Chopped raisins may conserve sugar by being added to any home made ice cream or frozen dessert. Equal parts of chopped raisins and water boiled for five minutes and thick- ened with a little cornstarch may take the place of sugar and cream on the break- fast food, or with the addition of a little lemon juice make an excellent pudding sauce. A simple Italian dish is made as follows: Fry slices of stale bread and serve with a sauce made from 2 tablespoons of chopped raisins, a little chopped raw ham, a leaf of sage, a tablespoon of sugar or com sirup and 2 tablespoons of vinegar. Put over the fire until a sirup is formed and pour over the bread. Add raisins to any every day pudding for the children's pleasure, for added flavor, and for nutrition. Let the children have a few raisins to eat in place of candy^ They supply the necessary food value and sugar. A cup of chopped raisins, % cup of com sirup, and a little lemon juice make a delicious and inexpensive tart filling. ' Add chopped raisins to the fudge when ready to be poured in the pan. They will conserve a part of the sugar and the combination is new and delicious. Baked apples stuffed with raisins and brown sugar and served with cream are unequalled for their flavor. Any conservation bread, cake, or cookie, is improved by the addition of raisins. RAISIN MARMALADE— Put 1 cup each of DEL MONTE Seeded Raisins and sliced apples through the food chopper, add 1 cup of water and cook slowly for 20 minutes. RAISIN FRITTERS— Make a thick com meal mush by adding ^ cup of white or yellow com meal to 2 cups of boiling, salted water, boil 5 minutes, and cook in a double boiler 1 hour. Fifteen minutes before it is done add 1 cup of DEL MONTE Seedless Raisins cut in pieces, and ^ to ^/2 cup of any left over chopped meat. Pour into a wet loaf pan and when cold and firm cut in slices, cover with crumbs, and brown in a hot frying pan in which some fat has been melted. BAKED RAISIN PUDDING— Mix 1 cup of crumbs, 2 cups of milk, Vz cup of molasses, 1 cup of DEL MONTE Seedless Raisins, V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 tea- spoon of nutmeg, 1 cup of DEL MONTE Seedless Raisins cut in pieces, and 2 cups of milk, pour into 6 individual ramekins, set in a pan of water and bake in a slow oven until firm. Stir once during the baking. Serve in the ramekins. DEL MONTE RAISIN PUDDING— Cook 1 cup of DEL MONTE Seeded Raisins✪ Raisin Marmalade cut in pieces, 3 cups of hot water, ^ teaspoon of salt, and 1 inch of stick cinnamon slowly for 20 minutes. Mix V2 cup of cornstarch to a smooth con- sistency with a small amount of cold water, add to the boiling raisin mixture from which th^ stick of cinnamon has been removed, cook in the double boiler 40 minutes, add the juice of 1 lemon✪ Raisin Mixture, pour into a serving dish and chill. Serve with milk or cream. RAISIN BREAD — Mix and sift 2 cups of Victory flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Add 1 cup of DEL MONTE RAISINS cut in pieces, % cup of milk, 1 well beaten egg, and 2 tablespoons of melted fat✪ Raisin Bread. Mix thoroughly and pour into a greased loaf pan. Bake 1 hour in a moderate oven. , 30A K^^=^^ i \ —:

AI-modernized reading of the original text

Chopped raisins may conserve sugar by being added to any home made ice cream or frozen dessert. Equal parts of chopped raisins and water boiled for five minutes and thickened with a little cornstarch may take the place of sugar and cream on the breakfast food, or with the addition of a little lemon juice make an excellent pudding sauce. A simple Italian dish is made as follows: Fry slices of stale bread and serve with a sauce made from 2 tablespoons of chopped raisins, a little chopped raw ham, a leaf of sage, a tablespoon of sugar or com sirup and 2 tablespoons of vinegar. Put over the fire until a sirup is formed and pour over the bread. Add raisins to any every day pudding for the children's pleasure, for added flavor, and for nutrition. Let the children have a few raisins to eat in place of candy. They supply the necessary food value and sugar. A cup of chopped raisins, % cup of com sirup, and a little lemon juice make a delicious and inexpensive tart filling. ' Add chopped raisins to the fudge when ready to be poured in the pan. They will conserve a part of the sugar and the combination is new and delicious. Baked apples stuffed with raisins and brown sugar and served with cream are unequalled for their flavor. Any conservation bread, cake, or cookie, is improved by the addition of raisins. RAISIN MARMALADE— Put 1 cup each of DEL MONTE Seeded Raisins and sliced apples through the food chopper, add 1 cup of water and cook slowly for 20 minutes. RAISIN FRITTERS— Make a thick com meal mush by adding ^ cup of white or yellow com meal to 2 cups of boiling, salted water, boil 5 minutes, and cook in a double boiler 1 hour. Fifteen minutes before it is done add 1 cup of DEL MONTE Seedless Raisins cut in pieces, and ^ to ^/2 cup of any left over chopped meat. Pour into a wet loaf pan and when cold and firm cut in slices, cover with crumbs, and brown in a hot frying pan in which some fat has been melted. BAKED RAISIN PUDDING— Mix 1 cup of crumbs, 2 cups of milk, Vz cup of molasses, 1 cup of DEL MONTE Seedless Raisins, V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 teaspoon of nutmeg, 1 cup of DEL MONTE Seedless Raisins cut in pieces, and 2 cups of milk, pour into 6 individual ramekins, set in a pan of water and bake in a slow oven until firm. Stir once during the baking. Serve in the ramekins. DEL MONTE RAISIN PUDDING— Cook 1 cup of DEL MONTE Seeded Raisins cut in pieces, 3 cups of hot water, ^ teaspoon of salt, and 1 inch of stick cinnamon slowly for 20 minutes. Mix V2 cup of cornstarch to a smooth consistency with a small amount of cold water, add to the boiling raisin mixture from which the stick of cinnamon has been removed, cook in the double boiler 40 minutes, add the juice of 1 lemon, pour into a serving dish and chill. Serve with milk or cream. RAISIN BREAD — Mix and sift 2 cups of Victory flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Add 1 cup of DEL MONTE RAISINS cut in pieces, % cup of milk, 1 well beaten egg, and 2 tablespoons of melted fat. Mix thoroughly and pour into a greased loaf pan. Bake 1 hour in a moderate oven. , 30A K^^=^^ i \ —:

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Raisin MarmaladeRaisin FrittersBaked Raisin PuddingRaisin CustardDel Monte Raisin PuddingRaisin MixtureRaisin Bread

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