DRIED FRUIT

ASH dried fruit in warm water. Cover with
cold water and soak overnight.

For Prunes, let simmer gently for two hours, then
add 34 cup Lily White Syrup and 14 lemon chopped
fine for each pound, about five minutes before re-
moving from stove. For Apricots or Peaches,
simmer 114 hours and add one cup Lily White Syrup.

For Pears, simmer two hours and add one cup Lily
White Syrup and a small piece of ginger, which will
add to the flavour.

NATURAL FRUIT JELLIES

414 tablespoonfuls Benson’s 3 cupfuls any kind of Fruit
Prepared Corn Juice

IX the Corn Starch to a smooth cream with a

little of the juice. Bring the rest of the juice to
the boil. Remove the saucepan from the fire. Pour ©
the mixed Corn Starch slowly into it, stirring vigor-
ously. Bring to the boil again and boil well for
THREE minutes, stirring all the time. Pour into a
wet mould and cool. When cold turn out and serve
with whipped cream. The juice of half a lemon may
be added to help the flavour.