Name: Raisin Sauces/fanny Farmer
Ingredients: 1/2 c Brown sugar; 1/2 tb Dry mustard; 1/2 tb Flour; 1/4 c Seedless raisins; 1/4 c Vinegar; 1 3/4 c Water; 1 c Sugar; 1/2 c Water; 1 c Seedless raisins; 2 tb Butter; 3 tb Vinegar; 1/2 tb Worcestershire sauce; 1/2 ts Salt; 1/4 ts Ground cloves; A pinch nutmeg and pepper; 6 oz Tart fruit jelly *; (6 to 8)

A good listener: 1. Blocks out possible distractions and is not easily distracted. 2. Concentrates (listening is work) and avoids mind drift. 3. Anticipates but does not assume (does not jump to conclusions). 4. Does not judge until comprehension is complete. 5. Recognizes his own predispositions, prejudices or biases toward the subject or speaker and attempts to re-evaluate his position (he listens objectively). 6. Does not dwell on unfamiliar vocabulary, but rather continues to work at listening and attempts to comprehend the main intent of the message.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits		Sauces	1	Servings

INGREDIENTS

1/2	c	Brown sugar
1/2	tb	Dry mustard
1/2	tb	Flour
1/4	c	Seedless raisins
1/4	c	Vinegar
1 3/4	c	Water
1	c	Sugar
1/2	c	Water
1	c	Seedless raisins
2	tb	Butter
3	tb	Vinegar
1/2	tb	Worcestershire sauce
1/2	ts	Salt
1/4	ts	Ground cloves
		A pinch nutmeg and pepper
6	oz	Tart fruit jelly *; (6 to 8)

INSTRUCTIONS

RAISIN SAUCE
SPICY RAISIN SAUCE
RAISIN SAUCE: Mix together the brown sugar, mustard, and flour. Add the
raisins, vinegar, and flour. Cook slowly until thickened and the floury
taste is gone.
SPICY RAISIN SAUCE: * ( I've liked red currant jelly) Heat the sugar in the
water until the sugar dissolves. Add remaining ingredients and cook until
the jelly melts. (from Fannie Farmer, 11th ed., 1965)
Here are two recipes I have used many times. As you can see, they are quite
different. Which one I make is whichever one hits me right when I'm ready
to make it. GARY BRAMMER (BBFT81A)
Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard
<[email protected]> on Dec 16, 1997

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