Part 5

PEANUT SANDWICHES.--Shell and skin freshly roasted peanuts and roll them to fine crumbs on a pastry board. Add salt to taste and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread. Keep in a cold, damp place until wanted.

STUFFED EGGS.--Boil eggs hard and throw them into cold water. When cool remove the shells, cut the eggs in half carefully and extract the yolks. Rub these to a powder with the back of a spoon and add to them pepper and salt to taste, a little melted butter to make the mixture into a smooth paste. If ham is not at hand any other cold meat will do, and either anchovies or anchovy paste may be used. Make the compound into balls about the size and shape of the yolks and restore them to their place between the two cups of the whites.

HAM AND OLIVE SANDWICHES.--Chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread.

SALMON SANDWICHES.--Small can salmon, one small onion chopped, two hard boiled eggs chopped, and chopped celery to taste. Mix with a good mayonnaise dressing and spread between thin, buttered slices of bread.--Mrs. L. L. Lampman.

HAM SANDWICH.--Run boiled ham through the food chopper or mince it very fine. This may be spread plain on buttered bread or it may be mixed with the ground yolks and whites of hard boiled eggs and mixed with mayonnaise dressing to a paste and spread between thin slices of buttered bread.

ROLLED SANDWICHES.--Cut the crust from a loaf of bread lengthwise of the loaf in thin slices. Butter, spread with the ham mayonnaise paste and roll up like jelly roll, pressing firmly together. Cut in slices like jelly roll cake slices.

NUT BREAD SANDWICHES.--These are made of nut bread slices spread with butter. Raisin bread also makes nice sandwiches and so does date bread.

ENGLISH SANDWICHES.--Spread toasted muffins (cold muffins cut into slices and toasted) with butter, then with cottage cheese or grated cream cheese. Cover with a thin layer of plum (blue damson preferred) marmalade, and cover with top slice of toasted muffin.

SARDINE OR ANCHOVY SANDWICHES.--Mix ground yolks of five hard boiled eggs with three boned sardines or anchovies, mashed, two small pickles or as many capers chopped, one teaspoon of butter. Spread between thin slices of buttered graham bread.

EVENING SANDWICHES.--Three hard boiled eggs, one half pint olives and one fourth pound walnuts, minced together fine and mixed with salad dressing. Spread on rye bread or graham bread, with lettuce leaves between. One cup chopped celery, six stoned olives and two tablespoons salted nuts, minced together with salad dressing. Salted almonds rolled fine and mixed to a paste with butter are nice on crackers, with a chafing dish lunch. Bone sardines and mash them to a paste with lemon juice or oil and spread on thinly sliced bread. Mince canned lobster, shrimp or crabs fine, mix with minced hard boiled eggs and salad dressing and spread between buttered slices of bread.

ANCHOVY SARDINES.--Spread small triangles of bread or toast with anchovy paste. Serve either hot or cold. No top crust for these. Pass lemon slices.

CAVIAR SANDWICHES.--Spread thin slices of rye bread with caviar and sprinkle with finely minced young onions or onion juice. No top crust for these. Serve with lemon points.

CHEESE WAFERS.--Grate cheese and spread it on buttered cracker wafers or buttered wafers of toast and sprinkle lightly with salt and cayenne pepper. Melt cheese in the oven and serve hot.

BOILED EGG SANDWICHES.--Run hard boiled eggs through meat grinder and mix with dry mustard, salt, cayenne pepper and lemon juice or vinegar. Spread between thin slices of buttered bread. Minced celery or celery seed is nice mixed with this paste. The grated rind of a lemon added to ground hard boiled eggs (three), one half cup butter, two tablespoons of lemon juice, salt and half teaspoon of dry mustard makes a good devil paste for sandwiches.

OLIVE AND COTTAGE CHEESE SANDWICHES.--Stone olives, or use the stuffed olives, and chop them fine; mix with an equal quantity of cottage cheese. Make into a smooth paste with soft butter. Spread between graham or rye bread slices. Olives may be mixed likewise with grated cream cheese.

CUCUMBER SANDWICHES.--Use the fresh, sliced cucumbers or cucumber pickles chopped fine. Mix with mayonnaise salad dressing and spread on buttered bread, cover with shredded lettuce and lay slice of buttered bread on top.

