y be poured over the top, if desired. The dish
should be tastefully ornamented with green leaves, and the salad kept
very cool until wanted for use. The cost of a nice dishful will be about
eighteen cents.

=Iced Currants.=--Beat the white of one egg, (cost one cent,) to a stiff
froth, mix it with three dessertspoonfuls of cold water, dip into it
carefully some perfect bunches of ripe red and white currants, which can
be bought in season for ten cents a pound; drain each bunch a moment and
then dust it well with powdered sugar, lay each bunch carefully upon a
large sheet of white paper, so that there is plenty of room between the
bunches, and set them in a cool, airy place for five hours. The sugar
will partly crystalize upon the fruit, and the effect will be very
pretty. The cost of a good sized dish will be about fifteen cents.

=Compote of Damsons.=--Wipe one quart of sound, ripe damsons, (cost ten
cents,) with a clean, dry cloth, drop them, one by one into the
following syrup: make a syrup by melting one pound of loaf sugar (cost
fifteen cents,) with one pint of water, stir in the white of an egg,
(cost one cent,) and boil the syrup fifteen minutes, skimming it clear.
Simmer the plums in this syrup until they are tender, about five
minutes, but do not let them break; take the plums up carefully and
arrange them in a heap on a shallow dish, letting the syrup boil about
ten minutes, until it is quite thick; then remove it from the fire, cool
it a little, and pour it over the plums. The dish will cost about
twenty-five cents.

=Stuffed Dates.=--Remove the stones from a pound of fine dates, (cost ten
cents,) by cutting them open at one side; remove the shells and skins
from half a pound of almonds, (cost ten cents;) the skins can easily be
rubbed off by first pouring boiling water on the almond kernels; replace
the date-stones with the almonds, and arrange the dates neatly on a
shallow dish; dust a little powdered sugar over them, and keep them in a
cool, dry place till ready to use. The dish will cost twenty-three
cents.

=Stewed Figs.=--Dissolve four ounces of powdered sugar, (cost three
cents,) in one pint of cold water, and flavor with a few drops of any
essence preferred; put into it a pound of nice figs, (cost ten cents,)
heat slowly, and stew gently for about two hours, or until the figs are
tender. Eat hot with a dish of boiled rice, or serve cold. The cost will
be less than fifteen cents.

=Compote of Goo