Bake a plain gingerbread in a thin sheet, or make soft cookies, and when cold cut into oblong pieces and split carefully. Spread with cream cheese, and put a thin slice of preserved ginger in the middle, cover, press slightly, and arrange on a napkin.
Spread marmalade over the buttered side of one slice, being careful not to put it near the crust, lay another buttered slice on this, press them together with a broad knife, and trim off the crust. If the slices are large, divide them into triangles, or squares, or three long narrow pieces. Or you may roll them and press slightly. Arrange them neatly in a fringed napkin, cover and serve as soon as possible. For a luncheon course you may use bread one day old, and toast it slightly before filling, and serve hot.
Use ripe figs that come in cans, or the delicious figs in cordial. Drain them from the syrup, then mash them to a paste, and spread on one part of the sandwich as directed for orange marmalade.
Remove the stones and scales from the dates and break them up with a fork. Take half as much in bulk of pecans chopped fine or run through a nut-grater, mix them with the dates and moisten with creamed butter. Add a dash of salt, and spread between two thin slices of bread.
A popular sandwich for afternoon tea consists of thin slices of entire-wheat bread, with a layer of cooked mushrooms between. The mushrooms should be stewed until tender, and superfluous moisture allowed to evaporate, that the bread may not become soggy.
Fill a deep earthen or granite dish with apples, pared, quartered, and cored. Sprinkle over them half a cup of brown sugar mixed with one saltspoon-ful of allspice; or you may use maple sugar, or half sugar and half molasses. Roll a strip of paste, one inch wide, wet the edge of the dish, put the paste on the edge, wet the rim of paste, then cover with a piece of paste a little larger than the dish, with the extra fulness thrown back into the centre. Press the cover to the rim, but not on the outer edge. Bake half an hour, or until the apples are soft.
Into one cup of pastry flour mix one scant half teaspoon of salt. Add one-fourth cup of lard, and chop it fine, using a knife instead of the fingers to avoid softening the lard, which should have been kept on the ice till quite hard. Mix with cold water to a stiff dough. Toss it out on a floured board, and pound it flat half an inch thick. Put on butter in little dabs here and there, dredge it slightly with flour, roll up and pat it out again. Do this four times, using one-fourth cup in all. After the last patting out, put it on ice until chilled. Use small tin cups or corn-cake tins to shape the tarts. Sprinkle them with flour on the outside, shake off all that does not adhere, then cover the outside with a thin layer of the paste. Roll the paste very thin, and cut with a saucer or cutter which will give you just the size to fit the tin. Put the cups on a baking sheet and bake quickly. When done, remove the tin by turning the cup over, and fill the crust with the prepared cherries. Wash, stem, and stone the cherries. Allow about one cup of sugar to one pint of cherries, if the very sour variety, possibly more will be needed. Put the sugar and one-half cup of water on the fire, and when boiling add the fruit, and cook ten minutes. Stir in one teaspoon of butter, and if the syrup seems thin, wet one teaspoon of cornstarch in cold water, and stir in sufficient to thicken it slightly.