20 



DIRECTIONS FOR USE. 



DO NOT WASH OR RINSE. 



Soak in cold or hot water. Hot water will do the work quicker. 



For Cooking Corn. — (5 ozs. equal to one 2-lb. can.) Soak in water until 

 soft. Boil in same water, adding water as required. 



For Cooking Peas. — (3 ozs. equal to one 2-lb. can.) Soak in water until 

 soft. Boil in same water, adding water as required. 



For Cooking Apricots. — (25- ozs. equal to i lb. fresh.) For Sauce. — Soak in 

 water, one pint to 2^ ozs., until soft. Cook in same water, adding one-half 

 the sugar ordinarily used in fresh. For Pies. — Soak and use without cooking, 

 putting the water with the fruit. 



For Cooking Currants. — (3^ ozs. equal to i lb. fresh.) — For Sauce. — Soak in 

 one-half pint of water, 3i ozs. until soft. Cook in same water, adding one- 

 half the sugar ordinarily used in fresh. For Pies. — Soak and use without 

 cooking, putting the water with the fruit. For Jelly. — Add 8 quarts of water to 

 2 pounds, and make as fresh. Result, equal to 10 lbs. of fresh fruit. 



For Cooking Potatoes. — For Fried Potatoes. — Soak until soft, then drop the 

 slices in hot lard, and frj' until brown. For Mashed Potatoes. — Soak as before, 

 then boil until nearly dry. 



For Cooking Pears, Plums, Apples, Peaches, Rhubarb, Onions, Etc., Etc. — 

 Soak in water until soft. Cook as fresh, adding water as required. If pro- 

 perly prepared, result is equal to fresh fruits and vegetables. 



Bear in mind that from 60 to 80 per cent, of the fresh fruits and vegetables 

 is water, which is absent in the Alden products. You must add as much water 

 as we remove by evaporation, and as much more as you would in cooking the 

 fresh articles. 



