FRUIT SANDWICHES

118. Sandwiches that have fruit for their filling appeal to many persons. For the most part, dried fruits are used for this purpose and they usually require cooking. Another type of fruit sandwich is that which has jelly or marmalade for its filling. As fruit sandwiches are sweet and not very hearty, they are much served for afternoon tea or to provide variety when another kind of sandwich is being served.

119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date sandwich in the accompanying recipe will be found to be very agreeable. Not all sandwich fillings seem to be satisfactory with other bread than white, but the filling here given can be utilized with white, graham, or whole-wheat bread.

DATE FILLING

Wash the dates and remove the seeds. Steam them over hot water or in a double boiler until they are soft, and then mash them thoroughly. Squeeze the juice from the lemon, grate the yellow part of the rind and mix with the juice, and add both to the steamed dates. Then add the nut meats chopped very fine.

To make the sandwiches, cut thin slices of bread and spread one slice with butter and the corresponding slice with the date filling. Place the two together, trim the crusts if desired, and serve.

120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying recipe may be used in equal proportions as here given, only two of them may be utilized, or the proportions may be changed to suit the supply on hand. This sandwich may be made with white bread, brown bread, graham bread, or whole-wheat bread.

FRUIT FILLING

Wash the dates, figs, and raisins, and remove the stones from the dates. Steam all together until they are soft, mash thoroughly, and add the juice and the grated rind of the orange.

Cut thin slices of bread, spread one slice with butter, and spread the opposite slice with this filling. Place the two together, trim the edges if desired, and serve.

121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches containing apricot filling are very delicious. If jelly or marmalade is plentiful, it may be used in place of the apricots to make the sandwich.

APRICOT FILLING

Wash and soak the apricots, and when they are thoroughly softened cook them until tender in just enough water to keep them from burning. Put them through a sieve or a colander and add the sugar, cinnamon, and lemon juice to the pulp. Place over the fire and cook until the mixture becomes thick, stirring constantly to keep it from scorching. Set aside to cool.

Cut bread into thin slices, butter one slice, and spread the other of each pair of slices with the apricot filling. Put each two slices together and trim the edges if desired. Serve.

122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make acceptable filling for sandwiches, and as these foods are usually in supply sandwiches containing them require less trouble to prepare than do most sandwiches. Then, too, if two kinds of sandwiches are to be served for a tea or a little lunch, sandwiches of this kind are very nice for the second one. They are made in the usual way, but if the jelly or marmalade is very thin, it is an excellent plan to spread each slice of bread used for the sandwich thinly with butter so that the filling will not soak into the bread.

Slices of Boston brown bread steamed in small round cans, such as baking-powder cans, and a filling of jelly or marmalade make dainty little sandwiches for afternoon tea.