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Full text of "Take one bright morning"

Add a large 



slice of your well-known 
sunny disposition, 

Mix thoroughly. 

Add heaping 
spoonful of 
quiet deter- 
mination. 








And let's < 
make a pie ; 




A really temptin 
Sun-Maid Pie! 



RAISIN-APPLE PIE, CALIFORNIA 

STYLE 

% cup water, ^ cup sugar, 4 apples, 1 cup Sun- 
Maid Raisins, y^ cup walnut meats, grated rind 
1 lemon, 1 tablespoon lemon juice, 1 teaspoon 
butter. Cut apples in eighths and cook with 
water and sugar until transparent, then drain. 
Add raisins, walnuts, lemon and butter. Bake 
between two crusts or with strips of pastry 
across top and serve with whipped cream. 



There it is in Cookbook short'hand but 
who'd ever guess that those sixty-eight 
little words and symbols could lead the way 
to so much sheer deliciousness? For there's 
a pie, lady, as is a pie. As every trencherman 
who dangles his short legs or stretches his 
long ones under your banquet board is going 



to testiry. Sun-Maid Raisins are raisins at 
their glossiest best. C[ Now, since this is to 
be a Sun-Maid Pie, California Style, we must 
make it in the California spirit .... that is, 
have lots of gay excitement out of making it, 
as well as seeing our Dear Family eat it. 

What's a sweeter sight, 
please, than a pretty girl in 
a pretty kitchen, with her 
sleeves rolled up fand may 
be a smudge of flour on her 
nose] making such a luscious 
pie as this is going to be? 
Now, let's check up. Are we all here? 
Sunny disposition, gayest of gay aprons, 
recipe propped up against the pot of gerani' 
urns? Very good, forward march! And 

remember, it never hurts a Sun-Maid Pie to 
hum some such merry tune as "Happy Days 
are Here Again" while it's in the making. 
fl[ First, let's share with you a Sun-Maid 




secret and that's to work from left to right, 
just as you deal cards in bridge. The prac- 
tical point of it is, that if you're interrupted 
by the telephone, when you're back on the 
job you're reminded just where you were. 
(( First . . . let's assemble everything we'll 
need, the pat of pastry dough from the ice 
box, the rolling pin, the flower sifter, the 
pastryboard, the pie plate. Now the ingredi- 
ents measured exactly, and put to the left . . . 
I cup water, i cup sugar, 4 nice apples, f tart 
ones preferred} i cup walnut meats, broken 
into bits, the grated rind of a lemon, rich 
with lemon oil, a tablespoonful of lemon 

juice, and at least a tea- 
spoonful of butter . . . Some 
spendthrifts use a table- 
spoonful. And a CUPFUL 
OF SUN-MAIDS. Use 
either the delicate seedless 
Nectars from the red box, 




or the big and handsome Sun-Maid Puffed, 
f the seeded kind} or the two mixed, if you 
prefer. (( Pare the apples, cut them in 
eighths, cook them in sugar and water until 
they are clear, then drain them but leave 
them moist. Add to them the walnuts, the 
lemon rind and juice, the butter and the 
Sun-Maids stirring them together carefully. 
Add a dash of nutmeg if you like, although 
this isn't in the recipe. (( Pat the bottom 
crust into the pie tin and gently pour in the 
filling. You can put another full crust on 
top, but it takes only a minute more to cut 
the pastry in strips for that lattice effect the 
illustration shows and which advertises the 
sumptuous contents, like a show window. 
Now put it into a moderate oven fabout 
360 F.| and keep watching it until the top 
crust takes on a delicate light brown. Isn't 
this a pie-poem and isn't it the most de- 
liciously raisin-glorified thing that ever was? 



If you're in a really sumptuous mood, whip 
some cream, add a little sugar and vanilla to 
it, put it into that bowl from the five^and" 
ten that everyone thinks is imported, and 
carry in your pie to the table in triumph! 

(![ If it were us, we'd fix a little sign li\e this: 

And stic\ it in the crust with a tooth pic\, 

Who \nows, this 

may be the very pie 

that is remembered 

for years and years by 

grateful customers. 



Q 



\N\TV\ HY 




Here followeth the ABC 
of Sun-Maid Raisin Cookery: 




for Apple 
Sauce Cake 



cup shortening, 1J^ cups sugar, 2 eggs well 
beaten, 1 cup Sun-Maid Puffed Raisins (cut fine), J4 
cup chopped walnuts, 2 cups flour, y 2 teaspoon soda, 
2 teaspoons baking powder, 1 teaspoon cinnamon, */2 
teaspoon nutmeg, ^ teaspoon cloves, 1 cup hot apple 
sauce (strained). Sift flour, spices and soda. Cream 
the shortening, beat in the sugar, beaten eggs, raisins 
and nuts. Add flour alternately with the apple sauce. 
Bake in a shallow, well-greased pan about 1 hour, in a 
moderate (360 F.) oven. 



