Baked Bean And Lettuce Sandwiches

Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used.

Celery And Egg

1 cup chopped celery

1 hard-cooked egg

1/4 cup mayonnaise

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

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 buttered slices of bread.

Cheese Club Sandwiches

Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (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 butter. Cut in quarters diagonally.

Chicken Sandwiches (Open)

1 cup finely chopped chicken 1/2 teaspoon salt

Dash of cayenne Dash of celery salt 1/4 cup salad dressing

Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas.

Giblet Sandwiches

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

Ham And Cheese Sandwich (Hot)

Spread thin buttered 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 butter until brown. These sandwiches may be toasted if preferred.

Marshmallow Sandwiches

Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins.

Mock Crab Sandwiches

1 cup young America cheese cut fine

3 tablespoons milk

1 teaspoon anchovy paste

1/2 teaspoon paprika

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

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 butter with a little milk until of consistency to spread easily.

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.

Mustard Butter

1/4 cup butter 1 teaspoon dry English mustard

A few drops of vinegar or lemon juice A few grains of cayenne

Cream the butter, add the mustard and seasonings, and beat well.

Brewis

1 cup brown bread crumbled 1 cup white bread crumbled

1 cup milk

1/8 teaspoon salt

1 tablespoon butter

Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used.