Practical vegetarian cookery

sour milk or cream, the beaten yolks of two eggs, and lastly the whites beaten very stiff. Bake on a hot, well greased griddle. BREAKFAST FOODS. WHOLE WHEAT. Sift one cupful of whole wheat meal into one pint of boiling water; add salt to taste. Cook in double boiler and steam from one to two hours, until meal is thoroughly cooked. Very nice when cold fried in delicate slices and served with maple syrup. Graham, rye, oat meal, or corn meal can be cooked in same way, only they require longer cooking. Corn requires the most time. Corn and oat meals need a larger quantity of water. SANDWICHES. CHEESE AND EGG SANDWICHES. Beat two eggs in a bowl for two minutes, add two tablespoonfuls of milk, one eighth tablespoonful of salt, a sprinkle of white pepper; melt one half tablespoonful of butter in a small frying pan, pour in the eggs, stir until they begin to thicken, then sprinkle over one tablespoonful of freshly grated bread crumbs and two tablespoonfuls of cheese, stir for a few minutes longer, remove and put one tablespoonful of this preparation between two thin slices of bread. EGG SANDWICH. Break two eggs in a small bowl and beat until they foam; add a sprinkle of salt. Place a small frying pan over the fire with one tablespoonful of butter; as soon as butter is melted pour in the eggs, stir until they thicken, then remove. Butter four thin slices of bread, cover two with the eggs; lay over the remaining two slices; trim them neatly and cut them slantingly in half. NUT SANDWICHES. No. 1. Mix equal parts of grated Swiss cheese and chopped English walnut meat. Season with salt and cayenne. Spread between thin slices of bread slightly buttered, and cut in fancy shapes. NUT SANDWICHES. No. 2. Shell one half pint of peanuts and roll them fine with the rolling pin. Stir the yolk of one hard boiled egg to a cream with one half tablespoonful of butter, add one teaspoonful of French mixed mustard, one quarter teaspoonful of salt, one tablespoonful of