anything
but inviting. Much will depend upon the selection of these fruits.
Purchase only the best grade. This fruit should be bright and waxy and
not too dry. Soak for fifteen minutes in warm water; this loosens the
dirt before washing. Now wash in plenty of water. Cover with water and
allow to stand until the fruit has plumped out; each piece of
fruit will only absorb just the amount of moisture as it originally
contained.

This will require from six to twelve hours, depending entirely upon
the dryness of the fruit. Be sure that the water covers the fruit at
least one inch. Now, when the fruit is ready, add sugar to sweeten
and place in the stove to cook. The slower this fruit is cooked
the better. Remember that hard, rapid cooking not only spoils dried
fruits, but fresh fruit as well.

When cooked tender, drain the liquid from the fruit and measure. Allow
one-half cup of sugar to every three cups of juice. Place this juice
and the sugar in a separate saucepan and boil until thick; then pour
over the fruit.

Dried fruits prepared this way will be found to be delicious. Apricots
will require very little cooking, so drain them free from the liquid
in which they are soaked and add the sugar. Boil the syrup until thick
and then pour over the apricots and cook gently for ten minutes.

Remove the skins from peaches, after soaking them, and before cooking
add a little piece of thin orange peel for flavor.

To prepare dried pears soak them for twelve hours and then place in a
casserole dish and add to one-half pound of fruit

One cup of brown sugar.
Juice of one lemon,
One cup of raisins.

Cover the casserole dish and bake slowly.

STEWED PEARS

Three-quarters cup of syrup,
One-half cup of water,
Six cloves,
Piece of cinnamon and piece of lemon peel,

Peel and then cook slowly until tender, chill and serve.

CHICKEN AND GREEN PEPPER SANDWICHES

Remove the seeds from two green peppers and add one small onion and
chop very fine. Mince one cup of chicken meat fine and add to the
green peppers and onions and then season with

One teaspoon of salt,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika,
Two tablespoons of melted butter.

Mix well and then spread between thin slices of buttered bread.

BROILED CHICKEN, VIRGINIA STYLE

Select a plump broiler, weighing from one and a half to two pounds.
Singe and then split with a sharp knife down the back. Draw. Remove
th