The Cook County cook book

SMOKED SALMON SANDWICHES.— Cut thin slices of smoked salmon, season with paprika and tarragon vinegar. Lay between slices of bread and add a teaspoon of salad dressing to each sandwich. — Mrs. E. G. Harris, WinnetkaV 111. SALSIFY SANDWICHES.— Rub boiled salsify to a paste with cream and season with anchovy sauce and cayenne. — Mrs. Alex. Drexel, Park Ridge, 111. SAUSAGE SANDWICHES.— Thin slices of cooked pork, beef, or liver sausages, lettuce leaves and cucumber pickles. — Mrs. H. B. Sanborn, Bartlett, 111. SHAD ROE SANDWICHES.— Among the daintiest and most palatable fish sandwiches are those made of shad roe. Throw the roe into the boiling water and add 1 slice of onion, 1 bay leaf, and 1 teaspoon of salt, simimer gently for about 30 minutes, and drain. With a fork, remove the membrane; add, just a suspicion of mace, 1 tablespoon of melted butter, ^ teaspoon of salt, and 2 tablespoons of lemon juice. The mixture may then be spread on thin slices of brown bread and butter, or put in hollowed small graham or wheat rolls. — 'Mrs. C. C. Clancey, Kenilworth, 111. SHRIMP SANDWICHES.— Mash shrimps, season with lemon juice, and mix with mayonnaise, or chop the shrimps, rub to a paste with oil and season with lemon juice, paprika, celery salt and Worcestershire. — Mrs. Ethan Earle, Mayfair, 111. SPINACH SANDWICHES.— Chop cooked spinach and hard-boiled eggs, mixed with tartar sauce. Or chop cooked spinach, parsley and capers, rubbed to a paste with butter. — Mrs. C. E. Clarkson, Wilmette, 111. STRAWBERRY SANDWICHES.— Rub strawberries to a paste with butter and confectioners' sugar, or cut large strawberries in halves, sprinkle with sugar, and lay between very thin slices of bread. — Mrs. Jane Evers, Winnetka, 111. STURGEON SANDWICHES.— Flake sturgeon finely, mix with salad dressing and chopped capers, add a teaspoon of lemon juice and spread on thin slices of bread. — Mrs. E. G. Harris, Winnetka, 111. SWEET SANDWICHES.— Any kind of jelly, jam or fruit. Chopped candied cherries and seeded raisins, seasoned with sherry and lemon juice. — Mrs. C. C. Clancy, Kenilworth, 111. SWEETBREAD SANDWICHES.— Put cold boiled sweetbreads through a potato ricer, moisten with J^ as much whipped cream, season with salt, cayenne and lemon juice. Spread on thin slices of buttered bread aind cut in fancy shapes, or use chopped, cooked sweetbreads, mixed to paste with melted butter, and seasoned with pepper and salt. Minced ham may be added. Also chopped cooked sweetbreads, moistened with cream, seasoned with salt, cayenne and lemon juice, or chopped sweetbreads mixed with mayonnaise. Also chopped sweetbreads mixed with chopped cucumbers or celery and mixed with mayonnaise. — Mrs. Ethan Earle, Mayfair, 111. TARTARE SANDWICHES.— 1 teaspoon each of chives, capers, gherkins, olives, and tarragon leaves, chopped fine. 1 teaspoon each of tarragon vinegar, French mustard and paprika. — Mrs. C. E. Rawlins, Glen View, 111. TOMATO SANDWICHES.— Pulp the raw tomato through a hair sieve to remove the seeds and skin, and then add a table- spoon of thick mayonnaise to a teacup of pulp. Spread on 1 side of sandwich and press firmly together. — Mrs. Conklin, 914 S. 5th Ave., Maywood, 111.