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Show ((c). 1928. Western NewaDEDer Union.) Thy love shall chant !t own beatitude After its own self working1. A child's kiss Set on sighing Hps shall make thee giad. A poor man served by thee shall make thee rich; Thou shalt be served thyself by every sense Of service which thou renderest. E. R. Browning:. GOOD DRIED FRUITS It Is often most satisfactory to have a few pounds of dried fruits to use g,,-.-.- for rlety I - S24. m emergency, f SnffcSi when other fresh laSl rfvf thin&8 are nt at K ''Q)1lr band- When we iPwil? I consider that r 1 tmKmA'H tnese dried fruits iSrJ have been sub-jected sub-jected to four or five days of drying heat and a longer period, to free them from moisture, we can understand that It Is necessary to reverse the process. As Ave or six pounds of fresh fruit have gone into the making of a pound of dried peaches, apricots or pears, our problem prob-lem Is to make five pounds of palatable pala-table Juicy fruit out of one. First wash the fruit well and soak It over night in lukewarm water. One pound of fruit, by soaking and heating, will absorb one and one-half quarts of water. After the soaking then place in the same water, over slow heat; when It Is tender enough for the use It Is intended add sugar, stir often and cook to the desired consistency con-sistency If for Jam. Inferior grades of fruit take longer cooking. If the fruit is desired crystallized, soak as usuul and steam until tender. Pre-part Pre-part a thick candy sirup and proceed as for any other fruits. The sugar sirup is prepared with one and one-half one-half cupfuls of the juice and four cup-fuls cup-fuls of the sugar. Add as much fruit as can be stirred without crowding. As the fruit grows clear dip out a piece at a time and place on an oiled platter. Let stand In the sun or a warm place to dry. Roll In powdered sugar and pack In glass Jars. Dried apricots with pineapple make a most delightful conserve. Prepare Pre-pare the apricots and stew all together to-gether for Jam. When thick pour Into glasses and seal as usual. For a plain marmalade, put the stewed fruit through a sieve, add orange if desired, or lemon, and cook as-.usual |