The Henderson cook book

Scrape white chicken meat very fine with the aid of a fork, season, salt and pepper, spread over the bread English mustard butter, cover with another slice of buttered bread, trim off the crust and cut in shapes. DEVILED HAM SANDWICHES. One cup cold boiled ham, or canned deviled ham, yolks of 2 hard-boiled eggs, 1 teaspoon lemon juice, ^ teaspoon mustard, 3 teaspoons melted butter. Chop the ham fine. Rub the yolks of the eggs smooth with the butter, mix with the ham, mustard and lemon juice, and season to taste, adding, if desired, some mayonnaise dressing. Spread between thin slices of bread. NUT SANDWICHES. Reduce the nuts to a paste with a food chopper, season to taste, mix with enough mayonnaise dressing to spread easily between thin slices of bread. PEPPER SANDWICHES. Mix equal quantities of red bell peppers and English walnuts chopped very fine, season to taste and mix with mayonnaise dressing. Spread between thin slices of bread. CHEESE AND OLIVE SANDWICHES. Work a cream cheese until smooth and add i/o the quantity of finely chopped olives. Season with salt and moisten with mayonnaise dressing. Put between saltine crackers. This may be packed in glass jars to use when wanted. DEVILED CHICKEN. Two cups of finely-chopped cooked chicken, 2 tablespoons of chopped parsley, 2 tablespoons of butter, 2 tablespoons of bread crumbs, 3 drops of onion extract, % cup of cream, 2 hard-boiled eggs, salt and pepper to taste. Melt the butter, add the bread crumbs, chicken and cream ; stir until the mixture is heated. Add the eggs, the yolks and whites pressed through a sieve, the parsley and seasoning. Mix well; take from the fire, put in shells or individual souffle dishes, cover with greased bread crumbs and brown in a quick oven. Curry powder, paprica, and other seasonings may be added at will. — Mrs. J. T. Alderman. EGG AND OLIVE SANDWICHES. The yolks of 3 hard-boiled eggs, 4 chopped olives, 1 tablespoonful of butter, a little lemon juice, salt, pepper, and a dust of paprika, 1 teaspoonful of anchovy essence, bread and butter. Beat the yolks of eggs, olives, butter, lemon juice, anchovy essence, and seasoning to a smooth paste with a wooden spoon, then rub the mixture through a sieve. Spread it on bread and butter and cut it into neat rounds. RIBBON SANDWICHES. These are made in different ways, varying both breads and filling according to fancy. For instance, take 6 thin slices of bread, and butter on both sides. Spread layers of deviled ham between, then press the entire sandwich. Slice crosswise, making thin ribbon-like sandwiches. Or, use alternate slices — wafer thin — of white and brown bread, with a filling of cream cheese and chopped nuts or olives. RIBBON SANDWICHES. Three green peppers, a little celery, 2 cakes of neuchatel cheese, mayonnaise enough to make thin. Grind celery and peppers, add cheese to this, then season with salt and pepper - — 2 cans of pimentoes, a clash of onion, ground up, and enough mayonnaise to make thin. Remove crust from bread, cut in slices 3/4 inch thick, put first layer of pimentoes, add another slice of bread, then a layer of the pepper, repeat this until 5 layers of bread are used, then slice as you would layer cake. — Mrs. A. T. Houston. TOMATO SANDWICH. Slice the tomatoes very thin, and put between mustard-buttered slices of bread.