Mary Jane's cook book

Deviled chicken, 1 can. Lemon, y2- Heavy cream. Mix chopped chicken and lemon juice with heavy cream till of the right consistency to spread. Mrs. H. B. C., East Boston. JAPANESE SANDWICHES. Sardines, 12. Minced pickles and celery. Mashed hard boiled egg, 1 cup. Dry mustard, 1/2 teaspoon. Lemon juice. Skin and bone sardines and mash. Mix with remaining ingredients, using enough lemon juice to moisten. Cut bread in long thin strips, spread and roll up. Fasten with toothpicks or tie with ribbon. BERMUDA SANDWICHES. Cut Bermuda onions in thin slices, place in sweetened salted ice water for y2 hour. Drain and lay each slice on a buttered round of bread. Spread with mayonnaise and cover with another round. Only One. RUSSIAN SANDWICHES. Spread round crackers with thin slices of Neufchatel cheese, cover with finely chopped olives, moistened with dressing. Place another cracker over each and press together. Mrs. F. C., Beverly. SMEARCASE SANDWICHES. Cream cheese, 1 package. Eggs, 2. Stuffed olives, 1 small bottle. Butter, 1 tablespoon. Butter thins. Cream together butter and cheese. Hard cook the eggs and rub yolks into butter and cheese. Chop olives and egg whites fine and add. Spread on butter thins. Sister Anne. LEMON TOAST. Water, 2 cups. Salt, a shake. Cornstarch, 2 teaspoons. Egg, 1. Lemon, 1. Whole wheat toast. Blend cornstarch smooth with the juice of the lemon, add salt and well beaten egg and mix well. Bring water to a boil and add mixture slowly, stirring constantly. Boil 3 minutes. Pour over toast while hot and set aside to cool slightly. LEMON TOAST. Water, 2 cups. Salt, a shake. Cornstarch, 2 teaspoons. Egg, 1. Lemon, 1. Whole wheat toast. Blend cornstarch smooth with the juice of the lemon, add salt and well beaten egg and mix well. Bring water to a boil and add mixture slowly, stirring constantly. Boil 3 minutes. Pour over toast while hot and set aside to cool slightly. POTATO SOUP. Medium-sized potatoes, 3. Salt, iy2 teaspoons. Milk, 1 quart. Pepper, ys teaspoon. Onion, y2. Celery salt, !/4 teaspoon. Butter, 3 tablespoons. Cayenne, few grains. Flour 2, tablespoons. Chopped parsley, 1 teaspoon. Cook potatoes in boiling salted water, drain and rub through a strainer. Scald milk with the onion sliced in it, remove onion and add milk to potato. Melt butter, stir in flour and seasoning and add it to boiling soup. Cook 1 minute. Strain and sprinkle in parsley. CREAM OF PEA SOUP. Dried peas, 1 cup. Butter, 1 tablespoon. Milk. Salt and pepper. Soak peas over night in plenty of water. In morning drain and let simmer 4 or 5 hours. Strain and add enough milk to make of the consistency of cream. Melt the butter and add to the puree with salt and pepper. Cook 4 minutes more and serve. ARIZONA SOUP. Rice, 1/2 pound. Salt and pepper. Cooked tomatoes, 1 quart. Water, 1 quart. Cold baked beans, 1 cup. Soda, y2 teaspoon. Butter, 1 dessertspoon. Milk, 1 quart. Onion, 1. Cook rice, tomatoes, beans, sliced onion and seasoning in the water till rice is done. Add soda and milk. Heat well and serve. 7. B. Content. CREAM OF ASPARAGUS SOUP. Asparagus pulp, 1 pint. Flour, 2 tablespoons. Chicken stock, iy2 pints. Salt and pepper. Butter, 1 tablespoon. Cream, 1 cup.