Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup. SYRUP FOR CANNED FRUIT 1 cup corn syrup 1 cup water Bring to boiling point. Use same as sugar and water syrup. SYRUP FOR PRESERVED FRUIT 2 cups crystal corn syrup For each three pounds of fruit 1/2 cup water Use same as water and sugar syrup. CRANBERRY JELLY 1 pint cranberries 1/2 cup water About 1 cup corn syrup Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water. APRICOT AND RAISIN MARMALADE 1 cup of apricots 1-1/2 cups cold water 1 cup corn syrup 1/2 cup chopped seeded raisins 1 teaspoon orange rind Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal. [Illustration] SAVE FAT _REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL RECIPES FOR FAT CONSERVATION_ With the world-wide decrease of animal production, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to conserve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted. The word fat usually brings to one's mind an unappetizing chunk of meat fat which most persons cannot and will not eat, and fatty foods have been popularly supposed to be "bad for us" and "hard to digest." Fats are, however, an important food absolutely essential to complete nutrition, which repay us better for the labor of digestion than any other food. If they are indigestible, it is usually due to improper cooking or improper use; if they are expensive, it is merely because they are extravagantly handled. The chief function of fatty food is to repair and renew the fatty tissues, to yield energy and to maintain the body heat. The presence of fat in food promotes the flow of the pancreatic juice and bile, which help in the assimilation of other foods and assist the excretory functions of the intestine. These are badly performed if bile and other digestive fluids are not secreted in sufficient quantity. The absence of fat in the diet leads to a state of malnutrition, predisposing to tuberculosis, especially in children and young persons.