How we cook in Tennessee ..

Sardine Sandwiches. — One box French sardines, one lemon, two tablespoons butter, salt and a pinch of red pepper; free the sardines from skin and bones; chop into a fine paste; add the lemon juice and seasoning and lastly melted butter. Spread between wafers or thin slices of bread and butter. Brown Bread Sandwich. — Cut very thin slices of Boston brown bread in any shape desired. Whip one pint of cream very stiff. Stir in one teaspoon of salt and half pound of chopped nuts. Spread on the thin slices of bread. — Miss Pattie Crook. Chocolate Sandwiches. — Take two tablespoonfuls of chocolate and half cup sugar, mix with a little water, heat to a thick paste. Chop fine a half-pint of nut kernels, walnuts, hickorynuts, almonds, chestnuts, or any desired variety will do, and they may be mixed if one chooses. Stir in chocolate paste when cooling, and spread thinly between narrow reception wafers. Let harden. Sweetbread Sandwiches. — Sweetbreads can be prepared in the following way and used as a filling for sandwiches: Take the sweetbreads, pulling apart into small bits, cut up lettuce and a few blanched almonds, the latter in fine pieces. Prepare a mayonnaise dressing, made rather dry; mix this with the sweetbread salad, which of course consists of the lettuce, almonds and sweetbreads. Spread on slices of bread in the usual way. This is a most excellent relish and will repay one for the trouble. Mint Sandwiches. — Cut square slices of light bread very thin, then cut them diagonally across, making triangles; spread on the slices enough mayonnaise to hold them together, and in each sandwich place two or three fresh mint leaves. Very delightful to serve with iced tea or for a light sandwich. Olive Sandwiches — Is a unique way of serving olives at teas and receptions. Cut the flesh from the stones of half a dozen queen olives; chop it fine, add to it a scant tablespoonful of salad dressing. Mix and spread on thin slices of buttered bread ; form the sandwiches, and cut into small squares. Stuffed olives are very appetizing served in this way. — Household Journal. Olive Sandwiches. — Thin slices of bread cut hexagon shape. Between each two slices place a layer of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with chopped olives. Cheese Sandwiches. — Equal parts grated cheese and English walnut meat mixed and seasoned with a little salt and cayenne. Mix with mayonnaise. Use on buttered bread. Always butter bread before you slice it in making sandwiches, and be careful to slice it very thin. It will add much to the taste as well as appearance if daintily made. Cheese Sandwiches. — One hard boiled egg, quarter pound cheese (grated), half teaspoonful of salt, half teaspoonful of pepper, half teaspoonful of mustard, one tablespoon melted butter, one tablespoon vinegar or cold water. Take the yolk of egg, put into a small bowl and crumble it down; put into it the butter and mix it smooth with a spoon. Then add salt, pepper, mustard and cheese, mixing well; then put in the vinegar, which will make it the proper thickness. If vinegar is not relished use cold water instead. Peanut Sandwiches. — Half cup of vinegar, yolks of two eggs, five or six teaspoons of sugar, lump of butter, salt and pepper, one small cup of mashed peanuts.