Melt slowly in a saucepan one pound of heavy wet brown sugar; add no water. Shell one quart of freshly roasted peanuts and chop them a little. When the sugar is cooked to a thick syrup, shake a little salt over the peanuts, and stir them in. Pour in shallow buttered tins, and let cool.
Mrs. A. Cohen
MENUS
MENUS FOR DINNER
Grape-Fruit Relishes
Cream of Asparagus Soup
Baked Bluefish—Sauce Hollandaise
Roman Punch
Turkey—Cranberry Jelly
Potatoes Spinach
Lettuce Salad
Charlotte Glacé Cakes
Fruits Black Coffee
E. F. S.
Oysters on Half Shell
Salted Almonds Olives
Bouillon en Tasse
Stuffed Tomatoes on Lettuce Leaves
Dressed Squab
Potatoes Parisienne Cauliflower
Asparagus—Mayonnaise
Nuts Small Cakes Ices Fruits
Black Coffee Claret or White Wine
Mrs. H. J. S.
Hors-d’Œuvre
Radishes Olives Celery Sauterne
Fish Timbales Potato Balls Claret
Sweetbreads with Mushrooms
Filet De Bœuf
Petit Pois Lettuce Salad
Nesselrode Pudding
Fruits
Coffee Toasted Crackers Fromage
Mrs. H. Siegel