Cassell's dictionary of cookery

Raisin and Almond Pudding {see Almond and Kaisin Pudding). Raisin Cake. — Beat half a pound of sweet butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of flour, a pinch of salt, a salt-spoonful of grated nutmeg, three eggs well-beaten — the yolks and whites separately — a table-spoonful of brandy, and as much soda as will lie on a sixpence dissolved in a wine-glassful of hot milk. Beat the mixture till it is quite light. Stone half a pound of Muscatel raisins, and chop them small, roll them in flour, and stir them into the cake. Line a small cake-tin with buttered paper, three-parts fill it with the batter, and bake in a well-heated oven. In order to ascertain when the cake is done enough put a skewer into the middle of it, and if when drawn out it is bright and dry, the cake is done. If preferred, commoner raisins may of course be used, but the ]\Iuscatels are very much superior to them in flavour and quality. Time to bake, threequarters of an hour to one hour. Probable cost, 2s. 3d. Raisin Cheese. — Stone two pounds of raisins, and put them into a saucepan with one pound of sugar, three or four cloves, and half a nutmeg grated. Boil for an hour and a half, then take the pan from the fire, and when the cheese is a little cool pour it into the dish in which it is to be served. Garnish witli thin strips of candied fruit. Time, an hour and a half. Probable cost, Is. 6d. Sufficient for six or eight persons. RAI ( 703 ) RAI Raisin Elder Wine. — Crush eight quarts of ripe elderberries in a tub or carllion pan, mix witli them live pounds of g-uod moist suf^ar, and let them lie for twenty-four houi-s. Pick thirty-six pounds of good Malaga raisins from their stalks, stone and cut them small, and pour on them nine gallons of boiling soft water, then stir them well, and leave the vessel closely covered till the day following. Boil the olderberries and their juice half an hour, skimming well until quite clear, and strain it on to the raisins, stirring the mixtiu-e twenty minutes. In three days after this, strain the liquor v^'ell, put it into a ten-gallon cask upon the thin rinds of six lemons and two Seville oranges, and, lea vingthe bung-out, let it ferment; minding to keep the cask filled up as it works out. When it has ceased hissing, put in a quart of brandy, and stop it up for two months ; then rack it off into a clean vessel, filter the dregs, and fill the cask again, adding six ounces of sugar-candy and an ounce of isinglass dissolved in a little. water. Secure the bung well, and let it stand ten months; then bottle it, seal the corks, and in six months more commence using it. — Itobiniion. Raisin Pudding, Baked.— Shred finely six ounces of beef suet. Mix with this threequarters of a pound of flour, a pinch of salt, the rind of a fresh lemon cut very small, threequarters of a pound of stoned raisins, and haH a tea-spoonful of grated nutmeg. Slix the dry ingredients thoroughly, and stir in with them three eggs and as much milk as will make a thick batter. This will be about a quarter of a pint. Pour the mixture into a buttered mould, and bake in a well-heated oven. Tm-n it out, sift powdered sugar over it, and it will be ready for serving. Time to bake, one hour and a quarter. Probable cost, Is. 6d. Sufiicient for four or five persons.