The national course in home economics

Take the desired number of olives and into one side stick four cloves and at the end another and you have a partially constructed animal representing an ant-eater. Now add another clove for the head, and on the end put a bit of another olive, and you have the animal complete and standing on his feet. The back can be decorated as fancy dictates. According to the arrangement and length of the feet, head and tail, other animals, and even birds, can be made. (Fine for children's parties.) Mrs. a. E. Fowler. LITTLE PIQS IN BLANKETS. (Try them.) Take one quart of good-sized oysters, wash and drain. Now beat up an egg, add to it a little milk and salt. Dip each oyster separately into the egg and roll in cracker or bread crumbs, then roll up in a thin slice of bacon. Hold in shape by sticking a toothpick through it. Drop in hot pan and fry brown. (Fine for special suppers.) Mrs. a. E. Fowler. EQQ NESTS ON TOAST. (Nice for Easter Supper.) Six eggs, six slices toast, one-half teaspoon salt, one and one and one-half tablespoons butter. Separate the whites from the yolks, beating the whites to a stiff froth, but leaving the yolks whole in the half shells. Put the salt in the whites, and when beaten heap on the toast. Make a depression in each mound and put into it a moderate teaspoonful of butter and yolk of one egg. Place the nests in a moderate oven and cook for three minutes. Serve immediately on a hot dish. A spoonful of finely chopped ham may be spread upon the toast before the whites of the eggs. Mrs. Bowerman. CONSOMMfe ST. VALENTINE. One pound of lean beef, one pound of veal, may be cut into small pieces, and placed in a kettle where two tablespoons of butter have been allowed to brown. The meat should be then stirred into the butter until it is quite brown. Cover the kettle and simmer slowly a half-hour. Add one quart and a pint of water, and slowly simmer for three hours. Then add one onion, a stalk of celery, and one carrot, and simmer half an hour longer. Strain and let it stand to cool. Then remove the fat, and it is ready for use. When ready to serve heat and put In each dish sippets of toast cut to resemble such letters of the alphabet as spell St. Valentine. Alphabetical crackers can be bought for this purpose if preferred: Beverages, Coffee, Tea and Cocoa 339 After-dinner Coffee 341 Acidulated Alkali 347 A Refreshing Summer Drink 346 Brandy, Blackberry 349 Buttermilk 345 Buttermilk, Iced 345 Chocolate Glace 344 Chocolate, Healthful 342 Chocolate, Plain 342 Chocolate, Vienna Style 343 Chocolate, with Condensed Milk 343 Cocoa 343 Cocoa Made from Shells 344 Coffee, Acorn 341 Coffee, Black 341 Coffee, Barley 508 Coffee, Crust 341 Coffee, Drip 341 Coffee, Healthfulness of 340 Coffee, How to Make 340 Coffee, Iced 341 Coffee, Oatmeal 508 Coffee, Postum Food 344 Coffee, with Whipped Cream. 341 Cordial, Blackberry 349 Currant Water 346 Egg-Nog , . . . .345, 510 Grape Beverage 345 Grape Juice , 346 Grape, Unfermented 348 Harvest Drink 348 Health Drink for Invalids 513 Imperial Drink 344 Koumiss 346, 510 Lemonade 344 Lemonade, a la Grape Juice 348 Lemonade, Ginger 345 Lemonade, Sterilized 612 Lemon Syrup 346 Mead, Sassafras 349 PAGS Beverages, Coffee, Tea akd Cocoa.— Continued. Milk Shake 344 Milk Sherbet 348 Mulled Ale 348 Nectar, Cherry 350 Nectar, Fruit 349