| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, 1941 |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 3 |
|
Sprigs spearmint |
| 1 |
tb |
Chopped spearmint |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Raisins |
INSTRUCTIONS
Steam raisins until plump. Drain. Cool. Scald 2 cups milk with sprigs of
mint. Combine sugar, flour, and salt with 1/4 cup cold milk. Add to
scalded milk. Cook over hot water, stirring constantly, until thick. Remove
from fire. Cool. Remove mint. Add 3/4 cup cold milk, flavoring, and
chopped spearmint. Pour into freezer. Partially freeze. Add raisins.
Continue freezing until firm. If desired, spearmint flavoring may be
substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”