The home cook book

natural savory herb or vegetable to accompany the meat. Chopped olives may be laid on the slice of mutton, or capers minced and mixed with a little cream, or thin slices of tomato which have soaked in a French dressing, or slices of crisp cucumber which have had the same saturation. NUT AND CHEESE SANDWICHES For these you may use pecans, English walnuts, almonds, or our own hickory nuts. Pound to a paste or chop fine half a cup of the nut meats. Mix thoroughly with a roll of Neufchatel cheese, add half a teaspoon of salt in the mixing and spread on thin slices of whole wheat, graham, rye, or white bread. NUT AND FIG SANDWICHES Take equal parts of English walnut meats and figs. Chop the walnuts fine. Also chop the figs and set them to cook slowly with a little water. When they have dissolved into a paste add the chopped nut meats, squeeze in a flavoring of lemon or orange juice and spread between thin slices of graham bread. OLIVE AND CUCUMBER SANDWICHES For these use graham or white bread. Chop together equal parts of olives and small cucumber pickles. Stir them together with a mayonnaise dressing and spread on slices of bread. OLIVE AND MINT SANDWICHES Use equal quantities of chopped mint and olives, and let them stand a few hours in a French dressing. Take thin slices of graham bread, butter, spread with the mint and olives, and press together. OYSTER SANDWICHES Take two dozen oysters, chop fine, add salt and cayenne, and heat in a saucepan. Drop in a tablespoon of butter and three tablespoons of fine breadcrumbs. Cook three or four minutes and cool for spreading on thin slices of buttered bread. PEANUT SANDWICHES Take fresh-roasted peanuts, chop fine, mix with a mayonnaise dressing and spread on thin slices of graham, whole wheat, or white bread. SARDINE SANDWICHES Take boneless sardines — or if the more common sardine, scrape off oil and skin, open lengthwise, sprinkle with a few drops of lemon- juice, and lay between slices of thinly buttered graham or white bread. TONGUE AND TOMATO SANDWICHES Upon a thin buttered slice of white bread lay cold boiled tongue cut in delicate slices, and upon each slice of tongue a thin slice of tomato sprinkled with a dash of salt and pepper. Cover with another buttered slice and press together. YEAST, BREAD, ROLLS, BISCUITS, MUFFINS To Make Dry Yeast— Perennial Yeast— Potato Yeast — Bread — Bread Made with Potatoes—Brown Bread— Boston Brown Bread— Buttermilk Bread — Graham Bread — Rye Bread — Rye and Indian Bread — Salt-Rising Bread— Whole Wheat Bread — Bread Sticks— Hot Cross Buns— Cinnamon Loaf— Rolls— Vienna Rolls— Rusk— Baking Powder Biscuit— Breakfast Biscuit— Sour-Cream Biscuit— Buttermilk Biscuit— Maryland Biscuit— Quick Hot Raised Biscuit — Velvet Biscuit— Corn Bread — Soft Corn Bread — Johnny Bread- Sour Milk Corn Cakes — Corn Dodgers — Corn Gems — Cornmeal Muffins — Graham Gems — Graham Muffins — Gluten Wafers — Oatmeal Cakes — Oat Muffins — Oatmeal Wafers — Supper Popover — Potato Puffs — Puff et — Rice Breakfast Cakes — Rye Drop Cakes — Rye Popovers — Sally Lunn — Barley Scones — Cream Scones H TO MAKE DRY YEAST