The Wilson cook book

Terminals: Richmond, Va., Norfolk, Va., Weldon, N. C., Kinston, N. C., Goldsboro, N. C., Wilmington, N. C., Fayetteville, N. C., Roanoke Rapids, N. C. SANDWICHES Hot Cheese Sandwiches 1% lb. cheese (grated) 1 teaspoon flour 1 cup milk Butter size of walnut ieee Mix ingredients adding cayenne and salt to taste. Cook in double boiler until thick. Next day spread sandwiches and butter both sides of bread. Toast in hot oven when ready to serve. Mrs. E. T. Barnes. Platter of Assorted Sandwiches Toasted whole wheat sandwiches, spread with anchovy paste. Open face sandwich, spread with cottage cheese. Olive and egg sandwich. Garden sandwiches. To be served with lime, lemon, orange, or pineapple ice. Cheese Straws 1 lb. grated cheese 1 pt. flour (scant) 4 lb. butter 1 tablespoon flour 1 teaspoon salt 1 salt spoon cayenne Mix ingredients—allow to stand 30 minutes. Bake in hot oven. Mrs. FRANK ABBOTT. Club Sandwiches Three slices of bread thinly cut in desired shape, toasted and buttered. Place a crisp lettuce leaf on lower slice and on it put thin slices of chicken breast and tomatoes. Put on this a second slice of bread (spread with mayonnaise) and on it a lettuce leaf and thin slices of broiled bacon and sliced pickle and tomato. Cover with third slice of bread that has been spread with mayonnaise and finish with thin long slices of cucumber pickle. Pepper Relish Sandwiches Drain pepper relish and mix with grated cheese, chopped pecans and mayonnaise. Spread on thinly sliced bread. Nut-Ginger Sandwiches Take three long thin slices of buttered bread. Between the first and second place a layer of chopped preserved ginger mixed with cream. Between the second and third place a layer of chopped walnuts. Tie each sandwich with ribbon to emphasize the color scheme, Cheese Sandwiches 1%4Z 1b. American Cheese 2 slices onions 1 large bottle stuffed olives Mayonnaise Grate cheese and grind olives and onions in meat chopper. Add salt to taste and mix with mayonnaise. Spread between slices of white bread. Mrs. P. L. Wooparn. Sardine Sandwiches Slice bread and cut with biscuit cutter. Place under flame and brown one side. Remove skin and bones from sardines. Make a paste by rubbing together sardines, cream cheese and mayonnaise. Spread on toasted side of bread. Slice a stuffed olive on top and place under fiame a minute. Serve hot. Mrs. Gro. D. GREEN, II. Rolled Sandwiches Slice day old bread very thin. Spread with a filling made of cream cheese, a small bit of finely chopped onion, and finely chopped green pepper. Place a small sprig of parsley in one end and roll. Pimento-Cheese Sandwiches Run through meat chopper together one can of sweet peppers, %4 lb. cheese and a small bit of onion. Mix with mayonnaise, add a little salt and spread between thinly sliced bread. Pepper Relish Sandwiches Drain pepper relish and mix well with grated cheese, chopped pecans and mayonnaise. Spread on thinly sliced bread. Whole Meal Sandwich Kraft-ham mixture with mayonnaise spread on one slice bread. Hard boiled egg, mashed and seasoned with salt, pepper and mayonnaise on second slice of bread. Grated carrots and cabbage mixed with mayonnaise and spread on third slice of bread. Cover entire sandwich with softened cream cheese which has been colored if desired. Mrs. GEO. WARREN. Combination Sandwiches 1 cake cream cheese 1 small bottle stuffed olives 6 sweet green peppers Cream the cheese with a little milk. Add peppers and olives which have been run through a food chopper and mix. Spread on thinly sliced bread. Chicken Sandwiches