SPICED FRUITS
1 No. 2½ can Fruit Cocktail ¼ teaspoon Dry Mustard ⅛ teaspoon Ground Cloves ⅛ teaspoon Cinnamon 1 tablespoon Lemon Juice or Vinegar
Drain fruit juice into saucepan; add spices and lemon juice or vinegar. Boil juice until reduced to about ½ the amount. Add fruits; heat thoroughly. Serve hot or cold as a relish with meats or chicken. Makes 3 cups
GOLDEN FRUIT PUNCH
3 tablespoons Tea 1 quart Boiling Water 3 cups Sugar 5½-oz. can Lemon Juice 1 No. 2 can Orange Juice 1 No. 2 can Grapefruit Juice 1 No. 2 can Pineapple Juice 5 quarts of coarsely crushed Ice
Pour boiling water over tea; allow it to steep for 3 minutes. Strain and dissolve sugar in tea; cool. Add chilled lemon, orange, grapefruit, pineapple juices. Add coarsely crushed ice. Garnish with mint, pineapple sticks and cherries; or curls of lemon and orange rind; or with orange, banana, strawberry slices. Approximately 30 (6-oz.) servings—45 (½ cup) servings
CRANBERRY AND RAISIN PIE
½ cup Seedless Raisins 1 cup Boiling Water 2 tablespoons Sugar 1 tablespoon Cornstarch 1 tablespoon Lemon Juice 1 No. 300 can Whole Cranberry Sauce 1 8-inch unbaked Pastry Shell
Cook raisins in boiling water for 10 to 15 minutes. Drain and add water to raisin liquor to make 1 cup. Mix sugar and cornstarch together in a saucepan. Slowly add liquor; cook 10 to 15 minutes, stirring constantly until clear and thick. Add lemon juice, raisins and cranberry sauce; blend thoroughly. Pour mixture into pastry shell; place strips of pastry over top, lattice fashion. Bake in a hot oven 425°F for 40 minutes. 6 Servings