The housewife's aid

Chopped cheese and pimento moistened with salad dressing. Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle. Sliced chicken and tomato moistened with salad dressing. Cubed cucumbers and radishes moistened with salad dressing. Cherries and celery, chopped fine and mixed with mayonnaise, make a good sandwich filling. Cherries, stoned and chopped, and added to cream cheese and chopped nuts, make a sandwich filling which every one will like. Cherries, stoned and chopped, and added to peanut butter sandwiches are delicious. FIG SANDWICH One-half pound finely chopped figs, 1-3 cup sugar, 1-2 cup boiling water, 2 tablespoons of lemon juice. Mix all together and cook in double boiler until thick enough to spread. Cut thin slices of bread, butter and spread fillings. SARDINE SANDWICHES One box sardines, boned and rubbed to a paste; add 1 teaspoon prepared mustard, 1 heaping teaspoon of melted butter, 4 teaspoon of salt, cayenne pepper to taste, juice of 1 lemon; mix well, cut bread in thin slices and spread first with butter then a layer of the mixture and thin slice of tomato, then add other slice of bread. Spread with mayonnaise.—Mrs. W. D. Hood. DATE SANDWICH To 1 cup of mayonnaise add % cup whipped cream, 1 cup chopped dates and % cup chopped walnut meats. Spread between thin slices of bread. CLUB SANDWICH Three slices of bread thinly cut in any desirable shape, toasted and buttered. Place on lower slice of bread a thin slice of chicken breast with relish. Put on this a second slice of bread and on this a lettuce leaf and slices of tomato with mayonnaise dressing and thin slices of broiled breakfast bacon; then cover with third slice of bread. PICKLES AND PRESERVES MEXICAN SALAD Cabbage, one gallon; green tomatoes, half gallon; onions, one quart; salt, two heaping tablespoonfuls; mustard seed, four tablespoonfuls; celery seed, two tablespoonfuls; vinegar, half gallon; sugar, three cupfuls; fresh pepper, green and red, half cupful; seeded and chopped. Let vegetables stand in salt the night before, next morning drip the vegetables, then put vinegar on and let it get hot, put the seed in it, then add vegetables and let it come to a boil.—Mrs. F. A. Whitaker. HYDEN SALAD | One gallon cabbage, one gallon of green tomatoes, one quart vinegar, two pounds of sugar, four tablespoonfuls each of salt and mustard seed, two tablespoonfuls each of spice, cloves, ginger, black pepper, and six onions. Put vinegar on, let come to a boil, then add other ingredients well mixed. Let boil one hour.—Mrs. Lillian Perry. GERMAN PICKLE One gallon of chopped cabbage, one gallon of green tomatoes, one quart of chopped onions, three quarts of vinegar. One tablespoonful each of allspice, celery seed, cloves, ginger, cinnamon, mace, two tablespoonfuls salt, three tablespoonfuls of mustard. Then three balls of green pepper, two pounds of sugar, cook until well done.—Mrs. R. A. Whitaker. GREEN TOMATOES SWEET PICKLE 1 peck of green tomatoes sliced, and put in strong brine, let stand three days, then soak until fresh. Boil in strong alum water one-half hour, and then in strong ginger water one-half hour. Take out and let stand a little while in fresh water. Then to one gallon of vinegar add three pounds of sugar, two tablespoons each of celery seed, yellow mustard, cloves, cinnamon and spice. Boil all together one hour.—Mrs. M. H. Canady. CUCUMBER PICKLE