The household (of the Detroit free press)

Take new potatoes and young beets ; boil until done in separate kettles, then slice into the dish in which they are to be put on the table ; first put a layer of potatoes, sprinkled with pepper and salt and little lumps of butter, then a layer of beets, treated in the same way, and so on until the dish is full, then pour over all a very little sweet cream or milk, or vinegar, if preferred. WATER CRESSES, Wash and pick over the cresses carefully, pluck from the stems, and pile in the salad bowl, with a dressing of vinegar, pepper, salt and sugar, well stirred in. SANDWICHES. Cold tongue, cold roast veal, cold roast beef and cold ham are all of them excellent for sandwiches, but tne flavoring of salt, mustard, etc., is varied to suit the peculiar qualities of each. Tongue and ham possess decided qualities of their own, but the other two meats require toning-up to suit the palate. SANDWICHES. Grated pineapple-cheese, mixed with a thick mayonnaise and placed between very thinly cut slices of bread, is very much liked for traveling or picnic lunches. A new way to make sandwiches is to boil a few pounds of nice ham ; chop very fine while yet warm, fat and lean together, with an equal quantity of lean veal boiled or roasted ; rub dry mustard through the mass in proportion to suit the taste, also a pinch of cayenne pepper ; a single clove of garlic chopped with the meat vastly improves it ; add as much sweet butter as you would use to spread on bread sandwiches ; mix well ; have some nice light soda and sour milk biscuit, cold ; cut in two and spread the mixture between, or use muffins if you have them. These are very nice for a picnic or festival table, and not half the work of those made in the old way, as it saves you buttering the bread, slicing the ham and spreading the mustard, and you will find that twice the number will be eaten than if made in the old way. SANDWICH DRESSING. Yolks of two hard boiled eggs, one teaspoonful of made mustard, one-half teaspoonful of pepper, one of salt, two tablespoonfuls of vinegar and one large tablespoonful of olive oil ^ chop the meat fine ; mix dressing with the meat and put between the bread. EGG SANDWICH. Take as many hard boiled eggs as necessary ; grate them ; salt and pepper, put between buttered slices and send to table. EGG AND HAM SANDWICHES. Mince cold, boiled ham and hard boiled eggs together. Have ready some thin slices of bread spread with butter and mustard ; place the minced meat between the slices. Nice for traveling lunch. HAM SANDWICHES. Chop fine the lean of cold boiled ham ; season with prepared mustard and black pepper. Add melted butter and sweet cream until smooth like a paste ; then spread between buttered slices of bread. LUNCH SANDWICHES. Chop sardines, ham and a few pickles quite fine ; mix with mustard, pepper, salt, vinegar, and catsup, if liked; spread between bread nicely buttered. This is to be cut crosswise like jelly cake. MIXED MEAT SANDWICHES. Chop fine, cold ham, tongue and chicken ; mix with one pint of the meat half a cup melted butter, one tablespoonful salad oil, one of mustard, if desired, the yolk of a beaten egg, and a little pepper ; spread on bread cut thin and buttered. Ham alone may be prepared in this way. OYSTER SANDWICHES.