The Swedish, French, American cook book

Cut bread in very thin slices; spread with the mayonnaise dressing; sprinkle with the chopped almonds; roll about three inches in length and three inches around; decorate with three bands of Spanish pepper all around. Arrange on a paper doily on a platter; garnish with parsley and serve for afternoon tea. [Can also be served for luncheon or dinner with the entree]. Nut Sandwiches ( Sandwiches aux Noisettes ) Four tablespoons thick mayonnaise dressing, one pound mixed nuts. Put the mixed nuts in hot water and peel; chop very fine. Cut thin slices of bread — two for each sandwich; spread with mayon¬ naise dressing; cover with the chopped nuts; sprinkle with pepper and salt to taste; put another slice of the spread bread on top; cut out with the star cutter; arrange on a paper doily; garnish with parsley in the centre. Serve for afternoon tea. Celery Sandwiches for Six Persons Sandwiches au Celeri Four tablespoons thick mayonnaise dressing, three tablespoons chopped celery, ten slices bread. Cut bread very thin; spread it with mayonnaise dressing; sprinkle with the celery; put two together;cut in triangles;serve on paper doily, one resting on the other. Lettuce Sandwiches with Spanish Pepper Sandwiches a la Laitue, au Piment Cut the bread very thin so that it will roll; cover with mayon¬ naise or butter; press a lettuce leaf on the bread with a piece of pimento and roll about two and one-half inches long and three inches around. Decorate with three bands of Spanish pepper. Arrange on a paper doily. Ribbon Sandwiches ( Sandwiches a la Ruban ) Take Boston brown bread and white bread. Spread a thin slice of white bread with butter; lay a thin slice of brown bread on top butter; then another slice of white bread on top, and so on until about three inches high. Press down, leave in the icebox until cold. Trim all around and cut in thin slices. Arrange on a platter, one resting on the other. Serve for afternoon tea. Brown Bread-and -Butter Sandwiches Sandwiches de Tar tines Butter white bread and put a slice of brown bread on top. Cut in triangle shape. Place on a paper doily, one resting on the other, showing one white and one brown alternately. Garnish with parsley. Serve for afternoon tea or with entree for luncheon or dinner. Tongue Sandwiches ( Sandwiches a la Langue ) Take one cup cooked, smoked tongue that has gone through the machine until fine; stir two tablespoons butter to a cream; add the tongue; stir again; add pepper and salt to taste. Cut bread very thin and butter it; spread with the tongue, with a little mustard; put another slice of buttered bread on the top; trim the crust all around; cut in triangle shapes. Arrange on a fancy paper doily, one resting on top of the other in the form of a ring. Garnish with parsley in the centre. Serve for afternoon tea. Also good for picnics, etc. [Ham and chicken can be used in the same way]. Chicken Sandwiches ( Sandwiches au Poulet) a la Europeenne Cook chicken; leave in the juice until cold, then slice very thin. Butter thin slices of bread; put on top the slices of chicken, sprinkle with pepper and salt. Put another slice of buttered bread on the top; press down; trim the crust off all around; cut in oblong shape and arrange on paper doily. [Lamb sandwiches can be made in the same way.] Crab Sandwiches ( Sandwiches au Crabe )