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.)

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.