Checker Sandwiches

Cut three thick slices each of white and brown bread. Spread one white with butter and cream cheese and place brown on it. Spread this slice and place a white slice on it. Repeat this process, starting with a brown slice. Put each in cheese cloth under weights. Trim and cut each in 3 1/2-inch slices. Spread with butter and put together so that a white block alternates with a brown. Press again and slice thinly. Josephine Eddy, Evanston, Ill.

Michigan Agricultural College.

Dainty Sandwiches

Slice sandwich bread thinly.

Cut circles from the slices with a cookie cutter.

Spread with butter; add a slice of lettuce and cream cheese.

Place a strip of pimento across the center of the slice.

Cut a hole in the upper slice about the size of a thimble.

Place on top of lower slice so that the red pimento shows through this hole.

Helen C. Pierson, Syracuse, N. Y. Syracuse University.

Olive And Nut Sandwiches

One bottle of stuffed olives ground with enough walnut meats to make about half and half. Mix with mayonnaise and spread on bread for sandwiches. Leona Smith, Akron, Ohio.

University of Akron.

Checkerboard Sandwiches

Cut three slices each of white and graham bread one-half inch thick. Spread a slice of white bread with creamed butter and put a slice of graham on it; spread this with creamed butter and put a slice of white on top. Repeat, beginning with a slice of graham. Put both piles in a cool place under a light weight. When butter has become firm, trim each pile evenly and cut each pile in three one-half-inch slices. Spread these with butter and put together in such a way that a white block will alternate with a graham one. Place again in a cool place under a weight and when butter has become perfectly hard, cut in thin slices for serving.

Harriette Fisher Allen, Watkins, N. Y.

Syracuse University.

Tasty Sandwiches (Individual Service)

2 slices of toast.

1 thick slice of cheese.

1 tomato.

1 tablespoon chopped chives.

Make toast. Fry tomato in bacon drippings and place on first slice of toast. Place cheese on second slice and place under broiler or in hot oven until cheese melts and then place on top of tomato and sprinkle with chives.

Margaret Stout Keeley, Tillamook, Ore. University of Minnesota.

Southern Sweets Sandwich

1/2 pound raisins 1 pound pecan nuts 1/4 pound butter.

1/2 pound dates.

1 loaf sandwich bread.

1/4 pound conserved pineapple.

Cut bread in thin slices and spread with butter. Chop the raisins, dates and pecans and mix thoroughly. Spread thickly on the buttered bread and garnish with triangular pieces of conserved pineapple.

Margaret Calder Leib, Baltimore, Md.

Goucher College.

Tomato Club Sandwich

Minced ham Mayonnaise Green pepper.

Tomato Lettuce Toast.

On slice of toast spread layer of minced ham mixed with mayonnaise. Then one slice of tomato covered with mayonnaise. Cover with another slice of toast, then one slice of tomato. Top with spoon of mayonnaise and ring of green pepper. Serve on cup of lettuce leaves.

Gladys Becker Murphy, Chicago, Ill. Northwestern University.

Oyster Sandwich

1/2 cup white sauce 1/4 cup oysters.

Seasonings (salt, pepper) 4 slices toast.

Add oysters to white sauce and cook until their edges begin to curl. Spread mixture between two slices of toasted bread. Garnish with parsley. Serves two. Muriel Durgin, Berkeley, Calif.

University of California.

Cheese-Delights Sandwiches

Grate two cups of fresh, soft cheese. Add one tablespoon butter, one well beaten egg, dash of salt, dash of paprika, two or three grains cayenne, one teaspoon mustard, and one teaspoon table sauce. Mix to paste. Pile thickly on neat squares of bread. Top each with slice of bacon. Heap paste up towards center of slice. Arrange in pan, and place in very hot oven for 5 to 10 minutes. Serve on lettuce leaf with spoonful of mayonnaise and pickle or olive.

Marian Foss, Los Angeles, Calif. University of Southern California.