Roast Beef Sandwiches.

Chop rare roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly sliced graham bread.

Peanut Sandwiches.

Shell and skin freshly roasted peanuts and roll them to fine crumbs on a pastry board. Add salt to taste and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread. Keep in a cold, damp place until wanted.

Ham and Olive Sandwiches.

Chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread.

Bean Sandwiches.

Press baked beans through a sieve and add 1/4 their amount of ham or other meat which has been cooked with them and subsequently put through a meat grinder. Moisten with tomato catsup, adding a few drops of Worcestershire sauce, spread between wafer-thin rounds of Boston brown bread, and cut into small triangles.

Chicken Sandwiches.

Put equal proportions of the white meat of cold chicken and blanched almonds through a meat grinder. Add 1/4 the quantity of finely chopped celery and form into a paste with highly seasoned salad dressing. Spread between thin slices of cream bread well buttered, and trimming off all crusts, cut in fancy shapes.

Tongue Sandwiches.

Press hard boiled eggs through a sieve, adding a like quantity of cold tongue, minced to a paste. Season highly with French mustard and bits of parsley. Spread between thin, buttered slices of whole wheat bread, and trimming off all crusts, cut into shapes.

Fruit Sandwiches.

Chop equal proportions of dates, figs, candied pineapple and English walnuts, very fine. Sprinkle slightly with bar sugar, moisten with orange juice, and spread between lightly buttered rounds of cream bread, which have been cut from thin slices with a small biscut cutter.

Gingerbread Sandwiches.

Cut day-old gingerbread into slices 1/4 of an inch thick, butter and spread with the following filling: Put equal proportions of seeded raisins and English walnuts through a meat grinder. To each cupful of this mixture add two tablespoonfuls of honey and one of orange juice.

Sweetbread Sandwiches.

Chop very fine, two parts of cold boiled sweetbreads to one of stoned olives. Add half its bulk in shredded lettuce, season with salt, pepper, French mustard and lemon juice, and spread between wafer-thin, buttered slices of gluten bread, cutting into dainty shapes.

Canapes.

These are small slices of bread covered with simple or compound mixtures of fish, meat, eggs, cheese, etc., seasoned highly and served as a first course, to tempt the appetite. Cut either white, graham, rye, or brown bread in 1/4 inch slices, and then in oblongs, triangles, rings, crescents, or diamond shape; butter and brown in the oven. Cover with any of the following combinations and arrange on individual plates.

No. 1. Equal portions of mashed sardines and hard boiled eggs, season with lemon juice; pile it in center of bread with minced whites around it and lay slices of pickles across diagonally.

No. 2. Creamed butter, minced watercress, lemon juice, and minced lobster or crab or a layer of caviar, or anchovy paste.

No. 3. Spread with French mustard, grated cheese, and a border of chopped green sweet peppers.

No. 4. Minced ham or tongue made into paste with creamed butter and mustard, and garnished with minced olives or pickles, or a slice of fresh cucumber.

Mrs. W. J. Jeter.