Put 1 pound of prunes in a pan and cover with water. Let stand Y2 hour. Wash in three changes of water. (The standing in water will loosen the dirt and will make the prunes very clean and free from dirt.) Put back in the pan, and pour over the prunes 1 quart of fresh water✪ Stuffed Prunes. Cover and let stand 24 hours. During this long time the prunes will soak up practically all of the water. Remove from the pan and drain. There should be no water left but in case a little does remain, it may be used in a pudding sauce. When the prunes are drained, remove the seeds. This is careful work and should be done very neatly. Slit each prune down the long side, poke out the seed, tuck the cut edges in neatly and pinch the prune into shape. If de- sired a nut meat may be inserted in the place of the seed. As each prune is seeded and tucked into shape, lay it on a plate or piece of paraffin paper. 237 STUFFED PRUNES When all the prunes are prepared in this way, fill a sauce dish with granulated sugar and roll the prunes, one at a time, in the sugar. Arrange on a bonbon dish or pack in neat rows in a tin box for future use. Notice that these prunes are not cooked; the long soaking makes them plump and sweet and they taste fresh and delicious. They make a fine addition to a plate of mixed candies or they may be served in place of dessert after dinner. They are very wholesome. 239 CANDY BALLS A best-of-all Christmas candy that is good any time of year Measure out 1 cupful of dates, seeded, 1 cupful of figs, 1 cupful of prunes (cooked and seeded), 1 cupful of nuts, any kind. Put all thru a meat grinder using the medium sized cutter. Take the juice and grated rind of 1 orange. Mix all together into a smooth paste. Roll the paste into small, even-sized balls about the size of a marble. Put 1/4 cupful of granulated sugar✪ Candy Balls on a plate. Toss the balls, 4 at a time, in the sugar till they are well covered. Lay in neat rows on paraffin paper or a large plate for at least 1 hour to dry. These balls may be packed for mailing in a tin box and are a good Christmas gift. Or a dozen and a half of the balls arranged with a dozen Christmas Star cookies on a holly trimmed plate make a nice gift for a favorite neighbor. 241 PUFFED RICE BALLS Measure out 4 cupsful of puffed rice. Spread this out on a shallow pan and set it in a warm oven till the rice is crisp and hot. The oven should be only moderately hot and the crisping will take about 10 minutes. While the rice is in the oven, cook together 114 cupsful of sugar and 1/2 cupful of water✪ Puffed Rice Balls. Cook about 8 minutes. Test by dripping from a spoon. When the syrup drops in a long hair-like thread it is done. Remove from the fire. Toss the rice into the pan with the syrup and tumble together with a fork. When every bit of rice is covered with sugar, grease the hands with a bit of butter, as for pulling taffy, and form the rice into balls. This amount will make 8 or 10 according to the size chosen. Put on a buttered plate to harden. 243 PUFFED RICE BALLS These balls may be eaten at once or they may be wrapped in paraffin paper and put in a lunch or served at a school or home party. Popcorn balls may be made the same way using freshly popped com instead of puffed rice. 245 SUGGESTED MENUS 247 FOR BREAKFAST

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Put 1 pound of prunes in a pan and cover with water. Let stand Y2 hour. Wash in three changes of water. (The standing in water will loosen the dirt and will make the prunes very clean and free from dirt.) Put back in the pan, and pour over the prunes 1 quart of fresh water. Cover and let stand 24 hours. During this long time the prunes will soak up practically all of the water. Remove from the pan and drain. There should be no water left but in case a little does remain, it may be used in a pudding sauce. When the prunes are drained, remove the seeds. This is careful work and should be done very neatly. Slit each prune down the long side, poke out the seed, tuck the cut edges in neatly and pinch the prune into shape. If de- sired a nut meat may be inserted in the place of the seed. As each prune is seeded and tucked into shape, lay it on a plate or piece of paraffin paper. 237 STUFFED PRUNES When all the prunes are prepared in this way, fill a sauce dish with granulated sugar and roll the prunes, one at a time, in the sugar. Arrange on a bonbon dish or pack in neat rows in a tin box for future use. Notice that these prunes are not cooked; the long soaking makes them plump and sweet and they taste fresh and delicious. They make a fine addition to a plate of mixed candies or they may be served in place of dessert after dinner. They are very wholesome. 239 CANDY BALLS A best-of-all Christmas candy that is good any time of year Measure out 1 cupful of dates, seeded, 1 cupful of figs, 1 cupful of prunes (cooked and seeded), 1 cupful of nuts, any kind. Put all thru a meat grinder using the medium sized cutter. Take the juice and grated rind of 1 orange. Mix all together into a smooth paste. Roll the paste into small, even-sized balls about the size of a marble. Put 1/4 cupful of granulated sugar on a plate. Toss the balls, 4 at a time, in the sugar till they are well covered. Lay in neat rows on paraffin paper or a large plate for at least 1 hour to dry. These balls may be packed for mailing in a tin box and are a good Christmas gift. Or a dozen and a half of the balls arranged with a dozen Christmas Star cookies on a holly trimmed plate make a nice gift for a favorite neighbor. 241 PUFFED RICE BALLS Measure out 4 cupsful of puffed rice. Spread this out on a shallow pan and set it in a warm oven till the rice is crisp and hot. The oven should be only moderately hot and the crisping will take about 10 minutes. While the rice is in the oven, cook together 114 cupsful of sugar and 1/2 cupful of water. Cook about 8 minutes. Test by dripping from a spoon. When the syrup drops in a long hair-like thread it is done. Remove from the fire. Toss the rice into the pan with the syrup and tumble together with a fork. When every bit of rice is covered with sugar, grease the hands with a bit of butter, as for pulling taffy, and form the rice into balls. This amount will make 8 or 10 according to the size chosen. Put on a buttered plate to harden. 243 PUFFED RICE BALLS These balls may be eaten at once or they may be wrapped in paraffin paper and put in a lunch or served at a school or home party. Popcorn balls may be made the same way using freshly popped com instead of puffed rice. 245 SUGGESTED MENUS 247 FOR BREAKFAST

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