of cinnamon
and nutmeg
'lz teaspoon baking powder 'I• teaspoon cloves and ginger
Sift all dry ingredients, add chopped suet, raisins,
molasses and milk. Mix well and pour into well
greased covered mold. Steam about one and one-half
hours. Serve with a foamy sauce.
30
•
RECIPES WITH RAISINS
1 egg
1,-2 cup sugar
1 cup flour
1 cup Sun-Maid seedless
raisins
2 teaspoons baking powder
1,4 cup milk or water
1 teaspoon vanilla
2 tablespoons melted
shortening
Sift dry ingredients; add raisins, beat egg, add milk,
combine mixtures and beat until smooth. Add flavor­ing
and shortening. Pour into buttered custard cups
and bake in a moderate oven. Serve with an orange or
pineapple sauce.
1 1,-2 cups scalded milk
1/z cup sugar
2 eggs
1 cup Sun-Maid seeded raisins
1 teaspoon vanilla
Nutmeg
Take slices of dry cake and cut into finger length
strips; place a layer of cake strips in a buttered baking
dish. Cover with a layer of raisins, then another
layer of cake and raisins, having last layer of cake.
Beat eggs slightly, add sugar, then hot milk and
vanilla. Pour over cake and raisins, sprinkle nutmeg
on top and set pudding dish in a pan of hot water.
Bake in a moderate oven until firm in the center.
Dough
1 cup sifted flour
•;. teaspoon salt
2 level teaspoons baking
powder
2 level tablespoons
shortening
~ cup (about) of milk
Filling
1 cup chopped Sun-Maid
seeded raisins
2 tablespoons fine cracker or
bread crumbs
V. lemon, juice and grated
rind
2 tablespoons sugar
Sift dry ingredients, rub in shortening, then add
milk gradually mixing dough with a knife. Turn onto
a slightly floured board and roll about Y2 inch thick.
Cover with raisin filling and roll up as for jelly roll;
pinch ends firmly together. Place on a buttered plate
and set in a steamer, cover closely and set over boiling
31
Raisin Puffs
Cabinet
Pudding
Steamed
Raisin
Dumpling
Raisin
Apple
Cobbler
Steamed
Carrot
Pudding
RECIPES WITH RAISINS
water; cook I hour keeping water constantly boiling.
Do not remove cover during cooking or pudding will
not be light.
First Part
3 tart cooking apples
%cup sugar
'lz cup Sun-Maid seedless
raisins
1 tablespoon butter
Peel, core and slice apples. Put into a buttered
baking dish, add raisins, sugar, and bits of butter.
1 egg
Second Part
%cup milk
'12 cup sugar
1 cup sifted flour
1 teaspoon baking powder
2 tablespoons melted butter or
substitute
'lz teaspoon vanilla
Beat egg until very light, add sugar; sift flour and
baking powder and add to mixture alternately with
milk. Beat until smooth, add melted butter and
vanilla. Pour over fruit, and bake in a moderate oven
about 35 minutes.
1 cup grated raw carrots
1 cup grated raw potatoes
1 cup brown sugar
1% cups flour
1 cup Sun-Maid seeded
raisins
% cup butter or substitute
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1)2 teaspoon nutmeg
1 teaspoon soda
Mix and sift the dry ingredients; then mix with
other ingredients in order given. Butter large or
individual molds; dredge with sugar and pour in pud­ding
batter, having mold two-thirds full. Adjust
cover and set on a rack in a kettle of boiling water.
Cover kettle and keep water constantly boiling. The
large pudding will require about three hours to steam,
smaller ones less proportionately. Serve with a hot
liquid sauce.
