1 cup raisins
1 egg
1 cup sugar
1 cracker
Juice and grated rind 1 lemon
STONE and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten /?/ with cold water half-way round, fold over, press edges /?/ with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.
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