NO. 201. BREAD AND BUTTER SANDWICHES. 1. CIRCLKS OF BROWN BREAD WITH KUTS. 2. CIRCLES OF BROWN AND WHITE BREAD COMBINED. NO. 202. 1. LETTUCE SANDWICHES, a. ROLLED OR MOTTO SANDWICHES. BREADS 207 Avhicti is soft enough to spread evenly without tearing the bread. Place on each buttered slice a leaf of crisp lettuce✪ Lettuce Sandwiches which is large enough to extend a little over the ends of the slice, and from which the midrib has been removed. Sprinkle the lettuce plentifully with salt. Roll the slices carefully, and tie around each one a piece of paper the width of the bread. At the time of serving, this paper is removed and the butter will then be sufficiently hardened to keep the rolls in shape. Place the sandwiches on a plate, cover them with a wet napkin, and keep them in a cool place until ready to serve. In this waj' sandwiches may be kept fresh for twenty-four hours. SANDWICH FILLINGS Chicken and celery. Chop chicken and celery in equal quantities until they are very fine. Mix them to a paste with mayonnaise. "Egg filling. Chop hard-boiled eggs until very fine and mix them to a paste with plain French dressing, or with mayon- naise. Ham filling. Put in a saucepan two tablespoonfuls of but- ter, one teaspoonful of mustard, one teaspoonful of sugar, and the yolks of two eggs. Beat them together, and add slowly, stirring all the time, three quarters of a cupful of hot vinegar. Place it on the fire and stir until the mixture is a little thickened, then add one cupful of minced ham and two thirds of a cupful of tender celery, also chopped very fine. Add salt and pepper to taste✪ Ham Filling for Sandwiches. This preparation can be kept, to use as needed, if put into preserve glasses and covered with melted butter or lard. 208 LUNCHEONS SANDWICHES Made of Cucumber, Egg, Cheese, Watercress, Pate DE FoiE Gras, Chicken, Fish or Meats, Nasturtium Flowers, Olives, Nuts, Jams or Jellies Cut the bread into slices one eighth of an inch thick, and remove the crust as directed above. The filling of a sand- wich should be as thick as one of the slices of bread. After the sandwiches are prepared, using the whole slices, cut them into the shapes desired. This may be small squares, fingers, triangles, circles, or hearts, as the fancy or occasion dictates. Where a variety of sandwiches are being served at the same time, each variety should be cut alike, but of a different pattern from the others, and the dish garnished distinctively. For instance, a hard-boiled egg cut lengthwise, a square of cheese, a few olives, nuts, flowers, or whatever the filling used, can be placed in the center of the plate, and the sand- wiches arranged in a circle around it. A wishbone makes a good label for chicken, and parsley or gherkins would indicate meat mixtures. The brown breads make excellent sandwiches, and help to give variety. Cucumbers sliced, and watercress freed from the large stems, may be mixed with French dressing before being placed in the bread, or they may be only salted. Nasturtium flowers require no seasoning. Olives and nuts are sliced or cut into small pieces, but should not be cut very fine, as it injures their flavor. Cheese may be sliced or grated. See "Century Cook Book," page 364, for further direc- tions about mixtures for fillings. When the sandwiches are finished they should be placed between plates under a light weight, covered with a damp cloth, and kept in a cool place until the time of serving. NO. 203. SANDWICHES. 1. nOLLED SANDWICHES FILLED WITH STRIPS UF CELERY. 2. HEART-SIIArED SANDWICHES FILLED WITH CHOPPED GREEN PEPPERS AND MAYONNAISE. 3. HAM SANDWICHES CUT Til THE SHAPE (IF PLAYING-CARDS AND DECORATED WITH PICKLED DEETS TO IMITATE THE THREE AND POUR SPOTS OF HEARTS AND CLLBS. 4. CHICKEN SANDWICHES STA^VIPED WITH CLUB- AND SPADE-SHAPED CUTTERS. Kiis. 3 anil i art' novelties to serve at canl-partles. NO. 21M. SANDWICHES OF VARIOUS SHAPES.