32
RECIPES WITH RAISINS
The Special Occasion Dessert
1 cup soft bread crumbs
1 cup finely chopped suet
1 cup chopped apples
V. cup brown sugar
1 cup Sun-Maid seeded
raisins
1 cup Sun-Maid seedless
raisins
V. cup chopped walnuts
V. cup sliced citron
V. cup flour
1;2 teaspoon each nutmeg and
cinnamon
1,4 teaspoon cloves
V. teaspoon salt
2 eggs, beaten well
V. cup milk
Mix bread crumbs, suet, chopped apples, sugar,
fruits and nuts; sift flour, spices and salt. Combine
mixtures, add eggs and milk. Butter a covered mold
well and dredge with sugar. Have a kettle half-full of
boiling water; place a rack or plate on the bottom and
set the tightly covered mold on the rack and cover
kettle. Keep water constantly boiling until pudding is
cooked, about 2 hours. Serve with a hard or foamy
sauce.
4 egg whites
Y;z cup sugar
ijz cup Sun-Maid seeded
raisins
2 tablespoons chopped walnuts
or pecans
1 teaspoon vanilla
Cut the raisins in strips with scissors. Beat egg
whites until very stiff; carefully fold in separately
sugar, raisins, nuts and vanilla. Turn into a buttered
baking dish; set in a pan of hot water. Bake in a
moderate oven until firm in the center. Serve hot from
the dish with a cold custard sauce.
1 cup Sun-Maid seedless
raisins
2 squares unsweetened
chocolate
V. cup sugar
V. cup milk
2 eggs, beaten separately
1 teaspoon vanilla
V. lb. lady fingers
Put chocolate in upper part of a double boiler and
melt over hot water; when melted add sugar, 72 cup
milk, and beaten egg yolks. Cook until very thick,
33
Holiday
Plum
Pudding
Raisin }{ut
Sou .!fie
Chocolate
Pudding
Supreme
Macaroon
Custard
Rice Dainty
Mocha
Charlotte
Russe
RECIPES WITH RAISINS
then turn into a bowl and add the stiffly beaten whites
of eggs, vanilla and raisins. Line a mold with wax
paper; cover the bottom with split lady fingers, add a
very little of the chocolate mixture and then line the
sides of the mold with one row of lady fingers.
Repeat until mold is filled. Chill for 12 hours or
more. To serve unmold and garnish with whipped
cream.
1 V. cups scalded milk
3 eggs
Va cupsugar
4 tnacaroons, rolled into
crumbs
V. cup Sun-Maid seedless
raisins
1 teaspoon vanilla
1h cup whipped cream
Scald milk in a double boiler; beat eggs slightly, add
sugar gradually. Pour hot milk over the mixture and
stir until sugar is dissolved. Then set over hot water
and stir gently over a low fire until custard thickens
and coats the spoon. Add raisins and macaroon
crumbs. Remove from the fire at once, stir a few
seconds and turn into a cold bowl. Add flavoring
when partly cold. Serve in sherbet cups and garnish
with whipped cream.
1 cup cooked cold rice
'h cup Sun-Maid seedless
raisins
'lz cup whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Fold raisins, sugar, whipped cream, and vanilla
into the cooked rice. Heap in a glass dish or sherbet
cups and serve very cold.
1 'h cups whipping cream 1 cup Sun-Maid seedless raisins
'Ia cup powdered sugar Lady fingers or strips of
1 tablespoon coffee extract sponge cake
or very strong strained
coffee
Whip cream; add flavoring and sugar; add raisins;
and pile in sherbet glasses lined with split lady
fingers.
34
•
RECIPES WITH RAISINS
Unusual Gelatine Desserts
Which may be prepared from I 2 to 24 hours before serving.
2 cups apple sauce
lletnon
2 tablespoons granulated
gelatine, dissolved in
¥.. cup cold water
Whites of 2 eggs
'h cup Sun-Maid seedless
raisins
Press apple sauce through a sieve, add raisins and
heat to the boiling point, then add soaked gelatine and
stir until well mixed and gelatine is dissolved. Chill,
and when mixture begins to thicken, add the stiffly
beaten whites of eggs and beat until somewhat stiff.
Turn into a mold and when firm unmold and serve with
a custard sauce made with the yolks of the eggs.
