ell greased, hot griddle.--Mrs. A. McKay.

JENNY LIND PANCAKE.--Two eggs, pinch of salt, tablespoonful sugar,
small cup of flour, one cup of milk, one half teaspoon baking powder.
Bake in an omelette pan, put jelly on top, roll and sprinkle with
powdered sugar.--Mrs. Lynch.

DATE MUFFINS.--Beat the yolks of two eggs until light. Add one cupful
of milk. Sift together one and a half cupfuls of entire wheat flour,
one and a half teaspoonfuls of baking powder and one quarter teaspoon
of salt. Add the milk and eggs and a tablespoonful of melted butter,
and give the batter a good beating. Now add half a cup of dates chopped
coarsely and floured, and last of all add the stiffly beaten whites.
Mix. Fill gem pans two thirds full and bake in a moderately hot oven
for half an hour. These are excellent.

Sandwiches

"There is no higher art than that which tends toward the
improvement of food."--Henry Ward Beecher.

Bread for sandwiches should be at least one day old. Cut into thin
slices of uniform size, remove all crust and then cut into the desired
shape either with the sharp, pliable knife or a sharp cookie cutter.
The butter should be soft enough to spread smoothly and the most
essential thing is to have good bread and fresh sweet butter. Meat for
filling should either be sliced very thin or chopped fine and other
ingredients minced or mashed to make as smooth a paste as possible and
mix evenly with the salad dressing or other dressing used. Sandwiches
are better eaten as soon as made. If necessary to let them stand an
hour or so, wrap the plate of sandwiches in a dampened napkin and put
in a cold place so the bread will not become hard and dry. Be careful
not to let the dressing run over the outer edge of the slices of bread.
Sandwiches must be dainty to be appetizing and easily handled. Cut the
slices as thin as you can and make into small triangles or squared
sandwiches, or oblong ones two or three inches long.

SANDWICHES.--Mince the white meat of a roast chicken, and mix it with
half a can of French mushrooms, chopped fine, and a half cupful of
chopped English walnuts. Season to taste with melted butter. Put the
mixture between slices of whole wheat bread.

WALNUT SANDWICHES.--Shell English walnuts. Blanch and chop, and to
every tablespoonful of nuts allow a good half teaspoonful of cream
cheese. Rub well together and spread on thin slices of crustless white
or graham bread.

DEVILED EGG SANDWICHE