Che PURITY CaDK BaDK

502 RAISIN PIE

| cup seeded raisins

| cup boiling water

2 tablespoons Purity Flour
| cup white sugar

2 eggs
14 teaspoon salt
Juice of 4% lemon

Method:—1. Cook raisins in water
until tender, mix Purity Flour with
half the sugar and stir into raisins,
stirring constantly until mixture
thickens. 2. Beat eggs, add remain-
der of sugar, salt and lemon juice,
and add to raisin mixture. 3. Cool
slightly; then bake between two
crusts in hot oven of 475 degrees.

503

| peck green tomatoes, chopped
8 cups brown sugar

2 lbs. raisins, chopped
2 cups suet, chopped
| lb. currants

2 teaspoons salt

| cup vinegar

Juice of 2 lemons

2 teaspoons cloves

2 teaspoons cinnamon
2 teaspoons allspice

2 grated nutmegs

Method:—1. Cover tomatoes with
boiling water and let stand until
cool, then drain; cover again with
boiling water and let stand a second
time until cool. 2. Drain, place in
kettle, add sugar, raisins, suet, cur-
rants and salt, and cook 1 hour or
until tender. 3. Remove from heat
and cool; then add vinegar, lemon
juice and spices and cook 20 min-
utes longer. 4. Seal while hot in
sterilized jars.

MINCE MEAT (1)

504 MINCE MEAT (2)

1 lb. suet, chopped

114 lbs. currants

11% lbs. raisins

VY lb. mixed peel, cut finely
11% lbs. apples, chopped
114 glasses brandy

114 glasses port

| nutmeg, grated

| teaspoon salt

3 teaspoons cloves

14 teaspoon allspice

14 teaspoon mace

14 cup chopped almonds
3 cups white sugar

Method:—C ombine ingredients
and seal in jars until required.

505 MINCE PIE

Method:—1. Line pie plate with
pastry and place in it 2 cups mince
meat. 2. Moisten edge of pastry
with cold water and cover with top
crust. 3. Bake in hot oven of 450
degrees for 10 minutes; then reduce
temperature to 350 degrees and
cook 15 minutes longer or until
golden brown.

506 BUTTER TARTS

2 eggs

2 cups brown sugar

1 tablespoon butter

| teaspoon vanilla

2 cups raisins, currants, chopped dates,
(stoned), figs or nuts

2 tablespoons milk or water

Purity Flour Pastry

Method:—1. Beat eggs, add sugar,
butter, vanilla, fruit and milk or
water. 2. Line tart tins with un-
cooked pastry, place a teaspoon of
mixture in each tin and bake in hot
oven of 475 degrees for 15 minutes.

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PURITY FLOUR

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