Caviar Sandwiches

Cut slices of bread into diamond or crescent shapes, butter 1 side and toast to a light brown. Rub the yolks of 2 hard-boiled eggs through a fruit press, and chop the whites very fine, and spread the toast with a layer of caviar. Sprinkle over with a little of the whites, then a little of the yolks, a slight sprinkling of salt and paprika pepper; garnish the dish on which they are served with rings of sliced onions and sliced olives. - Mrs. Eloise Jennings, Winnetka, 111.

Cherry Sandwiches

Candied cherries, chopped fine, and mixed with cream, orange juice or maraschino make a tasty sandwich. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Chocolate Sandwiches

Melt a small piece of butter in a saucepan, add grated chocolate, season with sugar. When chocolate and sugar are thoroughly melted and blended set from the fire to cool; when cold mix with a little cream and spread on slices of bread. - Mrs. Clark Mason, Bensen, 111.

Clover Sandwiches

Pick a good sized basket of fresh, sweet clover. Be sure that it is free from dirt and sand. Put a thick layer in a large stone crock. Lay over this a pound of sweet butter wrapped in cheesecloth. Spread over more clover; cover the crock and stand in a cold place over night. The aroma of the clover permeates the bread and the butter, and when wanted for use make the same as bread and butter sandwiches. These are usually cut into three strips to make "finger" sandwiches. Violet and rose sandwiches are made in the same manner. A few petals of the flowers may be spread over the butter before putting the slices together. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Cocoanut Sandwiches

Moisten grated cocoanut, chopped nuts, and sugar with lemon juice or rose water, and add a little cream between slices of bread. - Mrs. E. G. Harris, Winnetka, 111.

Colonial Rolls

Cut fresh light bread while still warm into very thin slices, spread with soft butter, roll each slice and tie with narrow ribbon. These rolls may be spread with a thin layer of any sandwich preparation desired and then rolled. In this case it is better to wrap each roll in paraffin paper. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Mock Crab Sandwiches

2 tablespoons of butter, creamed, 1/4 cup grated cheese, 1/4 teaspoon each salt, paprika and mustard, 1 teaspoon each of vinegar and anchovy paste, 1 tablespoon of chopped olives or gherkins. A little dill may be added if desired. - Mrs. C. F. Adams, Franklin, 111.

Cress Sandwich

Remove the long stalks and cut the cress quite small, and place between bread and butter. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Cucumber Salad Sandwiches

Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt, and a dash of red pepper. Let stand 1 hr.; lay between thin, small squares of white bread. Serve at once. - Mrs. C. J. Jeffries, Winnetka, 111.