old and cut in thin, even slices. If
fancy forms are desired, shape before spreading with butter. Cream
butter and spread evenly.

ANCHOVY SANDWICHES

Pound the anchovies to a paste and mix with an equal quantity of olives
stoned and finely chopped.

CELERY SANDWICHES

Two cups of chopped celery, two tablespoons of chopped walnuts, two
tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
Spread between slices of thin buttered bread.

FISH SANDWICHES

Spread one piece of bread with any kind of cold fish that has been
shredded and mixed with tartar sauce. Then put a lettuce leaf on that
and then a slice of hard-boiled egg that has been dipped in tartar
sauce. Cover with a slice of buttered bread.

NUT AND RAISIN SANDWICHES

Take equal quantities of nuts and raisins; moisten with cream or grape
juice and spread on thin slices of bread.

BROWN BREAD SANDWICHES

Season one cup of cottage cheese with salt, cayenne, and add one pimento
cut in shreds. Cut white and brown bread in finger lengths about one
inch wide. Spread with cheese mixture and place a brown and white slice
together.

CHEESE AND NUT SANDWICHES

Cut thin rounds from rye bread. Spread with the following mixture: take
one cream cheese, rub to a cream, season to taste with salt and paprika,
add one stalk of chopped celery, and one-fourth cup of chopped nut
meats. Spread on buttered bread and place a slice of stuffed olive on
top, in the centre of each piece of bread.

LETTUCE SANDWICHES

Put fresh lettuce leaves, washed and dried, between thin layers of
bread. Spread with Mayonnaise or Boiled Dressing.

OLIVE SANDWICHES

Take either ripe or green olives; remove the seeds; mince and mix
thoroughly with Mayonnaise dressing. Spread between slices of
whole-wheat or graham bread.

SARDINE SANDWICHES

Remove the skin and bones from the sardines. Rub to a paste, adding an
equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
lemon juice or vinegar. Moisten with melted butter and spread between
slices of bread.

DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of