Sun-Maid Nectars in angel-food cake, a cup to a 
9-egg cake, lightly mixed in just before it goes into 
the oven, make angel-food beautifully polka-dotted 
and gentlemen prefer it to plain angel-food. There's 
something to bite on! A new "frosting" for angel 
food is whipped cream, to which half a cup of Sun- 
Maids, plumped and ground have been added, with 
54 teaspoon vanilla. Or split the angel-food, and 
use the whipped cream for a filling, too. 




is for Butterscotch 
Pu4<Jing 



3 tablespoons butter, 1 cup brown sugar, 2 cups hot 
milk, 1 teaspoon vanilla, 2 tablespoons granulated 
gelatin, y^ cup cold water, 1 cup cooked rice, 1 cup 
whipped cream, 1 cup Sun-Maid Raisins. Soak gela- 
tine in cold water for fifteen minutes. Put butter in a 
sauce pan, add sugar and cook over a low fire, stirring 
constantly until melted; add milk and stir until sugar 
is dissolved; add raisins, remove from fire, add the 
gelatine and set aside to cool. When beginning to 
thicken add rice and vanilla and fold in the whipped 
cream. Pour into a wet mold and set aside to become 
firm. Serve with a custard sauce. 



Those melting little baking powder biscuits you 
throw together in a twinkling! Make them a Sun- 
day-morning treat with a cup of Nectars sprinkled 
from the red box. It makes our mouths water to 
think how sumptuous they're going to taste. Save 
a few out for the children's school lunch-box, split 
and put together with ground Sun-Maids for extra 
JL^ energy and tastiness. 




for 
Coffee Cake 



1 cup scalded milk, 1 compressed yeast cake softened 
with % cup lukewarm water, 1% cups flour, % cup 
melted butter, J4 CU P sugar, 1 egg, well beaten, 1 tea- 
spoon almond flavoring, % teaspoon salt, 3 (about) 
cups flour. Cool milk to lukewarm, then add yeast 
and \y 2 cups flour. Beat until smooth and put in 
warm place until light, about 1 hour ; add other ingre- 
dients, turn on board and knead until smooth and 
elastic. Place in well-greased bowl ; brush over top of 
dough with melted shortening. Allow to rise to 2y 2 
times its original size (2 hours or more). Then dough 
is ready. Roll dough for each loaf to 1 inch thickness, 
cover surface with 1% cups Sun-Maid Nectars Raisins 
and roll up like a jelly roll. Place in greased pans, 
brush the top with melted shortening and set aside in 
a warm place until the loaf is light. Bake in a hot 
oven (425 F.). 



Cookies! Spice cookies and sugar cookies, ginger 
cookies and oatmeal cookies! "Add a cup of Sun- 
Maids" to any known cooky and make it tastier and 
cmnchier than ever. Why shouldn't a dear little 
cooky in a dear little lunch-box have its share of 
rich Sun-Maids, at a total cost, per cooky-batch, of 
about 4 cents? Especially as Sun-Maid Raisins are 
^ great energy-givers. 




for 
Danish Pastries 



2 cups flour, 1 teaspoon salt, J4 cup butter, 1 egg, 
3 tablespoons sugar, 1 tablespoon milk, 3 tablespoons 
butter, 1 cup chopped Sun-Maid Raisins, */ cup 
chopped nuts. Mix and sift flour and salt. Cut in % 
cup butter with a knife, Beat the egg and milk together 
and mix with the dry ingredients, adding only enough 
liquid to hold the mixture together. Turn out on 
slightly floured board, roll out thin and spread with 3 
tablespoons softened butter. Cut in 4-inch squares and 
sprinkle with raisins, nuts and sugar. Roll like a jelly 
roll and press edges together. Place rolls on a baking 
pan, cover with a clean, damp cloth and place in the ice 
chest until ready to bake (they can stand 3 hours). 
Brush tops with yolk of egg mixed with a little milk 
and sprinkle with sugar. Bake in a quick oven (425 
F.) for 20 to 25 minutes. Serve hot. 



For tea-time treats and lunch box surprises make 
raisin-biscuit sandwiches, steamed raisin brown 
bread, graham sandwiches with nut and raisin filling, 
cinnamon rolls thick with raisins and spice, crisp 
soda cracker sandwiches, filled with maple sugar and 
raisins, cooky sandwiches stuffed with nut-butter and 
raisins, or chopped figs or dates and raisins. Or 
bake cocoa-raisin bread, 4 tb. of cocoa and a cup of 
Sun-Maids added to your favorite muffin batter. 




'is for 
Eccles Cakes 



54 cup chopped Sun-Maid Raisins, 2 tablespoons 
shredded citron, 1 tablespoon grated orange peel, */$ 
cup brown sugar, 2 tablespoons melted butter, 3 table- 
spoons syrup or honey. Mix all ingredients. Cut rich 
pastry into 3-inch circles with a cooky cutter. Spread 
the centers of half the circles with the raisin mixture, 
then moisten the edges with cold water and cover with 
remaining pastry circles. Press edges firmly together 
with the tip of a fork; prick tops in several places to 
allow the steam to escape. Place in hot oven (425 
F.) for 10 minutes, then reduce to 360 F. 



