This recipe is a newspaper clipping from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
Cook until tender one quart of raisins, leaving enough water to thicken by adding three tablespoons of corn starch, dissolved in water, one cup of sugar, two tablespoons of butter, and one-half grated nutmeg. Fill crusts in pans and lay over top one inch strips of crust. Bake in a moderately hot oven.
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