PREPARING DRIED FRUITS
| Seeded raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky. | Seedless raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor. | Plump seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out. |
| Cut up dates and other sticky fruits with wet scissors. Dip scissors in water occasionally. | Snip through long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly. | To tint shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper. |
To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.