Mix the yolks of 2 eggs very smoothly with a tablespoon each of flour and ground rice, add a pinch of salt, a tablespoon of sugar, 1/2 pt. of thick cream and 1/4 pt. of new milk. Beat the whites of 2 eggs to a firm froth, add them last of all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put in the mixture, bake in a quick oven until it is set and lightly browned. Spread jam over one of the cakes and lay the other one on top, the browned part uppermost. Sift sugar over it before serving. - Mrs. C. J. Jeffries, Winnetka, 111.

Jelly Sandwiches

Jelly of any flavor makes a nice sweet sandwich. Have the bread well spread with butter before jelly is put on. Crabapple jelly is good on whole wheat bread, spread with thick cream, and seasoned with salt. Lemon jelly, thickly moulded, with chopped nuts, dates, figs, and bananas, makes a rich jelly sandwich. Any jelly, jam or marmalade, mixed with any kind of chopped nuts, makes a good combination. Quince jelly is especially nice when mixed with English walnuts. Mint jelly, to which whipped cream may be added just before it stiffens, may be cut in thin slices when cold and laid between the slices of bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.