V. box or 2 tablespoons granu-lated
gelatine
2 cupsmilk
lJz cup cold water
'h cup sugar
2 eggs
1/z cup Sun-Maid seedless
raisins
1 tablespoon vanllla
Soak gelatine. Scald milk, add sugar and pour over
the well beaten yolks of eggs, then return to double
boiler, add raisins and cook until slightly thickened.
Add gelatine and flavoring and pour the mixture over
the stiffly beaten egg whites. Pour into a wet mold
and chill. Serve with cream.
Raisin
Apple Snow
Raisin
Spanish
Cream
Soak Sun-Maid seedless raisins in orange juice for Raisin
several hours, then drain off all juice. Allow I cup of Charlotte
raisins to I pint of cream. Whip cream and flavor with Russe
I teaspoon vanilla extract; add 4 tablespoons powdered
sugar and the raisins. Line sherbet glasses with split
lady fingers or thin slices of sponge cake and put the
charlotte russe in the center. Garnish the top with
raisins.
35
Molded
Fruit
Cream
Butter
Scotch Rice
Pudding
Moe~
Biscuit
'Tortoni
RECIPES WITH RAISINS
'12 cup Sun-Maid seedless
raisins·
1 orange
4 bananas
1 tablespoon granulated
gelatine
'!. cup cold water
1 cup whipped cream
Soak the gelatine in cold water ten minutes. Peel
bananas, and rub through a coarse sieve; add orange
juice and a little of the grated rind, the raisins and 2
tablespoons powdered sugar. Melt the gelatine over
hot water. Strain into fruit mixture. Stir until
mixture begins to thicken, then fold in whipped cream
and pour into large or individual molds. To serve
unmold and garnish with whipped cream.
3 tablespaons'butter
1 cup brown sugar
2 cups hot milk
1 teaspoon vanilla ·
2 tablespoons granulated
gelatine
liz cup cold water
1· cup cooked rice
il cup whipped cream
'12 cup Sun-Maid seedless
raisins
Soak gelatine in cold water for fifteen minutes.
Put butter in a saucepan, add sugar and cook over a
low fire, stirring constantly until melted; add milk and
stir until sugar is dissolved; add raisins, remove from
fire, add the gelatine and set aside to cool. When
beginning to thicken add rice and vanilla and fold in
the whipped cream. Pour into a wet mold and set
aside to become firm. Serve with a custard sauce.
The stiffly beaten whites of 2 eggs may replace the
cream.
1 cup scalded milk
1 egg ·.
Ya cup sugar '
1. cup macaroon crumbs
'12 cup Sun-Maid seedless
raisins
1 tablespoon gelatine
'12 cup cold water
l cup whipped cream
1 teaspoon vanilla ·
. Soak gelatine in cold water. Beat egg, add _sugar
then hot milk. Cook over hot water, stirring con­stantly
until mixture is creamy and clings to the spoon.
36
RECIPES WITH RAISINS
Remove from fire, add dissolved gelatine. Set aside to
cool, then stir until somewhat thick. Add macaroons,
raisins, vanilla and fold in the whipped cream. Pour
into a wet mold and set aside to become firm. . To
serve unmold and garnish with sweetened whipped
cream flavored with vanilla.
Frozen Desserts
Prepare vanilla or chocolate ice cream. For each Raisin
quart of cream allow I cupful of Sun-Maid seeded or Ice Cream
seedless raisins. Make a syrup of water and sugar
(I cup sugar to 72 cup water for each cup raisins) and
soak the raisins in this syrup for an hour or more
before adding to the ice cream-this keeps raisins from
freezing. When cream is frozen add the raisins, turn
a few times to mif( well, remove dasher and pack.
1 quart vanilla ice \.."Team
1 cup orange juice
'h cup sugar
1 cup Sun-Maid seedless
raisins
liz cup sliced maraschino
cherries
liz cup pineapple cut into very
small cubes
1 cup whipped cream
· Make a syrup of the orange juice and sugar, and
pour over the raisins; let stand an hour or more before
using, then drain. When the ice cream is frozen, add
the fruit and whipped cream and stir until mixed.
