down the slices hard, and cut them sharply on a board into small
squares, leaving no crust.

_Nantasket Beach._

EGG SANDWICHES.

Hard boil some very fresh eggs and when cold cut them into moderately
thin slices and lay them between some bread and butter cut as thin as
possible; season them with pepper, salt and nutmeg. For picnic
parties, or when one is traveling, these sandwiches are far preferable
to hard-boiled eggs _au naturel_.

MUSHROOM SANDWICHES.

Mince beef tongue and boiled mushrooms together, add French mustard
and spread between buttered bread.

CHEESE SANDWICHES.

These are extremely nice and are very easily made. Take one
hard-boiled egg, a quarter of a pound of common cheese grated, half a
teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful
of mustard, one tablespoonful of melted butter, and one tablespoonful
of vinegar or cold water. Take the yolk of the egg and put it into a
small bowl and crumble it down, put into it the butter and mix it
smooth with a spoon, then add the salt, pepper, mustard and the
cheese, mixing each well. Then put in the tablespoonful of vinegar,
which will make it the proper thickness. If vinegar is not relished,
then use cold water instead. Spread this between two biscuits or
pieces of oat-cake, and you could not require a better sandwich. Some
people will prefer the sandwiches less highly seasoned. In that case,
season to taste.

BREAD.

Among all civilized people bread has become an article of food of the
first necessity; and properly so, for it constitutes of itself a
complete life sustainer, the gluten, starch and sugar which it
contains representing ozotized and hydro-carbonated nutrients, and
combining the sustaining powers of the animal and vegetable kingdoms
in one product. As there is no one article of food that enters so
largely into our daily fare as bread, so no degree of skill in
preparing other articles can compensate for lack of knowledge in the
art of making good, palatable and nutritious bread. A little earnest
attention to the subject will enable any one to comprehend the theory,
and then ordinary care in practice will make one familiar with the
process.

GENERAL DIRECTIONS.

The first thing required for making wholesome bread is the utmost
cleanliness; the next is the soundness and sweetness of all the
ingredients used for it; and, in addition to these, there must be
attention and care through the whole proc