MINCED MEAT SANDWICHES.—Minced cooked chicken or veal, mixed with minced celery and then with mayonnaise dressing is the usual paste for meat sandwiches. The flavor may be varied by adding minced sweet pickles, sweet canned peppers, olives, pimentos, mushrooms or nuts to this paste as fancy dictates. Minced boiled ham and boiled chicken in equal portions make a nice combination. If mayonnaise isn't liked bind together with soft butter, thick cream, lemon juice or prepared mustard.
LAYER SANDWICHES.—These are made of different varieties of bread combined in the same sandwich or of two or more kinds of thinly sliced cold, cooked meat, placed in alternate layers between slices of buttered bread or toast. Cold roast duck, either wild or tame, sliced thinly and placed between buttered slices of raisin bread is nice. Duck may first be dipped in mayonnaise. Cold boiled tongue sliced thin and covered with lettuce mayonnaise and then with a thin slice of chicken or cold boiled ham, make a good layer sandwich. Flaked white fish, spread with minced shrimp mayonnaise and lettuce or minced celery is another. Brown bread and white bread cut as thin as wafers, buttered and spread with cream or cottage cheese and minced olives or nuts and put together in alternate layers then cut through like layer cake into oblong strips or finger sandwiches make pretty luncheon sandwiches. Nut bread and raisin or date bread, sliced, buttered and built in layer sandwiches are delicious. Rings of Boston brown bread alternated with rings of white bread and spread with peanut butter is another popular combination.
SWEET SANDWICHES.—Chop figs, raisins and stoned dates together and spread on buttered slices of graham or white bread. Dates minced with nuts and spread on thin slices of buttered bread or upon cracker wafers make dainty afternoon tea sandwiches. Grated sweet chocolate and ground nuts mixed smooth with butter or cream is another filling. Grated cocoanut and dates minced to a paste is another favorite filling.
GAME SANDWICHES.—Cut thin slices of prairie chicken, wild duck or goose or venison. Dip shredded celery into mayonnaise dressing; lay the sliced meat on buttered bread, scatter shredded celery over it and press bread on top. With sliced venison spread currant jelly on the meat and omit the salad dressing. With sliced turkey use cranberry jelly. With boiled ham cider jelly, grape jelly or apple jelly is nice. With sliced roast veal tomato jelly is best. With wild fowl use mild plum jelly or currant jelly.—Contributed.
HICKORY NUT AND BANANA SANDWICHES.—Slice two bananas and mix with one half cupful of chopped hickory nut meats or pecans. Spread between thin slices of buttered brown bread.
APPLE AND CELERY SANDWICHES.—Mince celery fine and mix with chopped apples, sprinkle lightly with salt and spread between slices of buttered brown bread.
NUT SANDWICHES.—Waldorf. Chop fine equal quantities of sour apples, celery and pecans or other nuts. Salt them, spread on buttered bread, then spread lightly with mayonnaise dressing and make into sandwiches with brown bread.
SMOKED DUCK SANDWICHES.—Cut thin slices from smoked breasts of duck or goose. Cut hard boiled eggs into thin rings, lay over the duck and squeeze lemon juice on them; sprinkle with salt and pepper and place between buttered slices of bread, rye bread preferred.
SMOKED SALMON SANDWICHES.—Cut thin slices of bread, butter it and lay a thin slice of smoked salmon between them, or mash the salmon smooth with minced hard boiled egg and mix with butter to a paste and spread on bread.
BEAN SANDWICHES.—Spread buttered brown bread with cold baked beans, sprinkle with chopped pickles or with salted water cress or nasturtium leaves minced fine.