Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter. COCOANUT LOAF 1 cup shredded cocoanut 1/2 cup chopped dates 1/4 cup corn syrup 1/8 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch. STUFFED DATES Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad. FRUIT LOAF 1/2 cup raisins 1/2 cup nuts 2 tablespoons honey, maple syrup or corn syrup 1/2 cup figs or dates Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch. STUFFED FIGS Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and one-quarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind; and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump. SUGARLESS PRESERVES QUINCE OR PEAR PRESERVES 1 lb. fruit 1 cup corn syrup 1/4 lb. ginger root or 2 oz. crystalized ginger Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root. APPLE, QUINCE, PEACH, PEAR OR PLUM JAM 1 cup left-over cooked fruit or pulp from skins and core 3/4 cup corn syrup 2 tablespoons vinegar 1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg Cook slowly until thick. PUMPKIN OR CARROT MARMALADE Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses. GRAPE JUICE 5 lb. grapes 1 pint water 1 cup corn syrup Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax. SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES 1 cup corn syrup 2 oz. stick cinnamon 12 allspice berries 6 whole cloves 1/4 cup vinegar