Choice recipes

Three cups maple syrup, one large kitchen spoon glucose, a pinch of cream of tartar. Boil until it threads from the spoon; Pour on platter and beat until cold. Reheat in double boiler or chafing dish and drop by teaspoonfuls on buttered paper. STUFFED DATES AND FIGS— Miss Laughlin Prepare filling of whipped white of egg, stirred thickly with chopped nuts and powdered sugar, a few drops of lemon juice or sherry-brandy gives change to flavor. Stone dates and cut open the figs. Put in a little filling, and press neatly together, sprinkle with powdered sugar. STUFFED DATES— Miss Laughlin Chop fine any or several kinds of nuts, moisten them with a few teaspoonfuls of sherry, brandy or orange juice, and sprinkle with confectioner's sugar to make them stick together. Remove stones from dates and press in a little of mixture. Roll in sugar. SALTED ALMONDS— Mrs. Bryant Crack and blanch your almonds, then dry with cloth. Have ready a small pan with olive oil heated very hot. Drop in your almonds, a few at a time and brown, stirring all the time. When a good brown, take out and put in colander and sprinkle with salt. If your olive oil is not burnt you can use it again. Breakfast and Luncheon Dishes ^ ^ "Dinner may be pleasant; So may social tea; But yet, methinks the breakfast Is best of all the three." —AnoH. BAKED EGGS— Mrs. Dornin Two cups of cold chopped ham, two tablespoons cracker crumbs, moistened with water. Put in baking pan, making round holes in the mixture; break into each hole one egg, season with pepper, salt, and small pieces of butter. Bake in hot oven until eggs are cooked, and serve hot. CODFISH BALLS— Mrs. K, Two cups salt codfish, one quart raw potatoes (six good sized ones), two teaspoons melted butter, two eggs, one saltspoon pepper, salt if needed. Wash fish and pick apart in cold water in one-half inch pieces ; pare raw potatoes and cut into quarters, put potatoes and codfish into boiling water, cook twenty-five minutes, or until they are soft ; drain very dry and shake over the stove ; mash together until you cannot distinguish one from the other ; beat eggs light, mix into fish with pepper and butter ; work together with masher until light. Have fat very hot, make mixture into small balls with floured hands, and cook in wire basket until a rich brown. Drain on brown paper before serving. GERMAN TOAST— Miss Laughlin Take stale bread, slice, dip in sweet milk and lay in baking pan. Over this pour four, five or six well beaten eggs, seasoned with salt, pepper and one teaspoonful of cornstarch. Bake a few minutes and serve hot. EGG TOAST— Miss Laughlin Slice stale bread and dip in sweet milk ; now dip in well beaten eggs and fry quickly in hot lard. Serve immediately. EGGS AND TOMATOES SPANISH— M, R, R, (THREE PERSONS) Three tomatoes, three bell peppers, six eggs, one tablespoon butter, little Worcestershire sauce, salt and a little sugar. Take three firm ripe tomatoes, three mild bell peppers ; peel tomatoes and slice, also slice peppers. Put in hot frying pans, the butter, add tomatoes and peppers, also a little salt and a pinch of sugar. When tender, break over this six eggs — do not break the yolks. Season with a dash of Worcestershire. SAUTÉD CHICKEN A LA REGENCE— Miss Laughlin