Pour in a covered pudding mold and pack in ice for an
hour or more. 1
Frozen
Pudding
1 cup maple syrup
4 egg yolks
1 cup Sun-Maid seedless raisins Raisin
2 cups whipped cream
Maple
Heat the syrup and raisins in a double boiler. Beat
yolks until thick and add hot syrup. Return mixture
to saucepan and cook, stirring constantly until thick.
Cool the mixture and .beat until creamy. When cold
carefully fold in the whipped cream. Fill mold, cover,
37
Mousse
Frozen
Charlotte
Russe
'Tutti-Frutti
Ice Cream
Ba~ed
· Bananas
with Raisins
Stewed
Raisins
Raisin
Apple
Sauce
RECIPES WITH RAISINS
pack in equal parts of salt and ice and let stand at least
2 hours, while longer would be better.
Prepare a pint of boiled custard; add I cup Sun­Maid
seedless raisins; chill and fold 2 cups of whipped
cream into the cold custard. Line a covered mold
with lady fingers. Pour in the custard, cover closely
and pack in ice I hour.
For each quart of vanilla ice cream allow-
1 cup Sun-Maid seedless
raisins
¥.. cup shredded candied
pineapple
¥.. cup maraschino cherries
1 cur.:~a~~i!;e or liquid
Soak fruit an hour or more in the orange juice.
Prepare vanilla ice cream and when almost frozen add
the fruit and finish the freezing in the usual manner.
Cooked Fruits for Breakfast or Dessert
Peel and slice bananas. Put a layer in a buttered
baking dish, sprinkle a little lemon juice over the top
and add a layer of Sun-Maid seedless or seeded raisins~
add another layer of sliced bananas and raisins. Make
a thin syrup of~ cup of sugar and 72 cup of water,
pour over fruit, cover and bake until bananas are soft.
Children particularly like this dish.
1 pac~a!le Sun-Maid seedless 2 cups water
rrus1ns 1 slice of lemon or orange
Put raisins and water in a saucepan and cook
slowly about I5 minutes. Add lemon just before
removing from the fire.
Peel, quarter, and core apples. Slice and drop in
cold water to prevent discoloration. Drain, place in a
saucepan, cover with hot water and cook until tender.
38
RECIPES WITH RAISINS
Add sugar to taste when apples are cooked and beat
until smooth. Add I cup Sun-Maid seedless or
seeded raisins.
Core and peel apples. For 6 apples allow I cup of Glazed
sugar,. I cup of water. Cook sugar and wa~er about Apples
five mmutes, then add apples and cook, turnmg often with Raisins .
until apples are tender but not broken. Remove · ·
apples to a baking dish. Fill the centers with Sun-
Maid seeded or seedless raisins. Dredge apples
generously with sugar and cook in a moderate oven
until well glazed. Reduce the syrup the apples were
cooked in and pour that around them. To be served .
from the baking dish hot or cold, with or without
cream. If served cold a teaspoonful ofjelly can be ·
placed on top of each apple.
Peel and core apples. For 6 apples use I cup of
sugar and I7Ji cups of water and a quarter section of
orange peel. Cook water and sugar until sugar is dis­solved,
then add orange peel and apples. Cook slowly
until apples are tender, but not broken. Turn fre­quently
so apples will cook evenly. When cooked
remove apples to a serving dish, add I cup Sun-Maid
seedless raisins to the syrup and cook five minutes,
then pour over apples. Chill and serve with plain or
whipped cream.
Marmalades-Conserves-Relishes
Coddled ,,
Apples .~ ·
......
