All of the following accessories should be served with their respective courses, except the salted nuts or popcorn, bonbons and olives, celery or radishes. The three latter should be removed just before dessert is served. A few suggestions about bonbons may be of some use to the young housekeeper : Brandied cherries dipped in fondant, marrons or fruits glace, marrons or fruits deguise, or chocolates, any of these in tiny paper cases ; or peppermints or small candies filled with liqueurs, are the first choice. If these are not obtainable, select cheaper candies with artistic coloring, but perfectly fresh.

A new way of preparing almonds is to brown them in a syrup made of 1 c. brown sugar to 1/4 c. water, and serve them as a bonbon.

No. 727. Almonds or Nuts, Salted

50 cts.

A : 1 lb. almonds, pecans, filberts, or peanuts ;

B : 1 c. boiling olive oil ; or C : 1 egg-white slightly beaten.

Cover A with boiling water, remove skins, soak for several hours in strong salt water, drain and dry, and plunge into B until brown, drain on paper ; or roll them in C, and brown in oven, or omit B and C and brown them in the oven until dry.

No. 728. Bread Sticks

6 cts.

A: 1 cake compressed yeast, 1 tsp. sugar, \ c. warm water, 1 tbsp. Hour ;

B : 1 c. milk, mixed with 1 c. hot water, or 2 c. warm water. 1 tsp. butter ;

C : Spring wheat flour, 1 tsp. salt.

Dissolve A in a cup. when the cup is full add to B, then add C, stirring constantly, beat 15 m., adding enough flour to make it stiff enough to knead. Turn out on board, knead until it ceases to stick, place in bowl in temperature 75 degrees for 3 hours, knead again, make into long, thin sticks or to fit bread-stick pans, let raise 10 m., brush with melted butter, and bake 10 m.

No. 729. Cheese Sticks or Straws

8 cts.

A : 1 c. flour, 1 tsp. baking-powder, sifted, add 1 tbsp. melted butter, \ c. grated cheese, dash salt and cayenne, and enough milk to make a stiff dough.

Roll A very thin, cut in narrow strips, roll in grated cheese, braid the strips together, bake on brown paper; or use Puff Paste No. 541 (Puff Paste), roll thin, sprinkle with cheese and cayenne, and cut into strips, bake until brown ; or mix 1/2 c. grated cheese with \ c. flour, 1 tsp. butter, dash salt and cayenne, cold water enough to make light paste, roll very thin, cut into strips, brush with white of egg. bake on paper in very hot oven ; or mix 1 c. grated cheese, 1/4 tsp. salt, dash cayenne, whites of two eggs, beaten stiff, with enough flour to hold together, form into long sticks, roll in fine cracker-dust, and fry in hot fat. Serve any of these with salad or at afternoon tea.

No. 730. Crouton Sticks

5 cts.

Cut bread into 1/4-inch slices, remove crnst, spread slightly with butter on both sides, cut into strips 1/4 inch wide, bake until light brown. Serve with cheese or soup, or salads.

No. 731. Luncheon Rolls

10 cts.

A : 12 very thin slices bread without crust;

B : Butter rather soft.

Spread A with B before cutting, cut into oblong strips, roll and fasten with wooden toothpick until ready to use.

No. 732. Parmesan Wafers

5 cts.

A : 2 tbsps. Parmesan cheese, mix with 1/2 tsp. mustard and dash cayenne ;

B : 12 zepherettes spread with butter.

Cover B with A, brown in oven, and serve hot. Serve with salads or at afternoon tea.

No. 733. Pop Corn, Salted

10 cts.

A : 1 qt. freshly popped corn, 1 tbsp. butter.

Saute A until light brown, dust with salt, and serve as you would salted almonds.

No. 734. Pulled Bread

10 cts.

Eemove crust from fresh bread, tear into small strips, brown in hot oven. Serve with cheese and salad.

No. 735. Scones

12 cts.

A : 2 cs. flour, 2 tsps. baking-powder, 1 tsp. salt, 1/2 c. butter, 2 tbsps. sugar, 1 beaten egg, 1/2 c. seedless raisins or currants.

Mix A, roll 1/2 inch thick, cut into rounds, bake in oven or on hot griddle, when done, split open, spread with butter, and serve on plate covered with doily, in the place of sandwiches for afternoon tea or at luncheon.

No. 736. Stuffed Olives

A : 12 large olives ;

B : 4 anchovies, washed, boned, and minced with onion and parsley, or Spanish Force-meat No. 227 (Macaroni or Spaghetti Timbale Cases).

Stone A, soak 1/2 an hour in lukewarm, water, then plunge in ice-water, dry, and fill with B. Olives stuffed with anchovies or sweet red peppers may be bought in bottles. The latter are called Pirn Olas.

20 cts.