WALNUT AND CHEESE SANDWICHES.--Chop walnuts fine and mix with grated cream cheese and a little lemon juice or with soft butter or salad dressing. Spread on lettuce leaves and place between buttered slices of bread.

CELERY SANDWICHES.--Mince celery fine; mix it with chopped nuts and chopped olives and blend together with mayonnaise dressing. Spread between slices of buttered bread.

CHEESE SANDWICHES.--Mix grated cheese with the grated yolks of hard boiled eggs and add a few drops of lemon juice. For a change a few canned, sweet red peppers, chopped fine are nice added to the mixture. Spread between thin slices of buttered white bread.

COTTAGE CHEESE SANDWICHES.--Spread cottage cheese between thin slices of buttered graham, whole wheat or rye bread. Chopped dill pickles are nice mixed with this cheese and spread on rye bread.

NUT AND CHEESE SANDWICHES.--Grate cream cheese and mix it with ground salted peanuts. Make into a paste with butter or thick cream. Spread on graham bread.

DUTCH LUNCH SANDWICH.--Grate cream cheese or cut up Swiss cheese and spread it on thin slices of buttered rye bread; spread with German prepared mustard and press buttered slices of bread on top. Pass dill pickles.

PEANUT SANDWICHES.--Spread thin slices of Boston brown bread with peanut butter or with ground salted peanuts mixed with butter. White graham bread is also used this way.

CLUB HOUSE SANDWICHES.--Spread bread or toast with butter, lay on a thin slice of cold meat chicken, (white meat preferred), spread with mayonnaise salad dressing then put on a layer of shredded lettuce, covered again with mayonnaise dressing and cover top with another thin slice of buttered bread or buttered hot toast. The sliced meat and bread must be cut very thin to make dainty sandwiches of this delicious combination. Garnish with quartered dill pickles and olives or pimentos and parsley.

HOT EGG SANDWICH.--Toast bread in thin slices; lay on a thin slice of hot boiled bacon or ham and upon this place a hot fried egg or an egg scrambled fine. Lay another hot slice of toast on top and serve.

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.

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.

SALAD DRESSING.--Yolks of six eggs, two tablespoons butter, three fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix until smooth. Lastly add beaten yolks and vinegar. Cook until thick.--Mrs. F. Kleinsorge.

SALAD DRESSING.--Yolks of four eggs, one half cup vinegar, two tablespoons sugar, butter the size of walnut, salt and pepper to taste. Beat yolks until light, add sugar and beat again, then add vinegar, butter, salt and pepper. Cook in double boiler until quite thick stirring all the while. When cold thin with cream. A very little flour may be added while cooking. This will keep for several days. Adding cream only as you use it.--Mrs. McGuiness.

A Group of Salad Dressings

OIL MAYONNAISE.--Mix the yolk of one raw egg, one half teaspoon of salt, a little mustard and a few grains of cayenne, add one cup of oil in small portions, and two tablespoons lemon juice. Make as you would any mayonnaise dressing, and when ready to serve stir in one half cup of sour cream.--Contributed.

SOUR CREAM SALAD DRESSING.--Stir one tablespoon of sugar, one half teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of lemon juice into one cup of sour cream. Serve it on cucumbers, onions, cabbage or lettuce.--Contributed.

FRENCH DRESSING.--With many people the French dressing is usually hit or miss. There is, however, a set formula that ensures having the proportions right every time. Put into a bowl or bottle a half teaspoonful salt, and a salt spoonful of pepper. Add four tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add one tablespoonful of lemon juice or vinegar, mix thoroughly and pour over the salad. Tarragon vinegar may be substituted in whole or part of the cider or white wine vinegar.--Contributed.

ENGLISH SALAD DRESSING.--Mash the yolks of two hard boiled eggs to a paste. Add a saltspoonful of salt, a scant teaspoonful of powdered sugar, a few grains cayenne; a teaspoonful of cold water and mix it well. Stir in by degrees a half cupful of cream, then stirring very rapidly, add a tablespoonful of strong Chili vinegar and one of cider vinegar. Six tablespoonfuls of olive oil may be used instead of cream, adding gradually.--Contributed.

