[Orange Marmalade Sandwiches]
These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.
[Sponge Cake Sandwiches]
Bake a sponge cake in a square loaf; cut it into slices a quarter of an inch thick; cut the slices into rounds with a small biscuit cutter. With another small cutter take out the center leaving the ring; put this ring on top of a solid round making sort of a patty as it were; fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night; cover the top with the meringue made from white of egg and sugar; put them in the oven to brown, dish neatly and they are ready to use. These cannot stand over an hour as the fruit will soften the cake.
[Fresh Fruit Sandwiches]
These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.
Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar; or raspberries, or large blackberries cut into halves; or peaches, finely chopped; or apple seasoned with a little salt, pepper, olive oil and lemon juice; or sliced bananas with a dash of lemon juice, are all nice.
[Raisin Sandwiches]
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. These sandwiches are very nice in place of cake for afternoon teas or evening companies.