.
Serve the punch in sherbet glasses, garnished with Marachino cherries.

A SUBSTITUTE FOR MAPLE SYRUP

A very excellent substitute for maple syrup to serve on hot griddle
cakes is prepared from 2 pounds of either brown or white sugar and
1-3/4 cups of water, in the following manner: Place the stew-pan
containing sugar and water on the back part of range, until sugar
dissolves, then boil from 10 to 15 minutes, until the mixture thickens
to the consistency of honey. Remove from the range and add a few drops
of vanilla or "mapleine" flavoring. A tiny pinch of cream of tartar,
added when syrup commences to boil, prevents syrup granulating; too
large a quantity of cream of tartar added to the syrup would cause it
to have a sour taste.

SALTED ALMONDS OR PEANUTS

Blanch 2 pounds of shelled almonds or peanuts (the peanuts, of course,
have been well roasted) by pouring 1 quart of boiling water over them.
Allow them to stand a short time. Drain and pour cold water over them,
when the skin may be easily removed. Place in a cool oven until dry
and crisp. Put a small quantity of butter into a pan. When hot, throw
in the nuts and stir for a few minutes, sprinkle a little salt over.
Many young cooks do not know that salted peanuts are almost equally
as good as salted almonds and cheaper. Peanuts should always be
freshly roasted and crisp.

PEANUT BUTTER

When peanuts have been blanched, are cold, dry and crisp, run them
through a food chopper. Do not use the _very finest_ cutter, as that
makes a soft mass. Or they may be crushed with a rolling pin. Season
with salt, spread on thinly-sliced, buttered bread. They make
excellent sandwiches. Or run peanuts through food chopper which has an
extra fine cutter especially for this purpose. The peanuts are then a
thick, creamy mass. Thin this with a small quantity of olive oil, or
melted butter, if preferred. Season with salt and you have "peanut
butter," which, spread on slices of buttered bread, makes a delicious
sandwich, and may frequently take the place of meat sandwiches. Nuts,
when added to salads, bread or cake, add to their food value.

A CLUB SANDWICH

On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a
thin slice of broiled bacon. On that a slice of cold, boiled chicken
and a slice of ripe tomato. Place a spoonful of mayonnaise on the
tomato, on this a slice of toasted bread. Always use stale bread for
toast and if placed in a hot oven a minute