The Cook County cook book

quantity may be worked up into sandwiches with no loss and in a very tasty, appetizing manner. If the pieces are small, or if it is not desired sliced, it may be chopped with lemon juice and mustard, and moistened with butter and cream. It is good served on brown bread. Chopped meat and celery with tartar sauce make a nice combination. — Mrs. Ella Fairchild, Palatine, 111. MINT SANDWICHES.— Chop the leaves. from a dozen stalks of fresh mint, add a little French dressing, spread a thin layer over buttered bread. Fold the slice or roll it. Serve with green pea salad at an afternoon or evening tea or luncheon. — Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I. — Pulverize 1 tablespoon of mint leaves; pour over them 2 tablespoons of boiling water. Let it stand for about Yz an hr. Soak ^ an oz. of gelatine in 1 tablespoon of water. Dissolve it over hot water, strain the mint into the gelatine, and when cool add a pt. of rich whipped cream and a pinch of salt. Let this stand in a mould until perfectly cold and firm. Slice thin and put between dainty slices of bread. — Mrs. Ella Fairchild, Palatine, 111. MUSHROOM SANDWICHES.— Take cold stewed mushrooms, split, and spread them between slices of entire wheat bread. — Mrs. C. E. Westinghouse, Mayfair, 111. MIXED SANDWICHES— Chop fine 1 \h. boiled ham, 1 box sardines, 6 good-sized cucumber pickles. Spread on bread, and then lightly with mustard. — Eloise Jennings, Winnetka, 111. MUTTON SANDWICHES.— Spread bread with salad dressing, mixed with minced capers, and place on this a layer of chopped mutton, seasoned with salt, paprika and tomato catsup, or chopped roast mutton, seasoned with grated cheese and mustard, and moistened with cream. Use with lettuce leaves, dipped in salad dressing. Also chopped mutton, seasoned with salt, paprika, tomato catsup and minced capers. Mix with salad dressing. — Mrs. Wm. Myers, Franklin, 111. NASTURTIUM SANDWICHES.— Mash 1 Neufchatel cheese, adding salt, pepper and almond milk. Put a layer of this paste, covered with nasturtium flowers, between 2 thin slices of buttered bread. Trim off the crust and cut each into 4 triangles. Each should contain a flower. Chopped nasturtiums, capers and mutton may be used with mayonnaise. Also use nasturtium petals, seasoned lightly with salt, with a few young leaves added. Place the petals so that they will show along the edges of the bread and decorate the plate with leaves and flowers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Cut bread in round slices, with biscuit cutter, spread with a little butter, press on nasturtium leaf, with or without blossoms, cover with a little mayonnaise dressing, place another slice of bread, press together, — Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. NOISETTE SANDWICHES.— To the dough of whole wheat flour bread add 2 tablespoons molasses and 1 cup English walnut meats or pecan nuts, broken into small pieces. Bake and let stand 24 hrs., slice as thinly as possible, spread sparingly and evenly with butter, and put between slices orange marmalade. Remove crusts, cut in fancy shapes and garnish with nut meats. — Mrs. Castle Hopkins, Winnetka, 111.