CREAM MUFFINS

Sift together
  2 cups pastry flour
  1 tablespoon baking powder
  2 teaspoons sugar and
  1/2 teaspoon salt.  With fingers rub in
  1/4 cup butter or margarine, add
  2 eggs well beaten and
  7/8 cup thin cream.  Mix thoroughly, pour into greased muffin pans or
small fancy shaped tins and bake 12 minutes at 400 degrees F., and
5 minutes at 450 degrees F. Makes 16 small muffins.

CLUB SANDWICH WITH SWEETBREADS

When brought from market soak
  1 pair sweetbreads 1 hour in
  Water with
  1 tablespoon vinegar.  Parboil 20 minutes in
  1 cup milk.  Cool in cold water, drain and cut in slices.  On serving plate
for each person place
  1 slice toast spread to the edges with
Butter worked until creamy.  Cut in two diagonally and cover with
1 or 2 washed and dried
  Lettuce leaves, and with
  Mayonnaise dressing.  On lettuce place a layer of
  Sweetbread slices, cover with
  Slices of cucumber which have been dipped in
  Mayonnaise dressing and with
  2 slices bacon free from rind, cooked until crisp. 
Cover with
  1 slice buttered toast, cut in two diagonally.  Place a
  Small lettuce leaf on the toast and fill with
  Mayonnaise dressing.  Sprinkle with
  Paprika.  Place on side of plate
  Sweet pickled cucumber rings or
  Olives, plain or stuffed.

[Illustration:  Club sandwich]

PICKLED RIPE CUCUMBER RINGS

Pare rind from
  2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out
centers, making rings.  Cover with
  Cold water, add
  1 teaspoon soda and let stand over night.  Next morning drain, cover
with cold water in which
  2 tablespoons alum have been dissolved and boil 10 minutes.  Strain,
cover again with cold water, add
  1 tablespoon ginger, boil 15 minutes.  Drain, measure water and discard. 
Measure as much vinegar as there was water and to each quart vinegar add
  3 pounds granulated sugar
  1/4 cup whole cloves and
  1/4 cup stick cinnamon.  Add fruit and boil until clear.

Watermelon rind, cut in strips, may be used instead of cucumber.

APRICOTS WITH CREAM AND NUT BRITTLE

Drain
  1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes,
or until tender.  Cool and pour into serving dish.  Sprinkle with one-half
the nut brittle.  Beat
  1/2 cup cream until stiff, add slowly
  1/4 cup sugar
  1/2 teaspoon vanilla
  Few grains salt and half remaining brittle.  Pile cream on the apricots,
sprinkle with remaining brittle and serve as cold as possible.  Other
canned fruit or orange sections may be used instead of apricots.