The Landmarks club cook book

Scrape out the soft portion of a dozen figs, rejecting the skins ; rub this to a paste. Cut the thinnest slices possible, from a loaf of either white or brown bread ; butter and remove the crusts. Spread over the paste, roll the bread carefully, pressing for a moment until there is no danger of the roll opening. Then roll it in a piece of tissue paper, twisting the ends as you would an old fashioned motto, or it may be tied with a piece of baby ribbon. lettuce sandwich. Butter thin slices of bread, cover one slice with a crisp lettuce leaf. Spread the leaf with mayonnaise dressing and lay on the other side of the sandwich. Mrs. George Sinsabaugh. NUT AND CHEESE SANDWICH. Grind or chop walnuts or peanuts. Spread over thin slices of bread and sprinkle with Swiss cheese. Mrs. George Sinsabaugh. OLIVE SANDWICH. Chop or cut into small pieces one quart of ripe, split olives. Mix lightly with one-half pint of mayonnaise dressing and the yolks of two hard-boiled eggs, rubbed to a paste with two tablespoonfuls of thick, sweet cream. Season with paprika and a little salt, unless the olives are very salt. h c. w. FOR THE PICNIC LUNCHEON. SARDINE SANDWICH. Mix yolks of hard-boiled eggs with equal quantity of sardines, rubbed to a paste. Season with lemon juice and spread on thin slices of bread. Cut in narrow strips. SHRIMP AND LOBSTER SANDWICH. One can meat chopped fine, equal part celery chopped fine, one teaspoon vinegar, and pepper and salt to taste. When ready to serve, mix with one very small cup of stiff mayonnaise. Have your bread well buttered, put in a leaf of lettuce and spread with mixture. This portion makes thirty-six sandwiches. Elizabeth Kerckhoff. WALNUT SANDWICH. Shell half a pound of English walnuts. Put the kernels into a pint of boiling water ; boil for a minute ; drain, and cover with stock ; add a bay leaf, a few celery tops and a slice of onion. Cook gently for twenty minutes, drain and skim ; chop fine, add half a teaspoonful of salt and a dash of cayenne or paprika. Spread between thin slices of buttered bread. These are very nice served with lobster a la Newberg. WALNUT SANDWICH. Put nuts through a meat grinder, or chop them very fine; mix with salad dressing sufficient to make a paste. Spread on buttered bread. Peanuts may be used in the same way. Mrs. George Sinsabaugh. CHAPTER XXIII. INVALID COOKERY. ARROWROOT JELLY. One cup boiling- water, two heaping teaspoonfuls arrowroot, two teaspoonfuls white sugar, three tablespoonfuls blackberry cordial. Excellent for children with bowel trouble. Mrs. J. F. Conroy. APPLE WATER. One apple, one tablespoon sugar, one cup boiling water, one strip lemon peel. Wipe a large, sour apple and cut it without paring, into thin slices. Put them into a bowl with the lemon peel and boiling water; cover it, and let it stand till cold. Add the sugar, and when dissolved strain it. RHUBARB WATER. One small stalk rhubarb, one cup boiling water, one strip lemon peel, one tablespoon sugar. Wipe the rhubarb, cut into pieces an inch long. Add lemon peel and foiling water. Let it stand till cold. Add sugar, and when dissolved strain it. BEEF EXTRACT. Soak finely-chopped lean beef in an equal weight of cold water for an hour, then gradually raise to a boiling point Simmer ‘for fifteen minutes and strain. QUICK BEEF TEA.