1 cup (1/4 lb.) grated cheese
2 dozen olives, chopped fine
3 pimientoes, chopped fine 1 egg
1/2 cup (1 gill) sour cream 1/2 cup (1 gill) vinegar
1/2 tablespoon flour
1 tablespoon sugar
1/8 teaspoon mustard
1/2 teaspoon salt
Crisp lettuce leaves
Slices buttered brown bread
Mix cheese, olives, and pimientoes together. Put egg, cream, vinegar, flour, sugar, and seasonings into a saucepan, stir and boil until it thickens, then add cheese mixture and cool. Spread on bread, put a lettuce leaf between, and press slices together.
1 cup (1/2 pt.) cottage cheese 1 cup (1/2 pt.) peanut butter
Crisp lettuce leaves Whole wheat bread
Mix cheese with peanut butter and spread on buttered slices of bread, placed together with crisp lettuce leaf between.
If there are left-over sandwiches on hand, try using them in this way. Dip each sandwich in a thick fritter batter, and fry a golden brown in plenty of smoking hot fat. Drain and serve hot, piled up on a pretty dish.
1 dill pickle, chopped
1 small bottle stuffed olives, chopped 1 cup (1/4 lb.) grated or cottage cheese Crisp lettuce leaves
Into a bowl put pickle, olives, nuts, cheese, and dressing. Mix and spread between liberally buttered slices of brown bread. Before placing together, lay a lettuce leaf between the slices, cut with a biscuit cutter, and serve at once.
A cheese and nut sandwich that is novel is made as follows: Into one cup of green-apple sauce, stir sufficient finely chopped nut meats to make a paste thick enough to spread upon well buttered brown or gluten bread which has already been spread with cream cheese. Cut into triangles and serve at once.
1 can deviled ham or tongue 1/2 cup (1 gill) French or mayonnaise dressing
Thin bread slices
Mix ham and eggs well, add dressing and seasonings. Mix again and spread on thin slices of bread which have had all crusts removed.
1 pound boiled ham
2 bell peppers
1 small onion
2 stalks celery
4 sour pickles
2 hard-cooked eggs
1/2 cup (1 gill) mayonnaise dressing
Crisp lettuce leaves
Thin slices buttered bread
Put ham, peppers, onion, celery, and pickles through food chopper, mix with eggs cut in small pieces, and mayonnaise. Spread on lettuce leaves between bread slices. Cut into desired shapes.
Mix equal parts ground ham and ground almonds, season to taste and moisten with thick sweet cream. Serve between thin slices of whole wheat bread.
1 cup (1/4 lb.) stoned dates
1 cup (1/4 lb.) preserved cherries
2 cups (1/2 lb.) figs
2 cups (1/2 lb.) chopped nut meats 1 tablespoon preserved ginger Crackers, buttered
Put dates, cherries, figs, nut meats, and ginger through food chopper. Place in greased baking-powder cans and press down well. Stand overnight, and when wanted for use dip cans in hot water and loosen contents with a knife. Cut into thin slices and place between crackers. Decorate each sandwich with a cherry.