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RAISIN PIE

(Pies And Pastry) - (The International Jewish Cook Book)







Line pie pan with rounds of rich pastry, fill with same mixture as for
"Banbury Tarts"; cover with a round of pastry and bake a light brown.

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PRUNE AND RAISIN PIE

Use one-half pound of prunes, cooked until soft enough to remove the
stones. Mash with a fork and add the juice in which they have been
cooked; one-half cup of raisins, cooked in a little water for a few
minutes until soft; add to the prune mixture with one-half cup of sugar;
a little ground clove or lemon juice improves the flavor. Bake with two
crusts.

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RAISIN PIE. MRS. J. M. DAVIDSON.

One teacupful of raisins (seeded and chopped), one cup of sugar, the
juice of one good-sized lemon, one cup of boiling water; set this on
stove; let come to a boil; then add four heaping teaspoonfuls of
flour, wet in a little cold water; after it boils again, put in a
small piece of butter and a little grated nutmeg; let cool before
making into pies. This makes one very large pie. By doubling the
amount, you can make three good-sized pies. The filling will keep for
some time.

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Raisin Pie

One cup chopped raisins, one half cup chopped apples, four tablespoons

vinegar, one tablespoon cornstarch, one cup of boiling water, one cup

sugar, pinch of salt, mix together, bake with two crusts.

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Raisin Pie

Three fourths cup of stoned raisins washed and chopped, one fourth cup

of currants washed and chopped, pinch of salt, one tablespoon of

vinegar, two tablespoons of butter, one half cup of molasses, one cup of

brown sugar, two cups of water. Thoroughly mix the above and boil

together for ten minutes, then thicken with five tablespoons of flour

mixed with water. For the crust take one heaping cup of flour, one half

teaspoon of salt, one half teaspoon of baking powder, one third cup of

Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff

dough.--MRS. MABEL G. WARNER, 27 PEYTON ST., SANTA CRUZ, CALIF.









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