cress and mayonnaise, Camembert cheese
heated slightly, just enough to spread, a Boston rarebit made with cream
and egg left over scrambled eggs and cress, roast chicken and chopped
dill pickles, cheese and chopped dates or figs, orange marmalade, and
sardines pounded to a paste with a few drops of lemon juice added.

~SANDWICHES FROM COLD MUTTON~--Chop very fine, and to each pint add a
tablespoonful of capers, a teaspoonful each chopped mint and salt, a
dash of pepper, and a teaspoonful lemon juice. Spread thickly on
buttered slices of whole wheat bread, cover with other slices of
buttered bread, and cut in triangles.

~TONGUE CANAPES~--Cut bread into rounds, toast delicately, spread with
potted tongue. In the centre put a stuffed olive and surround with a row
of chopped beet and another of chopped white of egg.

~CORN TOAST~--Toast some slices of stale bread and butter, then pour
over some canned corn, prepared as for the table, sprinkling a little
pepper over it. If you have not already done so. Do not prepare so long
before serving as to soak the bread too much. Peas are also good used
the same way.

~TONGUE TOAST~--Mince boiled smoked tongue very fine, heat cream to the
boiling point and make thick with the tongue. Season to taste with
pepper, nutmeg, parsley or chopped green peppers and when hot stir in a
beaten egg and remove from the fire at once. Have ready as many slices
as are required, spread with the creamed tongue and serve at once. If
you have no cream make a cream sauce, using a tablespoonful each of
butter and flour and a cup of milk.

~LUNCHEON SURPRISE~--Line buttered muffin cups with hot boiled rice
about half an inch thick. Fill the centers with minced cooked chicken
seasoned with salt and pepper and a little broth or gravy. Cover the
tops with rice and bake in a moderate oven for fifteen minutes. Unmold
on a warm platter and serve with a cream sauce seasoned with celery
salt. If liked, two or three oysters may be added to the filling in each
cup.

~SARDINE RAREBIT~--One level tablespoon butter, one-fourth level
teaspoon salt, one-fourth level teaspoon paprika, one level teaspoon
mustard, one cup thin cream or milk, one cup grated cheese, one-fourth
pound can sardines, boned and minced, two eggs, toast or crackers. Melt
the butter, add the salt, paprika, mustard, cream and cheese and cook
over hot water, stirring until the cheese is melted. Then add the
sardines and eggs slightly