The national course in home economics

These are fancy bits used at a company luncheon in honor of Helen Hunt Jackson's pretty Indian story and are well worth the trouble of making. Chop about equal quantities of figs, dates, raisins, citron or any candied fruits and a tiny bit of candied peel. Place lightly in a square or round mold the shape of the sandwiches and pour over it crab-apple jelly. Move a fork gently through the mass to be sure the jelly settles all around the fruit. Set the mold in a cold place until firm; then turn out and cut off in thin slices. Serve on thin bits of New England brown bread very lightly buttered. California Girl's Favorite. TURTLE SANDWICHES (FOR HALLOWEEN AND CHILDREN'S PARTIES). Cut as many thin slices of brown and white bread as are desired for sandwiches, trim off the crust and shape into three and one-half inch squares. Butter lightly and spread carefully between two slices any filling desired — meat, cheese, nut or fruit. Now slice lengthwise into halves some small cucumber pickles (sweet or sour), and stick one of these in each corner of the sandwich for the feet of the turtle, and a tiny one for the tail. Run a toothpick through a narrow and short piece of bread and stick it in the opposite end of the sandwich from the tail. On the end of the toothpick put a thin piece of a small carrot cut crosswise. Behold! you have the turtle. Serve singly on individual plates with olives made after the fashion of Natural History Objects. Mrs. A. E. Fowler. EGG SANDWICHES. Pound the yolks of eggs with a small quantity of butter In a mortar and add cheese, also well pounded. Make into sandwiches. Jane Hall. EGG SANDWICHES— No. 2. Boil six eggs ten minutes, throw them into cold water, take off the shells and cut them into slices; prepare thin slices of bread and butter, place the eggs between; season with salt, pepper, and a little dry mustard; trim and cut the sandwiches. Mrs. Fuller. BOSTON GIRL'S SANDWICH. One slice each of white and brown bread, cut thin and buttered, spread well with mashed Boston-baked beans, thinly strewn with finelychopped mustard pickles, or salted water cress or the petals of nasturtium flowers. A. F. F- SANDWICHES AND CANAPES. 163 JAM SANDWICHES. Mix the yolks of two eggs very smoothly with a tablespoonful of flour and a tablespoonful of ground rice, add a small pinch of salt, a tablespoonful of sugar, one-half of a pint of thick cream, and one-quarter of a pint of new milk. Beat the whites of the eggs to a firm froth, add them last of all, and beat the mixture for' four or five minutes. Butter two large plates, put in the mixture, and bake in a quick oven until it is set and lightly ^browned. Spread jam over one of the cakes and lay the other upon it, the browned part uppermost. Sift sugar over it before serving. Jam sandwiches are eaten either hot or cold. Mrs. Tessie Dunn. GAME SANDWICHES. Cut the meat in very thin slices from partridges, grouse or any game that has been roasted and shred some celery. Lay the meat on delicately thin fresh toast — it should be crisp, and not tough — strew celery over and season well with tartar sauce. Mrs. Frances Leeds. GERMAN SANDWICHES. Use graham or rye bread. Butter plentifully and put mustard on it. Then add a layer of chopped olives over and one of cottage cheese last. Mrs. James Graham. HOT BEEF SANDWICHES.