Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis 

Economical Salad

This recipe has proved a good way to use up soup meat or leftover roast beef.

1 pound cooked soup meat or leftover roast beef

1 green sweet pepper

1 red sweet pepper

1 medium sized stalk celery

2 sweet pickles

Put the meat through the food chopper, cut the celery, peppers and pickles into small pieces, adding them to the meat. Season to taste. Combine with either mayonnaise, French dressing or the following salad dressing:

1 teaspoon salt

1 teaspoon mustard,

2 teaspoons sugar

2 tablespoons butter or oil

2 1/2 teaspoons flour

2 egg yolks or 1 egg

3/4 cup scalded milk

1/2 cup hot vinegar 

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block

Sandwich Paste

Mix together the following that has been ground fine:

3 or 4 slices of boiled ham

2 hard-boiled eggs

1 large green pepper

1 small onion

Season with salt and paprika and mayonnaise. Serve on buttered white bread with lettuce.

Contributed by Mrs. M. J. Ladney of St. Louis