Lettuce Sandwiches

Sprinkle fresh, crisp lettuce leaves with a little salt, lay them for a few moments in a folded napkin. Then put them between the slices of buttered bread. Spread over a dressing of mayonnaise, if preferred. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

If these sandwiches are to be served on the table they should be prepared just before meal time. Spread thick salad dressing upon 1 slice of bread, butter on the other; and place a crisp leaf between, allowing it to show on all sides. Cress may be added to a plain lettuce sandwich for variety. Graham bread may be used for this mixture. Pimentos may be added to the lettuce leaves, if desired. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Liver Sandwiches

Make a salad filling with boiled calf's liver mashed with melted butter and cream and seasoned with poultry seasoning, or mashed cooked fowl livers and seasoned with Worcestershire sauce and onion juice. Mashed boiled chestnuts, mixed with salt, pepper and lemon juice, make a nice combination with fowl livers. - Mrs. C. J. Canthorn, Wilmette, 111.

Liverwurst Sandwiches

Chop cooked liverwurst fine, mix with mayonnaise dressing, spread on a slice of white bread, press buttered slice over and cut in triangles. - Mrs. E. G. Harris, Winnetka, 111.

Marmalade Sandwiches

Any kind of marmalade makes a nice sandwich. Spread on thin slices of white bread, buttered, or on toasted bread, and serve hot. - Mrs. C. C. Cleveland, Bartlett, 111.

Meat Sandwiches

Any left-over meat of any kind or quantity may be worked up into sandwiches with no loss and in a very tasty, appetizing manner. If the pieces are small, or if it is not desired sliced, it may be chopped with lemon juice and mustard, and moistened with butter and cream. It is good served on brown bread. Chopped meat and celery with tartar sauce make a nice combination. - Mrs. Ella Fairchild, Palatine, 111.

Mixed Sandwiches

Chop fine 1 lb. boiled ham, 1 box sardines, 6 good-sized cucumber pickles. Spread on bread, and then lightly with mustard. - Eloise Jennings, Winnetka, 111.

Mutton Sandwiches

Spread bread with salad dressing, mixed with minced capers, and place on this a layer of chopped mutton, seasoned with salt, paprika and tomato catsup, or chopped roast mutton, seasoned with grated cheese and mustard, and moistened with cream. Use with lettuce leaves, dipped in salad dressing. Also chopped mutton, seasoned with salt, paprika, tomato catsup and minced capers. Mix with salad dressing. - Mrs. Wm. Myers, Franklin, 111.

Norwegian Sandwiches

1/2 cup mayonnaise dressing, 3 hard-boiled eggs, chopped fine, 2 tablespoons anchovy paste. Mix the chopped eggs with the paste and gradually beat the dressing into the mixture. Use as a filling for rye bread, cut thin. Norwegian sandwiches are usualy made with but 1 piece of bread. - Mrs. H. A. Sherman, Palatine, 111.