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Dried Fruits and Nuts: Granulated

Stuffed Figs I 16 figs 8 maraschino cherries 16 pecan nut meats Granulated sugar Use figs that come in boxes, baskets, or in glass jars. Wash them, dry on cheesecloth, make an opening in each, and stuff with half a maraschino cherry, and one nut meat broken in pieces. Roll in granulated sugar, and put in paper cases.

Stuffed Figs II 16 figs 1/2 cup salted almonds Granulated sugar Use figs that come in boxes, baskets, or in glass jars. Wash them, dry on cheesecloth, make an opening in each, and stuff with salted almonds finely chopped. Roll in granulated sugar, and put in paper cases. Stuffed Figs III 16 figs 8 marshmallows 16 walnut meats Granulated sugar Use figs that come in bags, baskets, or glass jars, rather than pressed figs; wash and dry them, make an opening in each, stuff with half a marshmallow and a chopped walnut cut fine. Roll in granulated sugar, and place in paper cases. Stuffed Prunes 1 pound selected prunes Confectioners' sugar Selected prunes may be purchased in glass jars, with from twenty-eight to forty-five prunes in a pound. Remove stones, stuff half the prunes, each with another prune, and roll in confectioners' sugar. If preferred, fondant or chopped salted nuts may be used for stuffing.

Raisin Clusters Take a large bunch of raisins, and without removing them from the stem, slit each raisin, remove seeds, and put in opening a tiny ball of fondant-white, pink, or green-flavored with vanilla, rose, or almond. Tie with a ribbon. Use to garnish a loaf of fruit cake or top of box of candy. Stuffed Cluster Raisins Steam stem raisins, leaving them in small clusters. When soft, make a tiny cut with a sharp pointed knife at the end opposite the stem, and remove the seeds. Blanch Jordan almonds, cook in hot olive oil until delicately browned, sprinkle sparingly with salt, and insert an almond in each raisin, letting it protrude from the end.

Quick Fruit Cake 3/4 cup raisins 1/4 cup walnut meats Few grains salt Wash raisins, dry them, and put through a meat grinder with the nuts. Mix well, season with salt, shape in small cakes, and wrap in paraffin paper. These are excellent on a picnic, or to keep on hand in the automobile when refreshment is wanted during an emergency. They may be sent to soldiers on duty, as they contain concentrated nourishment, and will keep indefinitely without spoiling.

Fruit Nut Caramels 1 cup figs 1 cup dates 2 cups walnuts Wash and stone the dates, wash figs, and remove stems, and put with the nuts through meat grinder. Mix together thoroughly, and press firmly three fourths inch thick into a small buttered pan. Cut in squares and wrap in wax paper, or shape in small balls and roll in powdered sugar.

Chocolate Circles 1/2 cup walnuts 1/2 cup figs 1/2 cup almond paste Grated rind one orange 1/4 teaspoon salt 2 squares unsweetened chocolate Orange juice Sugar Blanched almonds Put walnuts, figs, and almond paste through meat grinder, add orange rind, salt and enough orange juice to make mixture of consistency to handle. Knead on a board or marble slab sprinkled with sugar, cut in circles, brush with chocolate melted over hot water, and decorate with pieces of almonds. Date and Nut Butter 1 cup dates 1 1/4 cups shelled peanuts Few grains salt 4 tablespoons cream Remove stones from dates, and put dates and peanuts twice through meat grinder, using nut butter. Mix thoroughly with salt, and pack in glass jars. When wanted for use add cream, and work with a spatula until the consistency of butter. Use in candies in place of peanut butter, or use as a sandwich filling.

Peanut Butter Use roasted peanuts, which may be purchased by the pound ready shelled. Remove brown skins, and put twice through the meat grinder, using nut butter disc. Add half a teaspoon of salt to each pound of nut meats. When wanted for use add heavy cream or butter, mixing thoroughly.