Practical vegetarian cookery

teaspoonful of vanilla flavoring, a little confectioner’s sugar, and the yolk of one egg. Stir until it begins to thicken, then whip in the whites of the egg beaten to a stiff froth. Spread on thin slices of sponge cake, or white bread and butter. MUSHROOM SANDWICHES. Stew a few large mushrooms in one ounce of butter; cover closely and cook slowly so that they shall not burn; mash them with pepper, salt, and a dash of nutmeg; cut thin slices of whole wheat bread, butter and spread with the mushroom paste. Cut into finger sandwiches. PINEAPPLE SANDWICH. Cut small sweet sponge buns in slices; spread them with grated pineapple; sift with fine sugar; press two slices together and spread soft icing on top and sides. ITALIAN SANDWICHES. Make a mixture of chopped olives, grated cheese and chopped English walnuts in the proportion of two fifths each of cheese and olives to one fifth of nuts; then make a dressing of five tablespoonfuls of malt vinegar (or six, if ordinary vinegar is used) bring to a scald and stir into the well beaten yolks of five eggs; set the egg mixture back on the stove and stir constantly until it becomes as thick as cream; then remove from the stove and beat in one tablespoonful of butter, whipping until the butter is dissolved and thoroughly blended. Season to taste with salt, pepper and mustard; if liked add a dash of cayenne. Stir in the chopped olives, nuts, and cheese. Spread between crisp square crackers, or thin slices of whole wheat bread. FRUIT SANDWICHES. Slice whole wheat or graham bread very thin, butter, then spread with a layer of chopped raisins, or candied cherries wet with orange juice. GRAHAM SANDWICHES. Chop olives; add a little chopped parsley and a little finely chopped celery; mix with mayonaise dressing to which has been added a few drops of onion juice and a very little French mustard; spread thin slices of graham bread very lightly with butter; then put a layer of the mixture; cover with another slice of buttered bread and cut into