Raisin Pie

Ingredients

• 1/2 cups seeded raisins
• 2 tablespoons butter
• Juice and grated rind 1 lemon
• 1/2 cup sugar
• 1 cup water in which raisins were cooked
• 2 tablespoons flour
• Few grains salt

Method

1. 1

   Cook raisins in boiling water until tender, drain, and mix with sugar, grated rind, flour, and salt.

2. 2

   Cool slightly, turn into pie pan lined with paste, dot with butter, pour over water, cover with top crust, and bake for thirty minutes in a moderate oven.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.

Raisin Pie Edam Cheese Boiled Coffee 4 ^ K OYSTER COCKTAIL IN GRAPE FRUIT Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by re- moving the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with fohage. PLANKED WHITEFISH Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Sur- round fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Mattre d'Hotel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately. 50 5^ Sunday Dinners ^""''^ Third Sunday FRICASSEED XbMATOES Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and saute in melted butter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around. ALABAMA SALAD Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress. CREAM DRESSING 3 hard cooked egg yolks. 2 tablespoons vinegar. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives. \}/2 cups thick cream. Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating con- stantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE \]/2 cups seeded raisins cut in 2 tablespoons butter. halves. Juice and grated rind 1 lemon. ]/2 cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked. Few grains salt

Cook this with the app: pantry check, scaling, and the assistant.