Mrs. G. E. Seybolt.

1 hard boiled egg, 1/4 pound grated cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper.

1/2 teaspoon mustard, 1 teaspoon melted butter, 1 tablespoon vinegar or cold water.

Crumble the yolk of the egg, put in the butter and work smooth; add other ingredients, mixing all well. Spread between biscuits or oat cakes. If too highly seasoned, season to taste. Extremely nice and easily made.

Date Sandwiches

In preparing dates for tea sandwiches, clean them and cover with cold water for three minutes; then drain and lay on a plate, and put in hot oven for five minutes; remove stones, cut in slices and place between thin buttered slices of bread.

Egg Sandwiches

Mrs. G. E. Seybolt.

eggs.

salt and pepper.

nutmeg.

Hard-boiled eggs, cut moderately thin, and placed between some bread and butter cut as thin as possible, and seasoned with salt, pepper and nutmeg. Preferable to hard-boiled eggs on picnic parties.

Fudge Sandwiches

Mrs. G. W. Wright.

1 cup sugar, 1/2 cup milk.

1/2 tablespoon butter, 1 square chocolate.

Make fudge as usual, beat until almost stiff, and before it hardens spread on thin buttered bread for sandwiches.

Green Pepper Sandwich

2 green peppers 1/2 cup grated cheese mayonnaise.

Scald peppers and put on ice to chill. When chilled, cut up fine and mix with grated cheese and mayonnaise.

Ham Sandwiches

Mrs. G. E. Seybolt.

chopped ham 1/2 cup butter, 1 tablespoon mixed mustard, 1 tablespoon salad oil.

pinch red or white pepper, pinch of salt, yolk of one egg.

Rub the butter to a cream, add other ingredients and mix thoroughly; then stir in as much chopped ham as will make it consistent, and spread between thin slices of bread.

Omit salad oil and substitute melted butter if preferred.

Ham Sandwiches (A Provincial Invention)

1 can deviled ham, 6 pickled cucumbers.

butter the size of an egg.

1/2 teaspoon dry mustard.

little onion if desired.

Mince the pickles and onions and mix all together thoroughly. Spread thinly on thin slices of bread.

Mushroom Sandwiches

Mrs. G. E. Seybolt.

tongue.

French mustard.

mushrooms.

Mince beef tongue and mushrooms together, add French mustard and spread between bread.

Nut Sandwiches

Mrs. G. E. Seybolt.

peanuts.

jelly.

Apricot jelly or any tart jelly mixed with chopped peanuts makes a nice sandwich.

Nut And Cheese Sandwiches

Mrs. G. W. Wright.

grated cheese English walnuts.

salt.

cayenne pepper.

Mix equal parts of grated cheese and chopped English walnut meats, season with salt and cayenne and spread on thin slices of bread. Especially good with brown bread.

Olive Sandwiches

Mrs. G. E. Seybolt.

1 quart olives (stoned).

1 dozen hard boiled eggs.

mayonnaise dressing.

Chop together olives and eggs and moisten with mayonnaise. Spread between thin slices of bread.

Pineapple Sandwiches

Mrs. C. W. Edmunds.

bread.

pineapple.

Cut white bread into thin slices, remove the crust, and butter well. Chop pineapple very fine, drain off the juice, and sprinkle the minced fruit over the bread, press down firmly and cut in squares.

Raw Beef Sandwiches (For Invalids)

beef.

salt and pepper.

Cut juicy, lean beef into thin strips. Scrape the pulp from them, season highly with salt and pepper, and spread between very thin slices of bread.

Ribbon Sandwiches

Mrs. C. V. Powers.

green olives.

cheese.

pimientos.

cream or salad dressing.

For first filling, cut green olives from the stones and put through food chopper. For second filling, put cheese and pimientos in equal amounts through food chopper and mix; if not sufficiently moist add cream or salad dressing.

Cut the desired amount of graham bread and white bread into thin slices as for ordinary sandwiches. Beginning with the graham bread, put first the olive filling, then a slice of white bread, then the cheese filling, alternating the kinds of bread and fillings until five slices of bread have been used. Press the bread together and cut down through all the slices of bread, making sandwiches about three-fourths of an inch thick, the width of the slice and five layers high.

Sardine Sandwiches

Mrs. G. E. Seybolt.

2 cans sardines.

tiny pieces of lettuce.

salt and pepper to taste or few drops lemon juice.

Take sardines and throw into hot water, having first drained off the oil. A few minutes will free the sardines from grease. Dry in a cloth; scrape off the skin and reduce to a paste, add salt, pepper and tiny pieces of lettuce, which adds to the flavor. pread between thin slices of bread.

Or chop sardines fine and squeeze over them a few drops of lemon juice. Spread on bread or cold biscuit.