Left-over pastry dough can be made into Banbury 
Tarts, by cutting into 4-inch squares, and in the 
center of each square placing a spoonful of a filling 
of 1 cup chopped Sun-Maids, 1 beaten egg, y 2 lemon, 
rind and juice, 1 soda cracker, rolled, 2 tb. sugar. 
Fold over into a triangular envelope, press edge 
together and bake in a hot oven. 




is for 
Fruit Cake 



24 cupful butter, 1 cupful sugar, 4 eggs, 2 cupfuls 
flour, 1 teaspoon lemon extract, 1 teaspoon vanilla 
extract, 1 cupful Sun-Maid Puffed Raisins, */ cupful 
blanched almonds, % cupful shredded citron, 1 table- 
spoonful orange juice, 1 tablespoonful lemon juice. 
Chop the raisins and dredge them with a tablespoon- 
ful of the flour; shred the almonds and citron and 
marinate the latter in the orange and lemon juice for 
an hour. Cream the butter, adding the sugar gradu- 
ally, also the extracts. Sift the flour and add to the 
butter and sugar alternately with the well-beaten egg 
yolks. Whip vigorously, then add the raisins, nuts, 
and citron with the fruit juices. Fold in the stiffly beaten 
whites of eggs, pour into well-buttered paper-lined pan and 
bake in a very moderate oven, 300 F. about 1 hour. When 
cool, ice and garnish with halved raisins and blanched al- 
monds. Slices of this fruit cake can be steamed and served 
with raisin sauce for dessert. Sauce : Cream ^3 cup butter, add 
^4 cup sugar and beat, add ^ cup boiling water, fold in beaten 
white of an egg, add Y$ cup Nectars and 1 tablespoon vanilla. 

Have you a fruit-cake tucked away on your top 
pantry shelf ready for expected and unexpected en- 
tertaining. Why not have one, it's as easy to make 
as layer cake, lasts for months and is mellow and 
moist to the last crumb, if it's made with moist rich 
Sun-Maids. Men have a secret fondness for fruit- 
cake. Just ask them! Make your own fruit-cakes. 
Try different recipes and various experiments with 
spices and flavorings. And don't forget that plenty 
^ of rich raisins are the reason it's called fruit cake. 




is for 
Gingerbread 



1 cup sugar, 1 cup molasses, 1 cup shortening, 3 eggs, 
3 cups sifted all-purpose flour, 2 teaspoons ginger, 1 
teaspoon cinnamon, J4 teaspoon salt, 2 teaspoons soda, 
1 cup boiling water, 1 cup Sun-Maid seedless raisins. 
Wash raisins, drain and cut in slices. Cream sugar 
and shortening, add spices, salt, and molasses, and mix 
thoroughly; add beaten eggs, flour, and beat mixture 
for three or four minutes. Add boiling water, mix 
thoroughly, add soda which has been dissolved in a 
tablespoon of water, and beat again. Pour two-thirds 
of mixture into baking pan, sprinkle raisins over top, 
and add rest of batter. Bake 40 to 45 minutes in a 
moderate oven (250 to 300 F.). 



And let's remember to make the Ginger-Bread Man 
with his eyes and buttons of raisins. And ginger 
snaps, ornamented with a fat raisin in the center. 
Ginger and raisins go together whether they're a 
bowl of Nectars and a jar of preserved ginger on a 
party table, or a slice of steamed ginger cake with 
raisin sauce poured over it for the children's supper. 




s for Hot 






Raisin Dumpling 



Dough 1 cup sifted flour, ^4 teaspoon salt, 2 level 
teaspoons baking powder, 2 level tablespoons shorten- 
ing* Yz cup (about) of milk. Filling 1 cup chopped 
Sun-Maid Raisins, 2 tablespoons fine cracker or bread 
crumbs, y 2 lemon, juice and grated rind, 2 tablespoons 
sugar. Sift dry ingredients, rub in shortening, then 
add milk gradually mixing dough with a knife. Turn 
onto a slightly floured board and roll about */ inch 
thick. Cover with raisin filling and roll up as for jelly 
roll; pinch ends firmly together. Place on a buttered 
plate and set in a steamer, cover closely and set over 
boiling water; cook 1 hour keeping water constantly 
boiling. Do not remove cover during cooking or pud- 
dine will not be light. 



