The Cook County cook book

VARIATION I. — Use chopped chives or fill each ring of onion with them. — Mrs. F. C. Winter, Winnetka, 111. BEET AND EGG SAVOURY.— Chop together equal parts of pickled beets and whites of hard-boiled eggs, arrange on toast or bread, with the riced yolks, mixed with a bit of chopped chives or parsley, in a cone on the center. Season. — Mrs. Clark Mason, Bensen, 111. BROWN BREAD SAV'OURY.— Brown bread cut into shapes, spread on butter, and cream cheese, cross 2 evenly cut strips of pimento on each spread piece; where strips cross, place a slice of pimento in each space on the cheese. Sprinkle with paprika and put a few capers here and there. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. EGG SAVOURY.— Fresh slightly toasted bread or less fresh untoasted cut in squares, diamonds or rounds, sprinkling with Worcestershire sauce, or any good sauce, covering neatly with the chopped whites of hard-boiled eggs, salted, on which arrange a center of the riced yolks; put a round slice from a black pickled walnut on each corner, dot with capers and sprinkle with paprika. — Mrs. Frank Mullins, Franklin, 111. HORSE RADISH SAVOURY.— Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs, mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the center place thin slices of gherkins. — Mrs. Allan George, Park Ridge, 111. ONION SAVOURY. — Use shaped pieces of bread and spread thinly with butter, arrange %. inch layer of finely minced Spanish onion, mixed with chopped parsley and slightly dampened with tomato sauce; put in the center of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it. — Mrs. E. D. Bennett, Bartlett, 111. PICKLE SAVORY. — Spread any savory sauce, cream cheese on oblong pieces of bread, and arrange lengthwise on this thin slices of small sour pickles in a neat row. Sprinkle with paprika. — Mrs. A. C. Christy, Glen View, 111. SWEET PIMENTO SAVORY.— Toast fresh bread, cut into shapes, and butter 1 side and arrange a trimmed piece of canned Spanish pimento, sprinkled with celery salt; set under the gas flame of a gas stove for 5 minutes to heat. — Mrs. May C. May. Mayfair, 111. TOMATO SAVORY.— Cut rounds of bread the size of the tomatoes to be used and toast on 1 side; then ibutter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom or walnut catsup, and set under the burners of a gas stove for 5 minutes, or until heated, but not softened. Garnish with water-cress to serve. — Mrs. Frank Mullins, Franklin, 111. SANDWICHES There is not a 'more tasty way of using up left-overs in small quantities than in sandwiches. Every bit can be utilized, made to go farther and materially help to solve the noon meal pro-blem. If any members of the family carry lunch, sandwiches are necessary, for the lunch box; if not, they may be served with any suitable meat, vegetable, tgg or salad accompaniment. This department provides tasty- sandwiches for the purpose of using up leftovers, supplying the lunch-box, picnics, the home luncheon and the afternoon reception.