When soaked add raisins, lemon
juice, orange sliced very thin, with slices cut in small pieces, and corn
syrup. Bring to boiling point and simmer for about one and one-quarter
hours. Add nuts 15 minutes before taking from fire.
Fruit and Peanut Butter (for Sandwiches) (11)
Dates, 1/4 cup
Figs, 1/4 cup
Peanut butter, 1/2 cup
Salt, 1/2 teaspoon
Lemon juice, 1-1/2 tablespoons
Raisins, 1/4 cup
Corn syrup (light), 2 tablespoons
Wash figs, raisins, and dates, and put through food chopper. Add salt,
peanut butter, lemon juice, and corn syrup, and mix well.
Plum Conserve (without sugar) (11)
Pitted plums, 1 pound (2 dozen plums)
Raisins, 1/3 pound
Cold water, 1/2 cup
Walnuts, 1/8 pound (1/4 cup)
Oranges, 2
Corn syrup, 1/3 cup
Wash and cut plums in pieces: add chopped raisins, orange pulp and peel,
cut very fine; corn syrup and water; boil until it is of the consistency
of marmalade (about one and one-half hours of slow cooking). Add walnuts
five minutes before removing from fire.
SUBSTANTIAL HOT DISHES
Baked Barley (4)
Barley, 1/2 cup
Boiling water, 3 cups
Salt, 1/2 teaspoon
Left over gravy, 3/4 cup
Soak barley over night.
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