| Seeded raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky. | Seedless raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor. | Plump seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out. |
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Cut up dates and other sticky fruits with wet scissors. Dip scissors in water occasionally. |
Snip through long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly. |
To tint shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper. |
To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.
| NUTS IN SHELL | SHELLED NUTS | ||
(Almond)
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ALMONDS | 1 lb. = 1 cup nut meats | 1 lb. = 3½ cups nut meats |
(Pecan)
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PECANS | 1 lb. = 2¼ cups nut meats | 1 lb. = 4 cups nut meats |
(Peanut)
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PEANUTS | 1 lb. = 2 cups nut meats | 1 lb. = 3 cups nut meats |
(Walnut)
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WALNUTS | 1 lb. = 2 cups nut meats | 1 lb. = 4 cups nut meats |
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(Measuring cup with whole nuts)
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(Measuring cup with broken nuts)
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(Measuring cup with cut-up nuts)
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(Measuring cup with coarsely chopped nuts)
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(Measuring cup with finely chopped nuts)
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| 1 CUP WHOLE SHELLED NUTS |
broken | cut-up | coarsely chopped minus 1 tbsp. |
finely chopped ⅞ CUP |
| WHOLE | PITTED | CUT-UP | FINELY CUT | |
| DATES | 1 lb. = 2¼ cups | 2 cups | 1¾ cups | 1½ cups |
| PRUNES | 1 lb. = 2⅓ cups | 3½ cups (cooked) | 3 cups (cooked) | 2⅞ cups (cooked) |
| FIGS | 1 lb. = 2¾ cups | —— | 2⅔ cups | 2½ cups |
| RAISINS | 15-oz. pkg. = 2¾ cups | —— | 2¾ cups | 2½ cups |