A good substantial pudding to top off with and you 
can go light on the rest of the dinner. Fond as we 
are of very light desserts, let's not forget how wel- 
come an old-fashioned steamed or baked pudding is 
and let's have one every week. Indian pudding and 
carrot pudding, fruit cobblers and batter puddings, 
deep dish custard pie, things with apples and figs 
and walnut meats, all are the more attractive to taste 
and sight for the famous "cup of Sun-Maids." 




for Ice Cream 

Raisin Flavored 



1 pint milk, 1 egg yolk, y$ cup sugar for custard, % 
teaspoon salt, 1 pint whipping cream, y 2 cup sugar 
caramelized, 1 teaspoon vanilla, 1 cup Sun-Maid Seed- 
less Raisins (plumped and chilled). Caramelize sugar, 
add 1 cup scalded milk and stir until dissolved. Add 
remaining sugar to egg yolk and combine with milk to 
make a custard. Cook until the custard coats the 
spoon. Remove from fire and add cold milk, cream, 
vanilla and salt. Freeze to a mush consistency, then 
add raisins and continue freezing until hard. 



RAISIN CHOCOLATE SAUCE 



Vanilla ice-cream from the "corner drug" becomes a 
party dessert with the addition of hot chocolate 
sauce poured over it. Here's how to make it: 1 cup 
Sun-Maid seedless raisins, 2 squares chocolate, 1% 
cups sugar, 1 tablespoon butter, 2 cups water, 2 tea- 
spoons cornstarch, y^ teaspoon vanilla, salt. Wash 
raisins and drain. Cut chocolate into pieces, add 
sugar, butter, water, and boil 5 minutes or until choc- 
olate is completely melted. Moisten cornstarch with 
a little cold water and add to chocolate mixture; 
add raisins and stir constantly until mixture boils 
and is smooth. Add vanilla, a few grains of salt, 
^ and serve hot or cold, preferably hot. 




is for the 
Jam what am 

RAISIN RHUBARB JAM 

5 cups diced rhubarb, 2 cups Sun-Maid Raisins, 5 
cups sugar, 1 lemon, grated rind and juice. Cover rhu- 
barb with sugar and let stand several hours. Bring to 
the boiling point over low fire and cook 20 minutes. 
Add raisins and lemon and cook 10 minutes. Pour into 
sterilized jars. 

RAISIN PEACH CONSERVE 

12 peaches, 3 oranges, 3 cups Sun-Maid Puffed 
Raisins, 1 cup walnut meats, sugar. Dip peaches in 
boiling water one minute, then plunge into cold water ; 
drain at once and remove skins. Cut into quarters ; put 
raisins and nuts through a food chopper. Wash oranges 
and cut into very thin slices (using skin) then cut 
slices into small pieces. Measure ingredients, allow an 
equal amount of sugar and cook all together very 
slowly until thick, stirring frequently. Pour into steril- 
ized glasses and seal. 

Raisins will take the flavor of fresh or canned rasp- 
berries, Concord grapejuice, loganberries or mint. 
Raisins combine well with any fresh fruit except 
strawberries. The use of raisins with strawberries 
makes the strawberries taste like raisins, whereas 
with the other fruits, particularly those mentioned, 
the raisins take on the flavor of the fresh or canned 
fruit as the case may be. 




is for 
T ^i 



Ki 



3 whites of eggs, 1% cupfuls granulated sugar, 2 
teaspoonfuls baking powder, pinch of salt, % cup Sun- 
Maid Raisins (chopped fine), % teaspoonful almond or 
vanilla. Beat the whites of eggs to a stiff froth, adding 
the salt, then beat in half the sugar and whip until the 
mixture will hold its shape. Sift the rest of the sugar 
with the baking powder, and fold into the egg whites, 
add the flavoring and the raisins. Line a baking pan 
with ungreased paper, dip a tablespoon into hot water, 
and drop the meringue from the end of the spoon (or 
force mixture through a pastry bag) onto the paper. 

Bake in very moderate oven, 250 F. for 1 hour. 



Another crisp tid-bit for tea is Marguerites which can 
be fixed in the half hour before the guests arrive. 
Boil \Y 2 cups sugar with y 2 cup water until it 
threads. Add 6 marshmallows, cut in pieces. Pour 
on 2 beaten egg-whites, stirring constantly. Add 1/4 
cup chopped Sun-Maids and 54 cup chopped walnuts 
and 54 teaspoon vanilla. Spread mixture on 2 dozen 
saltines and bake until a delicate brown in a slow 
oven (300 deg. F.). 




is for Lady Baltimore 
Cajke Filling 

Make your usual cake batter, bake it in three layers. 
Make two fillings for it, spread on the soft filling first, 
then the hard filling. Soft Filling 1 cup sugar, ^3 
cup water, */ cup chopped walnuts or shredded al- 
monds, 1 teaspoon vanilla, 1 teaspoon almond extract. 
Boil together until it reaches the very soft ball stage, 
beat three minutes and spread. Hard Filling \y 2 
cups sugar, 3 tablespoons cold water, 2 egg whites, 
1 cup Sun-Maid Puffed Raisins, cut and steamed 10 
minutes, 1 cup chopped walnuts or almonds, \y 2 table- 
spoons grated orange rind, 2 teaspoons lemon juice. 
Put sugar, water, unbeaten egg whites in top of double 
boiler. Place over boiling water and beat with egg 
beater six minutes. Remove from fire and beat until 
thick enough to spread. Add other ingredients. If 
you have it, add % cup sweet sherry flavoring, for the 
original Lady Baltimore Cake had quite a winey taste, 
although we were assured no wine was used in its 
composition. 

