Durham cook book ...

PICKLE AND NUT SANDWICH. Cut bread in the usual way. Spread with mayonnaise, then a layer of thinly sliced sweet cucumber pickle, small ones preferred, then a layer of English walnuts previously run through meat chopper. — Mrs. M. S. Whitted. CLUB SANDWICH. One-half hen breast (white meat) two slices breakfast bacon, three slices bread, cut lengthwise loaf, four lettuce leaves, six slices tomatoes, raw, one-third cup mayonnaise dressing, two tea spoonfuls mince meat, one cucumber pickle. Slice bread and toast slightly, but not brown. Build as follows : One slice bread on which spread bacon fried crisp and cooled, two lettuce leaves, three slices tomato, one-sixth cup mayonnaise, another slice bread, slice and spread chicken, mayonnaise one-sixth cup, three slices tomatoes, two lettuce leaves, two teaspoonfuls mince meat. Cover with third slice bread and cut the entire sandwich through so the two parts will be three cornered. Split the cucumber in half and place tooth-picks in ends of each piece and pin the two-part sandwich together, using pickle for bars and tooth picks for pins. — Mrs. Jasper Hamlin. RAISIN SANDWICHES. Make a paste of large seeded raisin and candied lemon peel, chopped fine and moistened wdth lemon juice. Spread on lightly buttered thin slices of bread. Serve Avith cup of good tea. — Mrs. A. J. Bullington. EGG AND OLIVE SANDWICH. Four hard-boiled eggs, two tablespoonfuls chopped olives, salt and pepper, olive oil and vinegar. Chop the egg and mix with the olives; season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread. — Mrs. J. S. Smith, Albermarle, N. C. SARDINE SANDWICHES. Skin and bone the sardines and mash to a paste. Season with lemon juice, cayenne pepper and salt, and spread between thin slices of bread. — Mrs. M. F. Markham. CHEESE FILLING FOR SANDWICHES. Two tablespoonfuls butter, two tablespoonfuls flour, one cup milk, one-fourth teaspoonful mustard, salt and pepper, one cup grated cheese. Melt the butter; stir in the flour; then add the milk gradually and let it cook until a thick paste is formed. Take from the fire; add the seasoning; work in the grated cheese, and set away until needed. Except in very warm weather, this will keep a week. — A Friend. Pickles and Sauces "Peter Piper inclied a peck of picMed pepper." GREEN TOMATO SWEET PICKLE. One and one-half gallons sliced tomatoes, three quarts vinegar, two quarts cut cabbage, three pounds of sugar, four tablespoonfuls white mustard seed, four tablespoonfuls salt, two tablespoonfuls black pepper, two tablespoonfuls celery seed, six large onions. White ginger, cloves and mace to suit your taste. Boil until done. — Mrs. M, F. Markham. CUCUMBER RELISH. Wash, quarter, remove seeds, grate or grind, put pulp in a cloth and squeeze out water. One cup pulp, one-half cup vinegar, onehalf cup sugar, one tablespoonful ground nutmeg, one tablespoonful mustard, one tablespoonful celery seed, one teaspoonful salt. Mix, seal in jars cold. — Mrs. E. E. Thompson. A KNOX GELATINE Dessert or Salad is attractive and appetizing