Add salt, peanut butter, lemon juice, and corn syrup, and mix well.
Plum Conserve (without sugar) (11) Pitted plums, 1 pound (2 dozen plums) Raisins, 1/3 pound Cold water, 1/2 cup Walnuts, 1/8 pound (1/4 cup) Oranges, 2 Corn syrup, 1/3 cup Wash and cut plums in pieces: add chopped raisins, orange pulp and peel, cut very fine; corn syrup and water; boil until it is of the consistency of marmalade (about one and one-half hours of slow cooking).

Add walnuts five minutes before removing from fire.
SUBSTANTIAL HOT DISHES Baked Barley (4) Barley, 1/2 cup Boiling water, 3 cups Salt, 1/2 teaspoon Left over gravy, 3/4 cup Soak barley over night.Drain.Cook in boiling salted water until tender.
Drain.

Add left over gravy and bake for 20 minutes in a moderate oven.

If one has a meat bone, or left over bits of meat, these may be boiled with the barley to give it flavor.
Beef and Bean Stew (6) Beef, lower round, 1 pound Red kidney beans, 1 cup Onion, 1 Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes Salt pork, 2 ounces Wash the beans and soak them over night.

Cut the pork into small pieces and try out the fat.