12 peaches 1 lb. Sun-Maid seeded raisins Raisin
3' oranges 1 cup walnut rneats
Peach
Dip ·peaches in boiling water one minute, then Conserve
plunge into cold water; drain at once and remove
39
Raisin and
~uince
Marmalade
Raisin and
Cranberry
Relish
Spiced
Raisin
Relish
RECIPES WITH RAISINS
skins. Cut into quarters; put raisins and nuts through
a food chopper. Wash oranges and cut into very thin
slices (using skin) then cut slices into small pieces.
Measure ingredients, allow an equal amount of sugar
and cook all together very slowly until thick, stirring
frequently. Pour into sterilized glasses and seal.
2 cups Sun-Maid seedless or
seeded raisins
Sugar
5 quinces
4 cups boiling water
Wash and remove seeds from quinces (do not peel).
Cut into quarters and cover with boiling water; cook
until very tender then drain and rub through a coarse
strainer. Measure, add half as much sugar and the
raisins and cook slowly until thick. Pour into steril­ized
glasses and seal.
2 cups or 1 pint of cran-berries
1 orange
1 lemon
2 cups brown sugar
'h cup vinegar
2 cups Sun-Maid seeded or
seedless raisins
1 teaspoon cinnamon
1 teaspoon nutmeg
'h teaspoon cloves
Cut cranberries in half and wash in a colander to
remove seeds. Wash orange and lemon and cut into
very thin. slices, then cut into small pieces. Mix in­gredients
and cook very slowly until thick. Pour into
sterilized glasses and seal.
1 cup sugar
1.4 cup water ih cup vinegar
1· teaspoon whole cloves
1 two-inch piece stick
cinnamon
2 cups Sun-Maid seeded or
seedless raisins
Tie the spices in cheese cloth; add water, vinegar
and spices to sugar and cook until sugar is dissolved,
then add raisins and cook very slowly until most of
the syrup has been absorbed. Store in sterilized
glasses and seal. To be served with meats.
40
RECIPES WITH RAISINS
Sweet Sandwich Fillings
1 cup Sun-Maid seeded
raisins
¥3 cup walnut meats
1 teaspoon lemon juice
Put raisins and walnuts through a food ·chopper.
Mix thoroughly and add lemon juice. Spread between
buttered slices of bread.
1 cream cheese 2 tablespoons thick
lf.t ~f.h,.~opped Sun-Maid mayonnaise dressing
Rub the cheese to a paste with the mayonnaise,
then add raisins. Spread between buttered slices of
bread.
lf.t cup chopped Sun-Maid 1,4 cup peanut butter
raisins · 1 tablespoon hot water
Add water to the peanut butter; mix until smooth
and creamy, then add chopped raisins. Spread be­tween
slices of buttered bread.
Sauces, Sweet and Savory
r-Savory Sauces
For pot roast of beef, lamb's tongue, or for reheat­ing
slices of cold cooked beef tongue.
'12 cup cider vinegar
l'h cups water or stock
3 level tablespoons butter
or substitute
3 level tablespoons flour
1 tablespoon sugar
'12 cup Sun-Maid seedless
raisins
'12 teaspoon salt
Melt butter, add flour, mix until smooth; cook
until frothy, add vinegar and water. Cook, constantly
stirring until creamy, add sugar, salt, and raisins.
For Baked Ham.
2 level tablespoons butter or
substitute
2 level tablespoons flour
2 cups apple cider
41
'1. teasJ)OOn sa 1 t
lf.t cup Sun-Maid seedless
raisins
Raisin
Filling
Cream
Cheese
Filling
Peanut
Butter
Filling
Sweet and
Sour Sauce
Raisin
Sauce
Raisin
Curry .
Sauce
Raisin
Vanilla.
Sauce
Raisin
Caramel
Sauce
·RECIPES WITH RAISINS
Melt butter, add flour, mix until smooth, then add
cider and cook, constantly stirring, until sauce is
cr~2.my. Add salt and raisins.
For a stew of lamb curry and rice.
