ip 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 lb. fruit
1 cup corn syrup
1/4 lb. ginger root or 2 oz. crystalized 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 pulp from skins and core
3/4 cup corn syrup
2 tablespoons vinegar
1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg

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.

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
2 oz. stick cinnamon
12 allspice berries
6 whole cloves
1/4 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, etc., 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 fruit
1/2 cup water

Use same as water and sugar syrup.

CRANBERRY JELLY

1 pint cranberries
1/2 cup water
About 1 cup corn syrup

Cook cranberries in water very slowly until tender. Leave whole or
press through colander. Measure amount of mixture and add equal amount
of corn syrup. Cook slowly until mixture forms jelly when tested on
cold plate. Turn into mold which has been rinsed in cold water.

APRICOT AND RAISIN MARMALADE

1 cup of apricots
1-1/2 cups cold water
1 cup corn syrup
1/2 cup chopped s