Game Sandwiches

Cut the meat in very thin slices from roasted partridges, grouse or any game. Lay the meat on delicately thin, fresh toast, strew celery over and season well with tartar sauce. - Mrs. C. J. Jeffries, Winnetka, 111.

German Sandwiches

Spread between butter slices of rye bread, chopped beef, cheese, chicken or fish, covered with finely chopped pickles, or bologna sausage. Cover over with a slice of rye bread. If they are to be served on the table cut into strips not over 1/2 inch wide and the length of the slice. - Mrs. Ed. Kelley, Winnetka, 111.

Variation I

Butter and spread mustard on graham or rye bread. Put a layer of chopped olives over and 1 of cottage cheese. - Mrs. C. J. Jeffries, Winnetka, 111.

Ham Sandwiches

Put a thin slice of ham in slightly buttered bread. Add lettuce if preferred. - Mrs. C. J. Jeffries, Winnetka, 111.

Deviled Ham Sandwiches

Chop fine 1 cup of cold boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 tablespoons of melted butter, mix with the ham, 1/4 teaspoon of mustard, 1 teaspoon of lemon juice, and season to taste. Spread on thin slices of bread. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Minced Ham Sandwiches

Mince left-over ham, fine, add finely chopped pickle and celery in the quantities desired, mix with mayonnaise dressing and spread on a thin slice of bread. Press a buttered slice of bread over lightly. - Miss Mary E. Kelley, 6606 Green St., Chicago, 111.

Hash Sandwiches

Cut pieces of bread into uniform sizes, dip them in beaten eggs, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter, make a hash of chopped meat and potatoes. Cook in stock until heated through. Arrange on toast on a platter, putting a spoonful of hash on each slice of toast and covering with another slice. - Mrs. Ralph Charters, Park Ridge, 111.

Honolulu Sandwiches

Put pared sour apple, 1 red Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese through a meat chopper. Add 1/2 teaspoon of salt; mix and spread between thin slices of brown bread. - Mrs. Chas. Johnston, Des Plaines, 111.

Horseradish Sandwiches

Season freshly grated horseradish with lemon juice and rub it to a paste with butter and spread on thin slices of bread. - Mrs. C. Buttercup, Bensen, 111.

Indian Sandwiches

Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dasli of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil. Spread on pieces of toasted bread and serve hot. These sandwiches are nice for cold suppers. - Mrs. Frank Ferguson, Franklin, 111.

Lamb Sandwiches

Chopped roast lamb, seasoned with minced olives, tomato catsup, and salt and pepper. Mix with salad dressing. - Mrs. D. O. Dooley, Bensen, 111.