Add raisins
(which have been rolled in a little of the flour), mixing them through the
cake thoroughly.
Bake about 30 minutes in a moderate oven (about 380 deg. F.).
JAMS AND SANDWICH FILLINGS
Banana and Nut Paste for Sandwiches (11)
Banana, 1
Shelled peanuts, 1/4 cup
Mix the banana with the shelled peanuts, which have been crushed. Salt to
taste. Use as a filling for sandwiches.
Carrot Marmalade (3)
Carrots, 3 pounds
Sugar, 3 pounds
Lemon, 1 (juice and grated rind)
Oranges, 2 (juice and grated rind)
Wash, scrape, and steam carrots until soft; chop fine and mix with fruit
and sugar. Cook gently one hour.
Date and Cranberry Marmalade (3)
Cranberries, 1 quart
Dates, stoned, 1 pound
Water, 1 pint
Brown sugar, 2 cups
Simmer together for 20 minutes cranberries, dates, and water; put through
a sieve; add sugar and cook 15 minutes longer.
Dried Apricot Conserve (11)
Dried apricots, 1/2 pound (1-2/3 cups)
Cold water, 2 cups
Raisins, 1 cup
Juice of 1 lemon
Whole orange, 1
Nuts, 1/2 cup
Corn syrup (light), 1 cup
Soak apricots over night in cold water.
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