A Little Cook-Book for a Little Girl

Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not taking off all the crust but making the two pieces even. For plain meat sandwiches, chop the meat very fine, sprinkle with salt, and spread on the bread : if it is too dry. put in a very little cream as you chop the meat. Egg Sandwiches Make a very little French dressing, — about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice, or vinegar. Chop a hard-boiled egg very fine, mix with the dressing, and spread. Lettuce Sandwiches Spread the bread, lay on a lettuce-leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry. Celery Sandwiches Chop the celery fine, mix with a French or mayonnaise dressing, and spread. Olive Sandwiches Chop six olives fine, mix with a tiny bit of mayonnaise and spread. Chicken and Celery Sandwiches Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing and spread. Nut Sandwiches Chop the nuts fine and add just enough cream to moisten ; sprinkle with salt and spread. Sardine Sandwiches Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on brown paper; mash them with a fork, and sprinkle with lemon juice, and spread. Tomato and Cheese Sandwiches Slice a small, firm tomato very thin indeed, and take out all the seeds and soft pulp, leaving only the firm part ; put one slice on the bread, and one thin shaving of cheese over it, and then put on bread. A slice of tomato with a spreading of mayonnaise makes a nice sandwich. Cream Cheese and Nut Sandwiches Spread thin Boston brown bread with just a scraping of butter, then spread with cream cheese and cover with nuts ; this is a delicious sandwich. Sweet Sandwiches All jams and jellies make good sandwiches, and fresh dates, chopped figs, and preserved ginger are also nice. Some of Margaret's School Luncheons 1. Two Boston brown bread, cream cheese, and nut sandwiches, and two white bread and jam; a little round cake ; a pear. 2. Two chopped ham sandwiches, two with whole wheat bread and peanut-butter; a piece of gingerbread ; a peach. 3. Two whole wheat-bread and chopped egg sandwiches with French dressing; two crackers spread with jam; three thin slices of cold meat, salted ; a custard cup ; an apple. 4. Two whole wheat sandwiches spread with chopped celery and French dressing, two of white bread and sardines ; three gingersnaps ; three figs. 5. Three sandwiches of white bread filled with cooked oysters, chopped fine, one of whole wheat with orange marmalade ; a few pieces of celery, salted, a spice cake ; a handful of nuts. 6. Four sandwiches, two of minced chicken moistened with cream, two of whole wheat and chopped olives ; a little j ar of apple-sauce ; gingerbread. 7. Two date sandwiches, two of chopped cold meat ; sugar cookies ; three olives ; an orange. 8. Two fig sandwiches, two whole wheat with chopped celery and French dressing ; a devilled egg ; a little scalloped cake ; an apple. 9. Three lettuce sandwiches, one with brown sugar and butter; three tiny sweet pickles; ginger cookies ; fresh plums. THE END.