Shad Roe Sandwiches

Among the daintiest and most palatable fish sandwiches are those made of shad roe. Throw the roe into the boiling water and add 1 slice of onion, 1 bay leaf, and 1 teaspoon of salt, simmer gently for about 30 minutes, and drain. With a fork, remove the membrane; add, just a suspicion of mace, 1 tablespoon of melted butter, 1/2. teaspoon of salt, and 2 tablespoons of lemon juice. The mixture may then be spread on thin slices of brown bread and butter, or put in hollowed small graham or wheat rolls. - Mrs. C. C. Clancey, Kenilworth, 111.

Shrimp Sandwiches

Mash shrimps, season with lemon juice, and mix with mayonnaise, or chop the shrimps, rub to a paste with oil and season with lemon juice, paprika, celery salt and Worcestershire. - Mrs. Ethan Earle, Mayfair, 111.

Fish Sandwiches

Place thin scallops of any fish and tartar sauce on buttered bread. Put a layer of finely-sliced lettuce on top of the sauce, cover with a slice of bread. Serve, cut into squares. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

Take left-over fish of any kind and chop it up with hard-boiled eggs, moisten with cheese or Worcestershire sauce, or chop up the fish with pickles and mayonnaise. If the fish is to be pounded to paste, add a few drops of lemon juice during the pounding. Plain white sauce may be used for the moistening. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Oyster Sandwiches

Chop 1 qt. of solid meats fine, and cook in a boiler set in hot water; add 8 large crackers, rolled and sifted, 1/2 cup of butter, melted, 1/2 cup of rich cream, the whites of 3 eggs, salt and pepper; cook a few minutes, and turn in a dish to cool. Spread on thin slices of bread and butter. - Eloise Jennings, Winnetka, 111.

Salmon Sandwiches

Drain oil from a can of salmon, remove bones, skin and fat; mix with the salmon 2 tablespoons of crisp pickles, chopped fine, and 3 hard-boiled eggs. Add 1 tablespoon of mustard, juice of 2 lemons, and 1 tablespoon melted butter. - Miss Conklin, 914 N. 5th Ave., Maywood, 111.

Smoked Salmon Sandwiches

Cut thin slices of smoked salmon, season with paprika and tarragon vinegar. Lay between slices of bread and add a teaspoon of salad dressing to each sandwich. - Mrs. E. G. Harris, Winnetka, 111.