Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Raisin Puff

1/2 cup butter 1 cup sugar 2 eggs 1 cup sweet milk 2 cups flour 1 cup seeded raisins 2 teaspoons baking powder Sift Cream the butter and sugar; add the well-beaten eggs. together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce.

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