Crab Sandwich.
1 hard-hoiled egg, 1. tablespoonful softened butter, I can deviled crab, 1 tablespoonful lemon juice.
Moisten the sifted yolk of egg with butter, add chopped crab, and lemon juice mixed to a paste. Spread it between thin slices of buttered bread, put two together, press with a bread knife, and cut into fingers, tri angles, or small squares.
Salmon Sandwiches.
I can salmon, Yolks 6 hard-boiled eggs, Dash McIlhenny's Tabasco Sauce, 2 tablespoonfuls lemon juice, 2 tablespoonfuls parsley, cupful boiled salad dressing, teaspoonful salt.
Drain the oil from salmon, remove the skin and bones, and mash fish fine. Add eggs, press through pota to ricer, then salt, lemon juice, chopped parsley, Tabasco, and salad dressing. Spread between folds of white or entire-wheat bread.
Mock-Crab Sandwiches.
cupful grated cheese, 4 tablespoonfuls creamed butter, teaspoonful salt, teaspoonful paprika, teaspoonful mustard, I teaspoonful anchovy paste, I teaspoonful vinegar, 2 tablespoonfuls chopped olives.
To cheese add butter, salt, paprika, mustard, paste, vinegar, and chopped olives. Spread between rounds of white bread.—STELLA A. Dow}nbro.
Cheese Sandwiches.
cupful grated cheese, cupful Roquefort cheese, cupful cream, Dash McIlhenny's Tabasco Sauce.
To the, grated cheese add Roque fort cheese rubbed to a paste; add sauce and cream. Beat till smooth and spread between slices of Graham bread.
Walnut-and-Cheese Sandwiches.
cupful walnut meats, cupful Neufchatel cheese, Dash pepper and salt.
Chop walnuts fine and mix with cheese; add pepper and salt. Spread between slices of white bread. lf desired, this sandwich ma3r be further improved by putting between the folds a crisp lettuce leaf.
Anchovy-Cheese Sandwich.
I cottage cheese, I teaspoonful anchovy essence, I teaspoonful paprika, 9 tablespoonfuls chopped par sley.
To the cheese add anchovy essence, paprika, and parsley. Spread be tween slices of entire-wheat bread.
Boston Sandwiches.
Slice Boston brown bread thin, butter lightly, and spread with Neufchatel or cottage cheese. Dip
crisp lettuce leaves in French dress ing, then lay on the brown bread. Press another slice of buttered brown bread on top.
Cheese-and-Olive Sandwiches.
Work a cream cheese until smooth and creamy; add half the quantity of olives finely chopped; moisten with mayonnaise dressing. The mixture may be slightly moistened with cream and seasoned with salt and cayenne. Spread between crackers.
Walnut Sandwiches.
Blanch and chop English walnuts. To each tablespoonful of nuts allow tablespoonful cream cheese. Beat together and spread between thin slices of Graham bread.
Peanut Sandwiches.
Skin freshly roasted peanuts and reduce them to a powder in a meat chopper. Add salt, and mix the crushed nuts with fresh cream cheese. Spread the paste between slices of unbuttered Graham bread.
Water-Cress Sandwiches.
Chop cress coarsely and season with salt, pepper, and a few drops of vinegar. Blend with cottage cheese and spread between slices of white bread.
Tomato Sandwiches.
Slice Graham or whole-wheat bread thin, pare off the crust, butter on one side, spread with minced ripe tomatoes, drain off superfluous j uice, and sprinkle with salt, pepper, and sugar. Serve at once. The tomatoes should be ice cold and minced quick ly.—MARION HARLAND.
Onion Sandwiches.
Cut bread very thin, removing the crust. Spread between each slice Bermuda or Spanish onions, chopped fine and mixed with a mayonnaise dressing.
Cucumber Sandwiches.
Chop 2 cucumbers fine, drain off the Hquor, add a little onion juice, a dash of red pepper, and mix with a well-seasoned mayonnaise. Spread between white bread.
Pimento Sandwiches.
Cut bread thin, spread sparingly with thick mayonnaise dressing. Place on it a slice of scarlet pimento, then more salad dressing, and cover with the upper piece of bread. Serve with a leaf of lettuce. Trim neatly either round, long, or square, cutting through lettuce and all.