[Illustration:  Grapefruit Basket]

OPEN CHEESE AND BACON SANDWICH

Beat
  3 eggs until light, add
  3/4 pound soft cheese grated or put through food chopper
  1 1/2 teaspoons table sauce
  3/4 teaspoon salt
  1/2 teaspoon paprika
  Few grains cayenne.  Mix well and spread on
  8 slices bread cut one-third inch thick.  Cut
  3/4 pound bacon in very thin slices the length of the slice of bread. 
Make bacon still thinner by pressing each strip on a board with a broad
knife.  Cover cheese with bacon and bake 8 or 10 minutes under gas flame,
or in hot oven.

MIXED SWEET PICKLES

Put in small agate or enamel saucepan
  1 cup vinegar
  1/2 cup sugar
  1/4 teaspoon peppercorns
  1/4 teaspoon blades of mace
  1/4 teaspoon whole cloves, and cook 2 minutes.  Add
  1/2 cup candied cherries, cook 5 minutes; skim out, add
  1/2 cup large Malaga raisins in clusters of two or three.

Cook 10 minutes, remove raisins and add
  18 small sweet cucumber pickles and cook 10 minutes.

Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full.  Strain hot syrup into jar, and seal.

[Illustration:  Mixed sweet pickles]

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with
  Lettuce leaves, arrange separate piles of
  1/2 pound crab meat
  3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
  2 roots celery or
  1/2 pound endive cut in small pieces, and
  Tomato jelly cut in cubes.  Between piles place
  Green pepper free from seeds and cut in strips.  Make a nest of heart
leaves of lettuce in center and fill with
  Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.

TOMATO JELLY

Heat to boiling point in agate saucepan
  1 cup tomato juice and pulp
  2 tablespoons mild vinegar
  1 tablespoon gelatin
  1/2 tablespoon sugar
  Bit of bay leaf
  1 slice onion
  1 tablespoon lemon juice, and leaves from
  1 stalk celery.  Stir until gelatin is dissolved, strain through fine
strainer, and mold in small bread pan that measures about 4 1/2 inches
by 8 inches.

Cut in 1/2 inch cubes for serving.

MAYONNAISE DRESSING