Recipe - Nectar Cakelettes

One half cup Sugar
1 Egg, well beaten
1 cup Flour
2 teaspoon Baking powder
One half cup Raisins
One fourth cup Shortening
1/3 cup Milk
1/8 teaspoon Salt
One half teaspoon Lemon flavoring

Plump raisins by steaming. Chop. Cream sugar with shortening. Add egg and
milk. Combine with raisins and flavoring. Sift flour, measure, and sift
with baking powder and salt. Add to first mixture. Beat thoroughly. Pour
into welloiled muffin tins and bake in moderate oven (350 F) 15 minutes.
When cakes are cool scoop out centers and refill cavities with raisin
custard.

Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch One half cup raisins 1/2
tsp lemon flavoring Crumbs from Nectar Cakelettes One fourth cup sugar 2 eggs 2
Tbsp sugar

Mix One fourth cup sugar and cornstarch with egg yolks. Pour into scalded milk
and stir until thick. Add raisins, which have been plumped by steaming,
cake crumbs, and flavoring. Remove from fire and when cool fill cakes. Make
a meringue of egg whites and 2 tablespoons sugar. Cover top of each cake.
Bake in slow oven (325 F) until a delicate brown. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini