Remove the stones from choice dates, and chop together equal measures of preserved ginger and blanched nuts chopped, (hickory, pecan, or almond).  Mix with fondant or a paste of confectioner’s sugar and ginger syrup.  Use only enough fondant or paste to hold the ingredients together.  With this mixture fill the open space in the dates, cover securely, and roll in granulated sugar.

DATES STUFFED WITH FONDANT

Fill with fondant, letting it project slightly, and insert in it a pecan or half a walnut.  Roll in granulated sugar.

STUFFED FIGS

Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon.  Mix with one-fourth cup of the pulp, one-fourth cup of finely-chopped crystallized ginger, a teaspoon of grated orange or lemon rind and a tablespoon of lemon juice.  Fill the figs with the mixture, stuffing them so that they look plump.

STUFFED PRUNES

Take one pound of best prunes, stone and soak in sherry for about an hour (do not cover with the wine).  Fill prunes with one large browned almond and one-half marshmallow or with another prune, roll in granulated sugar, and when all are finished, put in oven for two or three minutes.

FROSTED CURRANTS

Pick fine, even, large bunches of red currants (not too ripe) and dip each bunch, one at a time, into a mixture of frothed white of egg, then into a thick, boiled sugar syrup.  Drain the bunches by laying on a sieve, and when partly dry dip again into the boiled syrup.  Repeat the process a third time; then sprinkle powdered sugar over them and lay on a sheet of paper in a slightly warm oven to dry.  Used on extra occasions for ornamenting charlottes, cakes, creams, etc.

BEVERAGES

All drinks contain a large proportion of water which is the beverage nature has provided for man.  Water for hot drinks should be freshly boiled, freshly drawn water should be used for cold drinks.

COFFEE

Coffee should be bought in small quantities and kept in air-tight cans, and freshly ground as needed.  To have perfect coffee, use an earthen or china pot, and have the water boiling when turned onto the coffee.  Like tea, the results will not be right if the water is allowed to fall below the boiling point before it is used.  Have the coffee ground to a fine powder in order to get its full flavor as well as strength.

BOILED COFFEE