CHICKEN SALAD.--Boil a chicken tender in salted water, cut the meat into small pieces; add half as much diced celery or chopped cabbage. Mix with salad dressing. Add one cupful of broken English walnuts just before serving.

SALAD DRESSING.--Yolks of five eggs and one whole one, beaten with one large tablespoon of sugar, one teaspoon of mustard, dash salt and cayenne pepper. Cook thick in one half cup of hot vinegar and three tablespoons of butter. Remove from fire and beat smooth. When ready to serve thin with half a cup of sweet cream.--Mrs. Fred Southard.

APPLE SALAD.--One cup chopped celery, two cups of chopped apples, one half cup of nuts. Mix and serve with salad dressing.--Mrs. Southard.

SALMON SALAD.--One large can of salmon, four hard boiled eggs minced with salmon. Mix with salad dressing.--Mrs. Southard. (Editorial note.--Above recipes for salads were demonstrated by Mrs. Southard in her paper on "Salads" for Domestic Science club.)

CHICKEN SALAD.--Cut cooked chicken into dice and add half as much diced celery. Mix with half of salad dressing and pour the balance over it at serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar and speck of cayenne. Cook thick in double boiler. When cold add one cup of whipped cream.--Mrs. W. S. Davidson.

SHRIMP SALAD.--One can of shrimps, wash thoroughly, then pick to pieces; two cups cabbage sliced fine; two cups chopped celery, one cup English walnuts cut quite fine. Mix together and serve with salad dressing.

SALAD DRESSING.--Yolks of five eggs and one whole egg well beaten, one tablespoon sugar, six tablespoonfuls of vinegar and three of butter boiled together and turned slowly over beaten eggs, one tablespoonful of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in double boiler until thick. When wanted for table add whipped cream.--Mrs. T. A. McKay.

LOBSTER SALAD.--One cup of chopped celery, five hard boiled eggs coarsely diced, one large or two small cans of lobster coarsely shredded, season with salt and a dash of cayenne, mix lightly with fork. Dressing for above: One half cup vinegar, one teaspoon mustard, one half teaspoon salt, three tablespoons melted butter, three level tablespoons of sugar. Cook in double boiler. When well heated add well beaten yolks of four eggs and one whole egg, stirring continuously till thick and smooth. When ready to mix with salad thin to proper consistency with sweet or sour cream, place salad on lettuce and pour dressing over it.--Mrs. Harry McKay.

SHRIMP SALAD.--One can shrimps, one small head celery, one cucumber, cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of cayenne pepper. Beat well. Have olive oil very cold and pour it in and keep beating until it gets thick. Then add either vinegar or lemon juice. Mix with shrimps, just before serving.--Mrs. Will Lynch.

HAZELS HERRING SALAD.--Take equal quantities of cold boiled potatoes and herring and two or three small onions. Cut potatoes in cubes, remove bones from herring and cut in small pieces or pick to pieces, add onions and let stand on ice till ready to serve, cover with sweet cream and season with salt and pepper.--Mrs. Schollander.

POTATO SALAD.--I do not know much about salads different from the every day style, with the exception of an old fashioned German potato salad. Boil your potatoes with the jackets, peel and slice while hot; heat bacon drippings in which glaze onions which must be cut very fine, then add flour, brown, add diluted vinegar, let it come to a boil, cool, add a little sweet cream, turn it over your potatoes, which were previously seasoned with pepper and salt. Garnish with either sliced or chopped hard boiled eggs and green parsley.

STRING BEAN SALAD.--Cut ends of tender green beans, string them, cut them either lengthwise, or just break them, boil until tender, add salt, drain. Slice onion very fine, mix with beans, season with pepper, and another pinch of salt, pour diluted vinegar over them, turn diced fried bacon quite hot over this mixture.

CABBAGE SALAD OR DUTCH SLAW.--Select a nice clean cabbage, slice very fine, something like sauer kraut; place in a stew pan, pour boiling water on, let stand for half hour, then drain, slice onion fine, mix with cabbage, season with salt and pepper, turn over this hot bacon grease, with bacon dices in diluted vinegar. Above vegetable salads were given by Mrs. Bruegger in her German Cookery demonstration.

