PICQUANT SANDWICHES.—Garden cress or pepper grass dipped lightly in salt and spread between thin slices of buttered bread makes dainty picquant sandwiches. Minced nasturtium leaves are used likewise.
FRUIT SANDWICHES.—Mince seeded malaga grapes, sliced canned pineapple and mashed bananas together to a paste. Spread on slices of plain white or graham bread or on nut bread. Cover with a thin layer of salad dressing and press thin sliced buttered bread on top.
DIXIE SANDWICHES.—Spread sliced nut bread with butter and grated cream cheese, or with melted cream cheese and press buttered bread on top.
RAISIN SANDWICHES.—Spread raisin bread slices with grated cheese and cover with a slice of buttered raisin bread.
NUT AND CHOCOLATE SANDWICHES.—Spread thin slices of buttered nut bread with chocolate fudge or fondant. Raisin bread is nice used the same way.
MARSHMALLOW SANDWICHES.—Toast marshmallows and place between thin slices of buttered nut bread. Mushrooms may be steamed with a little cream, spread on buttered bread and covered with a thin coating of chocolate fudge or fondant. Set the fondant dish in hot water to melt it for spreading.
Salads
"How in the name of thrift does he rake this together?"—Shakespeare.
SALAD DRESSING.—One cup sugar, one tablespoonful salt, pinch cayenne pepper, one tablespoonful mustard, stir all together. Add four eggs beaten, one cup cream, add one cup butter, put on fire in double boiler. When it boils remove and beat in one half pint vinegar a little at a time. This will keep till used.—Mrs. C. C. Mackenroth.