Celery Sandwiches

With a sharp knife cut white tender celery into bits a quarter of an inch long until you have a cupful. Mix with it two minced eggs that have been boiled twenty-five minutes, then left in cold water until they have cooled to the heart. Chop them fine and rub through a coarse sieve, work up well with the celery and beat in two tablespoonfuIs of mayonnaise dressing. Spread between thin slices of buttered bread.

Lettuce Sandwiches

Cut thin slices from the end of a loaf of Graham bread, buttering before slicing. Cut these into rounds with a cake-cutter. Spread each slice with mayonnaise dressing and enclose between every two a leaf of crisp "heart" lettuce. Trim off the projecting edges of the leaves.

CRESS SANDWICHES are made in the same way.

Tutti-Frutti Sandwiches

Chop together a quarter of a pound each of crystallized cherries, peaches, and apricots, or other tart fruit. Wet the paste with a tablespoonful of wild-cherry liquor and spread between buttered water-thin biscuits.

Pass with lemonade or claret cup at afternoon receptions as a variation upon the everlasting cake and wine, cake and cream, cake and coffee.

Raisin Sandwiches

Seed and mince fine layer raisins; moisten with wine, and spread between thin biscuits, buttered.

Walnut-And-Cheese Sandwiches

Chop a cupful of English walnuts, or hickory-nut meats, fine, mix with one-fourth the quantity of cream-cheese; salt to taste and spread between thin slices of buttered Boston brown bread.

Sausage Sandwiches

Cook link sausages in enough water to cover them until the water, evaporating, leaves them dry. Let them get cold, cut crosswise into the thinnest possible slices. Slice Graham bread thin when you have buttered it on the loaf, lay upon each slice a lettuce-leaf, then a slice of sausage, then a mere wafer of cucumber-pickle, put another buttered slice over this, and you have a relishful sandwich for a winter's afternoon tea or a supper.

Beef Sandwiches

Season a cupful of rare roast beef, chopped fine, with a little celery-salt, a teaspoonful of tomato catsup, half as much Worcestershire sauce, ten drops of onion-juice, and a scant tablespoonful of melted butter.

Mix well and spread between thin slices of buttered bread.

Mutton Sandwiches

Season a cupful of finely chopped rare mutton with salt, tomato catsup, and paprica. Chop a tablespoonful of capers fine and mix with four tablespoonfuls of mayonnaise dressing. Spread thin slices of bread with this mixture and enclose a layer of the mutton between every two slices thus prepared.

They are convenient and nice for picnics.

Supper Cheese Sandwiches

Cut thin slices of rather stale bread into rounds with a biscuit-cutter. Work grated American cheese to a paste with a very little good stock - chicken, if you have it; season with salt and cayenne. Cut thin slices of buttered bread into rounds with a cake-cutter, spread with the paste, press firmly together, and fry them in nice hot dripping or in half butter, half cottolene. Drain and serve hot. They are very savory.