Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

spreading the mixture upon sliced graham bread. Walnut sandwiches Shell English walnuts. Blanch and chop, and to every tablespoonful of nuts allow a good half tablespoonful of cream cheese. Rub well together and spread on thin slices of crustless white or graham bread. 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. Water cress sandwiches Season water cress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly-sliced white bread. Cottage cheese sandwiches Cottage cheese, spread upon a slice of buttered bread, and covered with a leaf of lettuce dipped in oil and vinegar, then with the second buttered slice, makes a nice relish. Sardine sandwiches Wipe the fish, skin, take out the backbone and rub to a smooth paste with a little butter and lemon juice. Add a dash of cayenne, or a few drops of Tabasco sauce, and spread between thin slices of brown bread. Salmon sandwiches (Contributed) Remove the skin and bones from a can of salmon, shred with a silver fork and add the crumbled yolks of six hard-boiled eggs. Season to taste and add any good salad dressing. Spread on thin slices of brown bread. Olive sandwiches (Contributed) Take equal parts of large and stuffed olives. Mince fine, mix with a little thick mayonnaise, and spread on thin slices of buttered bread. Salad sandwiches (Contributed) Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice. Add a little mayonnaise and spread the mixture on thin slices of bread lined with crisp lettuce leaves. [Illustration: WHOLE WHEAT BREAD SANDWICHES IN FOLDED NAPKIN BRUNETTE SANDWICHES CRESCENT SANDWICHES] Nasturtium sandwiches (Contributed) Butter thin slices of white bread, place between them the petals of nasturtium flowers or the very young leaves. Place the flowers so that they will show along the edges