[Sca-cooks] Barm Brack

[Laura C. Minnick]

At 07:39 PM 9/29/2004, you wrote:
>Phlip replied to my question about peeling raisins with:
>> >> Soften the raisins and peel in warm water and drain thoroughly.
>> > Huh? *Peel* the raisins?
>> >
>> > How do you do this? It seems like it would be difficult and/or after
>> > the skin is removed, that there wouldn't be much left.
>>
>>Stefan, love, what is the second ingredient?
>
>Huh? "1 c candied lemon peel". So? I must be missing something, but what 
>do candied lemon peels have to do with peeling raisins? Take some of the 
>candied lemon peel, lick them and make your fingers sticky enough to 
>handle the grapes easier? :-)
>
>Stefan

Stefan, the word 'peel' in this context is a NOUN, not a verb. If you add 
an extra article, it would 'soften the raisins and the peel and drain'- 
candied peel can be pretty solid, and you need to soak it a bit to soften 
it- ditto with some raisins. I discovered several years ago that if I'm 
putting raisins in baked goods, if I pour a little boiling water over them 
and let them sit a few minutes to plump up, I get a much nicer result. I do 
the same with those alleged pieces of 'fruit' that go in fruitcakes. And my 
recipe for pfeffernuisse has the option of diced citron- soaking it for a 
few minutes also makes it easier to work with.

Does that clear it up?

'Lainie
___________________________________________________________________________
The penalty good men pay for not being interested in politics is to be 
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