1-1/2 cups prunes 2 teaspoons cornstarch 2 apples pared and chopped Grated rind of 1/2 lemon 1/3 cup sugar

Wash prunes and soak over night in cold water to cover; cook in same water until tender; remove stones and return to water in which they were cooked; add apple, and heat to boiling point; add sugar mixed with cornstarch, and grated rind; cook about ten minutes, or until thick.

Prepare recipe for Shortcake (see No. 441), and put sauce between and on top.

446.--STRAWBERRY SHORTCAKE

Prepare Shortcake (see No. 441); hull one box of berries, and save out a few of the largest; mash the remainder, and add about one-half cup of sugar; pour half of berries over hot shortcake, put on second layer, and cover with remaining berries; garnish with large whole berries, and serve with or without plain cream. Blackberry, Raspberry, Currant, or Blueberry Shortcake may be made in the same way, the amount of sugar necessary depending upon the acidity of the fruit.

447.--ROULETTES

Use recipe for Baking Powder Biscuit (see No. 424), turn on floured board, roll out one-half inch thick, brush with soft b.u.t.ter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one-half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes.

_Cheese Roulettes:_ Spread with four tablespoons of grated cheese seasoned with salt and cayenne.

_Devilled Ham Roulettes:_ Spread lightly with devilled ham, or any finely chopped and well-seasoned meat.

_Marmalade Roulettes:_ Spread lightly with any marmalade or jam.

_Peanut b.u.t.ter Roulettes:_ Spread with peanut b.u.t.ter and dust lightly with salt; sprinkle with salt before baking.

_Raisin and Nut Roulettes:_ Spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats.

_Fruit Roulettes:_ Spread with currants, chopped citron, figs, dates, prunes, or candied ginger.

CHAPTER XX

SANDWICHES AND TOASTS

448.--BAKED BEAN AND LETTUCE SANDWICHES

Press cold baked beans through a sieve; spread bread with b.u.t.ter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of b.u.t.tered bread.

Brown bread or any dark bread may be used.

449.--CELERY AND EGG

1 cup chopped celery 1/4 cup mayonnaise 1 hard-cooked egg

Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of b.u.t.tered brown bread.

450.--CHEESE AND NUT SANDWICHES

Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin b.u.t.tered slices of bread.

451.--CHEESE CLUB SANDWICHES

Cut bread in half-inch slices, remove crusts, spread with Mustard b.u.t.ter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover with a second slice of bread spread with mustard b.u.t.ter. Cut in quarters diagonally.

452.--CHICKEN SANDWICHES (Open)

1 cup finely chopped chicken Dash of celery salt 1/2 teaspoon salt 1/4 cup salad dressing Dash of cayenne

Season the chicken, add the dressing, and beat well. b.u.t.ter circles of white bread, and spread with the chicken, mounding it in the center.

Garnish with slices of pimolas.

453.--GIBLET SANDWICHES

Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of b.u.t.tered bread. A lettuce leaf may be added.

454.--HAM AND CHEESE SANDWICH (Hot)

Spread thin b.u.t.tered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and saute in a little b.u.t.ter until brown. These sandwiches may be toasted if preferred.

455.--MARSHMALLOW SANDWICHES

Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or b.u.t.ter thins.

456.--MOCK CRAB SANDWICHES

1 cup young America cheese cut fine 1 teaspoon anchovy paste 3 tablespoons milk 1/2 teaspoon paprika

Mix cheese to a paste with milk, anchovy, and paprika; spread between thin b.u.t.tered slices of brown bread.

457.--PEANUT SANDWICH FILLING

Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut b.u.t.ter with a little milk until of consistency to spread easily.

458.--RAISIN BREAD AND CHEESE SANDWICHES

Cut raisin bread in thin slices, and spread with Cottage Cheese (see No.

234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles.