Ham and chicken sandwiches
Into a pint of cold boiled or roast chicken, chopped very fine, stir a cupful of minced ham; season with a few minced olives, and moisten with salad oil. Add white pepper to taste, and spread between thin slices of crustless white bread, buttered lightly.
Cheese and olive sandwiches
Mix cream cheese and chopped olives together; spread very thin slices of bread with the mixture; serve on a folded napkin.
Egg and olive sandwiches
Boil six eggs hard, remove the shells and chop the eggs very, very fine. Stone and chop eighteen large olives, and mix these with the minced egg. Moisten all with a little melted butter, season to taste and mix to a moist paste. Spread on thin slices of crustless bread, and press the two halves of the sandwich firmly together.
Lettuce and cream cheese sandwiches
Cut white bread into very thin slices and remove the crusts, then butter lightly. Spread with Philadelphia cream cheese. Dip a leaf of crisp lettuce in a French salad dressing, and lay it upon a slice of the bread, then press another slice upon it. With a sharp pair of scissors trim off the projecting leaf of lettuce. Pile these sandwiches on a plate, cover and keep in the ice-box until wanted.
FRAPPÉ BEVERAGES
A pleasant custom prevalent at many summer afternoon teas is that of passing nearly frozen beverages for the refreshment and delectation of the guests. These glacés or frappés are so easily prepared that the veriest tyro in the ice-making art need not be afraid to attempt them. On a warm day they are a refreshing variety upon the conventional cup of tea, and are so light and innocuous as not to interfere with the enjoyment of the dinner which must come an hour or two later. These ices are served in glasses, and with spoons.