Ice Tea

This serves ten or twelve people. Make six cups of strong tea. Pour over crushed mint leaves. Let it stand until well brewed. Strain, sweeten slightly, and set away to cool. Have ready ice, sprays of mint, two lemons, and ginger ale. When ready to serve, squeeze lemon into tea, cut the sprays of mint into glasses; and, at the last minute, pour in the ginger ale. Serve at once. Use ginger ale in place of water to weaken the tea. Mrs. Elias Day.

Excellent Pepper Sandwiches

One-half pound well cooked cold boiled ham, two hard boiled eggs, one green pepper (remove seeds), chop together in a bowl. Add mayonnaise dressing and spread between thin sheets of bread. Delicious. This makes thirty sandwiches. Mrs. W. H. Pearce.

To the above may be added so one-half will be different, chopped green cucumbers and a little onion.

Grated Cheese Sandwich

Raisins and Marshmallows Also Used With Rye Bread. Rye bread seems to call for a cheese as a filler, and if one will grate the cheese instead of slicing it, it will be found to work very much better. Cottage cheese with chopped parsley, water cress, chopped sweet pepper or a tiny bit of chopped onion makes delicious rye bread sandwiches. Both Swiss and American cheese with a little mustard are also fine as fillers for rye bread sandwiches. A sweet sandwich made with rye bread is delicious with a filling of raisins and marshmallows. Don't forget that these sandwiches must be made with the same care as the white ones. Bread must be forty-eight hours old, cut thin, and spread, delicately with butter and all crusts removed. Creamed cheese and cur-rant jelly mixed makes a nice filling, particularly if put between salted wafers.

Fillings For Sandwiches

Baked beans mixed with horseradish, catsup or mayonnaise.

Celery and almonds (chopped) and chopped pimento dressing.

Minced chicken with a little minced olive, onion and green pepper dressing.

Chicken, fried bacon, celery, a little bit of green pepper, dressing.

Cheese and chili sauce.

Cheese and marmalade (orange) and pecans.

Cream cheese, one teaspoon mustard, Worcestershire, catsup, paprika.

Sandwich Filling

Six hard boiled eggs, six sweet pickles, one onion, one apple, three tablespoons prepared mustard, pepper and salt, one cup butter. Mix butter and egg yolks together, grind apple, onion, pickle and whites of eggs. Mix all together. This makes nearly one quart.

Mrs. W. T. Hughes.

Savory Wafers

Pound together in a mortar two tablespoons butter, quarter pound Roquefort cheese, quarter teaspoon salt, quarter teaspoon paprika and sufficient Tarragon vinegar to mix all to a paste. Spread this on long, unsalted finger wafers.

How To Peel Tomatoes

Rub a ripe tomato quickly with the blade of a knife and then peel. Skin will come off as easily as if plunged in boiling water and the tomato will not be mealy or soft.

Rules For Testing Fat For Frying

1. When the fat begins to smoke, drop in an inch cube of bread, from soft part of loaf, and if in forty-seconds it is golden brown, the fat is then of right temperature for frying any cooked mixture.

2. Use same test for uncooked mixtures, allowing one minute for bread to brown.

Many kinds of food may be fried in the same fat; new fat should be used for batter and dough mixtures, after these fish, meat, and croquettes. Fat should be frequently clarified.

To Clarify Fat-Melt fat, add raw potato cut in quarter inch slices, and allow fat to heat gradually; when fat ceases to bubble and potatoes are well browned, strain through double cheese cloth placed over wire strainer, into a pan. The potato absorbs any odors or gases and collects to itself some of the sediment, remainder settling to bottom of kettle. Mrs. Preston.