The national course in home economics

Cream two large spoonfuls of Brazil nuts with warm water, then stir in gradually nearly a pint of hot water. Mix in one-half cupful of tomato that has been stewed and strained. Boil it up once and thicken with a tablespoonful of flour and cook till done — about six minutes. E. G. Don. PROTOSE CHOPS. Dip thin slices of protose (which can be procured at the grocer's), with any flavor you prefer, into beaten egg and bread-crumbs and broil. Serve with a brown or tomato sauce. Garnish with parsley. A. C. F. HAZEL NUT CAKES. Mince very finely two ounces of hazel nuts and one-half ounce of sweet almonds. Add three ounces of pounded and sifted sugar, the white of an egg, beaten to a firm froth, and as much flour as will bind them together. Roll the paste out till it is one-quarter of an inch thick, stamp it out in small round cakes, place these on well-buttered tins, and bake in a slow oven twenty minutes. Mrs. R. Swarts. HAZEL NUT TARTS. One scant cupful of powdered sugar, yolks of six eggs, well beaten, one pound of hazel nuts. The nuts should be ground and one-third of them kept for filling. Filberts can be used if preferred. Grind bread enough to make one and one-quarter cupfuls and keep one-third of that for filling. First mix sugar and yolks of eggs, then add one tablespoonful of rum, then the nuts, bread, and whites of eggs. Bake in two layers. Filling. — One cupful of milk, one-half cupful of sugar, a piece of butter the size of an egg; let them come to a boil. Set aside and add the remaining nuts, bread, and a tablespoonful of rum. Frosting. — One and one-third cupfuls of confectioner's sugar, with cream added to make it stiff. Flavor with almond or vanilla extract. Mrs. M. Sontag. NUT SANDWICHES. Butter very thin slices of Boston brown bread and lay finely chopped almonds between the slices. Salt them very lightly — a mere dash of salt should be used. G. D. PEANUT SANDWICHES. Shell and remove the skins from one cupful of freshly-roasted peanuts; nuts; chop very fine, mix with one tablespoonful of mayonnaise dressing. Spread with butter and cut thin slices of white bread, remove crusts and spread the peanut dressing between the slices. Anna Hill, NUT CORN PUDDING. Put thin slices of protose into a three-quart basin in layers, with six tablespoonfuls of finely sliced celery, salt, and a slight dredging of flour until one-half or two-thirds full. Cover well with water and bake from one-half hour to one hour. Then spread over it the following corn pudding; sprinkle lightly with fine crumbs and bake until a delicate brown over the top. Mrs, J. M. C. CORN PUDDING. Two cans of sweet corn rubbed through a colander, three well-beaten eggs, one cupful of milk; salt to taste. Mrs. J. M. C NUT BREAD. Make brown or white bread the usual way and just before forming into loaves drop in a generous handful of pecan nuts in one loaf. This makes a change and is greatly enjoyed by the children. Mary. BROMOSE. A combination of carefully blanched, thoroughly cooked, and sterilized nut meats with predigested cereals, put up in jars, and in tablets resembling caramels. Delicate as a confection and makes fat and blood with extraordinary rapidity. Ready to eat at once. E. F. C. FRUIT COCOA. A delicious food beverage. It contains no chocolate, cocoa, tea,