RASPBERRIES
Pick over carefully, set on ice, and serve in a dish unsugared.
Strawberries may be served as above.
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RAISIN COMPOTE
Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and quarter the slices. Let it stand overnight in three pints of cold water. Place this in a preserving kettle with three p... RAISIN DROP CAKES
4 tablespoons shortening 1 cup sugar 1 egg 1/2 cup milk 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 cup cocoa 1/4 teaspoon salt 1 teaspoon vanilla extract Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour... RAISIN OR "ROSINA" PIE
"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded raisins. Cover the raisins with one cup of cold water; let soak two hours. Cream egg and sugar together, add juice and gra... RAISIN OR CURRANT BUNS
Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt. The heat of potatoes will melt the sugar and butter. Mash with ... RAISIN PIE
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. ... 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 ag... RAISIN SAUCE
Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespoon of vinegar; brown sugar to ta... RAISIN STUFFING
Take three cups of stale bread crumbs; add one-half a cup of melted chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon of salt and one-fourth teaspoon of white pepper. Mix thoroughly. All vegetables should be thoroughly cleansed just... RAISIN WINE, No. 1
To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated. A few tablespoons of sugar... RAISIN WINE, No. 2
Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days. ... RAMAKINS.
Mix together three eggs, one ounce of warmed butter, and two of fine cheese grated, and bake in small patty pans. ... RAMEKINS OF EGG AND CHEESE
Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter. Place the mixture in little pans or saucers and bake in the oven. Home-made bread is very much more palatable and more nutritious than ba... RASPBERRIES
Pick over carefully, set on ice, and serve in a dish unsugared. Strawberries may be served as above. ... RASPBERRIES AND CURRANTS
These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sugar among them. As you do this, garnish the base with white or black currants (blackberries look pretty also) in bunch... RASPBERRIES AND CURRANTS
To ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar. Heat, crush and press the juice from the currants and proceed as directed for raspberries. ... RASPBERRY AND CURRANT JELLY
Follow the recipe for Currant Jelly, using half raspberries and half currants. ... RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste and pour into the glasses, putting one teaspoon of powdered sugar on the top of... RASPBERRY CORDIAL
Take a peck of morella cherries, and a peck of black hearts. Stone the morellas and crack the stones. Put all the cherries and the cracked stones into a demi-john, with three pounds of loaf-sugar slightly pounded or beaten. Pour in two gallons of double-r... RASPBERRY ICE
Make a strong lemonade, add raspberry juice to taste, and some grated pineapple. Put into freezer and turn like ice cream and pack, and let stand five hours. ... RASPBERRY ICE CREAM
1 quart of cream 4 ounces of sugar 1 pint of preserved green gages, free from syrup Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remainin... RASPBERRY JAM
To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar. Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher). Add one quart of currant juice, and boil slowly until it jellies. Try a little on a pla... RASPBERRY JAM
Pare your pine-apples, and cut them in thick slices. Weigh the slices and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimm... RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add the sugar; stir all the time while cooking. Strawberry or blackberry jam is made the same way. Thirty or forty minu... RASPBERRY JELLY
Follow the recipe for Currant Jelly. ...