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.  Drain.  Cook in boiling salted water until tender.  Drain.  Add left over gravy and bake for 20 minutes in a moderate oven.  If one has a meat bone, or left over bits of meat, these may be boiled with the barley to give it flavor.

Beef and Bean Stew (6)

    Beef, lower round, 1 pound
    Red kidney beans, 1 cup
    Onion, 1
    Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes
    Salt pork, 2 ounces

Wash the beans and soak them over night.  Cut the pork into small pieces and try out the fat.  Cut the beef into small pieces and brown it in the pork fat, then add the vegetables with water enough to cover.  Cook just below the boiling point for about three hours.

Cheese Fondue (2)

    Milk (hot), 1-1/3 cups
    Bread crumbs, 1-1/3 cups
    Butter, 1 tablespoon
    Eggs, 4
    Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces)
    Salt, 1/2 teaspoon

Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff.  Pour into a buttered dish and cook 30 minutes in a moderate oven.  Serve at once.

Corned Beef Hash with Vegetables (4)

    Corned beef (cold, left over), 1-1/2 cups
    Dice potatoes (cooked), 2-1/4 cups
    Turnips (cooked), 1 cup
    Onion, chopped fine, 1 small
    Carrots (cooked), 1/2 cup
    Water, 3/4 cup
    Fat, 3 tablespoons

Cut the meat into small pieces.  Add cooked vegetables cut into small cubes, onion and water.  Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown.  Other left over meat may be added to corned beef, or used instead of corned beef.