When we visited Charleston, we stayed at the lovely 
old mansion where Owen Wister wrote "Lady Balti- 
more" and occasionally visited the Woman's Ex- 
change, where, like him, we had their marvelous 
Lady Baltimore Cake which was the inspiration for 
his book. The recipe is a Charleston secret, but this 
is our guess and on trying it at home, it tasted just 
about the same. 




is for 
Mince Meat 



First Part 6 cups cooked meat, chopped, 3 cups 
suet, chopped, 12 cups apples, chopped, 4 cups sugar, 
2 cups molasses, 1 quart boiled cider, 4 cups Sun-Maid 
Nectars Raisins, 4 cups Sun-Maid Puffed Raisins, 2 
cups shredded citron. Second Part 2 oranges, juice 
and grated rind, 2 lemons, juice and grated rind, 1 
tablespoon salt, 2 tablespoons cinnamon, 2 tablespoons 
nutmeg, 2 tablespoons allspice, 1 tablespoon cloves, 1 
tablespoon almond extract, 1 glass jelly. Put all in- 
gredients of first part in a large kettle and cook very 
slowly until apples are cooked and suet melted. When 
cooked, add ingredients of second part. Pour in steril- 
ized jars and seal tightly. 



This mince-meat, baked in patty shells and topped 
with whipped cream, makes a memorable dessert, 
and the small portions make it not too rich. Or you 
might heat the mincemeat, put it into a baked pastry 
shell and cover it with apple meringue: 1 grated 
apple, folded into two beaten egg whites and ^ cup 
sugar. Spread over top of pie and bake twelve 
k minutes in moderate oven (325 F.). 




is for 
Nut Pie Supreme 



54 cup butter, 1 cup sugar, 1 cup Sun-Maid Raisins, 
1 cup broken walnut meats, 4 eggs, 1 teaspoon vanilla. 
Cream the butter until waxy; add sugar gradually, 
beating well ; add eggs unbeaten, one at a time, beating 
each one into mixture thoroughly. Add raisins, walnuts 
and vanilla. Pour into a pastry lined pie plate and 
bake about 30 minutes. Have oven hot for the first 10 
minutes then reduce to moderate heat. A meringue 
may be added if desired in which case use 2 whole 
eggs and 2 egg yolks in the filling, using the 2 egg 
whites for the meringue. 



Raisin Variations in Pies: Add a cup of Sun-Maid 
Nectars to a custard pie for a new taste-treat. Or 
combine two cups of cranberries with a cup of Sun- 
Maids, or two cups of rhubarb with a cup of Sun- 
Maids, or two cups of apple sauce with half a lemon 
added, or two layers each of bananas and raisins. 
Chocolate, prunes, dates, figs, lemon, apricots, 
peaches, blend with Sun-Maids, either Nectars or 
Puffed. 




^is for Old 
English Cream Pie 



2 eggs, y$ cup sugar, */ teaspoon salt, y 2 teaspoon 
cinnamon, % teaspoon nutmeg, J4 teaspoon allspice, 
% teaspoon clove, 1 cup hot milk, 1% cups cottage 
cheese, 1 tablespoon bread crumbs, 1 cup chopped Sun- 
Maid Raisins. Beat eggs and stir in sugar, salt, spices 
and hot milk. Add cottage cheese, crumbs and raisins 
and mix well. Pour into pastry lined pie pan. Put into 
hot oven (400 F.). After 15 minutes reduce heat and 
bake until firm. 



Sun-Maids and cheese complement each other per- 
fectly and are a compliment to any masculine guest, 
even a husband! Serve a bright little bowl of Nectars 
alongside the Roquefort, Camembert, New York 
Cheddar or Philadelphia Cream Cheese. Cluster 
raisins are expensive, Nectars cost about a fifth as 
much, taste fresher and are a newer fashion for table 
use. Try mixing Nectars and blanched almonds 
(black and white in a red bowl) as a gay accompani- 
k ment to after dinner coffee. 




^ is for Perfection 
Raisin Cake 



y 2 pound butter, 2^4 cups powdered sugar, y$ tea- 
spoon salt, 1*4 teaspoon baking powder, 1 tablespoon 
vanilla, 2 cups Sun-Maid Nectars Raisins (directly 
from box), 4 eggs, \y 2 cups milk, 4J4 cups flour, 1 tea- 
spoon mace. Sift powdered sugar and cream with the 
butter. Add eggs one at a time, creaming well before 
adding another. Add milk, then flour which has been 
sifted with baking powder, salt and mace. Add vanilla 
and fruit and beat thoroughly. Bake in 2 small greased 
paper-lined loaf pans in a slow oven, 250 F. about 
hours. 



