The Savannah morning news., 1903-12-20

merit of not getting the childrens mn
gers sticky or greasy. You can buy the
nut butter already prepared, or chop
the nuts yourself The easiest way Is
to run them through the meat chop
per. Any kind of nuts may be used,
alone or mixed. Salt lightly, moisten
with cream, melted butter or mayon-
naise and spread between slices OF
white. whole wheat or graham bread.
Whichever kind of bread is used, II
must be moist, cut thin, and 1reed
from crusts. Then cut in small dia-
monds or triangles.
Fig Rolls.-Scrape out the soft por-
ton of as many figs as are needed,
rejecting the skins. Rub this to paste
and moisten with a little lemon Julce
or currant jelly. Butter either white
or brown bread, cutting the slices as
thin as possible. Remove the crusts,
spread with the paste, and roll care
fully. Press for a moment until there
is no danger of the roll opening, theh
tie with narrow baby ribbon or any
color. Chopped preserves or jam may
BIS used instead of the fig.
Cheese and Olive Sandwiches
Stone and chop ripe or green olives
fine, and beat into a cream cheese
Add sweet cream and salt ana paprl-
ka. to season. Spread on thin slices
of white or brown bread and press 10
gether. One pint of any chopped NIL
ing will make twenty-five sandwiches.
Currant Tarts.-Make some good
puff or plain pie crust and cut IN
rounds with a cooky cutter. In half OF
these rounds make three small clrcu-
lar holes about the size of the top OF
an open thimble. Bake in dripping
pan, taking care that they DO not
crowd. Just before the party, put a
spoonful of red currant jelly on the
plain crusts and cover with the thlm-
bia-holed ones. Press gently together,
so that the jelly comes up to the tops
of the holes.
Stuffed Dates-Steam the dates until
plump. With a sharp penknlfe make
an incision in one side, take out the
stone and fill the cavity with nut
meats, whole or chopped, and little
preserved ginger, or maple or chocolate
fudge.
Patty-pan Cakes-Rub to cream
three-fourths of a cup of butter and
two cupfuIs of sugar. Add the yolks
of four eggs beaten until very hgnt,
a saltspoonful of mace and teaspoon
full of vanilla Beat the whites of the
four eggs until stiff and dry, and let
them stand while you add alternately
and little by little to the mixture one
CUP of milk and three cups of pastry
flour thoroughly sifted, with tea
spoonful of cream of tartar and half
teaspoonful of soda. Beat we'll, then
add the whites. This makes about
forty of the small patty tins. When
cold, ice with different colors. Make
some in pale green, some in delicate
pink, in yellow, in white and chocolate
brown. A little juice of spinach add
ed to some of the frosting gives the
green, cochineal gives the pink, or you
can use the pink powder that comes
with gelatine. Chocolate furnishes the
brown and yolk of egg or the Oil from
lemon rind, the yellow.
Angel Cake-Sift together five times
one cup of graduated sugar and one
cup of flour measured after sitting.
Break the whites of ten eggs into a
large bowl or deep platter, add a salt
spoonful of salt, and whip with wire
beater until they foam. Add to the
egg a half teaspoonful of sifted cream
of tartar, and resume the beating I'M
til the whites are very stiff. Cut and
fold the sugar and flour through the
whites of the eggs, and turn at once
into the tins, which should be in read
mess. If you have a regular angel
cake tin, it will need no greasing or
lining. Otherwise, use bar tin and
line with paraffine or buttered paper
if it shows signs of baking too rapid
ly. The cake may be favored with
vanilla, almond or rose. When cold,
ice, cut in squares and decorate each
one with a candied cherry, violet or
rose leaf.
To Serve the Ice Cream-If you get
the ice cream from the confectionery
you can have it moulded in individual
forms of chickens, rabbits, or a wide
variety of fruits or flowers. If the
ice cream is made at home, serve in
the pretty little paper cases that come
now in the shape of hats, boats or lotus
flowers.