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fondant — white, pink, or green — flavored with vanilla, rose, or almond.

Tie with a ribbon. Use to garnish a loaf of fruit cake or top of box of candy.

Steam stem raisins, leaving them in small clusters. When soft, make a tiny cut with a sharp pointed knife at the end opposite the stem, and remove the seeds. Blanch Jordan almonds, cook in hot olive oil until delicately browned, sprinkle sparingly with salt, and insert an almond in each raisin, letting it protrude from the end.

Wash raisins, dry them, and put through a meat grinder with the nuts. Mix well, season with salt, shape in small cakes, and wrap in paraffin paper.

These are excellent on a picnic, or to keep on hand in the automobile when refreshment is wanted during an emergency. They may be sent to soldiers on duty, as they contain concentrated nourishment, and will keep indefinitely without spoiling.