es

2 tablespoonfuls melted Crisco
1 dozen sardines
1 tablespoonful whipped cream
1 tomato
Salt, pepper, and paprika to taste
Lettuce leaves
Slices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco,
pulp of tomato and seasonings and mix well. Spread mixture between
slices of brown or white bread and butter, stamp out in rounds, in
center of each round force a row of whipped cream seasoned with salt
and red pepper, place small stamped out leaves of lettuce round the
cream.

Sufficient for twelve sandwiches.

Tomato Sandwiches

2 tablespoonfuls Crisco
1 cupful water
1/2 cupful vinegar
2 eggs well beaten
1 teaspoonful salt
1 teaspoonful mustard
1 tablespoonful flour
1-1/2 tablespoonfuls sugar
Few grains red pepper
Firm ripe tomatoes
Bread
Whipped cream

Mix sugar, flour, salt, mustard and red pepper together, add eggs,
vinegar, Crisco, and water and cook in double boiler until thick,
stirring all the time. To every tablespoonful of dressing add equal
quantity of whipped cream. Skin and slice tomatoes very thin, dip
slices into dressing and place between thin slices of buttered bread.
Cut into finger shaped pieces.

Sufficient for thirty sandwiches.

Tomato and Horseradish Sandwiches

1 tablespoonful Crisco
1/4 cupful grated horseradish
1 tomato
Bread
1/4 cupful mayonnaise
Salt and paprika to taste
Parsley

Mix Crisco, horseradish, and mayonnaise together. Skin and slice
tomato, sprinkle with salt and paprika. Spread thin slices of bread
and butter with Crisco mixture, and put sliced tomato between, cut
into fancy shapes and garnish with parsley.

Sufficient for ten sandwiches.

PASTRIES

[Illustration]

There are two principal divisions, within which all varieties may be
included, viz:

1. Short or plain pastries.

2. Flaky pastries.

Of these, the former includes all pastes in which the fat is mixed
evenly with the dough throughout; the latter, those in which, by one
means or another, the two are arranged in alternate layers. The short
pastes are the simplest, and for this reason should be experimented on
to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quantity of liquid, to pour
about three-quarters of this gradually into the flour, at the same
time stirring this briskly with a knife, so as to get it evenl