"Who peppered the highest was surest to please." - Goldsmith.

Sandwiches

Cut thin slices of white bread, also thin slices of either beef, lamb, ham, chicken or turkey. Butter bread and lay a slice of meat on a slice of buttered bread, over the meat spread a little of Major Gray's chutney, put over this the second slice of buttered bread, press together and set under toaster, let heat (not toast) and turn on the other side. - Mrs. E. K. Harris

Brown Bread Sandwiches

Slice Boston brown bread thin, cut into rounds, butter lightly and spread with cream or cottage cheese, minced olives very fine. Lay a crisp leaf of lettuce upon the cheese and another buttered round of bread with cheese on lettuce, pressing firmly together. Set in a cold place until needed.

Boston Baked Beans And Brown Bread Sandwiches

Butter 2 slices Boston brown bread; on 1 of these place a heart-leaf of lettuce, spread over this 1 generous teaspoon cold bernaise or Hollandaise sauce, or cooked salad dressing, then 1 tablespoon cold baked beans, then another leaf of lettuce, a little more sauce and the second slice of bread.

Striped Bread Sandwiches

Make equal number of white and brown bread sandwiches, place them together in alternating colors; wrap in damp cheese cloth, press over night, cut in thin slices, then in strips. When cut, sandwiches give appearance of marbled bread. - Mrs. Templeton

Toasted Ham Sandwiches

Slices of bread buttered; spread with minced ham, toast in wire toaster. - Mrs. Ross

Sardine And Egg Sandwiches

Use equal measures of well cooked yolks of eggs, pressed through a sieve and the meat of sardines freed from bones and skin, and pounded in a mortar, or use twice as much sardine as egg. Flavor to taste with tobasco sauce or paprika, salt, onion juice, fine chopped parsley, and lemon juice; mix all together thoroughly. Spread thin slices of bread with butter, then the mixture. Remove the crusts and cut desired shape.

Egg And Cheese Sandwiches

Yolk of 1 hard boiled egg, mashed smooth with 1 tablespoon melted butter. Add 1/2 teaspoon each of salt, white pepper, mustard and 1/4 lb- grated cheese. Then stir in 1 scant tablespoon vinegar and spread between thin slices of bread.

Filling For Sandwiches

1 raw egg

1 tablespoon flour

1 tablespoon sugar

2 tablespoons vinegar

1 tablespoon butter 1/2 cup milk Dash cayenne pepper 1/2 teaspoon salt

Beat the egg, add the vinegar and flour, sugar, butter and milk. Cook until it thickens (takes only 2 or 3 minutes.) Grind together 10 cents worth of New York cream cheese, 2 hard boiled eggs and 2 Spanish peppers; add these to mixture. - Miss Sarah Harris

Cucumber Sandwiches

Slice 1 cucumber, marinate with French dressing, sprinkle thin slices of white bread with cayenne pepper, spread with cucumber and cover with white bread.

Egg Salad Sandwiches

For each sandwich have several heart-leaves of lettuce. 1 hard boiled egg and 2 triangular slices stale bread; also a generous allowance of mayonnaise salad dressing. Spread the bread with the dressing on it, press thin slices of egg and the lettuce, add more dressing and press 2 slices of prepared bread. This may form a course at a luncheon party, or be the principal dish of a home luncheon.