BEET AND CHEESE SALAD.--Make cottage cheese into balls, stick on either side half English walnut. Slice small sweet beets and put two cheese balls and three beet slices on lettuce leaf. Keep on ice until just before time to serve. Add French dressing just before serving. This is a simple salad and so tasty that you will be sure to like it.

FRENCH DRESSING.--Mix three teaspoonfuls of cider vinegar with three and one half tablespoonfuls of olive oil, one large pinch of salt, one tiny pinch of black pepper and red pepper.

TOMATO SALAD.--Choose smooth, red tomatoes, peel; cut into halves, set on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a spoonful of mayonnaise on each and garnish with nasturtiums.--Mrs. R. J. Walker.

SPINACH SALAD.--Chop cold boiled spinach fine, season well with salt and pepper, and a little nutmeg and mould into small cups. When cold and formed, turn out on lettuce leaves and garnish with hard boiled eggs sliced or the yolks of hard boiled eggs run through a ricer. Serve with mayonnaise. Strips of Spanish red peppers may be used for garnishing in place of the eggs. The nutmeg can be omitted if distasteful, but most people find it an attractive addition.--Contributed.

SHRIMP AND TOMATO SALAD.--Add to the contents of one can of shrimps, an equal amount of crisp white celery cut in small pieces. Mix with a cream or mayonnaise dressing. Place a thick slice of tomato on a crisp lettuce leaf, and a mound of the salad mixture on the tomato. Decorate with a few stuffed olives on each serving, and top with a spoonful of the mayonnaise. If ripe tomatoes are too expensive or not obtainable at this season the salad may be served on tomato jelly cut in thick slices or else molded in the form of cups.--Contributed.

TOMATO JELLY.--To make the tomato jelly salad, soak a quarter cupful of gelatine in the same amount of water. When softened put into a sauce pan with a cupful of strained tomato, a quarter cupful cold water, a teaspoonful of salt, the same amount of onion juice, a tablespoonful of tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over the fire until the gelatine is dissolved, but not a moment longer, turn at once into egg cups or small molds and set away to harden. Serve on lettuce leaves with mayonnaise.--Contributed.

TOMATO SALAD WITH MAYONNAISE.--Have as many hallowed out tomatoes or molded tomatoes as there are guests to serve and set each in a crisp lettuce leaf. Upon this lay half of an egg that has been deviled and with this three little silvery sardines. Sprinkle with pieces of green pepper, cut fine and dress with mayonnaise.--Contributed.

FANCY EGG SALAD.--Select perfect lettuce leaves and arrange in circles on a large platter or on individual plates. Cut hard boiled eggs into halves, remove the yolks and cut the whites into petals shaped like water lilies. Arrange these strips in the center of the lettuce leaves (which simulate lily pads) to form a circle, leaving a small circular opening in the middle. Then put in a second row of petals, placing the pieces between those in the first circle. Lastly press the egg yolks through a ricer, heaping them in the center of the white petals, to represent the heart of a lily. Pass a bowl of mayonnaise with the salad or heap lightly on the surface.--Contributed.

POTATO SALAD.--Boil six medium sized potatoes in jackets, until done but do not let them break into pieces. They should be firm and dry. Peel them and cut into thin slices or small dice; mix with two small onions chopped and two hard boiled eggs, sliced. Mix thoroughly with boiled salad dressing, after dressing the potatoes first with lemon juice or vinegar and salt. Let stand on the ice an hour or more. Garnish the salad bowl with shredded lettuce, diced, boiled or pickled beets or radish roses or olives, sweet peppers or any favorite garnish.--Contributed.

FRENCH DINNER SALAD.--The dinner salad should always be delicate and light. Heavy meat or fish salads are reserved for luncheon or buffet suppers, where they form the main dish of the meal. The most popular dinner salad is lettuce dressed with oil and lemon juice or vinegar. Cress is often used and of late years bleached dandelions are much in favor. Sliced cucumbers and onion, or sliced tomatoes with shredded lettuce or chopped celery, and the typical spring salad of shredded lettuce, sliced young onions and sliced radishes are all liked. In France the French dressing of oil and vinegar or lemon juice is always used but in America many prefer the richer mayonnaise dressing. In any case the salad is never mixed until time to serve it, and then the dressing should be lightly tossed in when all of the ingredients must be crisp and cold.--Contributed.