Date And Nut Sandwiches

(Contributed) Remove the stones and the thick skin which surrounds them from the dates, then chop them fine. Add half as much finelychopped English walnut or pecan meats; moisten with creamed butter, add a pinch of salt and spread between two thin slices of bread.

Fig And Nut Sandwiches

(Contributed)

For fig sandwiches use the recipe for dates and nuts, substituting figs for dates.

Ginger Sandwiches

(Contributed)

Cut thin slices of plain gingerbread. Spread with soft cream cheese. Put between the slices a thin slice of preserved ginger.

Marmalade Sandwiches

(Contributed)

Toast slices of bread, spread while hot with butter, fill with a thick marmalade and serve hot.

Cheese And Nut Sandwiches

(Contributed)

Take equal parts of grated cheese and English walnuts pounded to a meal and moisten with thick cream. Season to taste and spread between thin slices of buttered bread.

Lettuce Sandwiches

(Contributed)

Lay between two thin slices of buttered bread a crisp lettuce leaf, on which has been spread a thin layer of salad dressing.

Sweetbread Sandwiches

(Contributed)

Put cold boiled sweetbreads through a potato ricer, moisten with half as much whipped cream, season with salt, cayenne and lemon juice. Spread on thin slices of buttered bread and cut in fancy shapes.

Lobster Sandwiches

(Contributed)

Season the finely-chopped meat of a lobster with a few drops of Tabasco sauce, lemon juice and oil and spread upon thinly-buttered bread.

Hot Ham Sandwiches

(Contributed)

Butter thin slices of bread. Broil some very thin slices of ham, put between the slices of bread and serve hot.

Tongue Sandwiches

(Contributed)

Make a dressing one part mustard and five parts butter, add salt and pepper to taste and a little cayenne. Butter the bread with the dressing and lay between the slices thin slices of cold tongue.

Mint Sandwiches

(Contributed)

Pulverize one tablespoonful of mint leaves; pour over them two tablespoonfuls of boiling water. Let it stand for about a half an hour. Soak half an ounce of gelatine in one tablespoonful of water. Dissolve it over hot water. Strain the mint into the gelatine and when cool add a pint of rich whipped cream and a pinch of salt. Let this stand in a mold until perfectly cold and firm. Slice in thin slices and put between dainty slices of bread.

Anchovy Sandwiches

(Contributed)

Spread thin slices of bread with a very little butter. Cover this with a thin layer of anchovy paste. Mince finely some olives and use for a filling.

Club Sandwiches

(Contributed)

Toast slices of bread a nice brown, and while hot spread with butter and put between the slices a lettuce leaf, some cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot crisp bacon, a layer of salad dressing, another lettuce leaf and the other slice of toast.

These are very nice for Sunday evening supper.