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PEACH-PLUM JAM (JqsV\ , peel and piT H cups peaches and. 5 cups red plums. Cut fruit into small pieces, and place in a larye. KeTTIt. Add cups suyar and one TV)inlt| sliced lemon, sTirriny well mTo m\%. Bo\l rapidly, stirring constantly until jellyiny point is reached, or until TfoicK. Remove, from heaTj sKim and stir alternately far 5 minutes, ladle into hot jar*- .seal. yield : 12. half pints. The blending of the two fruit flovors and lemon is the. setreT of the Wonderful flavorrtounlain Crafts Shop, Bluefidd SOUTHERN SLOW 4. cups -fresh chopped cdbbaqe. Vs cup vineqar *(t tup soaor Vj cup cream 0 issolv* suyor in vinegar, stir in cream and beat1 until "thick and creamy, Add tb cabbage just before Serving, Add onli^ enough dr ess my to moisten. Saue the rest for the nest time. CKeep Cold). Mrs. Marvin UJilburft EGGPLANT FPITTTfcS Rit e3 3plants into cold saHad cuafer. (ujhtJe.) Boil Until the*f can be pierced cuilhaforK. Peel, mash, ond season (juith salt pepper ond butter. P)dd one. beaten ec^q^and 2 or 3 table spoons o-f floor. Drop bu spoonp '* onto hoL greased qridJle. From a uer«y old unJdtzd coaKbooK.
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