After Betsey had prepared the raisins by slitting one side carefully and removing the seeds, she blanched the almonds she had shelled by covering with boiling water. Letting them stand about a minute, then draining off the water, she removed the brown skins easily.
The raisins were not always large enough to hold a whole almond so she cut the nut to fit it, then pressed the opening together and rolled in powdered sugar.
Stuffed Raisins with Peanuts
| Large fancy table raisins. |
| Peanuts (shelled). |
| Powdered sugar. |
Betsey made a slit in each raisin, carefully, with a sharp knife, removed the seeds and pressed in a peanut.
After pressing the opening together she rolled the raisin in powdered sugar.
Stuffed Raisins with Foundation Cream
| Large fancy table raisins. |
| Foundation cream. |
| Powdered sugar. |
Betsey had the foundation cream all made (see page [92]). She prepared the raisins as usual (slitting carefully on one side and removing the seeds), then made the cream into small balls and pressed into the opening, which she closed. Next she rolled each raisin in powdered sugar.