BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put to- gether in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sand- wiches are attractive when made of entire wheat bread between white slices. — Mrs. Frank Ferguson, Franklin, 111. BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread✪ Boston Girl's Sandwiches on this and the sandwich is ready. They must be kept in a moist atmos- phere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, 111. CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a ^iash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread✪ Cannibal Sandwiches, cover with another piece of bread and trim off all the crust. Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes. — Mrs. Jane Evers, Winnetka, 111. COOK COUNTY COOK BOOK 127 CAVIAR SANDWICHES.— Cut slices of bread into diamond or crescent shapes, butter 1 side and toast to a light brown. Rub the yolks of 2 hard-boiled eggs through a fruit press, and chop the whites very fine, and spread the toast with a layer of caviar. Sprinkle over with a little of the whites, then a little of the yolks, a slight sprinkling of salt and paprika pepper; garnish the dish on which they are served with rings of sliced onions and sliced olives✪ Caviar Sandwiches. — Mrs. Eloisc Jennings, Winnetka, 111. CELERY SANDWICHES.— Crisp chopped celery mixed with mayonnaise dressing makes a tasty sandwich. Other ingredients may be added to suit taste, hard-boiled eggs, chopped apples, nuts, olives or lettuce✪ Celery Sandwiches may be added in any proportion or combination desired. If this sandwich is desired for a luncheon the following combination is a very tasty one. Remove the shells from 4 hard- boiled eggs. Chop the whites very fine and put them through a vegetable press; mix with them shredded celery to taste. Cut the crust from the end of a slice of bread, butter the loaf, cut off a slice % inch thick, put over it a layer of white of tgg and celery, then a layer of mayonnaise, on top of this a layer of the yolk put through a sieve, and over all another slice of bread. Press the whole together gently and with a sharp knife cut off the crusts, leaving the sandwich perfectly square. Line a platter with lettuce leaves, and stand aside for 20 minutes. These sandwiches arc especially nice for picnics, as they will keep in good condition for 24 hours. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put together in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sandwiches are attractive when made of entire wheat bread between white slices. — Mrs. Frank Ferguson, Franklin, 111. BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread on this and the sandwich is ready. They must be kept in a moist atmosphere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a dash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread, cover with another piece of bread and trim off all the crust. Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes. — Mrs. Jane Evers, Winnetka, 111. CAVIAR SANDWICHES.— Cut slices of bread into diamond or crescent shapes, butter 1 side and toast to a light brown. Rub the yolks of 2 hard-boiled eggs through a fruit press, and chop the whites very fine, and spread the toast with a layer of caviar. Sprinkle over with a little of the whites, then a little of the yolks, a slight sprinkling of salt and paprika pepper; garnish the dish on which they are served with rings of sliced onions and sliced olives. — Mrs. Eloise Jennings, Winnetka, 111. CELERY SANDWICHES.— Crisp chopped celery mixed with mayonnaise dressing makes a tasty sandwich. Other ingredients may be added to suit taste, hard-boiled eggs, chopped apples, nuts, olives or lettuce may be added in any proportion or combination desired. If this sandwich is desired for a luncheon the following combination is a very tasty one. Remove the shells from 4 hardboiled eggs. Chop the whites very fine and put them through a vegetable press; mix with them shredded celery to taste. Cut the crust from the end of a slice of bread, butter the loaf, cut off a slice ⅜ inch thick, put over it a layer of white of tgg and celery, then a layer of mayonnaise, on top of this a layer of the yolk put through a sieve, and over all another slice of bread. Press the whole together gently and with a sharp knife cut off the crusts, leaving the sandwich perfectly square. Line a platter with lettuce leaves, and stand aside for 20 minutes. These sandwiches arc especially nice for picnics, as they will keep in good condition for 24 hours. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Variation I - Cheese SandwichesBobotee SandwichesBoston Girl's SandwichesBread and Butter FoldsBrunette SandwichesCannibal SandwichesCaviar SandwichesCelery Sandwiches

The Cook County cook book