3 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
lf2 teaspoon salt
2 cups stock from cooked lamb
lf:t onion sliced Vz cup Sun-Maid seedless
raisins
Melt butter, add onions and fry until a golden
brown, then remove from pan; add flour, curry pow­der,
and salt. Mix until smooth, then add liquid;
cook stirring constantly until creamy. Add raisins
and pour over a border of cooked rice having cooked
lamb in the center.
2--8weet Sauces
liz cup sugar
i- tablespoons flour
Pinch of salt
'h cup Sun-Maid seedless
raisins
1 cup boiling water
1 tablespoon butter
1 teaspoon vanilla
Mix sugar, salt and flour; add boiling water grad­ually,
place over fire and boil until thick or until flour
is well cooked. Remove from stove, add butter,
raisins, and vanilla. This sauce can be kept warm
over hot water.
'h cup sugar 1 cup water
Ya cup Sun-Maid seedless
raisins
Melt dry sugar over a low fire until it becomes a
golden syrup, being careful not to burn. Add water,
raisins, then boil ten minutes. Then mix I tablespoon
of butter and one tablespoon of flour and add to mix­ture.
Cook until thick.
42
RECIPES WITH RAISINS
% cup butter. ·
•A cup powdered-sugar
1 teaspoon vanilla
1,4 cup boiling water
1 white of egg
% cup Sun-Maid seedless
raisins ·
Cream butter, gradually add sugar and beat until
creamy; add boiling water and when sauce has melted
fold in the stiffly beaten white of egg, then the raisins
and vanilla. To be served with hot steamed or baked
puddings.
Vz cup sugar
1 tablespoon cocoa
1 tablespoon butter
% cup hot water
'Ia cup Sun-Maid seedless
raisins
Cook about fifteen minutes, add I teaspoon
vanilla. Can be used hot or cold.
Raisin Candies
square unsweetened
chocolate
l cups sugar
'!2 cup milk
1 tablespoon butter
1 teaspoon vanilla
'h cup Sun-Maid seedless
raisins
Put milk, sugar and chocolate in a saucepan and
cook without stirring until mixture forms a soft ball
when dropped in cold water. Remove from fire, add
butter and set aside until partially cold, then add
raisins and vanilla and beat until creamy. Pour into
a buttered pan and cut into squares.
2 cups sugar
% cup com syrup
lj3 cup_ water
2 stiffly beaten egg whites
'!. cup chopped walnuts
V. cup Sun-Maid seedless
raisins
1 teaspoon vanilla
Boil sugar, syrup and water without stirring,
until the syrup becomes brittle (270 deg. F.) when
dropped in cold water. Pour over the beaten egg
whites, add. raisins, nuts, and vanilla. Pour into a
greased plate, cool and cut in squares.
43
Foamy
Raisin
Sauce
Hot
Chocolate
Sauce
Raisin
Fudge
Raisin
Divinity
Fudge
Raisin
Peanut
Butter
Candy
Raisin
Chocolate
Sweetmeats
Raisin
Cocoanut
Caramels
RECIPES WITH RAISINS
l cups sugar 1.4 cup peanut butter
3JI cup milk 1 teaspoon vanilla
lfz cup Sun-Maid seedle93
raisins
Bring sugar and milk to the boiling point and cook
until syrup forms a soft ball when dropped in cold
water (238 degrees F.). Remove from fire, add remain•
ing ingredients and beat until creamy. Pour into
a buttered pan about an inch in depth, cool and cut in
squares.
4 table~ns maple syrup
%lb. of 'Dot" or dipping
chocolate
1 cup Sun-Maid seedless
raisins
lfz cup blanched almonds, cut
1n shreds
1 teaspoon vanilla
Heat the syrup to boiling point, add chocolate and
let stand over hot water until chocolate is melted.
Add raisins, nuts, and flavoring. Mix until thoroughly
blended-pour into a brick-shaped pan that has been
lined smoothly with oiled paper. Press mixture into
pan, spread oiled paper over top and over this place a
board and weight. Let stand six hours or longer to
ripen. Remove from paper and cut in small pieces.
