ne-half
pint double cream, whipped. Grate rind of one orange and two lemons and
squeeze juice of all on the sugar and let stand until dissolved. Stir
well and serve in glasses with a spoonful of cream on top. This serves
four persons.

RASPBERRY VINEGAR

Mrs. W. W. Backman

Mash six quarts of berries (red or black). Pour two quarts of cider over
the berries and let them stand all day and night. The next day mash six
more quarts of berries; strain first six quarts and pour over last six
quarts of berries and let stand another night and day; then strain all
again. To every pint of juice add one pint of sugar and boil about
twenty minutes; then bottle. When serving, use about one-third of the
raspberry vinegar to two-thirds water.

EGG-NOG

Beat separately the white and yolk of an egg. Stir a heaping teaspoonful
of sugar and a tablespoonful of grape juice into the yolk; pour into
tall glass, add the whipped white and fill glass with unskimmed milk.
Serve cold with light cakes or thin bread and butter.

SANDWICHES

"_Would you know how first he met her?
She was cutting bread and butter._"

SPANISH SANDWICH FILLING

One large onion; three carrots; two red peppers; two green peppers
(without seeds); two eggs, hard boiled; two sour pickles. Chop all the
vegetables and pickle very fine; squeeze dry in a cheese cloth, add the
chopped eggs and one-half cup mayonnaise.

LUNCHEON SANDWICH

Mrs. C. S. Junge

Fry two slices of bacon for each sandwich. Toast bread. Pour over the
first layer of toast a little of the bacon fat. In remaining fat stir a
tablespoonful flour, add a cup and a half of milk and cook until
creamed. On the slice of toast place a slice of cold roast beef, chicken
or veal, and on that two slices of tomatoes; then the slices of bacon.
Place on the second slice of toast and turn over all the creamed gravy,
and serve.

TASTY FILLING

Mrs. W. D. Hurlbut

One bunch of radishes, washed but with the skins left on and a bit of
the green stem; one Spanish onion peeled; chop together until very fine.
Make a highly seasoned boiled mayonnaise, mix with the radishes and
onion and spread thin slices of buttered bread; put a lettuce leaf over
the mixture and then another slice of buttered bread.

ANCHOVY SANDWICH

Mrs. Francis A. Sieber

Two tablespoonfuls creamed butter; one-half cup grated cheese; one
teaspoonful French mustard; one teaspoonful Tarragon vineg