The milk and egg puddings which appear with such 
comforting regularity on the children's bill-of-fare 
can all be jewelled with Sun-Maids. Bread puddings 
made with raisin bread, can use a cup of Sun-Maids 
besides. When you use these rich raisins in tapioca 
cream, cornstarch pudding, cereal pudding, chocolate 
pudding, cup custards, Spanish cream and rice pud- 
ding, you're adding a precious quota of energy to 
every first and second helping. Another reason for 
X raisins! 




is for 

Queen Souffle 



One cup Nectars or Puffed, 1 tablespoon butter, 
cup sugar, 2 lemons, 4 eggs, 2 tablespoons chopped 
nuts. Boil raisins in half cup of water 5 minutes and 
drain. Cream butter, gradually add sugar and yolks of 
eggs well beaten. Add strained lemon juice and grated 
rind of one lemon and beat thoroughly. Fold in stiffly 
beaten egg whites and nuts, pour in buttered baking 
dish, set in pan of hot water and bake 30 minutes in 
moderate oven (375 F.). Or bake in custard cups or 
muffin pans about fifteen minutes, until brown and 
puffy. 



When you use Sun-Maids in gelatin desserts, frozen 
custards, ice-box cakes and salads, plump them first, 
that is, cover them with cold water, bring to a boil, 
drain and chill. Use Nectars for that delicate, polka 
dotted effect and Puffed for their large handsome- 
ness and winey, Muscat flavor. When you grind 
Sun-Maids, lay the center of the food chopper in hot 
water a minute and the raisins will run through 
readily. 




for 
Raisin Moonlight 



1 tablespoon granulated gelatin, 2 egg yolks, % 
teaspoon salt, 12 marshmallows, 1 cup whipping cream, 
2 tablespoons cold water, 1 cup milk, *4 CU P su g ar /^ 
teaspoon vanilla, 2 slices pineapple, 1 cup Sun-Maid 
Nectars Raisins (plumped). Soften gelatin in cold 
water. Scald milk in double boiler, pour over egg 
yolks which have been mixed with sugar and salt. 
Return to boiler and cook until custard coats the 
spoon. Remove from fire, add vanilla and softened 
gelatine and stir until dissolved. ..Add marshmallows 
while custard is hot to melt them partially. When cold, 
add fruit and set aside to chill. Serve in sherbet 
glasses. 



Rice-and-raisins, the standing-order dish of our 
childhood, is still a favorite when we're Big People, 
if it's dressed up a little. So herewith is Rice Dainty, 
glorified rice and raisins. Plump */ 2 cup Sun-Maid 
raisins. Add to 1 cup cooked rice and chill. Fold 2 
tablespoonfuls powdered sugar, y 2 cup whipped 
cream, 1 teaspoon vanilla into rice mixture. Serve 
very cold. 




for 
Sour Cream Pie 



cups sour cream, 1 cup sugar, 2 eggs, 1 table- 
spoon flour, y 2 teaspoon each cinnamon and nutmeg, 
\y 2 cups Sun-Maid Raisins. Mix flour, spice and 
sugar; add lightly beaten egg, sour cream and raisins. 
Pour into a pastry-lined pan and bake about thirty 
minutes in a moderate oven (360 F.). 



Sandwiches are another Sun-Maid success. */ 2 cup 
chopped Bermuda onion to 1 cup chopped Sun-Maid 
Puffed on whole wheat bread, will appeal to the 
sophisticated taste. For the school lunch, mix y$ 
cup peanut butter, 1 teaspoon lemon juice with your 
cup of Sun-Maids. Or mix hard-cooked eggs, celery, 
a little onion juice, with mayonnaise and Sun-Maids. 
Or raisins, olives, cheese, pimento. Chopped raisins 
alone make a good stuffing for brown bread, crack- 
^ ers, cookies and small baking powder biscuits. 




for 
Tuna Mousse 



1 tablespoon granulated gelatin, J4 CU P water, 1 
cup flaked tuna fish, 1 cup Sun-Maid Nectars Raisins, 
y?. teaspoon powdered mustard in 1 teaspoon vinegar, 
*/2 cup whipping cream, speck cayenne pepper or 
paprika. Plump raisins. Drain, chill. Soak gelatin 
in cold water ; dissolve in hot water. Add to tuna and 
raisins; when cold, add mustard, pepper and whipped 
cream beaten stiff. Fold together and pour into cold 
wet molds. When firm, unmold on lettuce ; serve with 
mayonnaise. 



Foreign cooks put raisins to many an exotic use, 
even in the stuffing of chicken and in soup. Here 
is a raisin sauce for baked stuffed fish, which sounds 
Scandinavian. 