1 cup brown sugar
1.4 cup corn syrup
'14 cup hot water
:Z tablespoons butter
'h cup cocoanut
1 cup Sun-Maid seedless or
seeded raisins
Put hot water, corn syrup, sugar, and butter in a
saucepan. Cook until syrup will form a soft ball
when a spoonful is dropped into cold water (238
degrees F.). Then remove from fire, pour into a cold
bowl, add raisins and cocoanut and stir until some•
what cooled. Pour into a pan which has been sprinkled
with powdered sugar.
44
RECIPES WITH RAISINS
1 cup brown sugar
1 cup granulated sugar
1f:z cup milk or thin cream
l teaspoons vanilla
Vz cup chopped walnuts or
pecans
1f2 cup Sun-Maid seedless
raisins
Add milk to sugar, stir until dissolved and boil
until syrup will form a soft ball when dropped in cold
water. Add raisins, nuts, and flavoring and beat
until creamy. Pour into a buttered pan and when
cool cut in squares.
Lunch Box Hints
Buttered slices of Sandwich
Bread.
Boston Brown Bread with
Cream Cheese Filling.
Entire Whfat Bread with Raisin
and Nut Filling.
Raisin Bread spread with sweet
butter or jelly.
Raisin Gingerbread with
chocolate icing.
Fruit BaTS.
Raisin Pin Wheels.
Buttered English Raisin Buns.
Hermits.
Raisin Rolled Oat Cool{ies.
Raisin Ginger Coo~ies.
Raisin Sugar Cool{ies.
Raisin Roc~s.
Banbury 'f arts.
Raisin and Cheese 'f arts.
Election Ca~e
Spice Ca~e.
Chocolate Fudge Ca~e.
Raism Clusters.
Afternoon Tea Dainties
Hot Ra!&ln Gingerbread.
Boston Brown Bread Sandwiches.
Raisin and Nut Sandwiches.
Raisin Bread Sandwiches spread
with sweet butter.
Raisin Pin Wheels.
English Raisin Buns.
Cinnamon Rolls.
Cinnamon 'f oast.
Buttered Raisin Bread 'f oast.
Raisin Pound Ca~e.
Fruit Bars . .
45
Banbury 'f arts.
Hermits.
Dundee 'Tea Ca~es.
Raisin and Nut 'forte.
Rolled Oat Macaroons.
Filled Cool{ies.
Marguerites.
Raisin Jumbles.
Raisin and Cheese 'f arts.
Brown Bread Sandwich with
Raisin Nut Filling.
Raisin and Apple Conserve
with Hot B!&cults.
Raisin
Pinoche
RECIPES WITH RAISINS
Good-for-Children Dishes
Raisins added to the daily cereal make a strong
appeal to children. Introducing fruit in this manner
not only adds variety and appeal but also provides a
wholesome fruit sugar (practically predigested) valu­able
as an energy (carbohydrate) food; supplies min­erals
essential for proper growth and body regulation.
Raisin Bread and Butter.
'Toasted Raisin Bran Muffins.
Buttered Boston Brown Bread.
Raisin Custard Bread Pudding.
Raisin and Cocoanut Bread .
Pudding.
Raisin Corn Starch Pudding.
Raisin and Jl{ut Souffle.
Raisin and Macaroon Custard.
Raisin and Rice Dainty.
Raisin Charlotte Russe:
Raisin and Apple Snow.
Raisin Spanish Cream.
Molded Fruit Cream.
All Frozen Desserts.
Fruit Bread and Butter Pudding.
Creamy Rite Pudding.
Cereal Pudding.
Raisin 'Tapioca ·Cre<lm ..
Raisin and Maple 'Tapioca
Cream.
All Marmalades and . Conserves
without nuts.
Rolled Oat Coo~ies.
Marguerites. .
Jumbles.
Raisin Fudge.
Seeded or Seedless Sun-Maid
Raisins.
l PillNTED IN !,). S. A. PORM AOV. I9-A]
46