Baked Bean Sandwiches

Rub 2 cups of baked beans through a fruit press, add 1 teaspoon each of finely minced parsley and celery, 1 teaspoon of onion juice and 1/8 teaspoon of made mustard. Spread between thin buttered slices of whole wheat bread. - Eloise Jennings, Winnetka, 111.

Hot Bean Sandwiches

When making lima bean soup, save out some of the beans, rub them to a smooth paste with a tablespoon, season to taste. Toast thin slices of whole wheat bread, and over these pour enough hot milk to moisten slightly; spread with a liberal layer of the bean puree and cover with another slice of toast and serve. - Mrs. C. Carson. 205 S. 5th Ave., Maywood, 111.

Bobotee Sandwiches

Put through a meat chopper, 2 Spanish sweet peppers, a 1/2 pt. of blanched almonds, 1 small onion, and 1 sour apple. Season this mixture with 1 teaspoon of curry powder, a 1/2 teaspoon of salt and the juice of 1 lemon. Mix again and put between thin slices of buttered whole wheat bread. Trim off the crust and cut in triangles - Mrs. J. S. Putnam, Wheeling, 111.

Boston Girl's Sandwiches

Cut thin and butter 1 slice each of white and brown bread. Spread with mashed Boston-baked beans, finely chopped mustard pickles, or salted watercress, or the petals of nasturtium flowers. - Mrs. C. J. Jeffries, Winnetka, 111.

Brown Bread Sandwiches

Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top off bread press 1/2 an English walnut. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Brown Bread Sandwiches With Cheese

Instead of nut and lettuce leaf, use thin slices of cheese. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Bread And Butter Folds

Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put together in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sandwiches are attractive when made of entire wheat bread between white slices. - Mrs. Frank Ferguson, Franklin, 111.

Brunette Sandwiches

Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread on this and the sandwich is ready. They must be kept in a moist atmosphere until it is time to serve them. - Mrs. Ella Fairchild, Palatine, 111.

Cannibal Sandwiches

Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a dash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread, cover with another piece of bread and trim off all the crust. Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes. - Mrs. Jane Evers, Winnetka, 111.