The Twin-city housewife

Nut-Ginger Sandwiches Take three long thin slices of buttered bread. Between the first and second place a layer of chopped preserved ginger mixed with cream. Between the second and third slices place a layer of chopped walnuts. Tie each sandwich with ribbon to emphasize the color scheme.—Miss Grace B. Whitaker. sixteen THE TWIN-CITY HOUSEWIFE Olive Sandwiches Ten large olives, two heaping teaspoons each of mayonnaise and cracker dust. Pour boiling water over the olives, and let them stand five minutes; drain and cover with ice water. When cold and crisp, wipe dry, stone and chop very fine with a silver knife. Have the mayonnaise very stiff; chop and blend together and spread on thin slices of unbuttered bread. Olive and Cheese Sandwiches Thin slices of bread evenly buttered, and cut hexagon shape. Between the slices place a layer of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with chopped olives.—Miss Grace B. Whitaker. Oyster Sandwiches Remove the muscles from a pint of solid raw oysters and chop fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon of pepper and a dash of cayenne. Put it into a saucepan with two tablespoons of butter and three tablespoons of cracker crumbs. Heat until steaming, then add one-half cup of thick cream, in which has been beaten the yolks of two raw eggs. Stir until the mixture thickens. Remove from the fire and add ten drops of lemon juice and more seasoning if liked. When cold, spread between thin slices of buttered bread. Pepper Sandwiches, No. 1 One small size can of sweet red pepper, one and a half ten cent cans of potted ham, mix well and add any good salad dressing. This quantity will make a hundred sandwiches.—Mrs. James K, Norfleet. Pepper Sandwiches, No. 2 Run through a meat chopper together one can of sweet peppers, and three fourths of a pound of cheese, Moisten with a little mayonnaise dressing, and use as a filling between thin slices of bread spread with mayonnaise.—Mrs. Clarence Grimes. Raisin Sandwiches, No. 1 Spread bread with cooked mayonnaise and cover thickly with raisins and pecans mixed.—Mrs. J. A. McDowell. Raisin Sandwiches, No. 2 Grind seeded raisins and pecans or English walnuts through meat chopper. Take equal quantities of each, mix with wine or orange juice and spread between very thin slices of buttered bread.—Miss Evabelle Covington. Ribbon Sandwiches, No. 1 Take three square thin slices of white bread and two corresponding slices of whole wheat bread. Butter, and place between each two slices, the white bread being on the outside, a filling made of egg paste. Take a sharp knife and cut crosswise into thin slices, each five (three white, two whole wheat) slices of bread. Egg paste is prepared by mashing the yolks of three hard-boiled eggs to a paste with two tablespoons of salad dressing. Pepper and salt to taste.—Mrs. J. M. Lentz. Ribbon Sandwiches, No. 2 Cut crust off all four sides of a loaf each of white and of brown bread. Cut the bread in Slices half an inch thick lengthwise the loaf. Spread white slice with a mixture of ground olives and mayonnaise, put on it a slice of brown bread and spread this with a mixture of pepper and cheese. On top put a slice of white bread. Cut as you would a layer cake.—Mrs. A. S. Hanes. THE TWIN-CITY HOUSEWIFE seventeen Sardine Sandwiches Empty one box of sardines, remove skin and bone and rub to a paste; add one teaspoon of prepared mustard, one heaping teaspoon of melted butter, one-fourth teaspoon of salt, a little cayenne, juice of half lemon; mix well. Cut bread in thin slices and spread first with butter, then with a thin layer of the mixture. Do not put slices together, but garnish with bits of olive and arrange on a platter.— Mrs. Watt Martin. Salmon Sandwiches