es. Break eggs into saucepan, add Crisco and tomato pulp; season
nicely and stir over fire until creamy and just set. Place cucumbers
on hot platter and fill cavities with eggs. Cover with thick tomato
sauce, and serve hot.

Sufficient for five pieces.

Eggs with Tomatoes

3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley

Select ripe tomatoes but do not have them too large; remove stems and
cut each in halves crossways; remove cores and pips, and fry lightly
in two tablespoonfuls Crisco. Have rounds of buttered toast a
little larger than tomatoes. Beat eggs in small saucepan, add cream,
pimientoes, rest of Crisco, seasonings, and stir over fire until
creamy and just setting. Place each half tomato on round of toast,
divide egg mixture into tomatoes, garnish with parsley and serve hot.

Savory Eggs

Crisco
6 eggs
4 tablespoonfuls chopped cooked chicken, ham or tongue
Salt and pepper to taste
2 tablespoonfuls chopped parsley
6 rounds fried toast

Crisco six small molds. Mix ham, parsley, and seasonings together,
throw a little into each mold, shake it well round sides; break into
each mold one egg, taking care not to break yolk, sprinkle with salt
and pepper, and dot with Crisco. Steam four or five minutes, or until
set. Turn out on rounds of fried toast and serve at once.

[Illustration]

CANDIES

[Illustration]

It is well to have a confectioner's thermometer for candy making,
so that the syrup may be removed from the fire at exactly the right
degree. Such thermometers are made of wood, brass, or copper, and the
degrees on them should mark not less than 350 deg.. A thermometer always
should be gently lowered into the boiling sugar. When not in use,
it should be kept hanging on a nail or hook. When required for candy
making, place thermometer in pitcher of warm water, so that it may
rise gradually, and return it to the warm water on removing it from
the hot candy. This dissolves the clinging candy and protects the tube
from breaking. The wooden thermometer can be used to stir with, and is
very easy to keep clean.

If there is no thermometer handy it is better to make a list of the
various stages in sugar boiling, and learn how to test the sugar.
First there is the "thread" (216 deg. F. to 218 deg. F.) This is reached when,
on dipping the