Cut stale bread into 1/2 inch slices, remove the crust and cut into 1/2 inch cubes.  Drop them into hot fat, which should be hot enough to brown them, while you count 40; drain and sprinkle with salt.

FRENCH TOAST.

1 egg. 1 cup milk. 1 ssp. salt. 4 to 6 slices of stale bread.

Beat the egg lightly with a fork in a shallow dish, add the salt and milk.  Dip the bread in this, turn; have a griddle hot and well buttered, put the dipped bread on the hot griddle, brown, then put a little piece of butter on the top of each slice, turn and brown on the other side.  To be eaten hot with jelly or with butter and sugar.

SANDWICHES.

Chop very fine cold ham, corned beef or tongue, adding a little of the fat.  Mix 1 tsp. of dry mustard, 1 ssp. of salt, a few drops of lemon juice with cold water to a stiff paste; add to it 1/4 cup butter creamed.  Cut bread—­at least 1 day old—­in very thin slices, spread with the mustard and butter paste, then with the meat.  Put two slices together and cut into any shape desired. (Chicken or veal sandwiches may be made by chopping the meat very fine, and adding to it a little of the cooked salad dressing or mayonnaise.)

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A FEW GENERAL HINTS.

HOW TO BLANCH ALMONDS.

Shell the nuts, and pour boiling water over them; let them stand in the water a minute or two and then throw them into cold water.  Rub between the hands.

TO CLEAN CURRANTS.

Sprinkle thickly with flour, rub well until they are separated and the flour, grit, and fine stems have loosened.  Throw them into a strainer and wash thoroughly in cold water; change the water often; shake well in the strainer; then drain between towels, pick over carefully, and dry them in a warm place, but not in the oven.  Put away in jars, cover closely, and they are ready for use at any time.

SERVING FOOD.

Hot food should be served hot, and on hot plates.  Cold food should be served very cold.  A little garnish of parsley, hard-boiled egg, sliced lemon, toast, watercress or centre of a lettuce head adds much to the attractiveness of a dish.  Small rolls, a square of bread, or croutons should be served with soup.  Sliced lemon with fish.  Cold beets, carrots, turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold meats.  Toast cut into triangles makes a suitable garnish for many dishes.

Whipped cream is the most delicate garnish for all cold, light puddings; a little coloring may be added to part of it in order to vary the decoration.

CANNING AND PRESERVING.