stard, pepper, and lemon juice,
softened a bit with clear oil or butter, and spread thin. Tongue must be
treated the same way, else boiled very, very tender, skinned before
slicing, and sliced paper-thin. Rounds of it inside shaped sandwiches
are likely to surprise--and please--masculine palates.

For the shaped sandwich--leaf or star, or heart, or crescent, is the
happy home, generally, of all the fifty-seven varieties of fancy
sandwich fillings, sweet and sour, mushy and squshy, which make an
honest mouthful of natural flavor, a thing of joy. Yet this is not
saying novelty in sandwiches is undesirable. Contrariwise it is welcome
as summer rain. In witness, here is a filling from the far Philippines,
which albeit I have not tried it out yet, sounds to me enticing, and has
further the vouching of a cook most excellent. Grate fine as much Edam
or pineapple cheese as requisite, season well with paprika, add a few
grains of black pepper, wet with sherry to the consistency of cream, and
spread between buttered bread. If it is nut bread so much the better.
Nut bread is made thus.

_Nut Bread for Sandwiches_: (Mrs. Petre.) Beat two eggs very light, with
a scant teaspoonful salt, half cup sugar, and two cups milk. Sift four
cups flour twice with four teaspoonfuls baking powder. Mix with eggs and
milk, stir smooth, add one cup nuts finely chopped, let raise for twenty
minutes, in a double pan, and bake in a moderately quick oven. Do not
try to slice until perfectly cold--better wait till next day, keeping
the bread where it will not dry out. Slice very thin, after buttering.
Makes sandwiches of special excellence with any sort of good filling.

[Illustration: _Pickles, Preserves, Coffee, Tea, Chocolate_]

_Brine for Pickling_: Use rain water if possible and regular picking
salt--it is coarse and much stronger than cooking salt. Lacking rain
water, soften other water by dissolving in it the day beforehand, a
pinch of washing soda--this neutralizes largely the mineral contents.
Put over the fire in a deep, clean kettle, bring to a boil, put in
salt--a pint to the gallon of water is the usual proportion. Boil and
skim, add a pinch of saltpeter and tablespoonful of sugar for each pint
of salt--the pinches must not be large. Add also six whole cloves for
each gallon. Take from fire, let cool, drop in an egg--it should float
to show the size of a quarter of a dollar. Otherwise the brine needs
more salt. Dissolve a pint ext