elled saucepan and about half fill it with oil or
fat. Bring this to boiling point but do not let it burn. Shape the paste
into small pieces and drop them into boiling fat, turning them
continually until well browned and then take out and drain carefully on
a strainer. May be eaten hot or cold.

EGG MARMALADE

Make a thick syrup by dissolving one pound of sugar in one-half pint of
water over the fire, adding one ounce of pounded almonds while the syrup
is clarifying. Take the saucepan off the fire and when the contents have
become moderately cool stir in carefully the well-beaten yolks of twenty
eggs. It will need rather prolonged stirring to blend the eggs with the
syrup. Now flavor with vanilla or wine and cook over a slow fire,
stirring constantly and taking great care that the mixture does not
burn.

RADISH PRESERVES (RUSSIAN STYLE)

Take black radishes, clean and cut them in strips. Weigh, and to three
pounds of radishes take one pound of honey and one and one-half pounds
of sugar. Set the radishes on to boil with water, pour off this water,
add fresh water and let cook awhile; pour off the second water, add the
honey to radishes and let cook well. Then add the sugar and let cook
again. When the radishes begin to get brown add one-quarter pound of
white ginger, and some walnuts broken into quarters. Stir. When brown,
remove from stove. Must come out of the pan dry; no syrup must remain.

BEET PRESERVES (RUSSIAN)

Cut beets in strips like noodles, wash, cook in water one-half hour. To
three pounds of beets take one pound of honey and one pound of sugar.
When the beets have cooked on slow fire until white, strain off and add
the honey. Let cook well and add sugar; cook, add white ginger to taste,
stirring continually, add one-quarter pound of almonds, cut in slices;
one-quarter of an hour before being done, mix, and when the beets brown
put in jars.

PRUNES

Wash the prunes well, first in warm water, then in cold. Cut up half a
lemon, some stick cinnamon and sugar to taste. Cook them in the oven,
covered tight, allowing a liberal quantity of water; stew slowly for two
hours; thicken with a teaspoon of potato flour, and wet the potato flour
with the juice of an orange before adding.

If the prunes are for chrimsel, leave out the thickening.

LEMON PRESERVES

Take seven lemons, slice thin and remove seeds. Draw string through
slices, fasten ends, lay them in a pan with water; boil a short time,