The Swedish, French, American cook book

How to Make It. Cut some slices of bread and butter; season well with pepper and salt; put a slice of tomato on the bread and another slice of bread on top. Cut into oblongs. Serve on a napkin, with cress or lettuce in the centre. Chicken Sandwiches ( Sandwiches au Poulet) Eight slices of bread and butter, lettuce, some slices of chicken, four anchovies, pepper, salt, and one bunch of watercress. How to Make It. Cut bread in thin slices and butter; spread on them some shredded lettuce; on the lettuce spread mayonnaise dressing; on that, place some thin slices of chicken and fillets of anchovies; then another slice of bread and butter. Cut into oblongs and serve on a napkin; garnish with cress or lettuce in the centre. Cream Cheese Sandwich a la Philadelphienne Sandwiches au Fromage a la Creme , a la Philadelphienne Stir one tablespoon butter to a cream; add a half pound of cream cheese, pepper and salt; stir again. Cut bread very thin; spread with the cheese mixture; add another buttered slice of bread on the top; cut in any shape desired. These can also be rolled and garnished with pimentos. Serve with the salad. Cheese Sandwiches ( Sandwiches au Fromage) a l’Americaine Can be made in two different ways. i. Cut thin slices of bread; butter and cut the cheese in thin slices put on top; sprinkle with pepper and salt; put another slice of buttered bread on top; press down; cut in heart or oblong shape. 2. They are also made by grating the cheese, mixing it with butter, and spreading on the bread instead of the slices and rolled. Serve with afternoon tea. Cucumber Sandwiches ( Sandwiches au Concombre) Peel and slice cucumbers very thin; pour some French dressing over them and let stand for one hour. Cut bread very thin, and butter. Take cucumber slices out of the dressing and lay on the bread; put another slice of bread on top; press down. Cut in oblongs, and serve. Our health and life depend upon good meals, and, without soup, no din¬ ner will be up to its mark. Most cooks think that soup is the hardest thing to make, and the major¬ ity of housewives regard it as too much trouble. It would be an excellent thing if the making and serving ot soup were to be¬ come more customary, as any one can make a good meal ot a plate of rich, nourishing hot soup with bread and butter. Soups are not so expensive when one knows how to make them. Carefully study the following recipes and have a good soup for your dinner every day; you will feel considerably better, and your children will become healthier. SOUPS (Potages, Soupes, Consommes, Bisques ) Green Turtle Soup ( Potage a la Tortue verte) a la Hildur If fresh turtle is not at hand, secure a can of green turtle meat. Put the can on the stove in some hot water; let stand about twenty minutes to dissolve. Then open the can; pour the jelly out in a saucepan; cut the meat in small dices. In the meantime have some nice rich chicken broth; add one quart of it to the turtle meat; put on the stove and let come to a boil; skim well; season with pepper and salt to taste, flavor highly with sherry; garnish with the meat and mock-turtle eggs. This soup is generally served with cheese straws for dinner parties. Clear Ox-tail Soup a la Barnegat Pot age clair a la Queue de Bceuf, a la Barnegat