ar; and
anchovy paste. Add one tablespoonful minced olives, pickles, salt and
paprika. Spread on bread.

CHICKEN AND BACON SANDWICH

Mrs. Louis Geyler

Mix equal portions of chicken, bacon and celery; add one teaspoonful
minced green pepper and a few drops of tarragon vinegar. Lay lettuce
strips across sandwiches and when serving, lay a slice of tomato on each
and cover with the minced chicken mixture. Top with a spoonful of
mayonnaise.

SANDWICH (CHICKEN AND HAM)

Miss Agnes Sieber

Mix one cup minced chicken with two-thirds cup minced ham; add four
tablespoonfuls each of chopped pickles, piementoes and creamed cheese,
mashed smooth. Add paprika and spread on bread.

BEEFSTEAK SANDWICH

Mrs. W. R. McGhee

Have a cut of tenderloin of beef for each sandwich; butter two slices of
bread and lay them side by side; broil the steak, seasoning well and lay
on one piece of bread; on the other place a slice of Spanish onion which
has been thoroughly chilled to make it brittle.

CHEESE, PECAN NUT AND PIMENTO SANDWICH

Cut Boston brown bread and white bread into thin slices and stamp into
rings with a doughnut cutter. Beat one-fourth cupful of butter to a
cream; gradually beat in half a cupful (measured light) of grated
cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan
nut meats. Use this to spread the prepared bread; drop on the mixture
here and there thin slices of piemento, then press the two pieces
together.

CHEESE SANDWICHES

Mrs. Helen Armstrong

One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated
cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one
tablespoonful melted butter; three tablespoonfuls lemon juice or
vinegar. Rub yolk of egg to paste and add salt and pepper, butter and
mustard; then add lemon juice to make right consistency. Spread between
thin slices of bread.

DREAM SANDWICHES

Mrs. W. L. Clock

One-half cup of pecan nuts chopped fine; one-half cup stoned raisins;
one apple; juice of one-half lemon; one spoonful sugar. Mix with a small
amount of cream and spread it on bread thin. It makes an excellent
filling for sandwiches.

HOT CHEESE SANDWICHES

These are particularly nice for Sunday evening teas. Slice the bread
very thin; put a thick layer of grated cheese between the two forms;
sprinkle with salt and a dash of cayenne pepper and press the bread well
together. Fry them to a delicate brown on each side in