Cut American or Swiss cheese very thin, spread with mustard, and place a piece, trimmed to the size of the bread used, between two pieces of buttered white or rye bread. GERMAN SANDWICHES Use rye or "black" bread, with caraway seeds baked in it, spread the two slices with unsalted butter, and on one arrange thin slices of Swiss cheese; spread this with German or French mustard, and arrange on it 2 or 3 slices of Dill pickles. HONOLULU SANDWICHES Pare and core 3 apples, stem and seed 2 sweet green peppers, and put them through a vegetable mill. Mix them into 2 Neufchâtel cheeses, and use as filling for brown or white bread sandwiches. He prayeth well who loveth well Both man and bird and beast; He prayeth best who loveth best All things both great and small; For the dear God who loveth us, He made and loveth all. Coleridge. PASTRY, PATTY CASES, Etc. PIE-CRUST Shortened pie-crust is made by using for one pie 2/3 of a cup of flour, with 1/3 of a teaspoon of baking powder and 1/4 of a teaspoon of salt in it. Sift this onto 1/2 a cup of cocoanut butter or 1/2 a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-cold until used. EASY PUFF PASTE Use a chopping bowl for mixing the paste, and into it put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding it a spoonful at a time. Use 2 cups of butter, chopping it into the flour until it is as fine as possible. Beat 2 eggs for five minutes and add to them the juice of one lemon and 1/2 cup of very cold water, and stir this gradually into the paste. When mixed lift the paste to a well-floured pastry board, roll it into a rectangular shape, fold it over onto itself from the four sides, then roll again, and repeat this process four times. Now fold into a thin piece of linen, and place on a plate near the ice in the refrigerator, and let it stand half an hour or more. Roll out again and use for patties, or pie-crust. TIMBALE CASES Make a batter of 3/4 of a cup of flour, 1/2 cup of milk in which 1 egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and at the very last add 1 tablespoon of olive oil. Dip the timbale iron in the batter, then in hot vegetable fat, taking care it does not touch the bottom of the pan. When a golden brown remove and place on paper to drain, and proceed thus until a sufficient number has been made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in the oven after filling. BATTER FOR FRITTERS Make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat. PASTRY FOR PATTY PANS OR CASES