Meat substitutes

sixteenth teaspoon paprika. Beat the yolks of the eggs, add the olive oil, drop by drop, beating continually until thick, then add vinegar and lemon juice until thin. Again add oil until thick, and thin as before. Repeat this operation until the oil has been added. Mix together the mustard, salt and pepper and stir into the oil and egg. Whipped cream may be added just before serving. C( If the dressing is to be made on a warm day or in a very warm room, have the ingredients and utensils ice cold. While making the dressing have the bowl suf rounded by ice water. C} French Dressing French Dressing is easily and quickly made. The usual proportion is one part vinegar to four parts oil. Put four tablespoonfuls of oil in a bowl which has been thoroughly chilled, or set the bowl in another containing ice water or bits of cracked ice. Next put in a half teaspoonful of salt and a dash of red pepper, mixing them together until the salt is dissolved, then add the vinegar drop by drop, constantly stirring, so as to blend the oil and vinegar together as perfectly as possible. The proportion of oil and vinegar and that of seasoning may be varied to suit individual tastes, and all or part lemon juice may be used instead of the vinegar, if preferred. Tarragon vinegar makes a pleasant change in the flavor. Plain food is quite enough for me ; Three courses are as good as ten— If Nature can subsist on three, Thank Heaven for three. Amen I I always thought cold victual nice— My choice would be vanilla-ice. —Dr. Holmes. SANDWICHES AND COLD DRINKS Joy, gentle friends! Joy and fresh days of love accompany your hearts! —Shakespeare. SANDWICHES TO MAKE good sandwiches use bread that is rather stale and cut in very thin slices, trimming off the edges to make the pieces even. It is better to butter the bread before cutting the slice, especially if the butter is not very soft. Whole wheat bread makes delicious sandwiches, and Boston brown bread is also an acceptable variety, both of these blending especially well with nut combinations for filling. If sandwiches are to be kept for some time after making they should be wrapped in a cloth dipped in cold water and then wrung almost dry. Put a dry cloth over this, and keep, if possible, in a tin box. Q Nut Sandwiches Almost any kind of nut makes a good sandwich. Have them ground fine and mix smooth with a little mayonnaise or use plain cream. A leaf of crisp lettuce used between the slices with the nuts is an improvement. Q Waldorf Sandwiches Chop apples and celery fine and use an equal part of each, with English walnuts ground as directed above ; mix with a little mayonnaise or sweet cream and spread between thin slices of white bread. Oh! herbaceous treat! 'Twould tempt the dying anchorite to eat. —Sidney Smith. Q Banana Sandwiches Mash ripe bananas to a pulp and add lemon juice to taste; spread between buttered whole wheat bread. Instead of crushing, the fruit may be sliced lengthwise and dipped in lemon juice or mayonnaise before being placed between the slices of bread. Q Lemon Sandwiches