Chapter II: Part 2

Chop the white meat of cold boiled chicken fine, rub to a paste. Put a scant tablespoonful of gelatine in a half-cup of cold water, place it over the fire until it has dissolved; then add the chicken paste, a dash of salt and pepper, and a half-teaspoonful of grated horse-radish. Stir this mixture until it begins to thicken, then stir in one cup of cream that has been whipped to a stiff froth, place it in the ice box until very cold; when ready for use, cut thin and place between lightly buttered slices of crustless white bread. Garnish with parsley and an olive.

_CREAM OF CHICKEN SANDWICH_

Take one cupful of chopped chicken and pound it fine; dissolve a tablespoonful of gelatine in a half-cup of cold water; then add the chicken meat, a dash of salt, a teaspoonful of grated horse-radish; stir until it begins to thicken, then add a little at a time, one-half pint of cream that has been whipped to a stiff froth; set in the ice box until very cold. On thin slices of lightly buttered white bread, spread the mixture; cut in fancy shapes and garnish each with a radish.

_CHICKEN AND EGG SANDWICH_

One cupful of cold chicken chopped fine; the yolks of two hard-boiled eggs chopped fine; one teaspoonful of melted butter, one teaspoonful of lemon juice, one teaspoonful of rich stock, and salt and pepper to taste. Mix to a paste and spread on thin slices of lightly buttered white bread. Garnish with an olive.

_CHICKEN SURPRISE SANDWICH_

Chop cold boiled chicken and few capers fine; mix with a little mayonnaise dressing and spread between thin slices of toasted white bread. Garnish with an olive.

_CHICKEN AND HAM SANDWICH_

One cupful of chopped ham, one cupful of cold boiled chicken meat; season with salt and pepper and moisten with mayonnaise dressing. Spread this mixture on thin slices of lightly buttered white bread, cover with another slice, and cut in halves. Garnish with a pickle.

_CHICKEN AND HAM (CLUB) SANDWICH_

Toast and lightly butter three thin slices of white bread; place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice. On this, place slices of cold roast fowl, then put another slice of toast on top of that, with another leaf of lettuce, follow by thin slices of broiled ham, topped by a third slice of toasted bread. Garnish top with dill pickle, cut in thin slices lengthwise.

_CHICKEN AND ENGLISH WALNUT SANDWICH_

Spread thin slices of buttered white bread with English walnut or almond meats chopped fine. Spread the corresponding pieces with cold boiled chicken chopped fine; add a little mayonnaise dressing and press pieces together. Garnish with an olive.

_CHICKEN AND ALMOND SANDWICH_

One cup of cold boiled chicken chopped fine; one cup of almonds chopped fine; moisten with a little cream, season with salt and paprika, place between thin slices of entire wheat bread. Garnish with parsley, and an olive.

_CHICKEN AND GREEN PEPPER SANDWICH_

Run enough chicken through the meat chopper to make two cupfuls; cut out the stem ends and remove the seeds from three large sweet peppers; run them through the meat chopper; mix the chicken and pepper together; season with half a teaspoonful of salt, and two tablespoonfuls of sweet cream. Place between thin slices of lightly buttered white bread. Cut in triangles. Serve on lettuce leaf.

_ASPIC JELLY SANDWICH_

Soak one box (two ounces) of gelatine in one cup of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little parsley, celery, three cloves, a blade of mace, and dash of salt and pepper. Strain into a dish and add a little shredded breast of chicken; set in a cold place to harden; when cold, slice in fancy shapes and place on slightly buttered whole wheat bread. Garnish with a stick of celery.

_RECEPTION SANDWICH_

Equal quantities of breast of cold boiled chicken and tongue, put through food chopper; season with celery salt, cayenne, anchovy paste, and mayonnaise. Place mixture between slices of lightly buttered white bread with crisp lettuce leaf that has been dipped in tarragon vinegar.

_QUEEN SANDWICH_

Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part of minced cooked mushrooms. Season with salt and pepper and a little lemon juice; mix and place between thin slices of buttered white bread. Garnish with small pickle.

_FRENCH ROLL SANDWICH_

French rolls are used for this sandwich. Make a small round opening in top of each and take out some of the crumbs; save the small crusts from the top of the opening; chop fine five olives, a tablespoonful of capers, one green sweet pepper (seeds removed), one gherkin, the white meat of one chicken, and two ounces of tongue chopped fine. Moisten with mayonnaise dressing. Fill this mixture into the roll, put the small crust on top, and garnish with a pickle.

_CREOLE SANDWICH_

One cupful of cold boiled chicken chopped fine, two tablespoonfuls of green pepper that has been parboiled and chopped fine. Add a dash of salt, and a teaspoonful of chopped parsley; moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread. Garnish with an olive.

_WINDSOR SANDWICH_

One cupful of cold boiled chicken chopped fine, a teaspoonful of finely chopped onion, a half teaspoonful of finely chopped chives. Salt and pepper to taste, moisten with a little mayonnaise dressing, mix well, and spread on thin slices of toasted bread. Cover with another slice of toasted bread, cut in halves, and garnish with a radish.

_BISCUIT SANDWICH_

Roll biscuit dough very thin, about like piecrust, and spread with butter, then roll another and put on top of this; cut out and bake in quick oven. When done, pull apart and spread with this mixture while warm. Take equal parts of chicken and ham, run through the meat chopper, season with celery salt and cayenne pepper; moisten with mayonnaise dressing.

_SARATOGA SANDWICH_

On a lightly buttered square slice of white bread, place a lettuce leaf that has been dipped in mayonnaise dressing; on that lay four large fried oysters with a little horse-radish on top of the oysters, and cover with a lightly buttered slice of rye bread, and butter upper side of this slice. On this lay a slice of breast of cooked chicken; dust with salt and pepper and lay on that crisp slices of fried bacon; cover this with a slice of white bread. Garnish top with radishes, cut fancy, serve with slice of lemon on the side.

_SHERIDAN PARK CLUB SANDWICH_

Toast and butter three thin slices of white bread; place a lettuce leaf on the lower slice, and on its top put slices of chicken breast. Then put another slice of toast on top of that with another leaf of lettuce, followed by thin slices of broiled breakfast bacon, topped by third slice of toasted bread. Garnish top with small pickles cut in slices lengthwise. Serve as soon as made.

