Raisin Wine No 2
Take four gallons of water, and boil it till reduced to three, four
pounds of raisins of the sun, and four lemons sliced very thin; take off
the peel of two of them; put the lemons and raisins into an earthen pot,
with a pound of loaf-sugar. Pour in your water very hot; cover it close
for a day and a night; strain it through a flannel bag; then bottle it,
and tie down the corks. Set it in a cold place, and it will be ready to
drink in a month.
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Raised Finger-rolls
Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one teaspoonful of salt. Dissolve the yeast cake in a little tepid water, mix as usual, make into a soft dough at ... Raised Flour Waffles
Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of melted butter, a couple of beaten eggs, a tea-spoonsful of salt, and ha... Raised Muffins
1 pint milk, scalded, and a small piece of butter. When cool, add a little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and sufficient flour to make a stiff batter. When raised bake in muffin rings. ... Raised Pork Pie
Take a pound of meat, fat and lean, from the chump end of a fine fore-loin of pork, cut it into neat dice, mix a tablespoonful of water with it, and season with a large teaspoonful of salt and a small one of black pepper. To make the crust, boil a q... Raisin Bread
To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture... Raisin Bread Pudding
Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up. ... Raisin Cake
Take one and a quarter pounds of light dough, a teacup of sugar, one of butter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked.--Mrs. John Alfred. * * * ... 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. ... 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. Thorough... Raisin Sandwiches
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. The... Raisin Sandwiches
Spread thinly sliced brown bread with butter first, then with raisins, seeded and chopped. ... Raisin Sauce For Skirt Steak
Add one-half a cup of seeded raisins to one pint of cold water, set over fire, bring slowly to a boil and let simmer, gently, for fifteen minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of ... Raisin Tapioca
Tapioca is a thing every child should learn to use, as it is capable of so many variations. For the simplest pudding, have her first cover three-quarters of a cup of tapioca, (or sago, either), with one cupful of cold water and allow to soak at leas... Raisin Vinegar
Put four quarts of spring water to two pounds of Malaga raisins, lay a stone or slate over the bung-hole, and set it in the sun till ready for use. If you put it into a stone jar or bottle, and let it stand in the chimney corner, for a proper time, ... Raisin Wine No 1
Take one hundred weight of raisins, of the Smyrna sort, and put them into a tub with fourteen gallons of spring water. Let them stand covered for twenty-one days, stirring them twice every day. Strain the liquor through a hair-bag from the raisins, ... Raisin Wine No 2
Take four gallons of water, and boil it till reduced to three, four pounds of raisins of the sun, and four lemons sliced very thin; take off the peel of two of them; put the lemons and raisins into an earthen pot, with a pound of loaf-sugar. Pour in... Raisin Wine No 3
To one hundred pound of raisins boil eighteen gallons of water, and let it stand till cold, with two ounces of hops. Half chop your raisins; then put your water to them, and stir it up together twice a day for a fortnight. Run it through a hair-siev... Raisin Wine No 4
Take a brandy cask, and to every gallon of water put five pounds of Smyrna raisins with the stalks on, and fill the cask, bunging it close down. Put it in a cool dry cellar; let it stand six months; then tap it with a strainer cock, and bottle it. A... Raisinet A Preserve For Winter
Ingredients, twelve pounds of fruit, consisting of peeled apples, pears, plums, and blackberries, in equal proportion; six pounds of raw sugar, at 4-1/2d. per pound; one quart of water. Bake three hours in a slack or slow oven. First, prepare the fr... Ramaquins No 1
Take two ounces of Cheshire cheese grated, two ounces of white bread grated, two ounces of butter, half a pint of cream, and a little white pepper; boil all together; let it stand till cold; then take two yolks of eggs, beat the whole together, and ... Ramaquins No 2
Take very nearly half a pound of Parmesan cheese, two ounces of mild Gloucester, four yolks of eggs, about six ounces of the best butter, and a good tea-cupful of cream. Beat the cheese first in a mortar; add by degrees the other ingredients, and in... Ramaquins No 3
Put to a little water just warm a little salt; stir in a quarter of a pound of butter; it must not boil. When well mixed, let it stand till cold: then stir in three eggs, one at a time, beating it well till it is quite smooth; then add three more eg... Ramaquins No 4
Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces of butter; beat them fine in a mortar, and make them up in cakes that will cover a piece of bread of the size of a crown-piece. Lay them on a dish, not touching one another; set ... Raspberries To Preserve
Take the juice of red and white raspberries; if you have no white raspberries, put half codling jelly; put a pint and a half of juice to two pounds of sugar; let it boil, and skim it. Then put in three quarters of a pound of large red raspberries; b... Raspberries To Preserve In Currant Jelly
Strip the currants from the stalks; weigh one pound of sugar to one pound of fruit, and to every eight pounds of currants put one pound of raspberries, for which you are not to allow any sugar. Wet the sugar, and let it boil till it is almost sugar ... Raspberry Acid
MRS. GEORGE M. CRAIG. Dissolve five ounces of tartaric acid in two quarts of water, pour it on twelve pounds of red raspberries in a large bowl, let it stand twenty-four hours, strain it without pressing: to a pint of this liquor, add one and a h... Raspberry And Blackberry Jam
For each pound of berries, allow a pound of sugar. Put a layer of each alternately in a preserving dish. Let them remain half an hour--then boil them slowly, stirring them frequently, to keep them from burning. When they have boiled half an hour, ta... Raspberry And Currant Pudding
Stew raspberries and currants with sugar and water, taking care to have plenty of juice. Cut the crumb of a stale tin-loaf in slices about half-an-inch thick and put in a pie-dish, leaving room for the bread to swell, with alternate layers of fruit,... Raspberry Cream
To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; lay the froth on the sieve, and add a little more of the juice. When no more froth will rise, put your crea... Raspberry Ice
Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require. ...