The Cook County cook book

BANANA SANDWICHES.— Either mashed bananas with some kind of berries or alone and moisten with sweet cream or slice the bananas, season with lemon juice and sweeten with honey and moisten with cream, — E, G. Harris, Winnetka, 111. VARIATION I. — Butter thin slices of bread and spread with mayonnaise dressing and thin slices of bananas. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BACON SANDWICHES.— Fry thin slices of bacon and lay between slices of bread. If a still heartier sandwich is desired, the yolks of hard-boiled eggs may be blended with butter and spread on the bread first and the finely chopped whites, mixed with a little salad dressing, spread on top of the bacon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED BEAN SANDWICHES.— Rub 2 cups of baked beans through a fruit press, add 1 teaspoon each of finely minced parsley and celery, 1 teaspoon of onion juice and ]/^ teaspoon of made mustard. Spread between thin buttered slices of whole wheat bread. — Eloise Jennings, Winnetka, 111. HOT BEAN SANDWICHES.— When making lima bean soup, save out some of the beans, rub them to a smooth paste with a tablespoon, season to taste. Toast thin slices of whole wheat bread, and over tliese pour enough hot milk to moisten slightly; spread with a liberal layer of the bean puree and cover with another slice of toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. CORNED BEEF SANDWICHES.— Lay very thin slices of corned beef on buttered bread, press oven another slice, thickly spread with salad dressing. — Mrs. E. G. Harris, Winnetka, 111. BEEF HEART SANDWICHES.— Chop finely left-over beef heart, mix with chopped celery and mayonnaise dressing, and spread on thin slices of bread. Press another slice over lightly. — Mrs. E. G. Harris, Winnetka, 111. HOT BEEF SANDWICHES.— Bruise and scrape beef. Spread it between 2 slices of bread, with salt and pepper. Place the whole on a griddle; heat thoroughly over live coals, or take slices of hot roast beef and lay between slices of bread and dip over a spoonful of gravy. — Mrs. C. J. Jeffries, Winnetka, 111. BOBOTEE SANDWICHES.— Put through a meat chopper, 2 Spanish sweet peppers, a ^ pt. of blanched almonds, 1 small onion, and 1 sour apple. Season this mixture with 1 teaspoon of curry powder, a ^ teaspoon of salt and the juice of 1 lemon. Mix again and put between thin slices of buttered whole wheat bread. Trim off the crust and cut in triangles. Mrs. J. S. Putnam, Wheeling, 111. BOSTON GIRL'S SANDWICHES.— Cut thin and butter 1 slice each of white and brown bread. Spread with mashed Bostonbaked 'beans, finely chopped mustard pickles, or salted watercress, or the petals of nasturtium flowers. — Mrs. C. J. Jeffries, Winnetka, BROWN BREAD SANDWICHES.— Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top of bread press ½ an English walnut. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BROWN BREAD SANDWICHES WITH CHEESE.— Instead of nut and lettuce leaf, use thin slices of cheese. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.