Evening star., 1923-11-02
''The Rule of Two" Especially
Suitable When Entertaining

with a paste made of cheese and ap-
pie butter.
oyster crackers are good crisped in
the oven. then dipped in hot butter
and rolled in grated cheese, or in
pounded nuts, or they may be coated
with almond or strawberry icing.
Chop fine quantity. of boiled ham
and mix it, in proportions. of two to
cunber, well chopped. Trim the
crusts from some thin slices of white
bread. butter the bread sparlngly, and
spread the mixture between the
slices. The bits of green pickle give
both color and flavor. If you wish,
place a lettuce leaf in each sand
wich and add some salad dressing
to the mixture as a substitute for but
ter. 1t is best not to put in the filing
until just before you are ready to
serve the sandwiches.
Sweet Filings.
Cocoanut marguerites are easy to
make. For a foundation use small
plain crackers. Boil cupful of sugar
in one-fourth cupful of water until
the mixture spins a thread. While IT
is hot pour it over the well beaten
white of an egg and add third cup
full of freshly-grated cocoanut and
teaspoonful of vanilla. Put spoon
full of this mixture on each cracker
and brown the crackers in a moderate
oven.
You can serve soda crackers in a
new and delightful way by icing them.
Make a Sirup of sugar and water, stir
fourth cupful of sugar over the
fire until it begins to burn, add it to
the sirup. pour both over one egg
stifily whipped and stir in some chop
ped pecan nuts and a little vanilla.
Place the crackers in the oven until
the icing rises.
Peanut butter filings are good. Mix
half a pound of confectioner's sugar
and a level tablespoonful of butter.
then add two tablespoonfulS of pea
nut butter and enough cream to mois-
ten the mixture.
To make a delicious sweet cracker
pour chocolate sauce and grated wal
nuts over well buttered reception
waters, or melt chocolate creams on
plain crackers.
Take equal quantities of almonds
and preserved or candied cherries.
Chop the cherries fine and pound the
almonds into paste. Mix and add
teaspoonful of almond extract and
little cream
To make tutti-frutti filing, take a
plain boiled icing or uncooked filling
and stir into it a cupful of chopped
citron, candied orange peel, pineapple
and cherries.
Spread raspberry jam between lady
fingers. Place together and top with
whipped cream.
Flayored sugar serves the double
purpose of fiavoring and a sweet
ening for jellies, milk puddings,
custards, creams and cake, cooky and
Lemon or Orange Sugar: To prepare
this, cut off the thick yellow rind of
dozen lemons. spread 1T on a large
dish and place the dish in a warm
place to dry. When dry, put half of
it in chopping bowl with a cupful
of granulated sugar, pound the mix
ture to powder, then rub it through
a fine sieve. If there should happen
to be some coarse particles left in the
sieve. return them to the bowl and
pound again. When all are done, put
the second half of the peel and a cup
of sugar in the chopping bowl. and
gether and pack into bottles or jars
and seal. Orange sugar can be made
in the same way. One tablespoonful
of either nf the sugars will flavor a
quart of pudding mixture.
Lemon and Orange Cubes: These
are excellent to use in tea. Rub
some cubes of loaf sugar over the
rind OF lemons or oranges. which
Keep rubbing until the cubes are en-
tirely coated with the oil from the
peel, then seal in jars. If liked. the
cubes can be forced through a
coarse sieve of pounded into a pow
der.
Rose, Sugar: Spread some strongly
scented rose leaves on a large fiat
dish, and then dry them in the sun.
Now put pint of the dried leaves
in a chipping bowl with half pint
of granulated sugar, and pound both
to powder. Then rub through
sieve and seal tightly.
Vanilla Sugar: This is especially
useful to keep in readiness for using
in puddings. Cut an ounce of vanilla
bean into very fine pieces. mix with
half n pint of granulated sugar, then
pound both to a powder. Now rub
through fine sieve. If any par
ticles are too. coarse. pound them
again