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, colour 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. CHICKEN AND CELERY SANDWICHES Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing, and spread. SARDINE SANDWICHES Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on paper; mash them with a fork, and sprinkle with lemon juice, and spread. TOMATO AND CHEESE SANDWICHES Slice a small, firm tomato very thin indeed, and take out all the seeds and soft pulp, leaving only the firm part; put one slice on the bread, and one thin shaving of cheese over it, and then put on bread. A slice of tomato with a spreading of mayonnaise makes a nice sandwich. THE END INDEX Apple Charlotte, 113 Asparagus, 103 Bachelor breakfast, 27 Bacon, fried, 25 liver and, 26 Beans, French, 103 Beef, to pickle, 75 Beets, 100 stuffed, 101 Birds’ nests, 12 Biscuit, baking-powder, 34 Blancmange, 107 chocolate, 108 Brandy snaps, 149 Brawn, 69 Buns, cream, 130 ginger, 79 grandmother’s sugar, 81 Butterscotch, 173 Cake and custard, 112