The Twin-city housewife

Club Sandwiches Three slices of bread thinly cut in any desirable shape, toasted and buttered. Place a lettuce leaf on the lower slice and on it put thin slices of chicken breast. Put on this a second slice of bread, and on this a lettuce leaf and thin slices of broiled breakfast bacon. Cover with the third slice of bread, finish with thin lengthwise slices of cucumber pickle. If liked, thin slices of tomato and some mayonnaise dressing may be used with the meat between the slices of bread.— Mrs. J. M. Lentz. Cucumber Sandwiches Pare cucumbers, slice very thin and put in ice water for half an hour. Take from water and drain; put in a dish and pour over them French dressing. Place between thin slices of buttered bread. Egg Sandwiches Boil the eggs for forty-five minutes, plunge into cold water and peel. Rub them through a sieve and to each egg allow one-half a teaspoon of soft butter. Work to a paste; season highly and spread between thin slices of bread. Fig Sandwiches Between thin slices of bread cut in fancy shapes and buttered spread the following filling: One-half pound finely-chopped figs, onethird cup of Sugar, one-half cup boiling water, two ‘tablespoons of lemon juice. Mix all together and cook in a double boiler until thick enough to spread.—Mrs. J. B. McCreary. THE TWIN-CITY HOUSEWIFE fifteen Jelly Sandwiches Cut fresh bread while yet warm as thinly as possible. Butter slices evenly, spread with lemon jelly and sprinkle with freshly grated cocoanut.—Miss Grace Whitaker. Ginger Sandwiches Butter very thin slices of bread and cover with finely minced crystalized ginger. Ham and Egg Sandwiches Chop fine cold boiled ham and hard-boiled eggs, mix and season with salt, pepper and a little mustard. Moisten slightly and spread between thin slices of bread. For rolled sandwiches it is necessary to have fresh bread, cut lengthwise in thin slices and buttered before cutting. After the meat is spread on, roll up and wrap in a long, narrow cloth until needed, that they may keep their shape. Lamb Sandwiches Cook meat until tender, mince very fine. Add enough thick cream to moisten, season with salt and spread between thin slices of buttered bread. Veal may be used in the same way. Lettuce Sandwiches Take the white part of the lettuce and wipe perfectly dry; have ready three hard-boiled eggs, remove yolks and rub to a paste with four tablespoons of thick-cream; add one-half teaspoon of lemon juice and about four tablespoons of whipped cream; season with red pepper, and one teaspoon of salt. Cover slices of buttered bread with slices of lettuce, put in a goodly quantity of the dressing and on top of this another slice of bread.—Mrs. H. V. Horton. Lunch or Tea Sandwiches Chop equal quantities of figs, dates, raisins, citron or any candied fruit. Place in a mold and pour over it melted jelly; if the jelly is not firm add a little gelatine when melting it. Move a fork gently through the mass to be sure the jelly settles all around the fruit. Put on ice or in a cool place till firm. Make up as other sandwiches or on brown bread.—Mrs. S. E. Allen. Maple Sandwiches Take white and whole wheat bread, cut circular, butter and spread with maple cream and place together in pairs, using one of each kind. Maple Cream. Boil together one-half pound each of Maple and brown sugar, one-half cup water and one-half teaspoon cream tartar. When it will form a soft ball when dropped into cold water pour into a shallow platter and beat until thick and creamy.—Miss Grace Whitaker. Nut Sandwiches Thin slices of whole wheat bread cut circular and buttered. For filling use chopped salted peanuts mixed with sufficient mayonnaise to spread easily. English walnuts or pecans may be substituted for peanuts.—Miss Grace B. Whitaker.