Foods that will win the war

Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat. POPCORN BALLS AND FRITTERS 1 cup corn syrup 2 tablespoons vinegar Popcorn Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter. COCOANUT LOAF 1 cup shredded cocoanut _ 4 cup corn syrup 4 cup chopped dates 4 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoa- nut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch. STUFFED DATES Mix one-half cup each of chopped peanuts and raisins. Add a tea- spoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad. AND HOW TO COOK THEM ie FRUIT LOAF 4 cup raisins 2 tablespoons honey, maple + cup nuts syrup or corn syrup 4 cup figs or dates Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch. STUFFED FIGS Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and one- quarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump. SUGARLESS PRESERVES QUINCE OR PEAR PRESERVES 1 lbs -feuit + lb. ginger root or 2 oz. crys- 1 cup corn syrup talized ginger Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root. APPLE, QUINCE, PEACH, PEAR OR PLUM JAM 1 cup left-over cooked fruit or 4 teaspoon mixed ground pulp from skins and cores spices, allspice, cloves and 2 cup corn syrup nutmeg 2 tablespoons vinegar Cook slowly until thick. PUMPKIN OR CARROT MARMALADE Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses, 72 FOODS THAT WILL WIN THE WAR GRAPE JUICE 5 lb. grapes 1 pint water © / 1 cup corn syrup Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax. SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES 1 cup corn syrup : 12 allspice berries 2 oz. stick cinnamon 6 whole cloves 4 cup vinegar Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, ete., are used, steam for 20 minutes before adding to syrup. SYRUP FOR CANNED FRUIT 1 cup corn syrup 1 cup water Bring to boiling point. Use same as sugar and water syrup. SYRUP FOR PRESERVED FRUIT 2 cups crystal corn syrup For each three pounds of 4 cup water fruit Use same as water and sugar syrup. CRANBERRY JELLY 1 pint cranberries 4 cup water About 1 cup corn syrup