How we cook in Tennessee ..

"And the ravens brought him bread and flesh in the morning and bread and flesh in the evening." — Bible. Sandwiches can be made eight or ten hours before they are eaten, if they are covered with a damp cloth meanwhile. Pile them closely and compactly upon a dish, and cover them with a towel which has been wrung out of cold water. Tuck this closely over them and put them in a cool place. — Mrs. J. A. Crook, Club Sandwiches. — Three slices of bread, thinly cut in any desirable shape, toasted and buttered, are the basis of a club sandwich. Place a lettuce leaf on the lower slice, and on its top put slices of chicken breast, then put another slice of toast on top of that with another leaf of lettuce, followed by thin slices of broiled breakfast bacon, topped with a third slice of toasted bread. Finish the sandwich with thin slices (lengthwise) of small pickles, on top of the last slice of toast. The toasted bread and the breakfast bacon should be hot. Club Sandwich. — Toast four triangular pieces of bread and spread with mayonnaise dressing; lay next, two lettuce leaves taken from the heart, then thin slices of cold canned chicken upon the lettuce over this; arrange some crisp slices of boiled breakfast bacon and a slice of tomato, and cover with the other triangles of toast. Ham Sandwiches. — Take cold boiled ham and run through a food chopper; season with mustard, cream, or salad oil, a pinch of cayenne pepper ; pour into it some melted butter ; mix all smoothly together and spread between thin slices of bread. Chicken Sandwiches. — Take cold chicken or turkey and chop very fine ; mix with it melted butter, cream, salt, cayenne and white pepper and celery salt or mashed celery seed; spread between slices of bread. Chicken Salad Sandwiches. — Between two thin, oblong slices of bread, buttered, place a layer of chicken salad on a lettuce leaf. In making chicken salad for sandwiches, chop the chicken and celery much finer than for ordinary purposes. Apple Sandwiches. — Two thin slices of buttered bread. Between them place a thin slice of a tart apple, which has been steeped for an hour in a mixture of lemon juice and sugar. Lettuce Sandwiches. — Thin, oblong slices of buttered bread, with a filling of lettuce leaf, dipped in mayonnaise and sprinkled with Parmesan cheese. Salmon Sandwiches. — Two thin slices of bread, cut triangular and buttered. Between them put canned salmon, dressed with lemon juice and salt and pepper to taste, on a lettuce leaf. Sardine Canapes. — Cut bread in circular pieces, toast and spread with sardines, from which bones have been taken and the meat rubbed to a paste with melted butter; add a few drops of Worcester and Tobasco sauce and a pinch of cayenne pepper; in the center place an olive; around the edge, finely ( chopped white of egg. Caviar Canapes. — Slice bread one day old in half-inch slices. With a biscuit cutter stamp it into rounds, spread with butter, and toast in the oven. Mix some caviar with lemon juice to taste. Put a shrimp in the center of each round of bread, surround with a thin ring of caviar, and sprinkle the caviar with the yolk of hard boiled egg rubbed through a sieve. Serve on lettuce.