_COLONIAL (CLUB) SANDWICH_

Toast and butter three slices of thinly cut bread; place slices of cold boiled chicken spread lightly with mayonnaise dressing on the lower slice, with a crisp lettuce leaf. Then put another slice of toast on top of that with a slice of ripe tomato spread lightly with mayonnaise dressing, topped by a third slice of toast spread with finely chopped celery that has been mixed with a little mayonnaise dressing. Lay on top of that sweet red peppers cut in ribbons; cut triangular.

_CHICKEN AND PÂTÉ DE FOIE GRAS SANDWICH_

Two tablespoonfuls _pâté de foie gras_ and a cup of finely chopped cold boiled chicken; season with pepper and salt; spread on a crisp lettuce leaf that has been dipped in French dressing, and place between thin slices of white bread.

_CHICKEN BISCUIT FINGER_

Chop cold boiled chicken very fine; add a little chopped parsley; moisten with salad dressing; make rolls of the mixture about the size of a small pickle. Cover each roll with baking powder biscuit dough rolled thin, pressing the ends tightly. Brush with beaten egg and bake.

_PRESSED MOCK CHICKEN_

Boil a piece of fresh shoulder of pork until tender, adding pepper and salt to the water in which it is cooked. When done, run the meat through the meat chopper and return to the liquor in which it was boiled in the kettle. Add enough rolled oats to absorb or thicken the liquid, season to suit the taste, and simmer from twenty to thirty minutes; then pack into a bowl or crock; when cold, slice and place between thin slices of lightly buttered white bread. Garnish with pickles and radish roses.

_COUNTRY CLUB SANDWICH_

Use three slices of white bread thinly cut and lightly buttered; place a lettuce leaf that has been dipped in mayonnaise dressing on lower slice, and on top of that place slices of cold boiled chicken; then put another slice of bread and a lettuce leaf followed by thin slices of veal loaf, topped by another slice of bread with thinly sliced pickles on top.

_CHICAGO CLUB SANDWICH_

Toast lightly two slices of white bread and one of rye; lightly butter and on the slices of white bread, place slices of cold cooked chicken and a couple of slices of bacon well crisped; cover with the slice of rye bread and on that place a lettuce leaf that has been dipped in a little mayonnaise dressing; sprinkle with a little chopped green pepper, then cover with the other slice of white bread.

_TURKEY SANDWICH_

Between thin slices of lightly buttered white or brown bread, place thin slices of turkey breast; spread a little cranberry jelly over this and sprinkle with finely chopped celery.

_HOT TURKEY SANDWICH_

Between thin slices of lightly buttered toast, place slices of warm turkey breast; over same pour a hot gravy made of slightly thickened turkey stock. Garnish with a pickle.

_TURKEY CLUB SANDWICH_

Toast three thin slices of white bread and butter, on the lower slice lay cold white breast of turkey; cover with another slice of toast; on that lay a thin slice of hot broiled ham; cover with another slice of buttered toast and press together. Serve on a lettuce leaf. Garnish with small pickles.

_GAME SANDWICH_

On thin slices of lightly buttered bread, place slices of breast of roasted partridge; spread lightly with currant jelly and cover with another buttered slice of bread. Garnish with cress.

_TRUFFLE SANDWICH_

One tablespoonful of broiled truffle, one-half breast of chicken, and two tablespoonfuls of sweetbreads chopped fine. Add a dash of mayonnaise dressing, salt and pepper. Place between slices of buttered white bread, cut in oblong pieces. Garnish with pickle.

_HEAD CHEESE SANDWICH_

Between thin slices of lightly buttered white bread, place a lettuce leaf that has been dipped in mayonnaise dressing. On this place thin slices of head cheese, cut diagonally, and garnish with a pickle.

_SWEETBREAD SANDWICH_

Cook sweetbreads until tender. When cold, remove skin, chop fine, season with salt and pepper, add one cup of finely chopped celery, and a dash of mayonnaise dressing; spread on thin slices of lightly buttered white bread. Cover with another slice and garnish with an olive.

_SAUSAGE SANDWICH_

Boil link sausages until done; when cold cut into thin slices; place between thin slices of lightly buttered white bread. Garnish with a pickle.

_GERMAN BOLOGNA SANDWICH_

Remove the skin from a bologna sausage and rub to a paste. Spread thin slice of lightly buttered rye bread with a little French mustard, then a layer of bologna, cover with another slice, and garnish with a pickle.

_FRANKFURT SAUSAGE SANDWICH_

Cut cold boiled Frankfurt sausage into the thinnest slices and place on slice of buttered white or rye bread; run a cucumber pickle through a meat chopper and sprinkle on top of sausage. Place another buttered slice over this.

_SALAMI (ITALIAN SAUSAGE) SANDWICH_

Between slices of lightly buttered rye bread, place thin slices of salami. Garnish with an olive.

_PÂTÉ DE FOIE GRAS_ is made from the liver of geese, ducks, or turkeys. Put one-half cup goose grease in a fryer on stove; when hot lay in the livers and baste with a spoon until tender; remove the livers from the pan and chop very fine. Add a small onion chopped and boiled brown, season with salt and pepper and mix in some of the grease in which livers were fried. The mixture must resemble paste. _Pâté de foie gras_ can be purchased in small cans.

_PÂTÉ DE FOIE GRAS SANDWICH_

On thin slices of toasted bread shorn of crusts, spread _pâté de foie gras_; add a dash of salt and cayenne; cover with another slice of toast and serve with a sweet pickle.

_PÂTÉ DE FOIE GRAS SANDWICH NO. 2_

Three slices of white or brown bread lightly buttered; on the lower slice spread _pâté de foie gras_, then put another slice of bread on top of that. Cover with delicate shreds of tomato, tiny lettuce hearts with a dash of mayonnaise dressing, topped by a third slice of bread. Garnish with an olive.

_PÂTÉ DE FOIE GRAS SANDWICH NO. 3_

One-half cup of _pâté de foie gras_, remove the fat and mash to a smooth paste; season with a little salt and a dash of cayenne pepper and drop of onion juice; press the whole through a sieve. Spread on thin slices of buttered white bread and cover with another slice of buttered bread. Garnish top with slices of hard-boiled egg and an olive.

