The national course in home economics

Caviar is not liked by everyone but is becoming quite a fashionable dish. Buy it in cans of the grocer. Prepare as many slices of toast of white bread as desired; place in a saucepan two tablespoonfuls of caviar and one tablespoonful of cream, heat for two minutes, stirring carefully. Pour this mixture over the toast and serve hot. BEEF MARROW ON TOAST. This is a strengthening dish. Put some pieces of marrow in a saucepan of well-salted boiling water and let them remain for one minute. Drain off the water; take out the marrow, spread it on some pieces of toasted bread, place in the oven, and cook for six minutes. Sprinkle over salt and pepper and serve hot. STUFFED ROLLS. Procure some small fresh rolls, long in shape. Cut in two lengthwise, scoop out most of the soft part. Mix well one teaspoonful butter, one dessertspoon potted ham, half a hard-boiled egg chopped fine, one radish sliced thin, two leaves lettuce cut up small. Spread this on both sides of rolls and close them. Serve on a napkin. Mrs. George Campbell. % •ir+++++t*+*H'*i"ir++¥¥ SANDWICHES are the sole dependence of the picnicker. They are also much used at luncheons, afternoon teas, etc. When nicely made they are very appetizing. White, graham, brown bread, or rolls, may be converted into sandwiches, and each according to the individual taste. There is no limit to their filling, for eggs, meat, fowl, fruit, fish, salads, jams and chopped nuts are all pressed into service. Their shape can be varied; they may be cut in circles, or rolled like omelets, but the most common form is the square or triangular. The materials used in a sandwich should be minced or sliced as fine as possible so that they may be eaten with little trouble, and the seasoning should be added to the filling. Butter should be of the finest quality, and spread so smoothly that it will not flake off when the sandwich is handled. Graham, rye, or brown bread is very tender and nutritious, and many prefer them to the white. A square loaf cuts up nicely. But no sandwich should have the crust left on, and the slices composing it should be thin and of equal size. When fish is used it should be pounded to a paste and mixed with another paste made of hard-boiled eggs, cream, and butter, seasoned. LETTUCE SANDWICHES. Sprinkle fresh crisp lettuce leaves with a little salt and lay them a few moments in a folded napkin, then lay them between slices of bread that have been buttered. Spread over a dressing of Mayonnaise or not, as preferred. Mrs. L. Kay. OLIVE SANDWICHES. Stone and chop olives and mix with Mayonnaise. Butter the bread, which must be cut very thin. Either white or brown bread may be used. A Western Girl. BAKED BEAN SANDWICHES. Beat one-half of a cup of baked beans to a smooth paste. Add onehalf of a teaspoonful of chopped parsley and celery, one-quarter of a teaspoonful of onion juice and made mustard enough to just cover the end of a teaspoon. Spread between slices of graham or rye bread. Mrs. Cornie Lawson. 162 SANDWICHES AND CANAPES. "RAnONA" SANDWICHES.