Home › Luncheon › Bread and Raisin Balls

Bread and Raisin Balls

1 tablespoon Karo 1 tablespoon Argo or 13/4 cups dry bread crumbs 11/4 cups mashed banana 3/4 cup chopped raisins 3/4 cup chopped nut meats (any kind) Kingsford's Cornstarch 1/2 teaspoon salt 1 cup milk or water Combine the ingredients and let stand twenty minutes. Form into balls, dip in fine dry bread crumbs, then in an egg white slightly beaten and mixed with one-fourth cup water, then in crumbs again and fry in deep fat, half filling the kettle with Mazola. Heat to 375 degrees F. or until a bit of bread will brown in forty counts. Serve with Lemon Nutmeg Sauce. 1 cup Karo, Red Label 1 tablespoon lemon juice 1/2 cup water 1 tablespoon Argo or Kingsford's Cornstarch Few grains salt 1/8 teaspoon ground nutmeg Combine the Karo, water, salt and nutmeg. Boil five minutes, thicken with the cornstarch stirred with one tablespoon cold water. Add the lemon juice, nutmeg and serve.