When cooked tender, drain the liquid from the fruit and measure.  Allow one-half cup of sugar to every three cups of juice.  Place this juice and the sugar in a separate saucepan and boil until thick; then pour over the fruit.

Dried fruits prepared this way will be found to be delicious.  Apricots will require very little cooking, so drain them free from the liquid in which they are soaked and add the sugar.  Boil the syrup until thick and then pour over the apricots and cook gently for ten minutes.

Remove the skins from peaches, after soaking them, and before cooking add a little piece of thin orange peel for flavor.

To prepare dried pears soak them for twelve hours and then place in a casserole dish and add to one-half pound of fruit

  One cup of brown sugar. 
  Juice of one lemon,
  One cup of raisins.

Cover the casserole dish and bake slowly.

STEWED PEARS

  Three-quarters cup of syrup,
  One-half cup of water,
  Six cloves,
  Piece of cinnamon and piece of lemon peel,

Peel and then cook slowly until tender, chill and serve.

CHICKEN AND GREEN PEPPER SANDWICHES

Remove the seeds from two green peppers and add one small onion and chop very fine.  Mince one cup of chicken meat fine and add to the green peppers and onions and then season with

  One teaspoon of salt,
  One-quarter teaspoon of mustard,
  One-half teaspoon of paprika,
  Two tablespoons of melted butter.

Mix well and then spread between thin slices of buttered bread.

BROILED CHICKEN, VIRGINIA STYLE

Select a plump broiler, weighing from one and a half to two pounds.  Singe and then split with a sharp knife down the back.  Draw.  Remove the head and feet and then wash and parboil for eight minutes.  Now flatten well with a rolling pin.  Rub with shortening and broil for ten minutes.  Garnish with bacon.  Bacon or ham fat will give the bird a delicious flavor.

CHICKEN A LA KING

Cut the breast of cooked chicken into one-inch pieces and then place one and a half cups of thick sauce in a saucepan and add one cup of mushrooms that have been peeled and cut in pieces and then parboiled for six minutes in boiling water, and also

  One green pepper, diced fine and parboiled,

Add

  Yolks of two eggs,
  Juice of one-half lemon,
  One-quarter teaspoon of mustard,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,

in the cream sauce.  Also add the prepared chicken, the mushrooms and then green pepper.  Heat until the boiling point is reached and then simmer slowly for ten minutes and serve on toast.

BREAST OF GUINEA HEN, TERRAPIN STYLE