2 tablespoons butter. 1 teaspoon salt, 1 tablespoon 
brown sugar, 1 tablespoon grated horseradish, 2 
tablespoons flour, 54 teaspoon pepper, 1*^ cups water, 
1 small lemon (juice only), speck cayenne pepper, 
y z cup chopped Sun-Maid Raisins. Melt butter in 
sauce-pan, add flour, salt, pepper, cayenne and brown 
sugar. Mix well, add water and cook until mixture 
is thick, stirring constantly. Add raisins, horse-radish 
and lemon juice. Serve hot. 




is for 

Upside-Down Cake 

4 slices canned pineapple, 2/3 cup Nectars, 2/3 cup 
brown sugar, 3 tablespoonfuls butter, 3 egg yolks, 1/3 
cup granulated sugar, \y 2 tablespoons lemon juice, 1 
teaspoon grated lemon rind, 3 egg whites, y$ teaspoon 
salt, 2 tablespoons flour. Plump Nectars by covering 
with cold water, bringing to boil and boiling five min- 
utes, drain. Melt butter in frying pan, add brown 
sugar and stir until just melted, and remove from fire. 
Arrange pineapple in melted sugar and scatter over it 
the Nectars, filling the holes in the pineapple. Mix 
cake batter. Beat egg yolks and add sugar gradually, 
then lemon juice and grated lemon rind. Beat egg 
whites until stiff, add salt. Gradually add the flour, 
alternating with the egg whites to egg yolk mixture. 
Pour mixture over fruit in the frying pan. Bake in a 
slow oven (325 F.) about thirty minutes. Remove from pan, 
serve fruit side up, either hot or cold, with remaining pine- 
apple juice and whipped cream slightly flavored with vanilla. 
This makes a delicate, rich, last-minute dessert. 



In frostings and fillings, Sun-Maids, either whole 
Nectars, or chopped Puffed, heighten the flavor of 
seven-minute and boiled frosting, marshmallow, 
mocha, chocolate, walnut, citron, cream and almond 
fillings. Add from % to % cup of Sun-Maids to 
your favorite recipes. Decorate boiled frosting 
spread on the cake and still soft with an outer and 
inner circle of Sun-Maid Puffed, plumped in boiling 
water, for a modernistic, snow-white-and-rich-black, 
, K cake decoration. 




is for 
Vegetable Salad 



1 cup chopped raw carrots or cooked lima or string 
beans cold, 1 cup diced celery or cubed cucumbers, 1 
cup Sun-Maid Nectars Raisins, mayonnaise. Combine 
with just enough mayonnaise to moisten. Arrange on 
lettuce. Garnish with mayonnaise and a dash of pa- 
prika. Serves six. 



Sun-Maid Salads are as endless as your imagination. 
Be an adventurer and try out your own salad ideas. 
Of course, Sun-Maids, plumped in boiling water and 
chilled are tempting in almost all fruit salads, adding 
black grace-notes to the salad symphony. But try, 
too, sprinkling a very few through a cold meat salad, 
or with green pepper rings and cottage cheese, or 
with the sour-sweet of cole slaw or with carrots and 
celery and tomatoes. Cold fish salad, a la Sun-Maid 
^ is daring and delightful. 





Good Waff le Sauce 



% to I pkg. Sun-Maid Raisins, 1 slice orange or 
lemon rind, 2 cups cold water. Put raisins and water 
in saucepan and bring to boiling point. Add slice of 
orange or lemon and cook slowly for 30 minutes. Sugar 
may be added, but it is not necessary. Stewed raisins 
being very rich should be served in small portions. 
This sauce can be served on slices of toasted stale 
sponge cake for dessert, or on bread toast for the 
children. Vary the flavor of the sauce with cinnamon, 
nutmeg, cloves, orange, vanilla, or a very little almond 
extract. 



For a delightful Savory Sauce Cream 1 tablespoon 
of butter and 3 tablespoons of flour and a few grains 
of salt; moisten with cider to a thin paste. Wash 
one cup of Sun-Maid Seedless Raisins and boil one 
minute in one cup of grape juice and one cup of 
cider. Add butter and flour paste, stirring constantly 
until mixture boils clear. Serve hot with baked ham. 




is for 



Xmas Pudding 



1 cup soft bread crumbs, 1 cup finely chopped suet, 
1 cup chopped apples, y 2 cup brown sugar, 1 cup Sun- 
Maid Puffed Raisins, 1 cup Sun-Maid Seedless Raisins, 
y 2 cup chopped walnuts, y 2 cup sliced citron, */ 2 cup 
flour, y 2 teaspoon each nutmeg and cinnamon, % tea ~ 
spoon cloves, y 2 teaspoon salt, 2 eggs, beaten well, y 2 
cup milk. Mix bread crumbs, suet, chopped apples, 
sugar, fruits and nuts ; sift flour, spices and salt. Com- 
bine mixtures, add eggs and milk. Butter a covered 
mold well and dredge with sugar. Have a kettle half 
full of boiling water ; place a rack or plate on the bot- 
tom, set the tightly covered mold on the rack and cover 
kettle. Keep water constantly boiling until pudding 
is cooked, about 2 hours. Serve with a hard or foafny 
sauce. 