_IMITATION PÂTÉ DE FOIE GRAS SANDWICH_

Saute half a chopped onion in butter until brown; add one-half dozen chicken livers, cover with seasoned chicken stock, and let simmer until tender; mash the livers fine and press through a sieve, season with salt, paprika, mustard, and a dash of curry powder. Put this paste in a cup, pour melted butter over top; when cold, remove the butter and cut in thin slices; place between thin slices of white bread. Garnish with a pickle.

CHEESE

_AMERICAN CHEESE SANDWICH_

Cream three tablespoonfuls of butter, add three tablespoonfuls of grated American cheese, one tablespoonful of anchovy essence, a dash of salt and paprika, one-fourth teaspoonful of mustard, and one-fourth cupful of finely chopped olives. Place mixture between thin slices of lightly buttered rye bread.

_AMERICAN CHEESE SANDWICH NO. 2._

Cream two tablespoonfuls of butter, add one-fourth cupful of grated American cheese and one teaspoonful of vinegar, and season with salt, paprika, mustard, and anchovy essence. Place mixture between thin slices of white bread. Garnish with a pickle.

_AMERICAN CHEESE SANDWICH NO. 3_

Salted cracker slightly toasted, spread with American cheese; serve hot.

_AMERICAN CHEESE SANDWICH NO. 4_

Melt a quarter of a pound of American cheese in a sauce pan, add the yolk of one egg beaten with two tablespoonfuls of cream, a dash of salt and red pepper, and half a teaspoonful of Worcestershire sauce. Take from the fire and when cold, spread on thin slices of white or rye bread. Press the two together and cut in strips. Garnish with a pickle.

_CHEESE RARE-BIT SANDWICH_

Grate a quarter of pound of American cheese fine; melt it in a sauce pan over the fire, add the yolks of two eggs well beaten, two tablespoonfuls of cream, a dash of salt and red pepper, and a teaspoonful of Worcestershire. Stir the mixture into the melted cheese; when blended, remove from the fire, and when cool, spread it on thin slices of lightly buttered white bread. Put the two slices together and garnish with an olive.

_BROWN BREAD AND AMERICAN CHEESE SANDWICH_

Steam the brown bread before spreading with butter, and cut in the usual way. Between the slices, place grated American cheese and finely chopped English walnuts well salted. Garnish with an olive.

_BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2_

Cut thin small rounds of brown bread and lightly butter; sprinkle with grated cheese; put two slices together and cut in two.

_FRIED CHEESE SANDWICH_

Cut slices of white bread round with biscuit cutter; spread with paste made with half a cupful of fresh American cheese, mashed smooth with a little cream. Season with salt and paprika. Put slices together and fry a light brown in the blazer, in which a tablespoonful of butter has been melted. Serve hot.

_NEUFCHATEL SANDWICH_

Mince a little candied orange very fine, add a dash of ginger, and mix with Neufchatel cheese which has been moistened with a little cream. Place between thin slices of lightly buttered white bread. Garnish with an olive.

_NEUFCHATEL AND NUT SANDWICH_

Mix with one roll of Neufchatel cheese, half a cupful of chopped almonds or butternuts; spread on thin slices of lightly buttered graham or Boston brown bread. Garnish with a small pickle.

_NEUFCHATEL AND OLIVE SANDWICH_

Chop half a dozen olives and a half-cupful of pecan meats fine; mix with a cake of Neufchatel cheese, moisten with a little cream, and place between thin slices of lightly buttered white bread.

_HARLEQUIN SANDWICH_

Lightly buttered slices of white and graham bread. Spread each with Neufchatel cheese and sprinkle with a few English walnut meats. Put a white and a brown slice together.

_BERLIN SANDWICH_

Chop olives fine and moisten with mayonnaise dressing; spread on buttered slices of bread. Spread other slices with Neufchatel cheese and put slices together in pairs.

_LIMBURGER CHEESE SANDWICH_

Spread thin slices of lightly buttered rye bread with limburger cheese, then with thin slices of bologna sausage; cover with another slice of rye bread. Garnish with a pickle.

_ROQUEFORT SANDWICH_

Mix grated cheese with thick cream to make a paste; place between thinly cut slices of lightly buttered white bread. Garnish with an olive.

_GERMAN CLUB SANDWICH_

Thin slices of pumpernickel, rye, and white bread are used for this sandwich. Rub half a pound of smearcase until smooth, add three tablespoonfuls of thick cream and two of melted butter; season with pepper and salt. Spread some of this cheese mixture on a buttered slice of pumpernickel bread, followed by a slice of rye covered with the cheese, covered with a slice of buttered white bread. Garnish with slice of pickle.

_PARMESAN SANDWICH_

Finely grated Parmesan cheese, a dash of salt and pepper, one tablespoonful of tomato catsup, mix and place between squares of unsweetened cracker. Put crackers on a thin plate, set in hot oven for three minutes or until the cheese melts and the cracker becomes crisp. Serve hot.

_PARMESAN AND RADISH SANDWICH_

Peel radishes and chop very fine; place on ice until needed; then mix with a very little whipped cream; spread the mixture between thin oblongs of brown bread, dust a little grated Parmesan cheese over the top before the second slice is put on.

_PARMESAN AND CELERY SANDWICH_

Whip a gill of cream, add to it sufficient grated cheese, American or Parmesan, to make a stiff paste; spread lightly buttered white bread with this and sprinkle thickly with very finely minced celery. Cover with another slice of buttered bread.

_SEAFOAM SANDWICH_

Spread crisp seafoam crackers with butter, a sprinkling of grated Parmesan cheese, and very finely chopped celery or olives. Place two together and serve.

_FRENCH CHEESE SANDWICH_

Slice brown bread very thin, butter, lay thinly sliced cheese on top, and spread over cheese a thick layer of any kind of jam, and cover with another slice of bread.

_MOROCCO SANDWICH_

Melt a cupful of cheese, American or Parmesan; while soft, add enough mayonnaise to make it spread easily; lay this on thin slices of lightly buttered whole wheat bread and slice stuffed olives over cheese. Cover with another slice of lightly buttered bread; garnish top with stuffed olive.

