German Pancake

Take two eggs, three tablespoonfuls of milk, one tablespoonful of flour, a pinch of salt, and mix well together. Have an eight inch frying pan hot, put in a tablespoonful of lard, and the same amount of butter; when melted pour in your batter and let it cook a little; turn quickly and cook about one minute longer, leaving the cake soft on the inside, then put the pan into a hot oven and the pancake will puff up in five minutes, when it is done. Serve at once with powdered sugar or jelly. F. W. Schroeder.

Onion Toast

Boil for twenty minutes in a pint of salted water, six medium sized onions chopped fine, drain, and put in a bowl with one tablespoonful of butter and a salt spoonful of pepper; mix together; lay on rounds of hot buttered toast and garnish with slices of hard boiled eggs.

Mrs. Wallace C. Brown.

German Toast

Cut in slices one loaf of light bread. Put in a bowl a pint of milk, two eggs well beaten and a heaping tablespoonful of sugar, into which dip each slice of bread until well moistened. Put butter the size of an egg into a frying pan, and when quite hot lay in the bread browning nicely on both sides. Serve hot. A little nutmeg may be used for flavoring if desired.

Mrs. Thos. Renison,

Boston Baked Beans

Take one pint of pea beans, pick over and wash, place in a kettle with cold water to cover and boil until yon take up a spoonful, blow them and the skin cracks; take them out with a skimmer and place in your two quart bean pot. (or porcelain dish), add a little salt and a teaspoonful of molasses; have a white piece of pork, one pound, fat and lean mixed, score across top and place in the middle on top of beans. Cover with warm water and bake seven hours. When beginning to brown. cover until about an hour before using; remove cover, allow them to get brown and crispy. Do not allow the water to boil away lest they be too dry. When ready for table they should be brown, crispy, tender, soft and juicy below the surface.

Mrs. G. B. Richmond.

Oyster Sandwiches

Drain liquor from a can of oysters, chop the oysters fine, and season with salt, pepper and butter. Heat the liquor and thicken with pulverized cracker, putting in plenty of butter, then stir in the oysters and spread between slices of bread and butter.

Mrs. G. S. Hamilton, Pacific Grove.

Lettuce Sandwiches

Take nice crisp lettuce leaves and place on ice to get cold and firm. Cut thin slices of bread, butter them a little, and lav upon each slice one of the lettuce leaves, over which spread a nice mayonnaise dressing, then lay the two slices together. Thin crackers may be used in place of bread. Serve Boon alter making'.

Mrs. H. W. Seale.

Water-Cress Sandwiches

Wash well some water-cress and dry in a cloth, pressing out all moisture. Mix with the cress, hard boiled eggs chopped fine and sea soned with salt and pepper. Place between buttered slices of bread from which the crust has been removed. If desired, add lemon juice to the cress.

Mrs. G. S. Hamilton. Pacific Grove.