Delicacies

— Mrs. Earl C. Rice. Roll Sandwiches Remove all crusts except the bottom from a loaf of sandwich bread and slice the loaf lengthwise in long thin slices. Spread each slice with a smooth paste filling and roll from you, making the first turn very sharp. Seal the flap with butter and let stand, flap side, for some time. Slice as you would a jelly roll. An effective filling may be made by spreading half the length with a paste made of minced chicken, green peppers and mayonnaise, and the other half with cream cheese, colored with paprika. — Mrs. Earl C. Rice. Toasted Minced Olive Sandwiches Between thin slices of buttered bread spread a layer of minced olives, you can buy the minced olive mixture, toast and serve with salad. Very delicious. — Mrs. Gerald Champ. Cheese Crackers Melt }i lb. cream cheese, when thoroughly melted add gradually enough cream to make a thin paste. Spread on salted crackers while hot. Nice to serve with fruit salad. — Mrs. Gerald Champ. —78— Thursday Club Delicacies Sandwiches Sandwiches (For Lunch) Slices of dry bread not too fresh, slices of good cream cheese placed on bread, over cheese a thick slice of tomato, over all lay thin slices of bacon — put in oven, bake until cheese melts and bacon crisps and curls. — Mrs. Howard Shores. Lovers' Sandwiches Cut stale bread into thin slices, remove crusts and butter each slice. Spread one with orange marmalade, cover with another and press together. Cut into small fingers or fancy shapes and toast under broiler until delicately browned on both sides. Serve hot. — Mrs. Robert Lee Daniel. Sandwich Spread A delicious sandwich spread is made by adding to several hard cooked eggs, ham. walnuts and dill pickle. All ingredients must be chopped fine and enough mayonnaise added to spread nicely. This can also be used as a salad dressing for head lettuce by adding more mayonnaise. — Mrs. John Zvmbleman. Sandwich Filling 1 cupful dried figs Y\ cup of finely chopped 2 tbsp. finely chopped walnuts crystalized ginger 1 tbsp. of lemon juice Put figs through meat chopper, using finest cutter. Add ginger, nuts and lemon juice, and if mixture is too thick to spread, add a little hot water, a few drops at a time until the right consistency. Spread between slices of buttered bread. — Mrs. Robert Lee Daniel. Sandwich Filling 12 chopped walnuts or pe- 12 finely chopped olives cansns 1 cup celery, chopped fine. 1 Blue Hill green Chili cheese ■ — Mrs. Lester Wilson. —79— Sandwiches Thursday Club Delicacies Swiss Paste 1 5 cents grated cheese y2 tsp. paprika 1 tbsp. melted butter % tbsp. chopped parsley 1 tbsp. olive oil 1 tbsp. Worcestershire Pinch of salt Sauce J4 clove garlic grated fine Mix all well together. If cheese is soft use only half of olive oil. Serve as spread on rye bread or crackers. — Mrs. Frank Bens. Cheese Loaf Remove crust from two loaves of bread, one whole wheat and white. Slice, cutting lengthwise and butter both sides all but top and bottom slices — 5 slices. 1— Red Filling 4 slices ham chopped fine 3 slices crisp bacon cut fine 1 chopped pimento Mix together: 2 — Yellow Filling Yolks 3 hard boiled eggs seasoned with salt, pepper and 1 tbsp. lemon juice Spread slices of buttered bread with the fillings in order given. Soften 3 packages of white cream cheese with sweet