Bread for sandwiches should be 24 hrs. old and may be white, whole wheat, graham, rye or brown bread. Two kinds may be used in the same sandwich. Slice as thin as possible, not more than }i of an inch thick; remove crusts, keeping the slices in pairs, cut in oblong, triangular, square, round or other preferred shapes. Fancy cutters 'may be obtained in heart, diamond, crescent and other shapes for use in making reception sandwiches. , Prepare the butter by working it with a knife or spoon. Never heat the butter to soften it, as it injures the flavor. Spread butter on one slice and the filling on the other and press lightly together. Wrap in paraffine paper, or if a large number is to be made place in a crock with a damp towel and board or plate over the top. Brown bread sandwiches are especially suited for serving with any kind of fish salads or cold fish. Nasturtium and caper sand- wiches should accompany mutton salad, chopped cress or parsley sandwiches with beef salad. If cold meat or fowl are to be sliced for sandwiches it must be very tender, and sliced thin across the grain; it is better to use several bits of meat than 1 slice, and best results may be secured by putting the meat through a food chopper. When sand\viches are served at a table they should be placed on a doily-covered plate, garnished with watercress, parsley, nas- turtium leaves or flowers, or celery tops. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 124 BREAD ANCHOVY SANDWICHES.-^Chop the anchovies fine and rub them to a paste with hard-boiled eggs minced, and butter, and season to taste. This is nicer spread on graham bread, but is very good with the white. Chopped cress or parsley makes a nice addition to the eggs and anchovies. Grated cheese, curry powder or cayenne make a good seasoning. Chopped pickles and capers✪ Anchovy Sandwiches may be added to the anchovies and hard-boiled eggs. — Mabel Stur- tevant, 105 S. Dearborn St., Chicago, 111. ANNIVERSARY OR VALENTINE SANDWICHES.— Spread the end of the loaves of white and brown bread with butter or mayonnaise dressing and cut ofif in thin wafer-like slice✪ Anniversary or Valentine Sandwichess. With a heart-shaped cooky-cutter cut a heart from each slice of (brown bread and from the white slice a diamond-shaped piece. Use one kind of filling for the brown sandwiches, and another kind for the white. Reverse the order, — 'Mrs. C. J. Jefifries, Winnetka, 111. APPLE SANDWICHES.— Chop uncooked apples fine, mix with mayonnaise dressing and spread between slices of well but- tered bread. To this combination may be added chopped celery, white grapes, seasoned with oil and lemon juice, and chopped nuts✪ Apple Sandwiches. When an excess of nuts are used they should be either chopped, ground or pounded very fine, blended with soft butter and spread on the bread first and the other mixture added. Apple sauce, well seasoned with cinnamon and nutmeg, may be used. If thick moist- en with a little cream and spread on well-buttered bread. — Mrs. Julius Casper, Wiheeling, 111. APPLE AND CELERY SANDWICHES.— Peel and chop very fine 2 large tart apples, and y^ doz, of the small, inside stalks of celery; sprinkle lightly wih salt. Spread between them slices, of buttered brown bread✪ Apple and Celery Sandwiches. — Mrs. C. J. Jeffries, Winnetka, 111.

AI-modernized reading of the original text

Bread for sandwiches should be 24 hrs. old and may be white, whole wheat, graham, rye or brown bread. Two kinds may be used in the same sandwich. Slice as thin as possible, not more than ½ inch thick; remove crusts, keeping the slices in pairs, cut in oblong, triangular, square, round or other preferred shapes. Fancy cutters 'may be obtained in heart, diamond, crescent and other shapes for use in making reception sandwiches. , Prepare the butter by working it with a knife or spoon. Never heat the butter to soften it, as it injures the flavor. Spread butter on one slice and the filling on the other and press lightly together. Wrap in paraffine paper, or if a large number is to be made place in a crock with a damp towel and board or plate over the top. Brown bread sandwiches are especially suited for serving with any kind of fish salads or cold fish. Nasturtium and caper sandwiches should accompany mutton salad, chopped cress or parsley sandwiches with beef salad. If cold meat or fowl are to be sliced for sandwiches it must be very tender, and sliced thin across the grain; it is better to use several bits of meat than 1 slice, and best results may be secured by putting the meat through a food chopper. When sandwiches are served at a table they should be placed on a doily-covered plate, garnished with watercress, parsley, nasturtium leaves or flowers, or celery tops. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ANCHOVY SANDWICHES.— Chop the anchovies fine and rub them to a paste with hard-boiled eggs minced, and butter, and season to taste. This is nicer spread on graham bread, but is very good with the white. Chopped cress or parsley makes a nice addition to the eggs and anchovies. Grated cheese, curry powder or cayenne make a good seasoning. Chopped pickles and capers may be added to the anchovies and hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ANNIVERSARY OR VALENTINE SANDWICHES.— Spread the end of the loaves of white and brown bread with butter or mayonnaise dressing and cut off in thin wafer-like slices. With a heart-shaped cooky-cutter cut a heart from each slice of (brown bread and from the white slice a diamond-shaped piece. Use one kind of filling for the brown sandwiches, and another kind for the white. Reverse the order, — Mrs. C. J. Jeffries, Winnetka, 111. APPLE SANDWICHES.— Chop uncooked apples fine, mix with mayonnaise dressing and spread between slices of well buttered bread. To this combination may be added chopped celery, white grapes, seasoned with oil and lemon juice, and chopped nuts. When an excess of nuts are used they should be either chopped, ground or pounded very fine, blended with soft butter and spread on the bread first and the other mixture added. Apple sauce, well seasoned with cinnamon and nutmeg, may be used. If thick moisten with a little cream and spread on well-buttered bread. — Mrs. Julius Casper, Wheeling, 111. APPLE AND CELERY SANDWICHES.— Peel and chop very fine 2 large tart apples, and ½ doz. of the small, inside stalks of celery; sprinkle lightly with salt. Spread between them slices, of buttered brown bread. — Mrs. C. J. Jeffries, Winnetka, 111.

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Anchovy SandwichesAnniversary or Valentine SandwichesApple SandwichesApple and Celery Sandwiches

The Cook County cook book