The Cook County cook book

PEPPER SANDWICH.— Chopped green pepper, mixed with salad dressing, and seasoned with grated onion. Chopped green peppers may be mixed with cream cheese. — Mrs. Ralph Charters, Park Ridge, 111. PICNIC SANDWICHES.— Make fresh bread rolls rather small and with a tender crisp crust. The round graham rolls are exceedingly nice for this purpose. Remove from the top of each roll a piece of the crust the size of a silver dollar, and with a blunt knife or spoon take out the center. Fill the space with any highly seasoned, chopped meat, fish, lobster, crab salad, or fruit. Remove the lid, and serve the sandwich in a pretty basket. — Mrs. Chas. Johnston, Des Plaines, 111. PRUNE SANDWICHES.— Chopped, cooked prunes, seasoned with lemon juice. Chopped nuts may be added, if desired. — Mrs. E. G. Harris, Winnetka, 111. RADISH AND SPRING ONION SANDWICHES.— Spread and cut thinly graham or whole wheat bread, sprinkle with salt, slice very thinly a layer of radish, over this a thin layer of onion, sprinkle the latter with pepper, and finish with another thin slice of buttered bread. — Mrs. C. F. Adoims, Franklin, 111. RAISIN SANDWICHES.— Make a paste of large seeded raisins and candied lemon peel, chopped fine, and moistened with lemon juice. Spread on lightly buttered, thin slices of bread. The chopped raw raisins, moistened or mixed with butter, may be used. Candied lemon peel, moistened with lemon juice, may be added to this. — Mrs. Joseph Dunlap, Bartlett, 111. "RAMONA" SANDWICHES.— Chop equal quantities of figs, dates, raisins, citrons, or any candied fruits, and a little bit of candied peel. Place lightly in a square or round mould the shape of the sandwiches, and pour over it the crab-apple jelly. Move a fork gently through the mass to be sure the jelly settles around the fruit. Set the mould in a cold place until firm; then turn out and cut in thin slices. Serve on thin bits of buttered New England brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. ROSE SANDWICHES.— Take well-buttered slice of bread, spread a mixture of chopped rose petals and melted butter. Let some of the petals show around the edges. — Mabel Sturtevant, 105 S. Dear^ born St., Chicago, III. RUSSIAN SANDWICHES.— Spread thin slices of Boston brown bread, stamped out in oval shapes, and lightly buttered with Neufchatel cheese, or any cream cheese. Spread also an equal number of slices, stamped out and buttered, with fine, chopped olives and pimentos, mixed with mayonnaise dressing. Press together in pairs, with a crisp leaf of lettuce between each pair. Serve while lettuce leaf is crisp. — Eloise Jennings, Winnetka, 111. SALAD SANDWICHES.— Chop poultry, veal or lamb, add finely minced celery, and moisten with salad dressing. If celery is out of market, celery salt may be used. Spread mixture on bread, and spread crisp lettuce leaf above. Any left-over salad may be utilized in this manner. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALMON SANDWICHES.— Drain oil from a can of salmon, remove bones, skin and fat; mix with the salmon 2 tablespoons of crisp pickles, chopped fine, and 3 hard-boiled eggs. Add 1 tablespoon of mustard, juice of 2 lemons, and 1 tablespoon melted butter. — Miss Conklin, 914 N. 5th Ave., Maywood, 111.