The Cook County cook book

CHOCOLATE SANDWICHES.-^Melt a small piece of butter in a saucepan, add grated chocolate, season with sugar. When chocolate and sugar are thoroughly melted and blended set from the fire to cool; when cold mix with a little cream and spread on slices of bread. — Mrs. Clark Mason, Bensen, 111. CLOVER SANDWICHES.— Pick a good sized basket of fresh, sweet clover. Be sure that it is free from dirt and sand. Put a thick layer in a large stone crock. Lay over this a pound of sweet butter wrapped in cheesecloth. Spread over more clover; cover the crock and stand in a cold place over night. The aroma of the clover permeates the bread and the butter, and when wanted for use make the same as bread and butter sandwiches. These are usually cut into three strips to make "finger" sandwiches. Violet and rose sandwiches are made in the same manner, A few petals of the flowers may be spread over the butter before putting the slices together. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, CLUB SANDWICHES.— Butter toast while hot and put on each alternate slice a lettuce leaf, same cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot, crisp bacon, a layer of salad dressing, another lettuce leaf, and the other slice of toast. Press the sandwiches together, trim off crust and cut in halves from opposite corners, forming triangles. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Toast thin slices of brown or white bread; butter lightly and lay over thin slices of crisp fried bacon. Lay another thin slice of toast, then thin slice of chicken, well seasoned, another slice of buttered toast and a thin layer of cucumber pickle, sliced crosswise. On the top put another slice of buttered toast, — Mrs. C. J, Jeffries, Winnetka, 111, VARIATION II. — On a thin slice of buttered, untoasted bread lay 1 lettuce leaf; on this lay 1 thin slice of chicken and 1 of ham, then another lettuce leaf and another thin, buttered slice. Mayon- naise dressing may be put on the lettuce leaves if desired, — Mrs. Chas. Ellis, Winnetka, 111. VARIATION III. — Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with mayonnaise dressing. Cover with slices of bread. — Mrs. C. E. Clarkson, Wilmette, 111. COCOANUT SANDWICHES.— Moisten grated cocoanut, chopped nuts, and sugar with lemon juice or rose water, and add a little cream between slices of bread. — Mrs. E. G. Harris, Winnetka, 111. COLONIAL ROLLS.— Cut fresh light bread while still warm into very thin slices, spread with soft butter, roll each slice and tie with narrow ribbon. These rolls may be spread with a thin layer of any sandwich preparation desired and then rolled. In this case it is better to wrap each roll in paraffin paper. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, III. MOCK CRAB SANDWICHES.— 2 tablespoons of butter, creamed, % cup grated cheese, % teaspoon each salt, paprika and mustard, 1 teaspoon each of vinegar and anchovy paste, 1 tablespoon of chopped olives or gherkins. A little dill may be added if desired. — Mrs. C. F. Adams, Franklin, 111. CRESS SANDWICH.— Remove the long stalks and cut the cress quite small, and place between bread and butter. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III.