For the Xmas Turkey, here is a raisin and cranberry 
relish : 

iy 2 cups Sun-Maid Puffed Raisins, 2 cups or 1 pint 
of cranberries, 1 orange, 1 lemon, 2 cups brown 
sugar, y 2 cup vinegar, 2 cups Sun-Maid Puffed 
Raisins, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 
Yi teaspoon cloves. Cut cranberries in halves and 
wash in a colander to remove seeds. Wash orange 
and lemon and cut into very thin slices, then cut into 
small pieces. Mix ingredients and cook very slowly 
until thick. Pour into sterilized glasses and seal 
until ready to srve 




is for Yorkshire Tea 

(made with Yeast) 



Sift a teaspoonful of salt with six cupfuls of flour, 
and 5 tablespoonfuls of sugar, 3 times, and rub into this 
y?, cup butter. Add 2 cups Nectars. Dissolve ^ yeast- 
cake in J4 CU P warm water, add to flour, and add 
enough milk to make a dough, soft enough to handle, 
about 2 cups. Keep the dough as soft as possible. Turn 
it out on a floured board and roll out about half an 
inch thick ; cut into round cakes. Lay them in a but- 
tered pan, not too close together and set in a warm 
place where they will rise 3 times as thick as they were 
to begin with. An hour should bring them to the right 
stage. They should then be baked quickly, split, but- 
tered and served hot. 



If you're a health fan and make bran muffins for 
breakfast, add a cup of Nectars to the batter and 
please the family palate. Johnny-cake, oatmeal muf- 
fins, sweet muffins, steamed brown bread, rice muf- 
fins, cinnamon rolls for Sunday morning breakfast, 
one and all deserve their cup of Sun-Maids. 




is for 
Zoological Cookies 

Cream together 1 cup of shortening with 2 cups of 
brown sugar ; add 4 cups rolled oats, y 2 ts. salt, ground 
fine, 1 cup Sun-Maid Puffed or Nectars, 1 teaspoon 
nutmeg, 1 teaspoon ginger, 1 teaspoon vanilla, 1 tea- 
spoon soda which has been dissolved in ^ CU P boiling 
water. Add enough flour to make soft dough. Let the 
mixture stand in the ice-box, then roll thin, shape with 
animal cookie cutters and bake. The colder the dough 
becomes, the easier it is to make the cookies thin. 




Now Mother, it would be nicer if you'd cut out your 
zoo with a sharp knife rather than a cooky cutter. 
The children will get lots of fun out of your artistic 
effort. Remember, camels have humps, elephants 
have trunks, leopards have spots (raisins for spots), 
the giraffe has a neck a mile long. 



And now to go into conference over the delightful 
subject of Technical Differences in Sun-Maid Raisins, 
which'll help your judgment when you go a marketing. 

The SUN-MAID NECTARS (RED BOX) is a 
round, fat, seedless raisin, tempting to eat by the hand- 
ful as a between-meal treat! The Nectars is the raisin 
for that polka dot effect on salads and garnishings, 
where no cooking is required. And for baking into cup 
custards and cakes and things where delicacy is de- 
sired. Notice the Nectars Fragrance, so like the frag- 
rance of ripe grapes on the vines. 

The SUN-MAID PUFFED (BLUE BOX) is a big, 
plump, fruity fellow ; best friend of pies and sumptuous 
cake where we look for richness and flavor. The sur- 
prise story of Sun-Maid Puffed Muscats is that instead 
of coming in a sticky mass, to be painstakingly sep- 
arated, before flouring (as with old-fashioned Muscats) 
they are moist and free-flowing. 

The SUN-MAID SEEDLESS is the same raisin as 
the Nectars but without the special process which 
makes seedless raisins into Nectars. There is a differ- 
ence of flavor between Nectars and Seedless and flavor- 
fans are divided about 75% for Nectars and 25% for 
Seedless. 

The SEEDED MUSCAT is the same raisin as Sun- 
Maid Puffed but not put through the Puffing Process. 
It is the rich, moist raisin that's been a prime favorite 
on all cooking occasions for a generation, but selected 
for quality by rigid Sun-Maid standards. 

The "MARKET DAY SPECIAL" bags (4 and 2 
Ibs.) get every bit the same treatment for quality and 
cleanliness that the packaged goods do. As they cost 
less they are naturally not quite such a perfect selec- 
tion as to size. But no Sun-Maid Raisin emerges from 
the Sun-Maid plant unless it's a top-notcher. 



PRINTED IN U.S.A. BY NEUNER CORPORATION. LOS ANGELES 




Sun-Maid Raisin Nut Cake 

Cream */$ cup butter with 1 cup brown sugar, add */ 2 cup 
molasses, two beaten eggs and 1 cup sour milk, in which 
has been dissolved 1 teaspoon baking soda. Mix and sift 
2y 2 cups flour, 2 teaspoons baking powder, \y 2 teaspoons 
cinnamon, y 2 teaspoon cloves. Add to dry mixture \ T / 2 cups 
Sun-Maid Puffed Raisins (cut in pieces) and */ cup of 
coarsely chopped walnuts. Combine dry ingredients with 
first mixture and bake in three layers in moderate oven. 
Cover generously with your favorite icing. 



riLESS 

RAISINS