Kirmess cook book

Chop one-fourth of a pound of figs very fine, add onefourth of a cup of water, and cook to a smooth paste; add also, one-third of a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rosewater, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doylie-covered plate. Kaisins, dates, or marmalade may be used in the place of figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake. FRENCH FRUIT SANDWICHES. Janet McKenzie Hill. Chop the fruit very fine; use a mixture of cherries, plums, pineapple and angelica root ; moisten with wine, orange or lemon juice. Use lady-fingers or bread for the covering. • If bread is used, spread lightly with butter; if cake be your choice, spread very lightly with marmalade. PUFF-PASTE SANDWICHES. Roll puff paste very thin (about one-eighth of an inch), cut in fanciful shapes and bake to a delicate brown; add chopped almonds to rich strawberry preserves, or peach marmalade, and spread the mixture between each two bits of pastry. PINEAPPLE SANDWICHES. One cup of pineapple juice and pulp, three-quarters of a cup of sugar, juice of half a lemon. Cook the pineapple, sugar and lemon juice until thick; let cool, and spread upon lady-fingers or sponge drops. Press together in pairs and serve. CHEESE-AND-BAB-LE-DUC-CURRANT SANDWICHES. Spread wheat bread, prepared for sandwiches, with cream cheese ; put two or three currants and a little syrup on each piece of bread, and press two pieces together. These may be varied by using sliced maraschino cherries. Either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread. Bar-le-duc-currants are imported from France in tiny glasses. The seeds have been removed from the currants, which are cooked in honey. hunter's sandwich (SWITZERLAND.) Spread fresh bread, cut in thin slices, with fresh butter; over this spread a layer of Brie or other cream cheese, and over the cheese spread a layer of honey. Press two similarly shaped pieces together and serve at once. ONION SANDWICHES. Mrs. William Power, Rye, N. Y. Peel and chop fine one Spanish onion or two Bermuda onions, mix with mayonnaise, spread on very thin slices of bread, cut in any shape desired. Young green onions may be used in same way, and make delicious sandwiches. CHAPTER XX PUDDINGS. HUCKLEBEBRY PUDDING. Mrs. T. K. Egbert, New York. One cup of molasses, two cups of sifted flour, one teaspoonful of baking soda, one teaspoonful of cinnamon, one teaspoonful of cloves, one quart of huckleberries. Place in pans and bake one hour. Serve with hard or soft sauce. HUCKLEBERRY PUDDING. Mjjix Rjplln. FlnnnnfLn ^ Page 359-.Huckleberry Pudding Sauce, by Miss Flanagan, •htmld read beat quickly, not heat quickly. Pages 377 and S92-Prench Charlotte and Biscuit Glac6. by Miss E. 8. Mecabe. not McCabe. Page 383-Ne88eIrode Pudding, by Mrs. Charles A. Greer. Rye N. Y. Use one and a half cups granulated sugar in custard. Pftge 38S-Coffe« Mousse, by Mrs, Dlctz. thould rmd set to cool, not cooK. harden and when firm turn out and Berve, surrounded with the following: