On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a thin slice of broiled bacon.  On that a slice of cold, boiled chicken and a slice of ripe tomato.  Place a spoonful of mayonnaise on the tomato, on this a slice of toasted bread.  Always use stale bread for toast and if placed in a hot oven a minute before toasting it may be more quickly prepared.

CANDIES-WALNUT MOLASSES TAFFY

Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a stew-pan on the range and cook; when partly finished cooking (this may be determined by a teaspoonful of the mixture forming a soft ball when dropped in water), add 1 tablespoonful of flour, moistened with a small quantity of water, and cook until a teaspoonful of the mixture becomes brittle when dropped in cold water; at this stage add 1 scant teaspoonful of baking soda (salaratus).  Stir, then add 1 cup of coarsely chopped black walnut meats; stir all together thoroughly, and pour into buttered pans to become cool.

COCOANUT CREAMS

Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds of confectioners’ sugar, mix with the cocoanut; then add the stiffly beaten white of 1 egg and 1 teaspoonful of vanilla; knead this as you would bread for 10 or 15 minutes.  If the cocoanut is a large or a dry one, about 1/2 pound more sugar will be required.  Shape the mixture into small balls, press halves of English walnut meats into each ball, or have them plain, if preferred.  Stand aside in a cool place a half hour.  Melt a half cake of Baker’s unsweetened chocolate, add a half teaspoonful of paraffin, roll the small balls in this chocolate mixture until thoroughly coated.  Place on waxed paper to dry.  From the ingredients in this recipe was made 3 pounds of candy.

FUDGE (AS MADE BY MARY)

Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter, 1/4 cake or 2 squares of Baker’s unsweetened chocolate.  Cook all together until when tried in water it forms a soft ball.  Remove from fire, flavor with vanilla, beat until creamy, pour in buttered pan and when cooled cut in squares.

A DELICIOUS “CHOCOLATE CREAM” CANDY

Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet milk, butter size of an egg.  Cook all together until it forms a soft ball when a small quantity is dropped into cold water.  Then beat until creamy.  Add a half a cup of any kind of chopped nut meats.  Spread on an agate pie-tin and stand aside to cool.

For the top layer take 1 cup of sugar, 1/2 cup milk and butter size of an egg, 2 small squares of a cake of Baker’s unsweetened chocolate.  Cook together until it forms a soft ball in water.  Beat until creamy.  Add half a teaspoonful of vanilla, spread over top of first layer of candy and stand away until it hardens and is quite cold.