Kirmess cook book

Mrs. William Mattocks. Cut thin slices of German rye bread, spread with prepared mustard; mash sardines, flavor with lemon juice, and grated Spanish onion; spread on bread. Spread bread first with butter if desired. ROQUEFORT CHEESE SANDWICH. Tested. To three parts of the green of Roquefort cheese use one part of butter, a little olive oil, pepper, a little salt, and a dash of red pepper. Mix all into a paste and spread on thin slices of buttered bread. CHEESE SANDWICH. Tested. Pound one-quarter of a pound of American cheese in a mortar with two ounces of butter and one teaspoonful of dry mustard. When thoroughly blended, add a little tarragon vinegar. Spread on thin slices of bread and it is ready to serve. WATERCRESS SANDWICHES. Tested. Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly-sliced white bread. CHEESE SANDWICHES. Mrs. Howland, Brooklyn. One jar of Royal cheese ; two tablespoons mayonnaise dressing, creamed with cheese; two green peppers, two pieces of celery chopped fine; mix with the above and spread on bread. SARDINE SANDWICHES. Tested. Wipe the fish, skin, take out the backbone and rub to a smooth paste with a little butter and lemon juice. Add a dash of cayenne, or a few drops of Tabasco sauce, and spread between thin slices of brown bread. SALMON SANDWICHES. Contributed. Remove the skin and bones from a can of salmon, shred with a silver fork and add the crumbled yolks of six hard-boiled eggs. Season to taste and add any good salad dressing. Spread on thin slices of brown bread. OLIVE SANDWICHES. Contributed. Take equal parts of large and stuffed olives. Mince fine, mix with a little thick mayonnaise, and spread on thin slices of buttered bread. SALAD SANDWICHES. Contributed. Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice. Add a little mayonnaise, and spread the mixture on thin slices of bread lined with crisp lettuce leaves. LETTUCE AND MAYONNAISE SANDWICHES. Mrs. Seely's Cook Book, Season the yolks of seven hard-boiled eggs with salt and pepper; powder them, and then mix with enough mayonnaise to make a thin paste. Have slices of bread sparingly spread with the mayonnaise, cover each one with some of the small leaves from the heart of the lettuce. Over the lettuce spread the egg mixture. Serve as soon as possible. CUCUMBER SANDWICHES. Miss Cawles, Philadelphia. Use cucumbers in which the seeds are quite small and soft. Pare them and cut in very thin slices with a sharp knife. Soak in slightly salted ice water for fifteen minutes, then drain and dry on a soft cloth. Dip each slice into mayonnaise and arrange between thin slices of unbuttered bread, sprinkling with a little salt. These sandwiches must be used soon after they are prepared. A TASTY SANDWICH. Miss Louise Edge. Chop cucumbers fine, add a little onion Juice with a dash of red pepper, and mix with mayonnaise. HARLEQUIN SANDWICHES.