The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

that, pressing well together. Cut into triangles, squares or strips. Continue cutting slices from each half loaf, then they will fit. Cream (not melt) the butter before spreading; it may have chopped parsley, onion or lemon juice or other flavorings worked into it. For rolled sandwiches, the crust will have to be cut off unless it is very pliable. Cut slices thin, spread with the desired filling and roll as close as possible. If they should not stay together well, fasten with sharp pointed Japanese toothpicks. They may be tied with baby ribbon. Steam figs, seeded raisins and dates and grind in food cutter for sweet sandwiches. Scrambled eggs are better in sandwiches than hard boiled. Hard boiled eggs may be rubbed to a paste in a mortar, with butter and salt. When mayonnaise dressing is used, put sandwiches together just before serving. Onion sandwiches, when carried, must be packed in a close covered box by themselves. To keep moist, cover plate with lettuce leaves, lay sandwiches on and cover with dampened lettuce leaves. Or, cover plate of sandwiches with a towel wrung out of cold water and set in cool place. Or, wrap sandwiches in a damp napkin or waxed paper and place in close covered tin box or stone jar and set in cool place. It is better to have everything ready and put the sandwiches together just before serving. _Garnishing_--Sandwiches are much more attractive if a few sprays of parsley are placed around the edges before the second slice of bread is laid on. Sprigs of celery or small spinach leaves may be used, or a narrow strip of lettuce may be laid around the edges, so that it will look like a dainty ruffle of green. Sweet sandwiches may be served with cereal coffee, tea-hygiene, egg drinks or egg creams. Plates of sandwiches may be garnished with chervil, parsley, lettuce, celery or carrot tops, ferns, leaves or flowers. FILLINGS FOR SANDWICHES Salt understood =Eggs=--Scrambled without liquid, rather soft, served hot or cold. Hard boiled, while warm minced with fork and mixed with butter and salt. Hard