Have a cut of tenderloin of beef for each sandwich; butter two slices of bread and lay them side by side; broil the steak, seasoning well and lay on one piece of bread; on the other place a slice of Spanish onion which has been thoroughly chilled to make it brittle.
CHEESE, PECAN NUT AND PIMENTO SANDWICH
Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth cupful of butter to a cream; gradually beat in half a cupful (measured light) of grated cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats. Use this to spread the prepared bread; drop on the mixture here and there thin slices of piemento, then press the two pieces together.
CHEESE SANDWICHES Mrs. Helen Armstrong
One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one tablespoonful melted butter; three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to paste and add salt and pepper, butter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread.
DREAM SANDWICHES Mrs. W. L. Clock
One-half cup of pecan nuts chopped fine; one-half cup stoned raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix with a small amount of cream and spread it on bread thin. It makes an excellent filling for sandwiches.
HOT CHEESE SANDWICHES
These are particularly nice for Sunday evening teas. Slice the bread very thin; put a thick layer of grated cheese between the two forms; sprinkle with salt and a dash of cayenne pepper and press the bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and butter and serve very hot.
HOT CHEESE SANDWICH Mrs. W. D. Hurlbut