Kirmess cook book

Boston brown or graham bread can be used with white bread for these; have all varieties baked the same size; remove the crust, slice each loaf lengthwise of the loaf into one-half inch slices; spread each slice and lay alternate, white and brown together; press firmly together and cut into one-fourth inch slices. Now spread sandwich mixture on and press two of the ribbon slices together. A checker slice can be placed on top of the ribbon slice ; the checkers made by placing alternate slices of buttered ribbon bread on top of each so every other slice will form checkers on the end ; then cut down and the checkers will form the slices. The checkers can be served on a plain slice of bread cut very thin, as they will fall into pieces unless they have a good foundation. HARLEQUIN SANDWICHES. Janet McKenzie HilL Spread a bit of brown bread with butter and Prendi mustard ; and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual. BEET-AND-CREAM-CHEESE SANDWICHES. Spread one piece of bread with cream cheese; the other, with beets that have been chopped very fine and seasoned with French dressing. PEANUT SANDWICHES. Chop freshly roasted peanuts very fine ; then pound them in a mortar until smooth; season with salt and moisten with thick cream. PEANUT SANDWICHES. Miss Potter, Portchester, N. Y. Shell, skin and chop fine peanuts; melt butter enough to make a good paste and put in salt. Spread the bread very thin with mustard and then the peanut paste. RUSSIAN SANDWICHES. Mrs. Seely's Cook Boole. Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices; spread other slices with Neufchâtel, or any cream cheese, and press together in pairs. MUSHROOM-AND-LOBSTER SANDWICHES. Mrs. Seely's Cook Book. Saute the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned, stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick puree. Add an equal quantity of lobster meat, pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling. CLUB SANDWICHES. Contributed. Toast slices of bread a nice brown, and while hot spread with butter and put between the slices a lettuce leaf, some cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot crisp bacon, a layer of salad dressing, another lettuce leaf and the other slice of toast. These are very nice for Sunday evening supper. CLUB SANDWICHES. steamer Priscilla Style. Have ready four triangular pieces of toasted bread spread with mayonnaise dressing; cover two of these with lettuce, lay thin slices of -cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then lettuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise. FIG SANDWICHES.