"Ramona" Sandwiches

Chop equal quantities of figs, dates, raisins, citrons, or any candied fruits, and a little bit of candied peel. Place lightly in a square or round mould the shape of the sandwiches, and pour over it the crab-apple jelly. Move a fork gently through the mass to be sure the jelly settles around the fruit. Set the mould in a cold place until firm; then turn out and cut in thin slices. Serve on thin bits of buttered New England brown bread. - Mrs. C. J. Jeffries, Winnetka, 111.

Rose Sandwiches

Take well-buttered slice of bread on a mixture of chopped rose petals and melted butter. Let some of the petals show around the edges. - Mabel Sturtevant, 105 S. Dear-, born St., Chicago, 111.

Russian Sandwiches

Spread thin slices of Boston brown bread, stampel out in oval shapes, and lightly buttered with Neufchatel cheese, or any cream cheese. Spread also an equal number of slices, stamped out and buttered, with fine, chopped olives and pimentos, mixed with mayonnaise dressing. Press together in pairs, with a crisp leaf of lettuce between each pair. Serve while lettuce leaf is crisp. - Eloise Jennings, Winnetka, 111.

Salad Sandwiches

Chop poultry, veal or lamb, add finely minced celery, and moisten with salad dressing. If celery is out of market, celery salt may be used. Spread mixture on bread, and spread crisp lettuce leaf above. Any left-over salad may be utilized in this manner. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Salsify Sandwiches

Rub boiled salsify to a paste with cream and season with anchovy sauce and cayenne. - Mrs. Alex. Drexel Park Ridge, 111.

Sausage Sandwiches

Thin slices of cooked pork, beef, or liver sausages, lettuce leaves and cucumber pickles. - Mrs. H. B. Sanborn, Bartlett, 111.

Spinach Sandwiches

Chop cooked spinach and hard-boiled eggs, mixed with tartar sauce. Or chop cooked spinach, parsley and capers, rubbed to a paste with butter. - Mrs. C. E. Clarkson, Wilmette, 111.

Strawberry Sandwiches

Rub strawberries to a paste with butter and confectioners' sugar, or cut large strawberries in halves, sprinkle with sugar, and lay between very thin slices of bread. - Mrs. Jane Evers, Winnetka, 111.

Sturgeon Sandwiches

Flake sturgeon finely, mix with salad dressing and chopped capers, add a teaspoon of lemon juice and spread on thin slices of bread. - Mrs. E. G. Harris, Winnetka, 111.

Sweet Sandwiches

Any kind of jelly, jam or fruit. Chopped candied cherries and seeded raisins, seasoned with sherry and lemon juice. - Mrs. C. C. Clancy, Kenilworth, 111.

Sweetbread Sandwiches

Put cold boiled sweetbreads through a potato ricer, moisten with 1/2 as much whipped cream, season with salt, cayenne and lemon juice. Spread on thin slices of buttered bread and cut in fancy shapes, or use chopped, cooked sweetbreads, mixed to paste with melted butter, and seasoned with pepper and salt. Minced ham may be added. Also chopped cooked sweetbreads, moistened with cream, seasoned with salt, cayenne and lemon juice, or chopped sweetbreads mixed with mayonnaise. Also chopped sweetbreads mixed with chopped cucumbers or celery and mixed with mayonnaise. - Mrs. Ethan Earle, Mayfair, 111.