Use your own preserves. Peach, pear, apple, quince or watermelon rind will do. Drain from the fruit all syrup possible. Cut any size desired, sprinkle with sugar, and dry in the warmer or a very slow oven. It may be necessary to sprinkle the fruit again with sugar during the drying. When dry enough not to be at all sticky, sprinkle with sugar and pack in layers with wax papers between. This fruit, as well as dates and citron, may be used for dipping in bitter chocolate for bitter-sweets.

Table of Weights and Measures

Material

Weight

Measure

Apricots

1 lb.

75 pieces

Bananas

1 ft.

3 large

Beans, Navy

1lb.

2 l/3 cups

Beans, canned

String No. 2

1 lb. 2 oz.

1% cups

drained

Lima No. 2

1 lb. 4 oz.

1% cups

Bread

Graham

12 oz.

12 ½-in. slices

Rye, Ward's

1 ft.

21 ½-in. slices

White, Ward's

1 lb. 2 oz.

16 ½-in. slices

Whole wheat. Ward's

1 lb. 4 oz.

15 ½-in. slices

Butter

1 ft.

48 squares

Milk, condensed

6 oz.

% cup

16 oz.

1 7/9 cups

Molasses No. 2½

2 lbs. 6 oz.

2¾ cups

Pineapple

No. 1 flat

9 oz.

5 slices

No. 2 tall

1 lb. 3 oz.

10 slices

Prunes

Small

1 ft.

40 prunes

Large

1 ft.

28-30 prunes

Tapioca

Instant

10 oz.

1 3/7 cups

Minute

10 oz.

1 3/7 cups

Pearl

1 lb.

1 1/7 cups

1 ounce of sugar measures 2 level tablespoons. 1/3 ounce of butter measures 2 level teaspoons.

2 ounces of flour measures ½ cup.