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.

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