Girl's home manual of cookery, home management, home nursing and laundry

Beef, lamb, ham, pork, veal, chicken or game may be used. Cut meat in very thin, small pieces, or preferably pass it through a meat mincer. Season with salt, pepper and mustard; if it is liked, moisten with good gravy, iueat essence, butter creamed, or boiled salad dressing. A little pickle spread on cold beef or lamb is an improvement, or a lettuce leaf, sliced cucumber, or tomato may be placed on the meat. Beef loaf cut in very thin slices makes a good sandwich. Club Sandwich. Between slices of thin toast or bread, place thin slices of cooked bacon and chicken, add a lettuce leaf and garnish with olives. Serve hot or cold. Equal quantities of minced cooked bacon, chicken and chicken’s liver makes a tasty filling. Bacon and calves’ livers, minced, may also be used. Cold Cooked Fish Sandwiches. Salmon, lobster, crab, sardines or anchovies make the most tasty fish sandwiches. Remove all skin and bone, flake or chip fish, season with salt and pepper, moisten with a few drops of vinegar or lemon juice, or a tablespoonful of boiled salad dressing. Serve between bread and butter with or without one of the following placed on the fish: cress, lettuce leaf, peeled cucumber sliced, choped olives, gherkins or other sour pickles. A thin slice of salmon loaf with a lettuce leaf and a little salad dressing makes a good filling. SANDWICHES 95 Egg Sandwiches. Rub hard boiled eggs through a strainer, season with salt and pepper, moisten with boiled salad dressing, spread between slices of bread and butter. Cheese Sandwiches. Cream, milk, Canadian or Gruyere cheese make good sandwiches. Cream the cheese with a fork or rub it through a strainer. If it is hard cheese, grate it. Moisten the prepared cheese with butter, creamed, or boiled dressing, season with salt and cayenne. Chopped nuts, olives, gherkins or other sour pickles may be added to cheese sandwiches, or a few thin slices of prepared cucumber, tomato or a lettuce leaf may be placed on the cheese. Nut Sandwiches. Walnuts, almonds or peanuts skinned and chopped and mixed with apples or celery, or added to chopped dates, moistened with a little boiled salad dressing, make a nutritious sandwich filling and take the place of meat. Sweet Sandwiches. The following may be spread between thin slices of bread and butter or small, dainty tea biscuits cut in half: jelly, jam, marmalade, chopped figs, dates or raisins mixed with chopped walnuts, peanuts or almonds. A LUNCH BOX FOR A CHILD Box. A collapsible lunch box may be bought or a shoe box may be used, If the shoe box is too large, cut it in half, slip one half into the other and adjust to size required with paper clips or a few stitches. Make the lid the same size as box. A piece of white oilcloth makes a far better outside covering than paper; it is waterproof and may be used as a small table cloth. A strap is preferable to string to fasten the box. A plentiful supply of greaseproof paper and paper table napkins should be on hand; they cost but little, and add much to the dainti- _ness of the meal, consequently more is eaten and digestion is indirectly helped. A collapsible or paper cup, a fibre plate, and a plated fruit knife may be included in the box. A clean half-pint medicine bottle and cork is the best thing for liquids. Food. Vary the food as much as possible.