water, and cook to a smooth paste; add, also, one-third a cup of
almonds, blanched, chopped very fine and pounded to a paste with a
little rose-water, also the juice of half a lemon. When cold spread the
mixture upon lady-fingers or cakelets, white or yellow, press another
above the mixture, and serve upon a handsome doylie-covered plate.
Raisins, dates or marmalade may be used in the place of the figs. The
marmalade, of course, requires no cooking. Bread may be used in the
place of the cake.

=French Fruit Sandwiches.=

Chop the fruit very fine; use a mixture of cherries, plums, pineapple
and angelica root; moisten with wine, orange or lemon juice. Use
lady-fingers or bread for the covering. If bread is used, spread lightly
with butter; if cake be your choice, spread very lightly with marmalade.
Use just enough butter or marmalade to keep the coverings together.

=Date-and-Ginger Sandwiches.=

Chop the dates and preserved ginger; moisten with syrup from the ginger
jar and a little lemon juice; cook as above, and use with bread or
lady-fingers. Preserved ginger may be used alone and without cooking.

=Rose-Leaf Sandwiches.=

Flavor the butter with rose petals according to the directions
previously given. Spread both bits of bread lightly with it and put upon
them three or four candied rose petals. If lady-fingers are used, brush
them over with white of egg and sugar mixed together. Use but little
sugar--just enough to hold the fingers together. The Turkish rose petals
that come in little jars are particularly dainty, and adapted to this
purpose. Garnish the dish on which they are served with rosebuds and
leaves.

=Violet Sandwiches.=

Prepare in the same manner as in the last number, substituting candied
violets for the rose petals, and violets with green leaves for a
garnish.

=Honey Sandwiches.=

Spread one bit of white bread with honey pressed from the comb with a
wooden spoon, the other bit with butter. Garnish with white clover
blossoms and leaves.

=Puff-Paste Sandwiches.=

Roll puff paste very thin (about one-eighth of an inch), cut in fanciful
shapes and bake to a delicate brown; add chopped almonds to rich
strawberry preserves, or peach marmalade, and spread the mixture between
each two bits of pastry.

=Pineapple Sandwiches.=

INGREDIENTS.

1 cup of pineapple juice and pulp.
3/4 a cup of sugar.
Juice of half a lemon.
Lady-fingers.