The Twin-city housewife

Between thin slices of bread cut triangular and buttered put a lettuce leaf and on it canned salmon dressed with lemon juice, salt and pepper.—Miss Ella Hinshaw. Tomato Sandwiches Slice bread thin, cut in circular shape and spread with thick mayonnaise. Slice firm tomatoes very thin, place a slice between two slices of the bread and serve at once or they will be soggy. Tutti Frutti Sandwiches One cupful each of dates, crystalized cherries, figs and blanched almonds. Chop very fine and mix with pineapple juice and spread between slices of buttered light bread.—Mrs. James K. Norfleet. Tomato and Celery Sandwiches Peel four medium size tomatoes and cut into small bits; to this add two stalks of celery cut fine. Mix with French dressing and stand on ice until thoroughly chilled. Spread buttered light bread or crackers with the mixture, with a crisp lettuce leaf between.—Mrs. C. S. Lawrence. Canapes Make canapes by slicing bread one-fourth inch thick and cutting in oblong strips or in circular shape. The bread should then be toasted or fried a delicate brown and spread with finely minced meat or chicken, egg, or cheese, highly seasoned and made into a paste with white sauce, cream, or melted butter. Serve hot or cold. They are nice for supper, or may be substituted for the oyster course at a luncheon or dinner. ty eighteen THE TWIN-CITY HOUSEWIFE ~ Croquettes In making croquettes, the object should be to have the inside as creamy and the outside as crisp as possible, so have mixture as soft as it can be to keep its shape after being moulded. Whites of eggs which have accumulated may be used to dip croquettes in before frying, as the yellow is not essential. See that the entire surface of the croquette is coated with the egg; if it is not, the grease will penetrate the interior, causing it to crumble. To test fat for frying, put in'a cube. of stale bread. The fat should be hot enough to fry it a light brown in forty seconds if croquettes are made of cooked food; in sixty seconds if of raw food. Bean Croquettes Boil beans until well done and dry; season with butter, pepper and salt. Mash fine and make into little cakes, dip in beaten egg and bread crumbs and fry brown. Served with olives and little red peppers it makes a very pretty dish—Mrs. S. E. Allen. Beef Croquettes Mince fine, cold roast beef, add one-half as much mashed Irish potato, season with pepper and salt, shape, and fry. Parsley or celery seed may be added if liked. Cheese Croquettes Make a sauce of three level tablespoons of butter, one-third of a cup of flour, two-thirds of a cup of milk. Add yolks of two eggs, one-half cup grated Parmesan cheese and one cup of any desired cheese broken in bits. Season with salt and cayenne. When cold, shape, dip in egg and bread crumbs and fry in deep fat. Chicken Croquettes About one-fourth as much fine bread crumbs as meat, one egg beaten well, to each cup of meat. Moisten with gravy and season to taste with salt, pepper and chopped parsley. Make into shapes roll in cracker dust and fry in half lard and half butter. Ham Croquettes Take nice bits of fat and lean ham, cut up fine with scissors, put in pan with a little hot water. To one pint of ham use the yolks of four eggs beaten, small piece of butter, a little pepper (salt if needed), two spoons cream, one-half teaspoon of prepared mustard. Stir this mixture into the ham. Let thicken and pour on buttered toast, or if croquettes are wanted dip them in bread crumbs and egg and fry them in balls.—Mrs. J. A. Dickson. Salmon Croquettes Take the bones and oil from one can of salmon. Boil three good size Irish potatoes. Mash them thoroughly and season with butter, salt and pepper. Add the salmon to this and mix well. Dip in raw eggs and cracker dust as you roll the croquettes into shape and fry in hot lard.—Mrs. J. M. Rogers.