New Delineator recipes.

Spread half the slices with seasoned cheese, softened v/ith the cream and mixed with seasoning if desired, the other half with orange marmalade to which is added a little French mustard, and fit slices together. RUSSIAN SANDWICHES Yi cup Neufchatel cheese ^ cup chopped pimiento 34 cup chopped olives 34 cup mayonnaise 10 lettuce leaves Spread thin slices of Boston brown bread, lightly buttered, with Neufchatel cheese, or any other cream cheese. Spread also an equal number of buttered slices with finely chopped olives and pimientos mixed with mayonnaise dressing. Press together in pairs with a crisp lettuce leaf between. CHICKEN SANDWICHES 2 egg-yolks Salt I teaspoon melted butter Pepper I teaspoon lemon-juice i teaspoon stock I cup chicken Cook the eggs thirty to forty-five minutes, in water just below boiling-point, take out the yolks, and mash as fine as possible Add to these the melted butter and lemon-juice, the finely chopped chicken, salt, pepper and stock. Mix all well together. A paste will be the result and with this very delicate sandwiches may be made. LIVER AND BACON SANDWICHES Yz cup chopped bacon >4 cup mashed liver y^ cup cream Salt and pepper Mix chopped bacon and mashed liver, season with pepper and salt, and mix with cream. Decorate the plate with a border oi lemon slices and hard-boiled eggs cut into halves lengthwise, with a sprig of cress or parsley on each. [illustration: In sandwich making, pages 27-32, it is important to have a sharp knife and adequate working space] [illustration: The club sandwich, correctly made and served attractively, is a nourishing one-dish meal] [illustration: Sandwiches of many designs may be shaped with fancy cutters. For suggestions, see page 32] [illustration: Delicate sandwiches of infinite variety in materials sizes and shapes, may be served with afternoon tea] VARIATIONS FOR MEAT SANDWICHES With corned beef or ham use a bit of mustard, with roast beef or tongue use Worcestershire or horseradish sauce. Chopped capers, tomato sauce, catchup or cold mint sauce are appropriate with lamb, and celery salt with veal. Onion-juice or finely chopped parsley adds a zest to any kind of fish or meat sandwiches. FISH SANDWICHES Anchovies, sardines, or freshly boiled fish may be used for sandwiches. These are better pounded to a paste, with a few drops of lemon-juice added during the pounding. Fresh white fish, like cod, may be seasoned with salt and pepper, moistened with a little mayonnaise or even a plain white sauce, and then put between two layers of buttered white bread. OYSTER SANDWICHES Place two or three fried oysters between two buttered slices of brown or white bread. They may be sprinkled with pepper, salt, horseradish, lemon-juice, tabasco, Worcestershire, or watercress, according to taste. RADISH SANDWICHES Yi cup potted ham J/2 cup sliced radishes ^ to ^ cup mayonnaise Peel and slice radishes, dip them in rich, thick mayonnaise, and lay on thin slices of bread covered with potted ham. WHIPPED-CREAM SANDWICHES Yz cup cream Yz cup chopped nuts Powdered sugar Vanilla Whip cream very stiff. Add sugar to make it quite sweet, few drops of vanilla, and chopped nuts. Spread between very thin slices of buttered bread, and serve at once. Whipped cream mixed with pounded nut-meats, spread on buttered bread with candied fruits added, is delicious.