Good Things to Eat as Suggested by Rufus

CHEESE CROQUETTES— Cut one pound of American cheese into small dice. Have ready a cupful of very hot cream sauce, made by blending a tablespoonful each of flour and butter, and when melted adding a scant cup of hot milk. Stir until smooth and thickened. Add the cheese to this sauce, also the yolks of two eggs diluted with a little cream. Stir the whole and let it remain on the stove a moment until the cheese gets "steady." Season with salt, red and white pepper, and just a grating of nutmeg. Put this mixture on the ice until cold, then form into small croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg, then again roll in the crumbs, drop into boiling fat and cook to a golden brown. CHICKEN AND PIMENTO SANDWICHES— Add to finely minced chicken, roasted or boiled, an equal amount of pimentos. Moisten with mayonnaise and spread between wafer thin slices of white or brown bread. A leaf of lettuce may also be added. CRESS SANDWICHES— Take thin slices of rare roast beef and cut into small pieces. Add an equal quantity of minced watercress dressed with a teaspoonful of grated horseradish, a little salt and paprika to season, and enough softened butter or thick cream to moisten. Blend the ingredients well, and spread between thin slices of buttered graham or whole wheat bread. Cut in neat triangles, but do not reject the crust. BANANA SANDWICHES— Remove the skin and fibers from four bananas, cut them in quarters and force through a ricer. Mix with the pulp the juice of half a lemon, a dash of salt and nutmeg and set it away to become very cold while you prepare the bread. This should be cut in very thin slices, freed from crusts and trimmed into any preferred shape. Slightly sweeten some thick cream and add a speck of salt. Spread the bread with a thin layer of the cream, then with the banana pulp put together and wrap each in waxed paper, twist the ends, and keep very cold until serving time. GERMAN RYE BREAD SANDWICHES— Put between buttered slices of rye bread chopped beef, cheese or chicken, and cover with finely chopped pickle, dill or the plain sour pickle. Another variation of the German sandwich is a layer of bologna sausage, then a thin layer of pumpernickle covered with another thin slice of rye bread. Cut into strips half an inch wide and the length of the slice. GRILLED SARDINES ON TOAST— Drain the sardines and cook in a buttered frying-pan or chafing dish until heated, turning frequently. Place on oblong pieces of hot buttered toast, and serve. HAM SANDWICHES— Chop two cups of ham, using a little fat with the lean. Mix one tablespoon of flour with enough cold water to make smooth, add one-half cup of boiling water, and cook five minutes; then add the ham and one teaspoon of dry mustard. Mix well and press into a bowl or jar. JAPANESE SANDWICHES— These are made of any kind of left-over fish, baked, broiled or boiled. Pick out every bit of skin and bone, and flake in small pieces. Put into a saucepan with just a little milk or cream to moisten, add a little butter and a dusting of salt and pepper. Work to a paste while heating, then cool and spread on thin slices of buttered bread. KEDGEREE— For this take equal quantities of boiled fish and boiled rice. For a cupful each use two hard boiled eggs, a teaspoonful curry powder, two tablespoonfuls butter, a half