Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon of salt. Mix well and press into the top of a tin cracker box. Leave until firm when it will come out without breaking.
Cocanut Kisses.
2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered paper.
Stuffed Dates.
Take nice fresh dates, cut a small opening, remove the stone and fill with nuts or cream filling, roll in sugar.
Peanut Crisp.
¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on buttered tins and bake in a moderate oven.
CHAFING DISH
Omelette.
Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing dish, when very hot pour mixture in, when done fold the edge quickly over.