VARIATION I.— Thin slices of tomato dipped in French dressing. Or on rounds of bread spread with mayonnaise. Sliced tomato and shredded lettuce, seasoned with salt, pepper and lemon juice. — Mrs. Chas. Ellis, Winnetka, 111. TRAVELERS' SANDWICHES.— Chop sardines, ham, and a few pickles finely together, season with mustard, pepper, catsup, Worcestershire sauce, salt, vinegar✪ Travelers' Sandwiches, etc., to taste; spread between nicely buttered bread. — Mrs. E. G. Harris, Winnetka, 111. TURKEY SANDWICHES — Thin slices of turkey and bacon on toast, spread with mayonnaise✪ Turkey Sandwiches. — ^Mrs. Chas. Egglcston, Wheel- ing. 111. TURTLE SANDWICHES (For Hallowe'en and Children's Parties). — Cut thin slices of brown and white bread, trim off the crust and shape into 35^-inch squares. Butter lightly and spread between a desired filling. Slice lengthwise into halves some small cucumber pickles, place 1 in each corner of the sandwich for the feet of the turtle, a tiny one for the tail. Run a toothpick through a narrow, short piece of bread, and stick it in the opposite end of the sandwich frotm the tail. On the end of the toothpick put a thin piece of a small carrot✪ Turtle Sandwiches, cut lengthwise. The result is a turtle. —Mrs. C. J. Jeffries, Winnetka, 111. VEAL SANDWICHES.— Chopped veal, apples, celery and nuts mixed with mayonnaise✪ Veal Sandwiches. Chopped veal and hard-boiled eggs, sea- soned with mustard. Chopped veal and tongue, seasoned with horseradish and mixed with mayonnaise. — Mrs. Ethan Earle, May- fair, 111. VEGETABLE SANDWICHES.— Cut thin slices of bread with a small, round biscuit cutter; spread with softened butter, cut out the leaves of lettuce the same size, lay 1 on a slice of bread, spread on mayonnaise, then a sprinkling of minced parsley, a little salt, and 1 shake of white pepper✪ Vegetable Sandwiches; lay on another slice of bread, and press gently together. Heap them on a large plate and deco- rate with sprays of curled parsley. — Eloise Jennings, Winnetka, III. 144 BREAD VEGETABLE SANDWICH ROLLS.-^Chop 2 cold boiled potatoes and mix with an equal quantity of well-cooked or canned peas; do not mash the peas; add 1 or 2 boiled or pickled beets, chopped, and sufficient cream salad dressing to moisten the vegeta- bles✪ Vegetable Sandwich Rolls. Cut a slice from the top of butter rolls and scoop out the crumbs. Be careful not to break the crust shell. Fill the roll nearly full with the vegetable mixture. On top of this put a table- spoon of shredded lettuce, finely chopped celery, or scnme small, crisp leaves of chickory, replace the top, and serve. — Mrs. C. Clan- cey, Kenilworth, 111. WATERCRESS SANDWICHES.— Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly sliced bread✪ Watercress Sandwiches. Thoroughly wash the watercress and thoroughly dry it in a cloth; cut it into small pieces, removing the stalks, and mix with finely chopped, hard-boiled eggs, seasoned with salt and pepper. Spread between thin, buttered slices of bread, sprinkling the cress and eggs very lightly with the lemon juice. Press together hard and shape. Remove the crust; or use chopped watercress and cottage cheese, seasoned with salt, pepper and vinegar; also use chopped watercress, seasoned with salt and mixed with mayonnaise. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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VARIATION I.— Thin slices of tomato dipped in French dressing. Or on rounds of bread spread with mayonnaise. Sliced tomato and shredded lettuce, seasoned with salt, pepper and lemon juice. — Mrs. Chas. Ellis, Winnetka, 111. TRAVELERS' SANDWICHES.— Chop sardines, ham, and a few pickles finely together, season with mustard, pepper, catsup, Worcestershire sauce, salt, vinegar, etc., to taste; spread between nicely buttered bread. — Mrs. E. G. Harris, Winnetka, 111. TURKEY SANDWICHES — Thin slices of turkey and bacon on toast, spread with mayonnaise. — ^Mrs. Chas. Egglcston, Wheel- ing. 111. TURTLE SANDWICHES (For Hallowe'en and Children's Parties). — Cut thin slices of brown and white bread, trim off the crust and shape into 35^-inch squares. Butter lightly and spread between a desired filling. Slice lengthwise into halves some small cucumber pickles, place 1 in each corner of the sandwich for the feet of the turtle, a tiny one for the tail. Run a toothpick through a narrow, short piece of bread, and stick it in the opposite end of the sandwich frotm the tail. On the end of the toothpick put a thin piece of a small carrot, cut lengthwise. The result is a turtle. —Mrs. C. J. Jeffries, Winnetka, 111. VEAL SANDWICHES.— Chopped veal, apples, celery and nuts mixed with mayonnaise. Chopped veal and hard-boiled eggs, sea- soned with mustard. Chopped veal and tongue, seasoned with horseradish and mixed with mayonnaise. — Mrs. Ethan Earle, May- fair, 111. VEGETABLE SANDWICHES.— Cut thin slices of bread with a small, round biscuit cutter; spread with softened butter, cut out the leaves of lettuce the same size, lay 1 on a slice of bread, spread on mayonnaise, then a sprinkling of minced parsley, a little salt, and 1 shake of white pepper; lay on another slice of bread, and press gently together. Heap them on a large plate and deco- rate with sprays of curled parsley. — Eloise Jennings, Winnetka, III. 144 BREAD VEGETABLE SANDWICH ROLLS.-^Chop 2 cold boiled potatoes and mix with an equal quantity of well-cooked or canned peas; do not mash the peas; add 1 or 2 boiled or pickled beets, chopped, and sufficient cream salad dressing to moisten the vegeta- bles. Cut a slice from the top of butter rolls and scoop out the crumbs. Be careful not to break the crust shell. Fill the roll nearly full with the vegetable mixture. On top of this put a table- spoon of shredded lettuce, finely chopped celery, or scnme small, crisp leaves of chickory, replace the top, and serve. — Mrs. C. Clan- cey, Kenilworth, 111. WATERCRESS SANDWICHES.— Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly sliced bread. Thoroughly wash the watercress and thoroughly dry it in a cloth; cut it into small pieces, removing the stalks, and mix with finely chopped, hard-boiled eggs, seasoned with salt and pepper. Spread between thin, buttered slices of bread, sprinkling the cress and eggs very lightly with the lemon juice. Press together hard and shape. Remove the crust; or use chopped watercress and cottage cheese, seasoned with salt, pepper and vinegar; also use chopped watercress, seasoned with salt and mixed with mayonnaise. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

The Cook County cook book