_CLUB HOUSE SANDWICH_

Rub to a paste one tablespoonful of butter and two tablespoonfuls of soft club house cheese, a tablespoonful of grated Parmesan, a dash of salt and pepper, a teaspoonful of tarragon vinegar, and a teaspoonful of anchovy paste. Spread the above mixture on thin slices of toasted bread. Put slices together and cut triangular.

_COTTAGE SANDWICH_

Cut slices of brown bread, do not remove crusts; rub half a pint of cottage cheese to a smooth paste, then press it through fine sieve. Add two tablespoonfuls of melted butter, slowly beating the while, add half a teaspoonful of salt, and two tablespoonfuls of thick cream; spread each slice of the bread with mixture; cover with another thin slice of white bread and on top of that another thin layer of cheese; place a slice of brown bread on top and trim into shape. Garnish with an olive.

_COTTAGE SANDWICH NO. 2_

On thin slices of lightly buttered graham bread spread cottage cheese that has been mixed with a little chopped chives. Cover with another slice of bread.

_GRUYERE SANDWICH_

Cut rye and white bread in very thin slices and spread sparingly with butter; cut cold tongue and gruyere cheese in thin slices; on white bread arrange the tongue, rye bread over tongue and cheese over rye bread; repeat, put under a weight and let stand for two hours; then cut crosswise in thin slices. Garnish with olive.

_COTTAGE AND OLIVE SANDWICH_

Spread thin slices of lightly buttered graham bread with mustard, then a thin layer of cottage cheese, and then a layer of chopped olives that have been mixed with a little mayonnaise dressing. Cover with another slice of bread and press together.

_BOHEMIAN SANDWICH_

On thin slices of lightly buttered graham bread, spread a thin layer of mustard; on top of that spread a layer of cottage cheese, then a layer of olives that have been chopped fine, and mixed with a little mayonnaise dressing. Cover with another slice of bread and press together. Cut in strips and serve on a lettuce leaf.

_DUTCH SANDWICH_

Between thin slices of lightly buttered rye bread, spread highly seasoned cottage cheese; on this sprinkle finely chopped olives. Cut in diamond shape. Garnish with a sprig of parsley.

_WAUKESHA CHEESE SANDWICH_

Cream one brick of Waukesha cheese with a little sweet cream, add a pinch of salt, a few chopped pecan nut meats, and a few chopped olives. Place between thin slices of lightly buttered rye bread.

_IMPERIAL CHEESE SANDWICH_

One-half jar of Imperial cheese, one-half bottle (small size) of stuffed olives sliced fine, four tablespoonfuls of cream. Mix well and spread on thin slices of lightly buttered white bread with a crisp lettuce leaf between the slices.

_SWISS CHEESE SANDWICH_

Cut rye bread very thin. Spread lightly with butter. Between the pieces place thin slices of Swiss cheese. Spread with mustard. Garnish with a dill pickle sliced thin.

_SWISS CHEESE SANDWICH NO. 2_

Butter thin slices of pumpernickel bread. Between slices put a thin layer of Swiss cheese and leaves of watercress. Cut in long narrow strips. Garnish with an olive.

_GREEN CHEESE SANDWICH_

Spread on thin slices of lightly buttered white bread, green cheese grated fine. Put slices together and garnish with a sour pickle.

_SWISS AND NUT SANDWICH_

Chop English walnuts fine; mix with grated Swiss cheese. Add a little thick cream to moisten, season with salt and cayenne. Place between thin slices of lightly buttered brown bread. Garnish with an olive.

_CREAM CHEESE AND OLIVE SANDWICH_

Work cream cheese until smooth, add one-half quantity of chopped olives, season with salt, and moisten with mayonnaise. Place between thin slices of lightly buttered rye bread.

_CREAM CHEESE AND OLIVE SANDWICH NO. 2_

Chop olives fine, mix with cream cheese, add a little sweet cream to moisten, season with salt and paprika. Place between thin slices of lightly buttered white or brown bread.

_DAIRY SANDWICH_

On thin slices of Swiss cheese, spread fresh butter and put the two slices together.

_CREAM CHEESE AND PIMOLAS SANDWICH_

Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with a little mayonnaise dressing. Place between thin slices of lightly buttered white or brown bread.

_CREAM CHEESE AND PINEAPPLE SANDWICH_

Chop the pineapple fine and drain. Spread lightly buttered white bread thinly with cream cheese; sprinkle with pineapple and press together, then cut the sandwiches in thin, slender strips.

_CREAM CHEESE AND WALNUT SANDWICH_

One cup of walnut meats, chopped fine; add enough cream cheese to make a paste; add salt and a bit of red pepper. Place between lightly buttered white bread cut in fancy shapes.

_CREAM CHEESE AND NUT SANDWICH_

Chop English walnuts fine, mix with cream cheese and a little chopped celery; add a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered white bread. Garnish with a sprig of watercress.

_CREAM CHEESE AND BEET SANDWICH_

On thin slices of lightly buttered white bread, lay a crisp lettuce leaf; on that spread cream cheese, on top of the cheese sprinkle chopped pickled beets. Cover with another slice of buttered bread.

_CREAM CHEESE AND CUCUMBER SANDWICH_

On thin slices of lightly buttered brown bread spread cream cheese; over same sprinkle chopped cucumbers that have been mixed with a little French dressing. Cover with another slice of lightly buttered brown bread.

_CREAM CHEESE AND GUAVA JELLY SANDWICH_

Spread an equal number of slices of lightly buttered white bread with guava jelly and cream cheese. Put slices together and trim the edges.

_CREAM CHEESE AND GREEN PEPPER SANDWICH_

Spread lightly buttered white bread with cream cheese; on this lay thin slices of green pepper that have been dipped in mayonnaise dressing. Cover with another slice of bread, cut oblong, and garnish with a sprig of parsley and an olive.

_CREAM CHEESE AND PARSLEY SANDWICH_

Spread thin slices of Boston brown bread lightly buttered, with cream cheese, mixed with a little chopped parsley. Put two slices together and garnish with an olive.

_CREAM CHEESE AND LETTUCE SANDWICH_

Slice white bread very thin, when you have pared off the crust. Butter smoothly and lightly. Spread one slice with cream cheese and lay upon the other a crisp lettuce leaf that has been dipped in mayonnaise dressing. Put slices together. Garnish with an olive.

