Keep the war foods cooking

Fruits, like vegetables, can and should form a considerable portion of the food of the American people. They furnish starch and sugar, as well as mineral salts The general principles of vegetable cookery apply to the cooking of fruits. Custom has established the practice of using many fruits without cooking or of serving them as sauce. Neither of these methods involves a loss of food materials. STUFFED DATES. Use the best dates, remove the stones. Fill with peanuts, walnuts, hickory nuts, or any nuts available. Peanut butter makes a good filling, that is different. Press the dates in shape and roll in chopped nuts, cocoanut, mixture of cocoa and powdered cinnamon. STUFFED PRUNES. Steam 1 pound prunes and remove stones. Stuff part of the prunes, each with another prune, stuff other with chopped nuts, or stuff with mixture of 1 cup each raisins and walnuts and a few candied cherries. Another suggestion is to stuff prunes with stiff orange marmalade. APRICOT AND PRUNE MARMALADE. 2 pounds prunes. iL cup corn sirup. il pound dried apricots. 54 cup sugar. Juice and rind of 1 orange. Cook apricots and prunes separately until soft. Remove prune stones and put fruit through meat grinder. Cook together with sugar until thickened, cool and add the orange. APRICOT AND PINEAPPLE MARMALADE. il lb. dried apricots. | can grated pineapple (25c). Wash apricots thoroughly, soak in just enough water to cover. When soft put through meat grinder or chop fine. Add grated pina apple and mix. To each cup of the mixture add 4% cup corn sirup and 1% cup of sugar. Cook until it thickens. APPLE-RAISIN MARMALADES. To one cup ground seeded raisins add one cup chopped apples and one cup water. Cook until thickened. A little orange and lemon juice and grated rind may be added, if liked. Cooked dried fruits, as apricots, pears, peaches, or prunes may be used in combination with the ground raisins in any proportion desired, and three fruits combined as apricots, apples, and raisins. CANTEEN WORK BOILED DRESSING. 8 tablespoons butter. Mix together in bowl the following: 12 tablespoons flour blended | teaspoons salt. with butter. 4 teaspoons sugar. 4 cups milk, boil five minutes | teaspoons mustard. stirring carefully. 2 teaspoons paprika. 1 cup vinegar. Add to cooked mixture, allow to come to boiling point. Remove from fire (to reduce temperature). Add 4 well beaten eggs, put back on fire and cook at low temperature until thick. In using rice flour, or cornstarch, as substitute, 8 tablespoons flour. If corn oil in place of butter 6 tablespoons. Measurements all level and standard measuring cup. HAM SANDWICHES. 6 ounces butter (3¢ of a lb.). 2 tablespoons mustard. a lb. thinly sliced ham. Cream butter and mustard. Cut 20 slices of bread on table, spread one side, divide mixture on 20 slices, spread, arrange ham same way, cover and label. Wrap sandwich carefully in oiled paper. 20 MINCED HAM SANDWICHES. 40 slices bread. 1% lb. boiled ham. 6 ounces butter. *%, cup salad dressing (34 cup is 12 tablespoons). Put butter and ham through grinder together and add dressing to ground mixture. Divide entire mixture on 20 slices of bread, cover with other and wrap. 20 MINCED CHEESE SANDWICHES. 40 slices bread. %4 cup dressing. 6 ounces butter. Mix cheese and butter through grinder, add dressing, finish as for minced ham sandwiches. 20 NUT AND CHEESE SANDWICHES. 40 slices bread. 1 cup dressing. 1% lb. cheese. Put cheese, butter and nuts through grinder, spread as for other sandwiches. 20 FRUIT AND NUT SANDWICHES. 40 slices of bread. 1% teaspoon salt. 1 cup dates. 3 tablespoons lemon juice. 34 cup figs. ¥% cup corn syrup. (Leave out % cup raisins. syrup for home use). 42 cup peanut butter. Put figs, dates, raisins through grinder, add salt, butter, lemon fuice and syrup. Spread as other sandwiches.