Mix dry ingredients. Add yolks of
eggs slightly beaten, butter, milk and
vinegar very slowly. Cook over boil-
ing water until mixture thickens.
Strain and cool.

—Mrs. Ben Baldwin.

DRESSING FOR FRUIT SALAD.
2 egg yolks.

3 tablespoons sugar.
1 cup fruit juice.
4 tablespoon flour.
Whipped cream.

Cook in double boiler, egg yolks,
fruit juice, sugar and flour until mix-
ture thickens. Cool and fold in whip-
ped cream to make desired thickness.

—Mrs. H. H. Eager.

SANDWICHES AND SANDWICH
FILLINGS

BRIDAL SHOWER SANDWICHES.

Spread fluted, heart or finger shap-
ed sandwiches with rose scented but-
ter and garnish with several candied
rose petals. If a sweet sandwich is
desired, use lady fingers, and brush
the outside with egg white, sprinkling
while moist with candied rose petals.
Garnish the dish with real roses.

| —Mrs. Robert Davie.

ROLLED FRUIT SANDWICHES.
1 package cream cheese.
14 cup red cherries, chopped.
14 cup green cherries, chopped.
1 tin crushed pineapple (drained).
A little salad dressing may be added.
Method—Cream the cheese, add
fruit and salad dressing, mix well. Re-
move the crust from a fresh sandwich
loaf, slice lengthwise and _ butter,
spread with filling and roll. Fasten
with toothpicks and leave for a few
hours before using. Slice thin.
—Mrs. T. Hannesson, Watson, Sask.

HOT MUSHROOM SANDWICH.
2 tablespoons butter.
3 tablespoons flour.
1 lb. can of cream mushroom soup.
Slices of bread, crusts removed. Thin
slices of meat (beef, chicken, veal
or pork). Minced parsley.
1 hard boiled egg.

Method—Melt butter, add flour, and
cook until mixture bubbles. Add soup
and cook until thick. Toast bread on
one side only, and place meat between
untoasted sides. Place sandwich on
plate and cover with mushroom sauce.
Sprinkle with parsley and egg put

through a sieve. Arrange olives and
pickles on a lettuce leaf beside sand-
wich. —Mrs. J. Norman Gillies.

SANDWICH SPREAD.

1% cup butter, creamed.
°4 cup white sugar.
1 teaspoon salt.
3 eggs well beaten.
3 level teaspoons mustard.

Method—Cook the above in a dou-
ble boiler until thick. Add slowly 1
cup vinegar. Then add 1 tin red
pimento, one large or 2 small green
peppers chopped fine, and 4% pound
grated cheese. Cook until cheese has
dissolved. Will thicken when cold.

—Mrs. W. M. Johnston.

SANDWICH FILLING.

14 large cucumbers, peeled = and
seeded.

quart sliced onions.

red peppers.

green peppers.

cups chopped cabbage.

cups chopped green tomatoes.

Method—Mince all and set in salt

water over night. Drain and rinse,

cook until tender in weak vinegar. Mix

well in hot salad dressing and seal in

jars.

Dressing—

Cook in double boiler until thick,
beating with Dover beater 4 eggs, 2
cups white sugar, 4 tablespoons flour,
1 tablespoon mustard, 1 tablespoon
salt, 144 cups strong vinegar. Whip-
ping cream may be added to filling if |
desired.

bd DO OO WwW

—Mrs. Robt. Webster.