_CHEESE AND BAR-LE-DUC CURRANT SANDWICH_

Spread thin slices of lightly buttered white bread with cream cheese; sprinkle currants over the cheese; then a teaspoonful of maple syrup. Cover with another slice of bread.

_TOASTED WAFERS WITH CREAM CHEESE_

Mix a cream cheese with cream and paprika to make a mixture that is soft and yet will hold its shape. Just before serving, toast the wafers and press a star of cheese upon each. (Use a star tube.) Finish with a slice of pimola.

_RUSSIAN SANDWICH_

Spread zepherettes with cream cheese and cover with chopped olives mixed with a little mayonnaise. Place a zepherette over each and press together.

_ORIENTAL SANDWICH_

Mix one cake of cream cheese with a little maple syrup, then add sliced maraschino cherries. Place between thin slices of lightly buttered bread. Garnish with a spray of smilax and a cherry.

_DAINTY CHEESE SANDWICH_

A dainty cheese sandwich to serve at afternoon parties is made by placing the halves of an English walnut on either side of a square of cream cheese. Serve on a crisp lettuce leaf.

_MACAROON SANDWICH_

Be sure the macaroons are fresh. Lay a slice of fresh cream cheese between two macaroons, pressing them firmly together. Keep in a cool place until wanted.

_FAIRMONT SANDWICHES_

Work a small cream cheese until smooth, using a wooden spoon, and season with salt. Chop red and green peppers separately and wring in cheese-cloth to remove some of the moisture. Mix one-half of the cheese with some of the red pepper, the other half the green pepper. Spread four thin slices of white bread sparingly with butter, on the lower slice spread the green pepper mixture, cover with another slice of bread, on top of that spread a layer of the red pepper mixture, cover with the third slice and spread that with the green pepper mixture. Cover with the fourth slice of bread. Fold in cheese-cloth and press under a weight, then cut in thin slices downward.

_ITALIAN SANDWICH_

Take an equal number of slices of white and graham bread, spread with butter and cream cheese; on these put finely chopped olives that have been mixed with a little mayonnaise dressing. Press slices together in pairs with a crisp lettuce leaf between each pair, and cut diagonally. Garnish with parsley.

_BUFFET SANDWICH_

One teacupful grated American or Parmesan cheese, one tablespoonful of melted butter, one teaspoonful of made mustard, a little salt and pepper. Mix well, spread on thin slices of lightly buttered rye bread. Put two slices together and cut in triangles.

_BUMMERS CUSTARD SANDWICH_

Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive oil, and the other third with Worcestershire sauce. Mix all together and place between split water biscuits toasted. Good for a stag lunch.

NUT

_ENGLISH WALNUT SANDWICH_

Chop English walnuts fine, and over them pour the following dressing; five yolks of eggs well beaten, juice of two lemons, a good half-cup of water, one teaspoonful of sugar, and a pinch of salt. Let it cook until the eggs thicken. When cool, place between thin slices of lightly buttered white bread.

_ENGLISH WALNUT SANDWICH NO. 2_

Chop fine a cupful of English walnut meats; moisten with a little thick cream and place between a slice of brown bread and one of white lightly buttered. Cut in rounds with a biscuit cutter.

_ENGLISH WALNUT SANDWICH NO. 3_

Chop English walnuts fine; moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered brown bread.

_ENGLISH WALNUT AND FIG SANDWICH_

Chop figs fine, adding enough water to make a smooth paste, and cook slowly until of a consistency to spread. Flavor with a little orange juice or grated candied orange peel. Chop one-half cup of English walnuts fine, add to the fig paste filling. Place between thin slices of white or brown bread lightly buttered, cut in fanciful shapes.

_ENGLISH WALNUT AND GINGER SANDWICH_

Three thin slices of lightly buttered white bread; between the first and second place a layer of chopped, preserved ginger, mixed with a little thick cream; and between the second and third slices, place a layer of chopped English walnuts; then tie up each sandwich neatly with blue baby ribbon.

_ENGLISH WALNUT AND RAISIN SANDWICH_

Chop equal quantities of English walnuts and raisins fine, mix with a little cream, and place between thin slices of lightly buttered white bread. Garnish top with a raisin.

_ENGLISH WALNUT AND DATE SANDWICH_

Chop English walnut meats fine, mix with an equal amount of chopped dates; moisten with a little whipped cream and place mixture between buttered crackers or thin slices of white bread.

_SALTED ENGLISH WALNUT SANDWICH_

Spread thin slices of Boston brown bread with butter; then chop English walnuts fine, sprinkle with salt, and put a layer of the nuts between two slices of bread.

_BLACK WALNUT SANDWICH_

Between thin slices of lightly buttered brown bread spread black walnut meats chopped rather fine. Nice to serve with hot chocolate.

_CHESTNUT SANDWICH_

Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool chop fine. Add an equal quantity of finely chopped celery, moisten with a little French dressing, mix, and put between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_PECAN SANDWICH_

One cup of chopped pecans, one cup of chopped dates, mixed with a tablespoonful of whipped cream to moisten. Place between thin slices of white or whole wheat bread.

_PECAN SANDWICH NO. 2_

Chop pecan nuts very fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread.

_PECAN SANDWICH NO. 3_

Mix one cup of finely chopped pecan nuts with a little chutney. Place between thin slices of buttered white bread.

_PECAN AND ENGLISH WALNUT SANDWICH_

Chop fine one-half cup each of pecan and walnut meats, add one-half cup of olives stoned and chopped fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered graham bread.

_HICKORY NUT SANDWICH_

Mix together chopped hickory nuts and pot cheese, add a dash of paprika, and place between thin slices of either white or brown bread lightly buttered. Garnish with an olive.

_HICKORY NUT AND CHEESE SANDWICH_

Beat to a cream one tablespoonful of butter, then add three heaping tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet cream if necessary to make creamy. Chop a quarter-pound of hickory nuts fine, and blend with the cheese paste; season with salt, pepper, and a little lemon juice. Spread on thin slices of brown bread. Put two slices together and garnish with an olive.

_PEANUT SANDWICH_

Chop roasted and salted peanuts, mix with a little mayonnaise dressing, place between thin slices of lightly buttered entire wheat bread.

