The national course in home economics

Bruise and scrape raw beef. Spread it between two 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. May Nelson. BEEF AND POTATO SANDWICHES. Fry slices of cold corned-beef very lightly and spread on each side a heavy layer of mashed potatoes, press it down on the meat with a knife. Dip the whole in ^gg and bread-crumbs, fry them in drippings a very light brown and serve hot. Mrs. Caroline Dill. DUCK SANDWICHES. These must be made of the smoked breasts of ducks cut in very thin slices. Cut hard-boiled eggs into thin rings, lay over the duck, squeeze a little lemon juice over them, a sprinkle of salt and pepper, and cover them with well-buttered slices of bread and butter. Mrs. C. Choate. 164 SANDWICHES AND CANAPES. CHICKEN AND HAM SANDWICHES. Mince cold chicken and add a little minced cold ham. Stir in a cup of boiling gravy. Set the whole before the fire for a few moments. Cut slices of old bread with a round tin cutter and fry them. Spread a layer of the fowl and ham between two of them, add a small piece of cheese and butter made into a paste. Run the sandwiches in the oven, which should be pretty hot, for five minutes. Serve them hot on a folded napkin at tea-time. Mrs. Connie Larkin. DATE SANDWICHES. Take some fine Turkish dates, and mince them fine. Add a little water, cooking them in a double boiler till they are soft and pasty. Add a little lemon juice, one-half of a teaspoonful. Cool the dates and spread on thinly cut bread. Sprinkle with finely chopped hickory nuts, and cover with buttered bread. Mrs. Mary Lennan. HICKORY NUT AND BANANA SANDWICHES. To one-half of a cupful of chopped hickory-nut meats add about two bananas sliced. The banana must be firm and not over ripe. Spread between thin slices of brown bread. Delicious. Mrs. R. A, Brown. ANNIVERSARY OR VALENTINE SANDWICHES. Have white and brown bread one day old. Prepare by spreading the end of the loaf with soft butter or mayonnaise dressing and cutting off in thin wafer-like slices until the requisite amount has been cut. Then with a heart-shaped cooky-cutter cut from each slice of brown bread, a generous heart and from each white slice a diamond-shaped piece. Have ready some pounded nuts and any two kinds of filling that you prefer. On a slice of the spread brown bread put a thin layer of one kind of filling, cover with a slice of the brown bread. Use the other kind of filling on the white bread and cover with the white bread. Prepare a number in this way, then reverse the order. J. T. G. APPLE AND CELERY SANDWICHES. Peel and chop very fine two large, tart apples and one-half of a dozen of the small inside stalks of celery; sprinkle lightly with salt; spread between thinly cut slices of buttered brown bread. Julia Brown SANDWICHES AND CANAPES, 165 NUT SANDWICHE3. Chop equal quantities of pecan meats and sour apples. Spread between two slices of thin, buttered bread. Spread lightly with mayonnaise. Very appetizing. Amy Smith. WELSH RAREBIT SANDWICHES. Take mild cheese and put it into a mortar with two ounces of butter, a teaspoonful of mustard, pound well and dilute with good cider vinegar. Spread the mixture between slices of bread. Mrs. F. Holly. CHICKEN SALAD SANDWICHES.