Or chop the sardines up fine and squeeze a few drops of lemon juice into them, and spread between buttered bread or cold biscuits.

WATER CRESS SANDWICHES.

Wash well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mix with the cress hard-boiled eggs chopped fine, and seasoned with salt and pepper.  Have a stale loaf and some fresh butter, and with a sharp knife cut as many thin slices as will be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each slice of bread and butter, with a slight sprinkling of lemon juice; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust.

Nantasket Beach.

EGG SANDWICHES.

Hard boil some very fresh eggs and when cold cut them into moderately thin slices and lay them between some bread and butter cut as thin as possible; season them with pepper, salt and nutmeg.  For picnic parties, or when one is traveling, these sandwiches are far preferable to hard-boiled eggs au naturel.

MUSHROOM SANDWICHES.

Mince beef tongue and boiled mushrooms together, add French mustard and spread between buttered bread.

CHEESE SANDWICHES.

These are extremely nice and are very easily made.  Take one hard-boiled egg, a quarter of a pound of common cheese grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of melted butter, and one tablespoonful of vinegar or cold water.  Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard and the cheese, mixing each well.  Then put in the tablespoonful of vinegar, which will make it the proper thickness.  If vinegar is not relished, then use cold water instead.  Spread this between two biscuits or pieces of oat-cake, and you could not require a better sandwich.  Some people will prefer the sandwiches less highly seasoned.  In that case, season to taste.

BREAD.

Among all civilized people bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life sustainer, the gluten, starch and sugar which it contains representing ozotized and hydro-carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product.  As there is no one article of food that enters so largely into our daily fare as bread, so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of making good, palatable and nutritious bread.  A little earnest attention to the subject will enable any one to comprehend the theory, and then ordinary care in practice will make one familiar with the process.