Miss Parloa's kitchen companion

Put the yolks into a bowl, and mash them with a fork or spoon until smooth and light. Add half a teaspoonful of the salt and a grain of pepper. Put the butter into a warm cup, and beat it until creamy ; then add two table-spoonfuls of it to the yolks. Gradually add the cream or milk, and then the onion juice. Stir the mixture until it is as smooth and light as a salad-dressing. Mix the remainder of the salt and pepper with the chopped chicken ; then add the dressing, mixing thoroughly. Spread the remaining butter lightly upon the bread, and afterward spread the chicken in the same way. Fold the sandwiches in a napkin, and keep them in a cool place until wanted. They will look a little nicer if the crusts be trimmed off. It will not make much difference in the taste if no butter be spread upon the bread. Sardine Sandwiches. — For twenty sandwiches take two boxes of boneless sardines, half a cupful of butter, the yolks of six hardboiled eggs, four table-spoonfuls of lemon juice, one-tenth of a teaspoonful of cayenne, half a teaspoonful of salt, and forty thin slices of bread. Mash the yolks till light and fine, and add the lemon juice, salt, and pepper to them. After pouring the oil away from the fish, put them into a mortar or bowl, and pound them to a smooth paste. Add the egg mixture, and blend all the ingredients as smoothly as possible. Toast the bread delicately, and butter it lightly. Spread twenty slices with the sardine mixture, and cover with the remaining slices. With a sharp knife cut each sandwich into three strips. Iced Tea. — For a dozen tumblers of tea use twelve teaspoonfuls of Oolong tea, twelve tumblers of water, and about two quarts of broken ice, — not very fine. Wash the ice until it is perfectly clean, and put it into the vessel in which the tea is to be made. Pour in the water, and then sprinkle in the dry tea. Cover, and set in the refrigerator or some other cool place for four or, better still, six hours. The drink will be found strong and exhilarating. WHAT TO TAKE TO PICNICS. At some seasons of the year the question what eatables to take to picnics arises so frequently that a few suggestions may be acceptable. Many people lose sight of the fact that good bread and butter and cold meat are articles of which there should be an ample supply, even at the cost of going without some delicacies. A small spiritlamp will enable one to get, with very little trouble, a cup of hot tea, coffee, or chocolate. Here is a short list of good things from which to make selections for a luncheon in the woods : Buttered thin bread, buttered rolls, pressed chicken, broiled chicken, tongue, ham, pressed corned beef, sardines, stuffed eggs, hard-boiled eggs, broiled smoked salmon, pickles, olives, crackers and cheese, orange marmalade, hard gingerbread, cake, cold coffee, cold tea, lemonade. There are many fruit syrups which, mixed with cold water, make palatable drinks. Lemon juice for lemonade should be extracted at home, and carried to the picnic-grounds in bottles. The sugar may be put with it, or added with the water when the lemonade is wanted. When ice can be transported, the bill of fare may be improved greatly. For example, salads may be packed in ice, and they will be found tempting when dinner is announced.