Hickory Nut And Banana Sandwiches

Add 2 sliced bananas to a cup of chopped hickory-nut. Spread between thin slices of brown bread. - Mrs. C. J. Jeffries, Winnetka, II.

Peanut Sandwiches

Shell and remove the skins from freshly roasted peanuts; to a cup of peanuts, chopped fine, add enough mayonnaise to form a paste. Spread with butter thin slices of white bread; remove crusts; spread the peanut dressing between the slices. - Eloise Jennings, Winnetka, 111.

Olive Sandwiches

Stone and chop olives and mix with mayonnaise. Butter very thin slices of white or brown bread. - Mrs. C. J. Jeffries, Winnetka, 111.

Onion Sandwiches

Pour salted water over chopped onion or onion sliced thin (chopped or cut in thin slices) and let it stand for a time to extract the very strong flavor. Then spread between buttered slices of bread, seasoning with pepper, salt, and a little mustard. Spanish onion, soaked for an hr. in ice water, is good between slices of bread and butter. - E. G. Harris, Winnetka, 111.

Sandwiches A La Parisienne

Use fish, poultry or game. If fish is used, free the fish from bones and skin, mince it finely, season with salt and cayenne, and put it into a basin with 2 hard-boiled eggs, finely chopped, some minced capers, and sufficient fish sauce to moisten the whole. Mix ill well, and spread between slices of thinly cut brown or white bread. Stamp out in small rounds or squares, press together, and butter the tops and sprinkle over half hard-boiled yolk of egg, rubbed through a sieve, and on the other half the finely chopped whites. Garnish with a bit of curled parsley. - Eloise Jennings, Winnetka, 111.

Pepper Sandwich

Chopped green pepper, mixed with salad dressing, and seasoned with grated onion. Chopped green peppers may be mixed with cream cheese. - Mrs. Ralph Charters, Park Ridge, 111.

Picnic Sandwiches

Make fresh bread rolls rather small and with a tender crisp crust. The round graham rolls are exceedingly nice for this purpose. Remove from the top of each roll a piece of the crust the size of a silver dollar, and with a blunt knife or spoon take out the center. Fill the space with any highly seasoned, chopped meat, fish, lobster, crab salad, or fruit. Remove the lid, and serve the sandwich in a pretty basket. - Mrs. Chas. Johnston, Des Plaines, 111.

Prune Sandwiches

-Chopped, cooked prunes, seasoned with lemon juice. Chopped nuts may be added, if desired. - Mrs. E. G. Harris, Winnetka, 111.

Radish And Spring Onion Sandwiches

Spread, and cut thinly graham or whole wheat bread, sprinkle with salt, slice very thinly a layer of radish, over this a thin layer of onion, sprinkle the latter with pepper, and finish with another thin slice of buttered bread. - Mrs. C. F. Adaims, Franklin, 111.

Raisin Sandwiches

Make a paste of large seeded raisins and candied lemon peel, chopped fine, and moistened with lemon juice. Spread on lightly buttered, thin slices of bread. The chopped raw raisins, moistened or mixed with butter may be used. Candied lemon peel, moistened with lemon juice, may be added to this. - Mrs. Joseph Dunlap, Bartlett, 111.