5 minutes before taking from fire.

Fruit and Peanut Butter (for Sandwiches) (11)

Dates, 1/4 cup
Figs, 1/4 cup
Peanut butter, 1/2 cup
Salt, 1/2 teaspoon
Lemon juice, 1-1/2 tablespoons
Raisins, 1/4 cup
Corn syrup (light), 2 tablespoons

Wash figs, raisins, and dates, and put through food chopper. Add salt,
peanut butter, lemon juice, and corn syrup, and mix well.

Plum Conserve (without sugar) (11)

Pitted plums, 1 pound (2 dozen plums)
Raisins, 1/3 pound
Cold water, 1/2 cup
Walnuts, 1/8 pound (1/4 cup)
Oranges, 2
Corn syrup, 1/3 cup

Wash and cut plums in pieces: add chopped raisins, orange pulp and peel,
cut very fine; corn syrup and water; boil until it is of the consistency
of marmalade (about one and one-half hours of slow cooking). Add walnuts
five minutes before removing from fire.

SUBSTANTIAL HOT DISHES

Baked Barley (4)

Barley, 1/2 cup
Boiling water, 3 cups
Salt, 1/2 teaspoon
Left over gravy, 3/4 cup

Soak barley over night. Drain. Cook in boiling salted water until tender.
Drain. Add left over gravy and bake for 20 minutes in a moderate oven. If
one has a meat bone, or left over bits of meat, these may be boiled with
the barley to give it flavor.

Beef and Bean Stew (6)

Beef, lower round, 1 pound
Red kidney beans, 1 cup
Onion, 1
Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes
Salt pork, 2 ounces

Wash the beans and soak them over night. Cut the pork into small pieces
and try out the fat. Cut the beef into small pieces and brown it in the
pork fat, then add the vegetables with water enough to cover. Cook just
below the boiling point for about three hours.

Cheese Fondue (2)

Milk (hot), 1-1/3 cups
Bread crumbs, 1-1/3 cups
Butter, 1 tablespoon
Eggs, 4
Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces)
Salt, 1/2 teaspoon

Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly
beaten; into this mixture cut and fold the whites of eggs beaten until
stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven.
Serve at once.

Corned Beef Hash with Vegetables (4)

Corned beef (cold, left over), 1-1/2 cups
Dice potatoes (cooked), 2-1/4 cups
Turnips (cooked), 1 cup
Onion, chopped fine, 1 small
Carrots (cooked), 1/2 cup
Water, 3/4 cup
Fat, 3 tablespoons

Cut the meat i