Customer--That was the driest flattest sandwich I ever tried to chew into!

Waiter--Why here's your sandwich! You ate your check.

SANDWICH RECIPES

Hawaiian Sandwiches

Chop finely one pimento, one green pepper freed from seeds, and a small cream cheese; add a good pinch of salt and spread between slices of b.u.t.tered bread.

Chocolate Sandwiches

b.u.t.ter and thinly slice white bread; make a chocolate filling exactly like fudge, but do not allow it to boil quite to the candy stage; spread between the slices of bread, press together and trim neatly.

Caramel Sandwiches

Melt a tablespoon of b.u.t.ter with a cup of light brown sugar, and a tablespoon of water; cook for a few moments, till well incorporated, then spread between slices of b.u.t.tered bread.

Fruit Sandwiches

Chop candied cherries, dried figs and stoned dates together; make a paste with a little orange juice, and spread between b.u.t.tered slices of graham bread.

Cuc.u.mber Sandwiches

Pare and slice cuc.u.mbers crosswise. Marinate in French dressing and place between rounds of b.u.t.tered bread.

Anchovy Canapes

Cream 2 tablespoons b.u.t.ter; add 1/2 teaspoon Anchovy paste; spread thin slices of fresh toast with this; over that put slices of hard boiled or chopped egg and on top one rolled anchovy.

Sandwiches

Another delightful way of using sardines is as a sandwich. Beat two ounces of b.u.t.ter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon juice.

Remove the skin and the backbone from three sardines, and pound them to a paste in a mortar with the prepared b.u.t.ter.

Pa.s.s the mixture through a wire sieve and spread it rather thickly on fingershaped pieces of b.u.t.tered brown bread, and make into sandwiches with a little fine cress between the bread.

Filling for Sandwiches

1 cup yellow cheese 1 cup tomato juice 1/2 cup chipped beef ground 1 egg beaten separately

Cook tomato juice until it thickens, add cheese, beef and egg last; if the mixture is too thick, add cream.

Apple Sandwiches

Take bran or whole wheat bread cut thin and spread thin with peanut b.u.t.ter. Wash, pare, quarter, core and slice the apples very thin spread between the bread. Or the bread can be b.u.t.tered and thin slices of apple put between, then the apple is dusted with a little salt.

Nothing lovelier can be found in woman, than to study household good. Milton's Paradise Lost.

SALADS AND SALAD DRESSINGS

Pear Salad

Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries.

Potato Salad

1/4 Peck of very small potatoes 1/2 Portion Small Onion 1 Small Bunch Celery 2 Tablespoons of Sugar 4 Tablespoons Olive Oil 1/2 Pint of Vinegar Salt and Pepper to taste

Boil potatoes until soft; pare and let cool, then slice very thin; add finely cut onions and diluted vinegar enough to mix well; add salt, pepper and sugar, some celery cut fine and lastly olive oil.

Serenely full, the epicure would say Fate cannot harm me, I have dined today. Sidney Smith

Codfish Salad

1 piece of codfish 1/2 cup diluted vinegar black pepper to season 1 cup cold boiled potatoes, slices very thin 1 tablespoon chopped parsley 1 hard boiled egg 1 teaspoon olive oil

Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.

Add potatoes, parsley, pepper, oil and vinegar.

Swedish Wreathes

Work 1 cup of bread dough, 1/4 cup b.u.t.ter and 1/4 cup lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.

Cut off pieces and roll like bread stick; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on b.u.t.tered baking sheets.