_PEANUT SANDWICH NO. 2_

Chop a cup of freshly roasted shelled peanuts very fine, mix with three tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle upon lightly buttered slices of white bread. Put slices together and cut in tiny squares.

_PEANUT SANDWICH NO. 3_

Chop peanuts fine or put through a coffee mill, salt to taste, and add a little sherry or port wine to make a thick paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with a candied cherry.

_PEANUT SANDWICH NO. 4_

Cut white bread in rounds with the biscuit cutter, cover with whipped cream slightly sweetened. Sprinkle chopped peanuts over the cream. Cover with another round of bread and serve as soon as made.

_PEANUT AND BANANA SANDWICH_

Between thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing; on this place slices of banana and sprinkle with ground peanuts.

_PEANUT MAYONNAISE SANDWICH_

Heat a tablespoonful of butter in a pan and add the juice of a lemon. Season with salt and pepper. To this gradually add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling. When it begins to thicken, remove and stir in enough ground peanuts to make a good spreading butter. In preparing sandwiches of this, cut bread thin, spread with the mayonnaise; and lay between the slices a crisp lettuce leaf. Cut the sandwiches in fancy shapes. Dainty for noon-day luncheon.

_ALMOND SANDWICH_

Cut white bread in rounds and lightly butter, put on a layer of finely chopped almonds, add a sprinkling of salt and a dash of lemon juice; cover with another round of bread and press a blanched nut in the centre. Serve on a lettuce leaf.

_ALMOND SANDWICH NO. 2_

Whip one-half gill of sweet cream to a stiff froth; add one-half pound of almonds, blanched and pounded to a paste, with a little rose or orange flower water; add two tablespoonfuls of sugar and spread over thin slices of white bread; roll into tiny cylinders or cut in narrow strips.

_ALMOND SANDWICH NO. 3_

On thin slices of buttered Boston brown bread sprinkle finely chopped almonds, cover with another slice of bread, and cut in squares.

_ALMOND AND CELERY SANDWICH_

Chop almonds fine and mix with twice the bulk of finely chopped celery; moisten with a little mayonnaise dressing and put between thin slices of lightly buttered white bread.

_ALMOND AND LEMON SANDWICH_

Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of almonds, adding slowly the juice of one lemon. When a smooth paste is formed, add the grated lemon rind. Rub the yolks of two hard-boiled eggs to a smooth paste, add the almond mixture, and spread over thin slices of lightly buttered white bread. Cover with another slice of bread and cut in triangles.

_TOASTED ALMOND SANDWICH_

Toast almonds to a light brown and grate; form into a paste with a little lemon juice, add a little salt, spread on thin slices of lightly buttered white bread and cover with another slice and cut in strips.

SWEET

_ORANGE SANDWICH_

Between thin slices of lightly buttered white bread place thin slices of orange that have been lightly dusted with powdered sugar.

_ORANGE MARMALADE SANDWICH_

Spread thinly buttered white bread with orange marmalade. Put two slices together and cut the sandwich in slender strips.

_ORANGE MARMALADE SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread orange marmalade. Put four slices together, put under a weight and when well pressed, trim off the crusts and cut down in thin slices. Serve on lace paper doily.

_DAINTY RIBBON SANDWICH_

Cut the crust from a loaf of white and of brown bread. Cut three slices one-half inch thick from each loaf. Spread with butter and orange marmalade. Put six slices together and press firmly. Trim the edges evenly, then with a sharp knife cut into slices about three-quarters of an inch thick. Place the sandwich on a lace paper doily. Serve as soon as made.

_GEM SANDWICH_

Grate orange peel very fine, add a dash of ginger, spread thin slices of buttered white bread with Neufchatel cheese, sprinkle orange peel and ginger over the cheese. Put slices together. Garnish with an olive.

_LEMON SANDWICH_

Slice a lemon very thin and remove the rind, sprinkle with powdered sugar and place between thin slices of lightly buttered white bread cut round. Garnish top with a candied cherry.

_FRUIT SANDWICH_

Spread thin slices of white bread with chocolate cream butter, on this place a layer of fresh fruit such as bananas, strawberries, or raspberries; cover with another slice, and garnish top with a sugared berry.

_STRAWBERRY SANDWICH_

Between thin slices of lightly buttered white bread, place strawberries cut in halves, sprinkle with powdered sugar. Garnish top of sandwich with a whole sugared berry.

_GRAPE SANDWICH_

Remove skins and seeds from one pound of white grapes. Chop grapes, one large apple, and two stalks of celery fine. Mix with a little French dressing and place between thin slices of lightly buttered white bread. Cut sandwiches in strips.

_RED RASPBERRY SANDWICH_

Mix berries with thick cream and a little powdered sugar and place between thinly cut slices of buttered white bread. Garnish top with a berry.

_APPLE SANDWICH_

Between thin slices of buttered white bread place thin slices of tart apples, which have been steeped for an hour in a mixture of lemon juice and sugar.

_APPLE SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread baked apple. Dust with powdered sugar. Cover with another slice of bread and cut in strips.

_APPLE BUTTER SANDWICH_

On thin slices of lightly buttered white bread, spread apple butter. Sprinkle chopped candied orange peel, cover with another slice of bread.

_PINEAPPLE SANDWICH_

One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and one cupful of sugar. Cook until thick, and when cold spread upon lady fingers and press together. White bread may be used.

_CHERRY SANDWICH_

One cup of maraschino cherries cut in small pieces, mixed with one-half cup of English walnuts chopped fine. Moisten with whipped cream. Spread on thin slices of white buttered bread, put two slices together and cut in squares. Garnish with a maraschino cherry.

_CHERRY SANDWICH NO. 2_

Chop a quarter of a pound of candied cherries fine; add a few drops of sherry. Mix and spread on rounds of lightly buttered white bread. Cover with another slice and garnish with a candied cherry.

_CANDIED CHERRY SANDWICH_

Chop candied cherries very fine, add as many seeded raisins chopped fine, moisten with orange juice. Mix to a paste and spread on thin slices of white bread lightly buttered. Put two slices and garnish top with a cherry.

_CANDIED CHERRY SANDWICH NO. 2_

Chop candied cherries fine, moisten with orange juice, place between thin slices of lightly buttered white bread. Garnish top with a cherry.

_CREAM AND CANDIED FRUIT SANDWICH_

Cut candied cherries fine and moisten with a few drops of wine. Cut sponge cake in squares and cover with whipped cream that has been sweetened and flavored and chilled; on top of this sprinkle the candied cherries. Cover with another piece of the cake and serve at once.

_CAKE AND CANDIED CHERRY SANDWICH_

Cut sponge cake into slices a quarter of an inch thick; cut the slices into rounds. Chop candied cherries fine, moisten with a little orange juice. Spread the mixture on the rounds of cake; press two pieces together. Garnish with a candied cherry.

_TUTTI-FRUTTI SANDWICH_

Chop candied cherries, peaches, and apricots, add a little sherry wine and mix to a paste. Spread on thin slices of lightly buttered white bread, cover with another slice and cut in strips.

_BANANA SANDWICH_

Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place between thin slices of buttered white bread cut oblong.

_BANANA SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread mayonnaise dressing then add thin slices of bananas; cover with another slice of bread. Serve on a lettuce leaf.

_BANANA AND CHERRY SANDWICH_

Mash three bananas fine, add one-half cup of chopped maraschino cherries, a tablespoonful of powdered sugar, moisten with a little thick cream, mix, and place between thin slices of lightly buttered white bread. Garnish with a cherry.

_BANANA TOAST SANDWICH_

Between thin slices of lightly buttered graham bread, place three slices of banana; toast quickly to a light brown. Serve hot.

_BANANA AND TOASTED BROWN BREAD SANDWICH_

Between thin slices of buttered brown bread from which the crusts have been removed, place slices of banana, press together and place in the oven and leave until bread is toasted. Serve hot. Very good for invalids.

_ORIENTAL SANDWICH_

Mash four bananas; add one-half cup of maraschino cherries, two tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and garnish top with a cherry.

_FIVE O’CLOCK TEA_

Mash bananas fine, add an equal amount of mashed red raspberries, moisten with a little sweet thick cream. Place between thin slices of lightly buttered white bread. Cut in fancy shapes.

_FIG SANDWICH_

Chop figs fine, moisten with a little maple syrup and work to a paste; spread mixture on thin slices of lightly buttered white bread, roll, and tie with baby ribbon.

_FIG SANDWICH NO. 2_

One-half pound of finely chopped figs, one-third cup of sugar, half-cup of boiling water, and two tablespoonfuls of lemon juice; mix these ingredients and cook in a double boiler until thick. When cool spread mixture on thin slices of buttered white bread, cover with another slice and cut in fancy shapes.

_FIG SANDWICH NO. 3_

Stew figs and chop; season with a little wine and place between lightly buttered slices of white or graham bread.

_FAVORITE SANDWICH_

Chop stewed figs, add a dash of lemon juice, spread on thin slices of lightly buttered white bread, and cover with another slice. Garnish with a spray of smilax.

_FIG AND NUT SANDWICH_

Cut rounds of bread with a biscuit cutter and lightly butter. For each sandwich use two dried figs, fill the figs with the English walnut meats chopped; roll the figs in powdered sugar and place between the rounds of bread.

_FIG AND NUT SANDWICH NO. 2_

Chop figs and English walnuts fine; moisten with whipped cream; place between thin slices of lightly buttered white bread. Garnish with smilax.

_FIG AND ROLL_

Split twelve figs, scrape out the soft portion and rub this to a paste; butter thin slices of fresh white or brown bread, remove the crust, spread on the fig paste and roll the bread carefully; press for a moment, then roll it in a piece of tissue paper, pressing the ends as you would an old-fashioned motto, or it may be tied with baby ribbon of any color.

_LADY FINGER SANDWICH_

Chop figs fine and rub to a smooth paste; add a dash of orange juice and spread on lady fingers; press two fingers together and garnish with a spray of smilax.

_DATE AND FIG SANDWICH_

To two cups of dates with stones removed, add one cup of washed figs, also one cup of seeded raisins; chop very fine and add enough water to make a paste to spread easily. Let this boil one minute, and when cool spread between thin slices of buttered white bread, cover with another slice and garnish top with a sugared date.

_DATE AND NUT SANDWICH_

Between slices of brown bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, walnut meats chopped fine, moistened with a little sherry wine. Garnish with a spray of smilax.

_DATE AND ORANGE SANDWICH_

Remove the pulp and inner skin from six oranges, cut into small pieces, add one pound of chopped dates and a half-cup of walnut meats chopped fine; add half-cup of powdered sugar, moisten with a little sherry or port wine, and place the mixture between slices of lightly buttered white bread.

_RAISIN SANDWICH_

Cut large raisins in halves with a sharp knife; take out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread in rounds, spread with butter, and put a layer of raisins between the two rounds of bread. Garnish top with a raisin and serve with lemonade.

_FRUIT JELLY SANDWICH_

Soak one box of gelatine in one cup of cold water, and dissolve it in one cup of boiling water. Add one cup of sugar, one-half cup of lemon juice, one cup of orange juice, and half a cup of mashed red raspberries. When cool spread on squares of sponge cake, or thinly cut and lightly buttered white bread. Cover with another slice.

_JELLY AND NUT SANDWICH_

Chop English walnuts fine and stir into whipped cream; spread currant jelly on thin slices of lightly buttered white bread; on top of that spread the walnuts and cream, cover that with currant jelly, and lastly cover with another slice of bread. Serve as soon as made.

_CURRANT JELLY SANDWICH_

Cut fresh bread in as thin slices as possible. Butter them evenly, spread with currant jelly and sprinkle with fresh grated cocoanut; roll each slice separately and tie the roll with baby ribbon. Make when ready to serve.

_CURRANT JELLY AND ENGLISH WALNUT SANDWICH_

Spread thin slices of lightly buttered white bread with currant jelly and sprinkle with finely chopped English walnut meats. Cover with another slice and cut in oblong shape.

_TOMATO JELLY SANDWICH_

One cupful of boiled and strained tomatoes, seasoned with salt, pepper, paprika and a little tabasco sauce. Dissolve quarter box of gelatine in one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in forms that will slice in shape of sandwiches to be used. Place between thin slices of lightly buttered white bread.

