Take mayonnaise or firmly-whipped sweet cream, thicken with powdered or chopped nut meats and seeded raisins. Walnuts, pecans, almonds, filberts or Brazil nuts, or a mixture of several varieties is nice. Made with tea biscuits or finger rolls✪ Raisin and Nut Sandwiches, they are good and require no butter. FIG SANDWICHES Thin slices of bread cut in fancy shapes and buttered, with fig fillin- between each two. The filling should be prepared as follows: i pound finely chopped figs, i cup sugar, i cup boiling water, 2 tablespoons emon juice✪ Fig Sandwiches. Mix these ingredients and cook in a double boiler until thick enough to spread, bool. NUT GINGER SANDWICHES Take 3 lon^ thin slices of bread, buttered. Between the first and second place a layer of chopped preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped walnuts✪ Nut Ginger Sandwiches. NUT SANDWICHES Thin slices of whole wheat bread, cut circular and buttered. The filling sliould be made of chopped roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily. PEANUT SANDWICHES Grind the nuts in a meat chopper and mix with salad dressing and spread thin slice? of delicately ibuttered white bread✪ Peanut Sandwiches. PEANUT BUTTER SANDWICHES Mix the amount of peanut butter required with an equal amount of water stin-ing them ""til they ^are thoroughly incorporated; season with salt, pepper and lemon juice to taste. Sprond thm slice ot bread with the mixture. Lay a lettuce leaf in each sandwich✪ Peanut Butter Sandwiches and cut into any desired >hape. RIBBON SANDWICHES Take 3 square thin slices of white bread and two corresponding slice? of whole wheat or dark nut bread Butter them and place between each 2 slices (the white bread being on the outside) a filling made of egg paste✪ Ribbon Sandwiches. Take a sharp knife and cut crosswise into thin slices, each .5 (3 white and 2 dark) slices of bread cut into 6 sandwiches. . -,-, ^ , ^■, t „i„/i j,„„- Egg Paste : Mash the yolks of 3 hard-boiled eggs to a paste and add 2 tablespoons of salad dresa- ing, and pepper and salt to taste. Page One Hundred and Thirty-oln* Olatthg FONDANT 1 pound sugar. J cup water. s teaspoon cream of tartar. Put ingredients into smooth saucepan, stir, place on range and heat gradually to boiline point. Boil ■without stirring until, when tried in cold water, a soft ball may be formed that will just keep its shape. (After a few minutes boiling the sugar will adher^e to the sides of the kettle. This should be washed oflf with a piece of cheesecloth wound on a fork and first dipped in cold water.) Pour slowly on a slightly greased platter. When cold enough to bear your finger in it, stir the mixture rapidlv until it i,s soft, white and cream'y. Dust bread-board with powdered sugar, turn the mixture on it and knead it a.- you would biscuit dough until it is very soft and smooth. It is now ready for use. Fondant is the basis of all cream candy and may be made in large quantity, kept air-tight and used as needed. MAPLE FONDANT IJ pounds maple sugar. li pounds ;ugar. 1 cup liot water. i teaspoon cream of tartar.✪ Fondant Break maple sugar in pieces and add to remaining ingredients. Boil and work same as white fondant. Maple fondant is delicious with nuts. COFFEE FONDANT 2i pounds sugar, li cups cold water. A cup ground coffee. i teaspoon cream of tartar.

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Take mayonnaise or firmly-whipped sweet cream, thicken with powdered or chopped nut meats and seeded raisins. Walnuts, pecans, almonds, filberts or Brazil nuts, or a mixture of several varieties is nice. Made with tea biscuits or finger rolls, they are good and require no butter. FIG SANDWICHES Thin slices of bread cut in fancy shapes and buttered, with fig fillin- between each two. The filling should be prepared as follows: i pound finely chopped figs, i cup sugar, i cup boiling water, 2 tablespoons emon juice. Mix these ingredients and cook in a double boiler until thick enough to spread, bool. NUT GINGER SANDWICHES Take 3 lon^ thin slices of bread, buttered. Between the first and second place a layer of chopped preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped walnuts. NUT SANDWICHES Thin slices of whole wheat bread, cut circular and buttered. The filling sliould be made of chopped roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily. PEANUT SANDWICHES Grind the nuts in a meat chopper and mix with salad dressing and spread thin slice? of delicately ibuttered white bread. PEANUT BUTTER SANDWICHES Mix the amount of peanut butter required with an equal amount of water stin-ing them ""til they ^are thoroughly incorporated; season with salt, pepper and lemon juice to taste. Sprond thm slice ot bread with the mixture. Lay a lettuce leaf in each sandwich and cut into any desired >hape. RIBBON SANDWICHES Take 3 square thin slices of white bread and two corresponding slice? of whole wheat or dark nut bread Butter them and place between each 2 slices (the white bread being on the outside) a filling made of egg paste. Take a sharp knife and cut crosswise into thin slices, each .5 (3 white and 2 dark) slices of bread cut into 6 sandwiches. . -,-, ^ , ^■, t „i„/i j,„„- Egg Paste : Mash the yolks of 3 hard-boiled eggs to a paste and add 2 tablespoons of salad dresa- ing, and pepper and salt to taste. Page One Hundred and Thirty-oln* Olatthg FONDANT 1 pound sugar. J cup water. s teaspoon cream of tartar. Put ingredients into smooth saucepan, stir, place on range and heat gradually to boiline point. Boil ■without stirring until, when tried in cold water, a soft ball may be formed that will just keep its shape. (After a few minutes boiling the sugar will adher^e to the sides of the kettle. This should be washed oflf with a piece of cheesecloth wound on a fork and first dipped in cold water.) Pour slowly on a slightly greased platter. When cold enough to bear your finger in it, stir the mixture rapidlv until it i,s soft, white and cream'y. Dust bread-board with powdered sugar, turn the mixture on it and knead it a.- you would biscuit dough until it is very soft and smooth. It is now ready for use. Fondant is the basis of all cream candy and may be made in large quantity, kept air-tight and used as needed. MAPLE FONDANT IJ pounds maple sugar. li pounds ;ugar. 1 cup liot water. i teaspoon cream of tartar. Break maple sugar in pieces and add to remaining ingredients. Boil and work same as white fondant. Maple fondant is delicious with nuts. COFFEE FONDANT 2i pounds sugar, li cups cold water. A cup ground coffee. i teaspoon cream of tartar.

Purity flour cookbook