1/2 c Sugar
1 Egg, well beaten
1 c Flour
2 ts Baking powder
1/2 c Raisins
1/4 c Shortening
1/3 c Milk
1/8 ts Salt
1/2 ts Lemon flavoring
Plump raisins by steaming. Chop. Cream sugar with shortening. Add egg and
milk. Combine with raisins and flavoring. Sift flour, measure, and sift
with baking powder and salt. Add to first mixture. Beat thoroughly. Pour
into well-oiled muffin tins and bake in moderate oven (350 F) 15 minutes.
When cakes are cool scoop out centers and refill cavities with raisin
custard.
Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch 1/2 cup raisins 1/2
tsp lemon flavoring Crumbs from Nectar Cakelettes 1/4 cup sugar 2 eggs 2
Tbsp sugar
Mix 1/4 cup sugar and cornstarch with egg yolks. Pour into scalded milk
and stir until thick. Add raisins, which have been plumped by steaming,
cake crumbs, and flavoring. Remove from fire and when cool fill cakes.
Make a meringue of egg whites and 2 tablespoons sugar. Cover top of each
cake. Bake in slow oven (325 F) until a delicate brown. The Household
Searchlight
Yields
6