Most for your money cookbook

half the price of sweet, because only "foreigners" go for it; it's pure and harmless if you get it from an honest dealer. Cover the sour cream with sugar and dip strawberries in, holding by the stem, English fashion, and bite them off from the hulls one at a time. The snap of the sour cream livens the fruit and the combination with sugar gives that "sweet-sour" relish which the famous chefs of Strassburg strive for. Cranberries should be cooked whole; and if you haven't tried it, you can't imagine how much is added to the flavor of cranberry sauce by strewing on top a few crushed nuts or almond slivers. Also, try a cranberry juice cocktail for a change and mix cranberry sauce in your next tapioca pudding. Fruit bars are a cinch to make at home and of course these are much better and cheaper than any you can buy. Just grind up any mixture of dried fruits (which you are sure haven't been preserved with too much sulfur dioxide) with peanuts, pine nuts or any good value in nuts and press them together. The fruit paste will make them stick together. Dust with powdered sugar and cut into handy bars for yourself and the kids. Dates are great for this and almost as cheap as sugar, and figs are equally fine, but more expensive. By the way, try slicing dates on custard or into a lettuce salad. Beware of raisins, dried peaches, pears and apricots, however, for in spite of government regulations against poisoning, the greedy driers and packers often use too much poisonous sulfur dioxide to preserve them. So let them eat it themselves. If you can get honest dried fruits that come within the U. S. Food and Drug limit of 350 parts by weight of sulfur dioxide in a million parts of dried fruit (including most brands of prunes), try soaking them in a little grape juice or California sherry. Then you've got something! FRESH FRUITS ICED Beat together the white of i egg and 2 tablespoons cold water. Dip in selected bunches of seeded grapes, roll them at once in powdered sugar and place them on a sieve to dry. When dry keep in a cool, dry place until wanted to serve. Currants on the stem, plums, cherries, large sound raspberries or strawberries may be iced in the same manner. FRUITY DESSERTS I 85 CANTALOUPE Wash thoroughly, dry and lay in a dish on ice till serving time. Never allow ice to touch the flesh of a melon as the moisture injures its flavor. FRESH PEACHES Choose large, fresh, ripe, juicy peaches; pare, and cut into luscious mouthfuls. Sprinkle with granulated sugar, put into the freezer and half freeze them. Do not remove from freezer until the moment of serving, then sprinkle again with sugar and arrange in a glass dish. Canned peaches may be treated in the same manner. Grapes. Drop the bunches into ice water for 10 or 15 minutes before serving. Pineapple Spears. Turn out from can, pour sherry over and chill for 2 hours. Prunes. Soak ^2 pound of prunes in tepid water for 2 hours, then boil gently until half done. Sweeten to taste, add yi cup of wine and eat hot or cold. BANANAS