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NO. 201. BREAD AND BUTTER SANDWICHES. 1. CIRCLKS OF BROWN BREAD WITH KUTS. 2. CIRCLES OF BROWN AND WHITE BREAD COMBINED. NO. 202. 1. LETTUCE SANDWICHES, a. ROLLED OR MOTTO SANDWICHES. BREADS 207 Avhicti is soft enough to spread evenly without tearing the bread. Place on each buttered slice a leaf of crisp lettuce which is large enough to extend a little over the ends of the slice, and from which the midrib has been removed. Sprinkle the lettuce plentifully with salt. Roll the slices carefully, and tie around each one a piece of paper the width of the bread. At the time of serving, this paper is removed and the butter will then be sufficiently hardened to keep the rolls in shape. Place the sandwiches on a plate, cover them with a wet napkin, and keep them in a cool place until ready to serve. In this waj' sandwiches may be kept fresh for twenty-four hours. SANDWICH FILLINGS Chicken and celery. Chop chicken and celery in equal quantities until they are very fine. Mix them to a paste with mayonnaise. "Egg filling. Chop hard-boiled eggs until very fine and mix them to a paste with plain French dressing, or with mayon- naise. Ham filling. Put in a saucepan two tablespoonfuls of but- ter, one teaspoonful of mustard, one teaspoonful of sugar, and the yolks of two eggs. Beat them together, and add slowly, stirring all the time, three quarters of a cupful of hot vinegar. Place it on the fire and stir until the mixture is a little thickened, then add one cupful of minced ham and two thirds of a cupful of tender celery, also chopped very fine. Add salt and pepper to taste. This preparation can be kept, to use as needed, if put into preserve glasses and covered with melted butter or lard. 208 LUNCHEONS SANDWICHES Made of Cucumber, Egg, Cheese, Watercress, Pate DE FoiE Gras, Chicken, Fish or Meats, Nasturtium Flowers, Olives, Nuts, Jams or Jellies Cut the bread into slices one eighth of an inch thick, and remove the crust as directed above. The filling of a sand- wich should be as thick as one of the slices of bread. After the sandwiches are prepared, using the whole slices, cut them into the shapes desired. This may be small squares, fingers, triangles, circles, or hearts, as the fancy or occasion dictates. Where a variety of sandwiches are being served at the same time, each variety should be cut alike, but of a different pattern from the others, and the dish garnished distinctively. For instance, a hard-boiled egg cut lengthwise, a square of cheese, a few olives, nuts, flowers, or whatever the filling used, can be placed in the center of the plate, and the sand- wiches arranged in a circle around it. A wishbone makes a good label for chicken, and parsley or gherkins would indicate meat mixtures. The brown breads make excellent sandwiches, and help to give variety. Cucumbers sliced, and watercress freed from the large stems, may be mixed with French dressing before being placed in the bread, or they may be only salted. Nasturtium flowers require no seasoning. Olives and nuts are sliced or cut into small pieces, but should not be cut very fine, as it injures their flavor. Cheese may be sliced or grated. See "Century Cook Book," page 364, for further direc- tions about mixtures for fillings. When the sandwiches are finished they should be placed between plates under a light weight, covered with a damp cloth, and kept in a cool place until the time of serving. NO. 203. SANDWICHES. 1. nOLLED SANDWICHES FILLED WITH STRIPS UF CELERY. 2. HEART-SIIArED SANDWICHES FILLED WITH CHOPPED GREEN PEPPERS AND MAYONNAISE. 3. HAM SANDWICHES CUT Til THE SHAPE (IF PLAYING-CARDS AND DECORATED WITH PICKLED DEETS TO IMITATE THE THREE AND POUR SPOTS OF HEARTS AND CLLBS. 4. CHICKEN SANDWICHES STA^VIPED WITH CLUB- AND SPADE-SHAPED CUTTERS. Kiis. 3 anil i art' novelties to serve at canl-partles. NO. 21M. SANDWICHES OF VARIOUS SHAPES.

Luncheons