1. Sandwiches with sliced tender meat for filling; baked apple, cookies, or a few lumps of, sugar.

2. Slices of meat loaf or bean loaf; bread and butter sandwiches; stewed fruit; small frosted cake.

3. Crisp rolls, hollowed out and filled with chopped meat or fish, moistened and seasoned, or mixed with salad dressing; orange, apple, a mixture of sliced fruits, or berries; cake.

4. Lettuce or celery sandwiches; cup custard; jelly sandwiches.

5. Cottage cheese and chopped green-pepper sandwiches or a pot of cream cheese with bread-and-butter sandwiches; peanut sandwiches; fruit; cake.

6. Hard-boiled eggs; crisp baking-powder biscuits; celery or radishes; brown-sugar or maple-sugar sandwiches.

7. Bottle of milk; thin corn bread and butter; dates; apple.

8. Raisin or nut bread with butter; cheese; orange; maple sugar.

9. Baked bean and lettuce sandwiches; apple sauce; sweet chocolate.

15. Preparation of Orange Pectin. Miss Agnes Harris, Assistant State Agent of Florida, in charge of Home Extension work, sent Miss James a box of jellies and jams that her girls had made, and a pamphlet of recipes.

Use 1/4 lb. white orange peel; 1/2 pt. water; 2 tablespoons lemon juice. Cut or scrape the yellow from the peel of the orange. Pass the remaining white portion through a food chopper; then weigh it. For each 1/4 lb. of the peel, add 1/2 pt. of water. Add the lemon juice, mix thoroughly, and allow to stand 1 hr. Add 11/4 pts. of water. Let stand 1 hr., boil 10 minutes, and then let stand until cold. Place in a flannel jelly bag, press to remove the juice, and drain juice through a clean, flannel jelly bag. It may be prepared, poured into jars while hot, sealed, and kept for later use.

For strawberry and orange pectin jelly use 1/2 pt. orange pectin; 1/2 lb. sugar; 1/2 pt. strawberry juice. Mother and I are experimenting with pineapple, cherry juice, and other fruits.

The alcohol pectin test. Pour a teaspoonful of fruit juice, when cooled, into a clean cup, and pour in a teaspoonful of grain alcohol of 95% strength. Mix by gently shaking; then pour into a spoon. For jelly, if the pectin is in a solid lump, it is safe to add equal parts of sugar and juice; if it has not gathered in one lump, use less sugar, - say 3/4 sugar to 1 of juice.