_QUINCE JELLY AND NUT SANDWICH_

Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts and spread on thin slices of lightly buttered white bread. Cover with another slice and cut in squares.

_QUINCE JELLY SANDWICH_

Spread thin slices of lightly buttered white bread with quince jelly. Put slices together, cut in squares, and garnish with a spray of maidenhair fern.

_GOOSEBERRY JAM SANDWICH_

Spread thinly cut slices of lightly buttered white bread with gooseberry jam; place slices together and cut in slender strips. Garnish with a spray of smilax. Serve as soon as made.

_CLARET JELLY SANDWICH_

Soak one box of gelatine in one cup of cold water, then dissolve in one cup of boiling water, add one cup of sugar and strain. When cold, add the juice of half a lemon, and one cup of claret and set in a cool place. When ready for use, cover thin slices of lightly buttered white bread with the jelly, cover with another slice of buttered bread and cut in strips.

_MARBLED BREAD SANDWICH_

Make an equal number of white and brown bread sandwiches, lightly spread with butter and currant jelly, press sandwiches together in alternating colors, cut in thin strips. Serve on lace paper doily.

_BANANA SANDWICH_

Place peeled bananas, sliced across, between thin slices of buttered brown bread from which the crusts have been trimmed. Place in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches. Very good for invalids.

_MARRON SANDWICH_

Cut the bread in rounds with a biscuit cutter; put a _marron glace_ in the centre and around it whipped cream that has been sweetened and flavored. Nice for afternoon luncheon.

_HONEY SANDWICH_

Spread thinly cut slices of lightly buttered white bread with honey; put slices together and garnish with a pansy. Serve as soon as made.

_HONEY AND BANANA SANDWICH_

Mixed strained honey with mashed ripe bananas; place between thinly cut slices of buttered white bread.

_FRENCH TEA SANDWICH_

On thinly cut slices of lightly buttered white bread cut round, spread cream cheese and currant jelly. Cover with another slice and sprinkle top of sandwich with crumbs of pistache.

_DAINTY PEANUT SANDWICH_

One cup of sugar and enough water to cover; boil until it threads from spoon; stir this into the white of an egg beaten stiff. Add one cup of peanuts ground fine; spread the paste on salted wafers; let stand a while before serving.

_VERANDA SANDWICH_

Chop crystallized ginger fine, moisten with a dash of orange juice; place between thin slices of lightly buttered white bread; cut in fancy shapes and garnish each with a spray of smilax.

_PUFF PASTE SANDWICH_

Roll puff paste very thin; cut round with a biscuit cutter; bake to a delicate brown. Add chopped almonds to apple or peach marmalade and place the mixture between two rounds of pastry.

_DREAM SANDWICH_

Cold chopped boiled sweetened prunes, mix with English walnuts chopped fine, moisten with a little of the prune syrup, and place between thin slices of lightly buttered white bread. Garnish with a spray of smilax.

_CHOCOLATE SANDWICH_

Melt a teaspoonful of butter in a saucepan, stir into it all the unsweetened chocolate (bitter) it will take up. Grate the chocolate directly into the butter. Stir until butter and chocolate are thoroughly mixed. Take from the fire and let it get cold before spreading on thin slices of graham bread, lightly buttered. Cover with another slice and cut in strips.

_CHOCOLATE AND NUT SANDWICH_

Take two tablespoonfuls of sweetened chocolate, mix with a little water and heat to a thick paste; chop fine a half-pint of English walnuts or hickory nuts, stir the chocolate paste when cooling, add the nuts, and spread thinly on narrow wafers. Let harden, then press the two wafers together.

_MAPLE CREAM SANDWICH_

One-half pound of maple sugar, one-half pound of brown sugar, one-half cup of water, and one-half teaspoonful of cream of tartar; boil these together until they form a soft ball when dipped into cold water. When nearly cold, beat with a fork until thick and creamy; spread on an equal number of thin round slices of buttered white and entire wheat bread, and place together in pairs, one of each kind of bread.

_MAPLE SUGAR SANDWICH_

On thin slices of lightly buttered white bread spread maple sugar, put slices together and cut with a maple leaf cutter. Serve with hot coffee.

_LOG CABIN SANDWICH_

Boil one cupful of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon juice. Cut the bread in long thin strips and remove the crust. Spread with the mixture. Put slices together and wrap in oiled paper; let stand a few hours, when the paper can be removed and they will keep the shape desired.

_GINGER SANDWICH_

On thin slices of lightly buttered graham bread, sprinkle finely chopped Canton ginger; press slices together.

_GINGER AND ORANGE SANDWICH_

Soften Neufchatel cheese with a little cream; spread on thin slices of white bread and cover with finely minced candied orange peel and preserved ginger; cover with another slice of bread and garnish with a spray of maidenhair fern.

_CHESTNUT AND PRUNE SANDWICH_

Boil chestnuts twenty minutes; peel and chop fine, add an equal amount of cooked prunes chopped; moisten with a little cream and place between thin slices of lightly buttered whole wheat bread. Garnish top with a maraschino cherry.

_HALLOWEEN SANDWICH_

One cup of celery, one orange cut fine, one-half cup of raisins seeded and halved; add one-half cup of grated apple to one-half cup of mayonnaise and mix with this; place between thin slices of lightly buttered white or whole wheat bread. Garnish with a spray of smilax.

_INDIA SANDWICH_

One cup each preserved ginger and candied orange peel chopped fine; mix with one-half cup of thick cream and spread, on white bread thinly buttered. Garnish with stick of candied orange peel.

_WHIPPED CREAM SANDWICH_

One cup of thick cream, one tablespoonful of powdered sugar. Beat until solid, then add three drops of vanilla, let it become chilled, then spread on lady fingers, press together and serve as soon as made.

_SCHOOL SANDWICH_

On thin slices of lightly buttered white bread, spread brown sugar; cover with another slice of bread and wrap in wax paper.

_COCOANUT SANDWICH_

One and one-half cup of grated cocoanut, one-half cup of English walnuts chopped fine, one tablespoonful of rose water, three tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls of thick cream. Spread mixture on thin slices of buttered white bread, cover with another slice and cut in strips.

_COCOANUT SANDWICH NO. 2_