Prepare chicken salad (see recipe for chicken salad). Cut slices of bread very thin, remove crusts, spread very thinly with the salad✪ Chicken Salad Sandwiches and press together. Jane. CUCUMBER SALAD SANDWICHES. Very nice to serve with fish course for dinner. Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt and a dash of red pepper✪ Cucumber Salad Sandwiches. Let stand one hour; lay between thin small squares of white bread. Serve at once. Mrs. F. Jones. FISH SANDWICHES. Cut bread and butter as for other sandwiches, place thin scallops of any fish on the slices, and instead of mustard use tartar sauce. Put a layer of finely-sliced lettuce on the top of the sauce✪ Fish Sandwiches, and cover with bread and butter. Serve cut into squares. Thin slices of harb-boiled eggs may be added. M. T. Thomas. HAM SANDWICHES. Slice ham very thin, slightly butter bread and put a slice of ham between. Lettuce leaf put on top of ham is an improvement✪ Ham Sandwiches. Juliette. CLUB HOUSE SANDWICHES. (Excellent. ) Toast thin slices of brown or white bread; butter lightly and layover thin slices of crisp fried bacon. Lay on another thin slice of toast then thin slices of chicken well seasoned, another slice of buttered toast and then a thin layer of cucumber pickle sliced crosswise✪ Club House Sandwiches. On top of this put another slice of buttered toast, and you have a sandwich fit for a prince. GuNTHERS, Chicago. 166 SANDWICHES AND CANAPES, SARDINE CANAPES. Take sardines, the yolks of three or four hard-boiled eggs, a little but- ter, mustard, pepper, and vinegar✪ Sardine Canapes, slices of toast. Cut some slices off a roll neatly into oval or octagon shapes. Toast slightly, or fry in oil or butter till they are of a nice yellow color. Strip the sardines of the bones: lay one-half of them aside, and pound the other to a smooth paste with the eggs and butter. Add the mustard, pepper and vinegar. When these ingredients are well mixed, spread the paste over the prepared slices of toast. On the top lay the other one-half of the sardines, cut into small strips, stand them in the oven and serve very hot. Mrs. M. Waters. PLAIN CANAPES. Toast thin slices of bread from which the crust has been removed, and butter them a very little. Either potted meat or fish can be spread over them✪ Plain Canapes. The grated cheese that comes in little jars makes nice ones. Place two slices together and cut into strips before bringing to the table. Mrs. Herman. JEFFERSON CANAPES. Trim three slices of bread evenly, toast a light brown and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice also a layer of cooked mushrooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh bread-crumbs✪ Jefferson Canapes over the whole. Place in a hot oven for ten minutes. Lay on a heated dish, cover with a folded napkin and serve. Mrs. J. L. Walters. OYSTER CANAPES. Select one-half dozen large oysters and chop them quite fine. To their bulk add a teaspoonful of fine bread-crumbs, a piece of butter as big as a walnut and one-quarter of a cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter some slices of bread✪ Oyster Canapes one-eight of an inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. Mrs. Frederic Monteith. THERE are but few housewives who consider a dinner complete to-day without cheese of some kind in some form.

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Prepare chicken salad (see recipe for chicken salad). Cut slices of bread very thin, remove crusts, spread very thinly with the salad and press together. Jane. CUCUMBER SALAD SANDWICHES. Very nice to serve with fish course for dinner. Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt and a dash of red pepper. Let stand one hour; lay between thin small squares of white bread. Serve at once. Mrs. F. Jones. FISH SANDWICHES. Cut bread and butter as for other sandwiches, place thin scallops of any fish on the slices, and instead of mustard use tartar sauce. Put a layer of finely-sliced lettuce on the top of the sauce, and cover with bread and butter. Serve cut into squares. Thin slices of harb-boiled eggs may be added. M. T. Thomas. HAM SANDWICHES. Slice ham very thin, slightly butter bread and put a slice of ham between. Lettuce leaf put on top of ham is an improvement. Juliette. CLUB HOUSE SANDWICHES. (Excellent. ) Toast thin slices of brown or white bread; butter lightly and layover thin slices of crisp fried bacon. Lay on another thin slice of toast then thin slices of chicken well seasoned, another slice of buttered toast and then a thin layer of cucumber pickle sliced crosswise. On top of this put another slice of buttered toast, and you have a sandwich fit for a prince. GuNTHERS, Chicago. 166 SANDWICHES AND CANAPES, SARDINE CANAPES. Take sardines, the yolks of three or four hard-boiled eggs, a little but- ter, mustard, pepper, and vinegar, slices of toast. Cut some slices off a roll neatly into oval or octagon shapes. Toast slightly, or fry in oil or butter till they are of a nice yellow color. Strip the sardines of the bones: lay one-half of them aside, and pound the other to a smooth paste with the eggs and butter. Add the mustard, pepper and vinegar. When these ingredients are well mixed, spread the paste over the prepared slices of toast. On the top lay the other one-half of the sardines, cut into small strips, stand them in the oven and serve very hot. Mrs. M. Waters. PLAIN CANAPES. Toast thin slices of bread from which the crust has been removed, and butter them a very little. Either potted meat or fish can be spread over them. The grated cheese that comes in little jars makes nice ones. Place two slices together and cut into strips before bringing to the table. Mrs. Herman. JEFFERSON CANAPES. Trim three slices of bread evenly, toast a light brown and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice also a layer of cooked mushrooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh bread-crumbs over the whole. Place in a hot oven for ten minutes. Lay on a heated dish, cover with a folded napkin and serve. Mrs. J. L. Walters. OYSTER CANAPES. Select one-half dozen large oysters and chop them quite fine. To their bulk add a teaspoonful of fine bread-crumbs, a piece of butter as big as a walnut and one-quarter of a cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter some slices of bread one-eight of an inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. Mrs. Frederic Monteith. THERE are but few housewives who consider a dinner complete to-day without cheese of some kind in some form.

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