3 c  Milk
1/2 c  Sugar
2 tb Flour
3    Sprigs spearmint
1 tb Chopped spearmint
1/4 ts Salt
1/2 ts Vanilla
1 c  Raisins

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.