r quickly. Set aside to cool, stir
occasionally, add lemon extract and just before serving mix in whipped
cream.

Sufficient for nine individual puddings.

Woodford Pudding

(_Kate B. Vaughn_)

1 cupful sugar
3 eggs
1/2 cupful buttermilk
1 teaspoonful baking soda
1-1/2 cupfuls flour
1/2 cupful Crisco
1 cupful blackberry jam
1/2 teaspoonful salt
1/2 teaspoonful grated nutmeg

For Sauce

2 tablespoonfuls Crisco
1 cupful whipped cream
Powdered sugar
1/4 teaspoonful salt

_For pudding_. Cream Crisco and sugar together, add salt, eggs well
beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well
and turn into Criscoed pudding dish and bake in moderate oven thirty
minutes or until firm.

_For sauce_. Cream Crisco and beat in as much powdered sugar as it
will take up, add salt, and stir over boiling water until it becomes
liquid, flavor with vanilla extract or sherry, and just before serving
add cream. Serve hot with pudding.

SANDWICHES

[Illustration]

If the slices of bread have to be spread with butter or with a paste
it should be done before they are cut off. The slices should not be
cut thicker than an eighth of an inch. When butter is used there must
just be enough of it for us to know in some mysterious fashion that
it is there. Every scrap of a sandwich should be eatable. Sandwiches
usually are served on folded napkins, and arranged in circles, so
that one overlaps the other. It is well to lay a damp napkin over the
sandwiches, if they are not wanted immediately, in order to keep them
moist. To make superior sandwich butter, work one cupful of butter
in a basin with a clean and dry wooden spoon until soft; then add by
degrees half a cupful of whipped cream, seasoning of salt and mustard,
and put it in a cool place until required.

Egg and Anchovy Sandwiches

3 tablespoonfuls melted Crisco
10 anchovies
3 hard-cooked eggs
2 tablespoonfuls grated cheese
1 teaspoonful curry powder
1/2 teaspoonful lemon juice
Salt to taste
Brown bread
Watercress

Bone anchovies, put them in basin or mortar with eggs, cheese, and
one tablespoonful Crisco, and pound all well together. Mix remaining
Crisco with curry powder, lemon juice, and salt to taste. Cut some
thin brown bread, spread with curry mixture and layer of anchovy
paste. Lay another piece of bread on top, and cut into fancy shapes.
Arrange on a lace paper and garnish wi