CUCUMBER SALAD SANDWICHES.— Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt, and a dash of red pepper✪ Cucumber Salad Sandwiches. Let stand 1 hr.; lay between thin, small squares of white bread. Serve at once. — Mrs. C. J. Jeffries, Win- netka, 111. CURRY SANDWICHES.— Chop the whites of 4 hard-boiled eggs very fine and put the yolks through a sieve. Cut the slices from the end of the loaf of bread, buttering before cutting each slice. Cover 5^2 the slices with the white of tgg. Lay on 5 or 6 pickled oysters, a dusting of curry, a few drops of onion juice✪ Curry Sandwiches, then a layer of yolks, and cover with another piece of bread. These COOK COUNTY COOK BOOK 131 sandwiches are capable of great variations; the bread may be covered with chopped cress, and then oysters, then garnished with the yolks, onion juice, curry, and salt sprinkled over; and if served for lunch they may be left without a top covering of bread and eaten with a fork. — Mrs. Frank Cress, Park Ridge, 111. DATE SANDWICHES.— Cut thin slices of brown bread with a small, round biscuit cutter, and spread with softened butter. Make a mixture of equal parts of blanched and browned almonds, chopped fine, and dates, chopped; squeeze over orange juice✪ Date Sandwiches to form a paste, and spread. — Eloise Jennings, Winnetka, 111. VARIATION I.— Mince fine some Turkish dates. Add a little water, cooking them in a double boiler till they are soft and pasty. Add a little lemon juice, cool the dates and spread on thinly cut bread. Sprinkle with finely chopped hickory nuts and cover with buttered bread. — Mrs. C. J. Jeffries, Winnetka, 111. DATE AND NUT SANDWICHES.— Mix equal quantities of chopped dates and nuts, moisten with cream, if necessary, and spread between thin slices of bread✪ Date and Nut Sandwiches. — E. G. Harris, Winnetka, 111. DILL SANDWICHES.— Butter slices of white bread; cover ^ the slices with thin slices of white meat of roasted chicken; put over this a thin layer of dill pickles✪ Dill Sandwiches. Cover with another piece of buttered bread, trim off the crusts, cut into triangles and serve with lettuce leaves. — ^Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. DUCK SANDWICHES.— Cut hard-boiled eggs into rings, lay over thin slices of smoked breasts of duck, squeeze a little lemon over them, a sprinkle of salt and pepper, and' cover them with well- buttered slices of bread and butter✪ Duck Sandwiches. — Mrs. C. J. Jeffries, Winnetka, III. EGG SANDWICHES — Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with mayonnaise dressing, add the whites, and spread on the bread✪ Egg Sandwiches. — Mrs. Conklin, 914 N. 5th Ave., MaywocKi, 111. VARIATION I. — Pound the yolks of eggs with a small quan- tity of butter in a mortar, and add pounded cheese. Make into sandwiches. — Mrs, C. J. Jeffries, Winnetka, 111. 132 BREAD VARIATION II.— Cut 6 hard-toiled eggs into slices. Prepare thin slices of bread and fbutter, place the eggs between; season with salt, pepper, and a lit^tle dry mustard. Trim and cut the sand- wiches.— Mrs. C. J. Jeffries, Winnetka, 111. EGG AND OLIVE SANDWICHES.— Mince a hard-cooked egg and add 2 olives, cut in small pieces. Moisten with French dressing and spread on thin slices of bread✪ Egg and Olive Sandwiches. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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CUCUMBER SALAD SANDWICHES.— Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt, and a dash of red pepper. Let stand 1 hr.; lay between thin, small squares of white bread. Serve at once. — Mrs. C. J. Jeffries, Win- netka, 111. CURRY SANDWICHES.— Chop the whites of 4 hard-boiled eggs very fine and put the yolks through a sieve. Cut the slices from the end of the loaf of bread, buttering before cutting each slice. Cover 5^2 the slices with the white of tgg. Lay on 5 or 6 pickled oysters, a dusting of curry, a few drops of onion juice, then a layer of yolks, and cover with another piece of bread. These COOK COUNTY COOK BOOK 131 sandwiches are capable of great variations; the bread may be covered with chopped cress, and then oysters, then garnished with the yolks, onion juice, curry, and salt sprinkled over; and if served for lunch they may be left without a top covering of bread and eaten with a fork. — Mrs. Frank Cress, Park Ridge, 111. DATE SANDWICHES.— Cut thin slices of brown bread with a small, round biscuit cutter, and spread with softened butter. Make a mixture of equal parts of blanched and browned almonds, chopped fine, and dates, chopped; squeeze over orange juice to form a paste, and spread. — Eloise Jennings, Winnetka, 111. VARIATION I.— Mince fine some Turkish dates. Add a little water, cooking them in a double boiler till they are soft and pasty. Add a little lemon juice, cool the dates and spread on thinly cut bread. Sprinkle with finely chopped hickory nuts and cover with buttered bread. — Mrs. C. J. Jeffries, Winnetka, 111. DATE AND NUT SANDWICHES.— Mix equal quantities of chopped dates and nuts, moisten with cream, if necessary, and spread between thin slices of bread. — E. G. Harris, Winnetka, 111. DILL SANDWICHES.— Butter slices of white bread; cover ^ the slices with thin slices of white meat of roasted chicken; put over this a thin layer of dill pickles. Cover with another piece of buttered bread, trim off the crusts, cut into triangles and serve with lettuce leaves. — ^Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. DUCK SANDWICHES.— Cut hard-boiled eggs into rings, lay over thin slices of smoked breasts of duck, squeeze a little lemon over them, a sprinkle of salt and pepper, and' cover them with well- buttered slices of bread and butter. — Mrs. C. J. Jeffries, Winnetka, III. EGG SANDWICHES — Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with mayonnaise dressing, add the whites, and spread on the bread. — Mrs. Conklin, 914 N. 5th Ave., MaywocKi, 111. VARIATION I. — Pound the yolks of eggs with a small quan- tity of butter in a mortar, and add pounded cheese. Make into sandwiches. — Mrs, C. J. Jeffries, Winnetka, 111. 132 BREAD VARIATION II.— Cut 6 hard-toiled eggs into slices. Prepare thin slices of bread and fbutter, place the eggs between; season with salt, pepper, and a lit^tle dry mustard. Trim and cut the sand- wiches.— Mrs. C. J. Jeffries, Winnetka, 111. EGG AND OLIVE SANDWICHES.— Mince a hard-cooked egg and add 2 olives, cut in small pieces. Moisten with French dressing and spread on thin slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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