The national course in home economics

Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt if desired. Cut off a thin slice from each half with a sharp knife, and lay the two spread surfaces together. Continue to spread and cut the slices until you have the required number of sandwiches. Thin slices of protose, or a lettuce leaf with salad dressing, or both, may be laid between the slices. U. P. A. SALTED ALMONDS. Blanch the almonds by putting the meats in boiling water, let stand a few moments. Remove the hulls and dry the nuts. Put about a teaspoonful of butter in a long flat tin, and when it melts put in the nuts. Sprinkle a little salt over them, and let them brown, stirring often. Be careful not to let them brown too much. Take them off, put on a paper to absorb the fat and sprinkle well with salt. W. F. A. SALTED PEANUTS. The peanuts must be shelled and blanched. Put them in a pan with a little butter and fry them quickly. Remove them to a colander and sprinkle them with fine salt, shaking them constantly. They may be served in little trays at each plate. E. J. A. SALTED PISTACHIO NUTS. Pistachio nuts salted are so expensive an item, but such a picturesque addition to the table that one should learn how to prepare them at home Take a cupful of the shelled nuts, blanch them and after removing the skins stir in some salt and a little sweet oil — perhaps a tablespoonful. Let the nuts stand for one-half hour, then put them in an oven to become crisp, but not too brown. They should be served in a tinted china dish that harmonizes with the color of the nuts, or in a bonbon basket of filigree silver. A few chopped pistachios scattered thickly over a charlotte russe add to the appearance and flavor of the dessert. A. C. F. PEANUT POUND CAKE. Three large or four small eggs, a scant cupful of granulated sugar, one tablespoonful of lemon juice, one tablespoonful of ice water, one cup of sifted nut meal, one-half cupful of sliced citron, if desired, one-half to two-thirds of a cupful of pastry flour, sifted once before measuring; salt. Have the ingredients as nearly ice-cold as possible. Sift the sugar; sift the flour twice and leave it in the sifter. Beat the yolks of three eggs, adding sugar gradually. When stiff add part of the water and more sugar. Beat, add more water, sugar, and one-half the lemon juice until all the sugar is in. Stir into this mixture one-half the nut meal, a good pinch of salt and the citron. Beat the whites of the eggs to a moderately stiff froth, with a pinch of salt. Add the remainder of the lemon juice, and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle part of the nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour; chop; continue until the flour is all in. Take care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully when taking from the oven. If a gasoline oven is used, the fire may be turned off and the cake allowed to cool in the oven. M. E. P. HARD SAUCE OF NUTS. Rub together equal quantities of nut butter and sugar with a little salt and add water to make it smooth. A little more water makes a cream sauce. M. B. C. NUT SAUCE FOR VEGETABLES.