The Worcester domestic science school's one year course laboratory cook book

bind the paste; form it into balls one-half the size of a natural yolk; roll them in white of egg and then in flour and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to allow for each portion of soup. IMPERIAL STICKS. Cut stale bread in 1-3-inch slices, remove crusts, spread thinly with butter, and cut slices in 1-3-inch strips; put in a pan and bake until delicately browned. CROUTONS. Cut stale bread in 1-3-inch slices and remove crusts. Spread thinly with butter. Cut slices in 1-3-inch cubes, put in pan and bake until delicately browned, or fry in deep fat. Sandwiches DIRECTIONS FOR MAKING SANDWICHES. In preparing bread for sandwiches, always cut the bread thin and remove the crusts. If butter is used, it should be creamed, (i. e. worked with a wooden spatula or spoon), and the bread should be spread before cutting from the loaf. Spread both slices lightly. Spread % the number of slices with the mixture to be used for filling; cover these with the remaining pieces; and cut in squares, oblongs or triangles. If the sandwiches are shaped with round or fancy cutters, the bread should be shaped before spreading, that there may be no waste of butter. Sandwiches which are prepared several hours before serving time may be kept fresh and moist by wrapping in a napkin wrung out of hot water and keeping in a cold place. Paraffin e paper is often used for the same purpose. Bread for sandwiches cuts better when a day old. Always spread sandwiches with a silver knife. Serve sandwiches piled on a plate covered with a doily or a napkin, or in sandwich basket. SUGGESTIONS FOR SANDWICHES. Soft cheese — plain Spanish onions with ham and soft cheese with chopped nuts pickle ham club — brown bread with ham, cucumber and mayonnaise anchovy paste Bacon and cucumber with brown chicken bread tongue W. D. S. S. — chopped olives, lettuce (heart leaves with may- nuts, pickle and celery with onnaise) mayonnaise — rye bread sardine Jelly and nuts, banana, raisins peanut butter and figs RUSSIAN SANDWICHES. Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing, and spread on the buttered slices; spread other slices with Neufchatel or any cream cheese, and press together in pairs. CHEESE AND ENGLISH WALNUT SANDWICHES. 14 lb. grated cheese 14 lb. walnut meats sliced thin 14 lb. butter Salt and paprika to taste Work the butter to a cream, add the seasoning and grated cheese gradually; then mix in the nuts, which should be sliced very thin; spread on thin slices of bread. Particularly good with brown bread and served with a simple vegetable salad. PEANUT SANDWICHES. Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt. Mix with mayonnaise dressing. Butter two pieces of bread, spread one with peanut mixture and the other with shredded lettuce, and press the two together. CHICKEN SALAD SANDWICHES. Cut finger rolls lengthwise, remove the crumb from the lower half and fill with chicken salad; place very small lettuce leaves or tender celery tops at each end, and press on the upper half. MOSAIC SANDWICHES.