1 cup seedless raisins 1½ cups mixed diced candied fruits and peels ½ cup chopped walnuts 1 cup sifted enriched flour 2 eggs, beaten ¾ cup molasses ¾ cup buttermilk ½ cup finely chopped suet ¼ cup grapejuice 1 cup fine dry bread crumbs ¾ teaspoon baking soda ¼ teaspoon allspice ¼ teaspoon cloves ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¾ teaspoon salt Combine raisins, fruits and peels, walnuts and ½ cup of the flour. Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 to 12 servings. Shape hard sauce into balls; roll in coconut; chill. HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES [Illustration: uncaptioned] STAINLESS STEEL, the most modern development in metallurgical science, is wonderful for any type of cooking. America’s largest canneries, food processors and the better restaurants cook and process food in stainless steel utensils. Stainless steel not only preserves natural food flavors ... it is also easiest to keep sanitary and is immune to wear. USE YOUR STAINLESS STEELWARE FOR HEALTHFUL WATER-LESS COOKING (cooking with minimum amount of water) The Water-Less way of cooking is highly recommended by leading health and home economics authorities. Heavy-weight Stainless Steel construction and seal-tight covers assure perfect Water-Less cooking results. Meats and vegetables cooked the Water-Less way (cooking with minimum amount of water) retain their precious mineral elements and vitamins ... and this modern method also preserves the natural flavors and color of the food. WAYS TO USE LEFT-OVERS [Illustration: uncaptioned] If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture. EGG YOLKS, in Cakes Cornstarch pudding Custard or sauce Pie filling Salad dressing Scrambled eggs EGG WHITES, in Custard Fruit whip Meringue Souffles HARD COOKED EGG OR YOLK, in Casserole dishes Garnish Salads Sandwiches SOUR MILK, in Cakes, cookies Quick breads SOUR CREAM, in Cakes, cookies Dessert sauce Meat stews Pie filling Salad dressing Sauce for vegetables COOKED POTATOES, in Croquettes Fried or creamed potatoes Meat-pie crust Potatoes in cheese sauce Stew or chowder COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in