"Make your sandwiches out of the golden grain, garnished with the joy of the garden, and the green banks of the rippling brooks."

A FEW RULES FOR SANDWICHES

Bread for sandwiches should be at least 24 hours old.

Cream butter before spreading.

Do not have filling too moist.

If sandwiches are not to be used immediately, wrap in damp cloth and place in cool place.

Paraffine or wax paper helps to keep sandwiches fresh for the picnic or lunch basket.

HAM SANDWICHES

One-half lb. of baked or boiled ham, 6 sweet pickles, 2 hard boiled eggs, put through food chopper. Mix with salad dressing until creamy. Spread between slices of bread.

DRIED BEEF SANDWICH

For 1 dozen sandwiches—Soak 1/2 lb. of dried beef in cold water for 2 hour. Then take out and press out all water, roll in flour and fry in butter. Place between thin slices of buttered toast.

CHICKEN SANDWICH

Cook chicken until tender. Put through food chopper with two or three sweet pickles. Mix with mayonnaise dressing. Pimento may be added. Spread between thin slices of buttered bread.

LOBSTER SANDWICH

Finely chopped boiled lobster meat. Moisten with French dressing. Spread one side of bread with green pepper butter, the other side with lobster mixture. Garnish with parsley.

GREEN PEPPER BUTTER

Four green peppers, 1/2 C. butter, salt, cayenne. Remove seeds and white portion from peppers and cook in boiling water until soft. Drain well and rub through sieve. Cream butter and add pulp gradually, stirring constantly. Season with salt and cayenne. Spread over broiled fish, steak, chops, or on bread for meat sandwiches.

BACON AND EGG SANDWICH

Fry strips of bacon and grind bacon and hard boiled eggs. Mix with sweet mayonnaise. Spread between slices of buttered bread.

CHEESE DELIGHT

One brick of pimento cheese, 1 grcen pepper (chopped fine). Spread 1 slice of bread and toast.

CHEESE SANDWICH

Two packages of Philadelphia cream cheese, 3 tb. cream, mix well, 2 tb. salad dressing, 2 pickles (chopped fine). If you like add small portion of chopped onion. Spread on thin slices of bread.

CHEESE AND HORSERADISH SANDWICH

One lb. Philadelphia cream cheese, 1 small glass horseradish. Mix well. Spread on white bread. Makes 80 small sandwiches.

CHEESE AND JELLY SANDWICH

To 1 pound of cottage cheese take 1 small glass of jelly. Mix well. Spread on white bread.

COTTAGE CHEESE SANDWICH

One cup dry cottage cheese, 1-3 cup fine chopped nuts, 1-3 cup chopped dates, orange juice to make it moist. ~Mix thoroughly. Place between slices of buttered white or brown bread.

OPEN BROWN BREAD SANDWICH

Spread pimento cheese on slices of brown bread. Place one slice of stuffed olive in center.

TOASTED CHEESE SANDWICH

Two packages of Philadelphia cream cheese, 1 egg. Mix together. Add paprika and salt. Spread on slices of bread. Then place on mixture slices of bacon. Toast. Serve hot.

OLIVE, NUT AND CHEESE SANDWICH

Two packages Philadelphia cream cheese, 1 small bottle stuffed olives, 1/2 cup of nuts. Enough salad dressing to make mixture creamy. Spread on slices of buttered bread.

PEANUT BUTTER SANDWICH

Mix peanut butter and mayonnaise dressing. Use enough dressing to make a creamy filling. Spread on slices of buttered bread.