Jelly Macaroons

1/2 pound almond paste Whites 3 eggs.

1/2 pound powdered sugar Jelly.

Confectioners' Frosting

Break paste in pieces, add white of one egg and work with a spatula until well blended; then add sugar and gradually work in remaining whites of eggs. Have ready a tin sheet covered with buttered paper on which is placed, at two and one-half inch intervals, circular pieces of rice paper, one-half inch in diameter. Force mixture, using a pastry bag and small lady finger tube, around pieces of rice paper. Bake fifteen minutes in a slow oven. Remove from paper and fill centres with a small piece of jelly.

Cover jelly with Confectioners' Frosting (see The Boston Cooking-School Cook Book, p. 527), colored red, pink or green.

Salted Filberts

Put one cup filberts in saucepan, cover with boiling water and let stand on range six minutes. Drain and remove skins, which may be best accomplished by the use of a small vegetable knife. Put one-third cup olive oil in omelet pan, and when hot put in one-third of the nuts and fry until delicately browned, stirring constantly. Remove to pan lined with soft paper, taking up as little oil as possible, and sprinkle with salt; repeat until all are fried.

The Salting of Filberts.

The Salting of Filberts. - Page 355.

Burnt Almonds

2 cups brown sugar 1/2 cup boiling water.

2 cups blanched Jordan almonds.

Put sugar in saucepan, pour over boiling water and place on range. Stir until sugar is dissolved, bring to the boiling point and let boil three minutes. Add almonds and cook, stirring constantly, until nuts are brown and well coated with caramel. Turn on an oiled sieve to drain and cool.

Stuffed Prunes

Remove stones from prunes and dates. Fill cavities made in prunes with prepared dates, shape in original form and roll in sugar.

Devilled Raisins

Remove stems from large selected raisins and cook in hot olive oil until plump. Drain on brown paper and sprinkle with salt and paprika.

Steamed Figs Steam bag figs until soft. Cool and make in each an incision lengthwise. Stuff with one-half marshmallow and an English walnut meat broken in pieces. Close, press into shape and serve in paper cases.

Knickerbocker Figs

Stuff one-half pound washed figs with Maraschino cherries, cut in halves, and pecan nut meats, broken in pieces, allowing two cherries and five nut meats to each fig. Put two tablespoons sugar, one teaspoon lemon juice and one-half cup Sherry wine in saucepan. Add figs, cover and let simmer until figs are soft, turning and basting several times during the cooking. Drain, cool and serve in individual paper cases.

Popped Corn Balls

3 quarts popped corn 1 cup molasses.

1/2 cup sugar.

1 tablespoon butter.

1/2 teaspoon salt.

Pop corn and pick over (discarding kernels that do not pop) and put in large kettle. Melt butter in saucepan and add molasses and sugar. Bring to the boiling point and let boil until mixture will become brittle when tried in cold water. Pour mixture gradually while stirring constantly over corn which has been sprinkled with salt. Shape into balls, using as little pressure as possible.

Butter Taffy

2 cups sugar 3/4 cup butter.

1 cup water.

Melt butter in saucepan and add sugar and water. Bring to the boiling point and let boil, without stirring, until mixture becomes brittle when tried in cold water. Turn into a buttered pan, cool slightly and mark in squares.

Butter Scotch

2 cups brown sugar 2 teaspoons vinegar.

1 cup butter 1 cup water.

Put ingredients in a smooth graniteware saucepan, bring to the boiling point and let boil, without stirring, until mixture becomes brittle when tried in cold water. Pour into a buttered pan to one-third inch in thickness, cool slightly and mark in squares.