Chop a cup of almonds and mix with the cream candy; make into bars, and when cold cut in slices. Walnut Creams Press two walnut halves on small balls of cream candy, one on either side. Creamed Dates Wash, wipe, and open the dates; remove the stones and put a small ball of cream candy into each one. Butter Scotch 3 tablespoonfuls sugar. 3 tablespoonfuls of molasses. 2 tablespoonfuls of water. 1 tablespoonful of butter. 1 saltspoonful of soda. Boil all together without stirring till it hardens in water; then put in a small teaspoonful of vanilla and pour at once on a buttered platter. When hard break up into squares. Pinoche 1 cup light brown sugar. 1 cup cream. 1 cup walnuts, chopped fine. Butter the size of a walnut. 1 teaspoonful vanilla. Cook the sugar and cream till it makes a ball in water; then put in the butter, vanilla, and nuts, and beat till creamy and spread on a platter. Betty's Orange Candy Betty was Margaret's particular friend, so this was her favorite rule: 2 cups sugar. Juice of one orange. Boil till it hardens in water, and then pull it. Creamed Dates, Figs, and Cherries Make the plain cream candy, as before; wash the dates well, open at one side, and take out the stones and press in a ball of the candy; leave the side open. You can sprinkle with granulated sugar if you choose. Cut figs in small pieces, and roll each piece in the cream candy till it is hidden. For the cherries, color the cream candy light pink and make into little balls. On top of each press a candied cherry. Dates with Nuts Wash and wipe the dates dry, and take out the stones. Put half an English walnut in each and press the edges together; roll in granulated sugar. Small figs may be prepared in the same way. MARGARET'S SCHOOL LUNCHEONS As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts. Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not taking off all the crust, but making the two pieces even. For plain meat sandwiches, chop the meat very fine, sprinkle with salt, and spread on the bread; if it is too dry, put in a very little cream as you chop the meat. Egg Sandwiches Make a very little French dressing,--about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice, or vinegar. Chop a hard-boiled egg very fine, mix with the dressing, and spread. Lettuce Sandwiches Spread the bread, lay on a lettuce-leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry. Celery Sandwiches Chop the celery fine, mix with a French or mayonnaise dressing, and spread. Olive Sandwiches Chop six olives fine, mix with a tiny bit of mayonnaise and spread. Chicken and Celery Sandwiches