Wash and wipe the dates dry, and take out the stones. Put half an English walnut in each and press the edges together; roll in granulated sugar. Small figs may be prepared in the same way.
MARGARET'S SCHOOL LUNCHEONS
As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts.
Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not taking off all the crust, but making the two pieces even. For plain meat sandwiches, chop the meat very fine, sprinkle with salt, and spread on the bread; if it is too dry, put in a very little cream as you chop the meat.
Egg Sandwiches
Make a very little French dressing,—about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice, or vinegar. Chop a hard-boiled egg very fine, mix with the dressing, and spread.
Lettuce Sandwiches
Spread the bread, lay on a lettuce-leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry.
Celery Sandwiches
Chop the celery fine, mix with a French or mayonnaise dressing, and spread.