The Henderson cook book

WATER CRESS SANDWICH. Cut the leaves from the stems and put between buttered bread sliced. ROLL LETTUCE SANDWICH. Spread thin slices of fresh bread with mustard butter or mayonnaise dressing, place a crisp lettuce leaf on bread and roll, tie with ribbon or pin with toothpick. BACON AND STUFFED OLIVE SANDWICH. Fry bacon crisply and break into small pieces. Mix with stuffed olives chopped fine. Add mayonnaise and spread on thinly sliced bread. FIG-PECAN SANDWICHES. Ingredients, i/o pound Turkish figs, i/o pound golden Hallowi dates, 14 pound pecan meats, % pound shelled Jordan almonds. Run all through a meat chopper and mix thoroughly. Pack in round baking powder tins and press down firmly. Let stand over night. When wanted for use, dip can into hot water and loosen contents with knife. Cut into very thin slices and place between rounds of buttered bread. NOVEL CUCUMBER SANDWICHES. Chop as finely as possible peeled cucumbers that have stood for three hours in salted ice water ; then drain and add half the quantity of chopped nut meats, 1 cupful of shredded lettuce, V4 of a teaspoonful of chopped white onion and sufficient mayonnaise to moisten ; blend thoroughly and spread between thin slices of buttered brown bread, cutting into neat triangles ; serve garnished with crisp cress. SWEET CHOCOLATE SANDWICHES Are good to serve with afternoon tea or for dessert at luncheon. Melt 2 squares chocolate in a double boiler, add 1 teaspoon butter, 1 cup powdered sugar and 3 tablespoons thick cream. Cook 5 minutes, then beat in Y2 cup finely chopped nuts. When cooled slightly spread on thin buttered slices of bread. Press 2 together and cut in diamonds and rounds. NASTURTIUM SANDWICHES. Put both blossoms and leaves in ice water for half an hour before using, then cut the bread in thin uniform slices, butter lightly and lay on the lower slice of each matched pair a medium-sized leaf and several of the bright colored petals. Dust lightly with salt, or spread with just a scraping of mayonnaise (you do not wish to lose the aromatic pungency of the flower itself) and put together. ROSE PETAL SANDWICHES. Flavor fresh unsalted butter, if you can get it, with rose, by packing in a closed vessel surrounded by a thick layer of rose leaves. The more fragrant, the finer the flavoring imparted. Allow the rose leaves to remain over night. Cut the bread for these dainty sandwiches in thin strips or circles, spread each slice with the perfumed butter, and place several petals from fresh roses between the slices, allowing the edges to show. Sometimes angel-cake is used, spread with jelly made from rose leaves or orange marmalade. DELICIOUS SANDWICHES. Delicious sandwiches for the afternoon are made of raisins and nuts chopped together very fine, moistened with a little whipped cream and seasoned with a little salt. SWEET SANDWICH. Whip cream very stiff, chop preserved ginger and spread between slices of bread. DATE SANDWICH. Take a package of seeded dates and mash with hands until a paste, add enough lemon juice to taste, and spread between butter thin crackers. RED, WHITE AND GREEN SALAD. Equal portions of celery, tomatoes and green peppers (cut in rings). Add grated cheese, if desired, and serve on lettuce with mayonnaise. — Mrs. C. V. Singleton. LOBSTER SALAD.