The Central cook book

On a thin slice of buttered toast place a lettuce leaf, then a layer of sliced chicken. Spread over this a salad dressing, preferably mayonnaise. Place strip of bacon over this, then a second slice of toast. On top of this place a lettuce leaf, slice of tomato and sliced cucumber; spread with mayonnaise. Place the third slice of toast over this. Mrs. G. C. Henson. Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed EKgg Sandwiches 4 hard-boiled eggs. 1 tablespoon mustard. 1 tablespoon butter. 14 teaspoon salt. 14 teaspoon pepper. 1 tablespoon mayonnaise dressing. Mash all up fine together, spread on thin slices of bread. Mrs. C. D. Luavister. Bean Mixtures Other unusual sandwich mixtures suitable for the hearty picnic sandwich are made from canned beans, either navy or kidney, well drained and then put through the meat chopper. 1. Use one cup of bean pulp and season with green pepper, onion, a few drops of tabasco, a little celery salt and a tablespoon of canned tomato soup, mayonnaise or cream. 2. Add one-fourth cup or more of finely chopped lean crisp bacon to the above. Add one-half cup of chopped ham and one teaspoon of prepared mustard to the first mixture. Sandwiches Lettuce. Onions. Celery. Tomato. Cheese. Dice and mix well with mayonnaise, salt and pepper to suit taste. Mrs. W. I. Wettons. Sardine and Egg Sandwich 1 can sardines. 1 dill pickle. 3 boiled eggs. 3 tablespoon mayonnaise. Chop sardines and eggs together, add pickle and mix with mayonnaise, spread on toasted bread. Mrs. R. B. Templeton. Cheese Filling for Sandwiches 2 tablespoon melted butter. V4 pint of sweet milk. 114 tablespoon flour. 1 cup of grated cheese. 14 teaspoon of French mustard. Cook to a paste, remove from fire, add salt and paprika to taste, mustard and cheese. Stir until thoroughly mixed and smooth. Keeps a week. Mrs. Fred Allen. Cheese and Nut Salad or Sandwich Filling Grated cheese and finely chopped nuts, about equal parts, with mayonnaise or French’s salad dressing. Serve on lettuce or between slices of bread. Mrs. U. B. Alexander. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons Sandwiches Equal portions of figs, dates, prunes and raisins. Put in saucepan, add a little hot water, place on fire, stirring constantly. When of a smooth, soft consistency remove from fire. When cool add English walnuts finely cut, spread thinly on pieces of thin unbuttered bread. This sandwich is delicious with either hot chocolate, tea or coffee. Mrs. T. T. Wettons. Sandwich Fillings SUGGESTIONS FOR SANDWICH FILLINGS Peanut butter and bananas. Chopped peanuts with banana pulp, scraped. Hard-boiled eggs chopped fine. Season with salt, pepper and a speck of mustard, oil and vinegar, and a finely minced green or red pepper. Egg Sandwich Cut two slices of bread, on one put thin slices of onion and on the other put thin slices of sour pickle. Break one egg in a bowl with salt and pepper and beat until very light and cook in deep, hot fat and lay in between the slices of bread and serve hot. Mrs. A. P. Henrick. Chicken Mixtures 1. Put one cup of diced chicken with one or more of finely minced celery through the meat chopper. Add mayonnaise sufficient to moisten and salt and pepper to taste. 2. Put one cup of diced chicken, one cup of diced celery and one-half cup of olives through the food chopper, add mayonnaise to moisten and celery salt to season. 3. Use either peppers or pimientoes instead of olives. A Sardine Mixture Mix thoroughly one cup of boned sardines with one-quarter cup of tomato puree, mayonnaise or melted butter and pimiento, green pepper, lemon juice, or onion juice, tabasco sauce and celery salt to taste. Add one or two hard cooked egg yolks mashed to a paste with melted butter. hud Use KNOX GELATINE if you would be sure of results