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 corn meal mush by adding 1/2 cup of white or yellow corn 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 1/4 to 1/2 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, 1/2 cup of molasses, 1 cup of DEL MONTE Seedless Raisins, 1/2 teaspoon of salt, and 1/4 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 1/4 teaspoon of salt, 1/2 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, 1/4 teaspoon of salt, and 1 inch of stick cinnamon slowly for 20 minutes. Mix 1/2 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, 3/4 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.