RAISIN AND PEANUT LOAF
Put equal quant.i.ty of seeded raisins and roasted peanuts through the food chopper, using the coa.r.s.est blade. Moisten with mola.s.ses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.
POPCORN b.a.l.l.s AND FRITTERS
1 cup corn syrup 2 tablespoons vinegar Popcorn
Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into b.a.l.l.s with oiled hands, or if fritters are desired, roll out the ma.s.s while warm and cut out with a greased cutter.
COCOANUT LOAF
1 cup shredded cocoanut 1/2 cup chopped dates 1/4 cup corn syrup 1/8 teaspoon mapline
Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.
STUFFED DATES
Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad.
FRUIT LOAF
1/2 cup raisins 1/2 cup nuts 2 tablespoons honey, maple syrup or corn syrup 1/2 cup figs or dates
Put fruit and nuts through the food chopper, using the coa.r.s.est blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch.
STUFFED FIGS
Cut a slit in the side of dried figs, take out some of the pulp with the tip 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 gla.s.ses.
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 seeded raisins 1 teaspoon orange rind