hot milk. Crackers can be split, toasted, and prepared in the same way. Or, scald the milk, add for each pint 1 tablespoon corn^starch or flour dissolved in a little cold water, 1 teaspoon butter✪ Milk Toast, and ^ tea- spoon salt; prepare the toast, moisten it, dip each slice in the hot, thickened milk, put all in a dish, and pour the balance of the thick- ened milk over it. Serve hot. CREAM TOAST. — Put 2 cups milk into a sauce^pan and bring it to a boil; while it is heating, put 1 tablespoon each of butter and flour in another sauce-pan, stir them together gently while the but- ter is melting, and then let them bubble 2 or 3 minutes together; then add the hot milk, a little at a time, stirring it in well till it is smooth and free from lumps; let it simmer while preparing the toast. Toast the bread, soak it thoroughly in salted boiling milk (as the cream will be too thick to soften [it), put it in a dish, and pour the prepared cream over and between the slices. MERINQUED TOAST — Prepare a meringue by dissolving 1 tea- spoon butter in -^ cup boiling milk, and just before taking it from the fire, stir in the well-beaten white of 1 egg; pour this over fresh- ly4oasted bread, which has been dipped in slightly salted water; put it in the oven 5 minutes, and delicately brown the meringue. VERMICELLI TOAST — Pass the yolk of hard:=boiled eggs through a coarse strainer; it will fall out in broken threads, looking something like vermicelli ; scatter it over cream toast. TOASTED GRAHAM GEMS — Split the gems, toast nicely, and while they are toasting, heat some rich milk to the boiling point, add a little salt, butter, and thicken with flour moistened with cold milk, and pour over the toasted gems. Gems left one day may be thus utilized for the next day's breakfast. STRAWBERRY TOAST — Toast thick slices of bread, butter them, and pile them with alternate layers of strawberries, crushed and sweetened as for shortcake, with strawberries on top; serve with cream, at once and while hot. SANDWICHES. Bread for sandwiches should be one day old, and a brick-sbaped loaf is the best. Cut the crust from the end, then spread the end of the loaf evenly with softened butter, or compounds of butter, sea- soned meat, etc., if desired, then with a sharp knife cut the buttered slice from the loaf. In this way the bread is not broken, as it is apt SANDWICHES 291 to be if very tender, wlien spread after slicing. Spread and cut in this way until the loaf is used. Place two of the spread slices to- gether, press firmly, and trim in any way liked. They may be cut in rounds or heart-shaped with biscuit cutters; the crust may be trimmed off and the sandwiches cut from corner to corner, making triangles, or for ordinary occasions they may be left un trimmed, as many persons prefer them with the crusts. For hearty, hungry children, nothing is better for luncheons, picnic refreshments, etc., than sandwiches. Spread evenly the end of a loaf of good home=made bread, a day old, then cut it off ^ inch thick, spread another slice with butter, place boiled ham, cold tongue, roast beef or chicken, on one slice, cover it with another, and press tightly together; roll each one in buttered pajDer, or all together in a clean napkin. To keep them moist until eaten, put them after wrapping, into a tin pail, and cover tightly. ✪ Aberdeen Sandwiches

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hot milk. Crackers can be split, toasted, and prepared in the same way. Or, scald the milk, add for each pint 1 tablespoon corn^starch or flour dissolved in a little cold water, 1 teaspoon butter, and ^ tea- spoon salt; prepare the toast, moisten it, dip each slice in the hot, thickened milk, put all in a dish, and pour the balance of the thick- ened milk over it. Serve hot. CREAM TOAST. — Put 2 cups milk into a sauce^pan and bring it to a boil; while it is heating, put 1 tablespoon each of butter and flour in another sauce-pan, stir them together gently while the but- ter is melting, and then let them bubble 2 or 3 minutes together; then add the hot milk, a little at a time, stirring it in well till it is smooth and free from lumps; let it simmer while preparing the toast. Toast the bread, soak it thoroughly in salted boiling milk (as the cream will be too thick to soften [it), put it in a dish, and pour the prepared cream over and between the slices. MERINQUED TOAST — Prepare a meringue by dissolving 1 tea- spoon butter in -^ cup boiling milk, and just before taking it from the fire, stir in the well-beaten white of 1 egg; pour this over fresh- ly4oasted bread, which has been dipped in slightly salted water; put it in the oven 5 minutes, and delicately brown the meringue. VERMICELLI TOAST — Pass the yolk of hard:=boiled eggs through a coarse strainer; it will fall out in broken threads, looking something like vermicelli ; scatter it over cream toast. TOASTED GRAHAM GEMS — Split the gems, toast nicely, and while they are toasting, heat some rich milk to the boiling point, add a little salt, butter, and thicken with flour moistened with cold milk, and pour over the toasted gems. Gems left one day may be thus utilized for the next day's breakfast. STRAWBERRY TOAST — Toast thick slices of bread, butter them, and pile them with alternate layers of strawberries, crushed and sweetened as for shortcake, with strawberries on top; serve with cream, at once and while hot. SANDWICHES. Bread for sandwiches should be one day old, and a brick-sbaped loaf is the best. Cut the crust from the end, then spread the end of the loaf evenly with softened butter, or compounds of butter, sea- soned meat, etc., if desired, then with a sharp knife cut the buttered slice from the loaf. In this way the bread is not broken, as it is apt SANDWICHES 291 to be if very tender, wlien spread after slicing. Spread and cut in this way until the loaf is used. Place two of the spread slices to- gether, press firmly, and trim in any way liked. They may be cut in rounds or heart-shaped with biscuit cutters; the crust may be trimmed off and the sandwiches cut from corner to corner, making triangles, or for ordinary occasions they may be left un trimmed, as many persons prefer them with the crusts. For hearty, hungry children, nothing is better for luncheons, picnic refreshments, etc., than sandwiches. Spread evenly the end of a loaf of good home=made bread, a day old, then cut it off ^ inch thick, spread another slice with butter, place boiled ham, cold tongue, roast beef or chicken, on one slice, cover it with another, and press tightly together; roll each one in buttered pajDer, or all together in a clean napkin. To keep them moist until eaten, put them after wrapping, into a tin pail, and cover tightly.

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