Curry Sandwiches

Chop the whites of 4 hard-boiled eggs very fine and put the yolks through a sieve. Cut the slices from the end of the loaf of bread, buttering before cutting each slice. Cover 1/2 the slices with the white of egg. Lay on 5 or 6 pickled oysters, a dusting of curry, a few drops of onion juice, then a layer of yolks, and cover with another piece of bread. These sandwiches are capable of great variations; the bread may be covered with chopped cress, and then oysters, then garnished with the yolks, onion juice, curry, and salt sprinkled over; and if served for lunch they may be left without a top covering of bread and eaten with a fork. - Mrs. Frank Cress, Park Ridge, 111.

Date Sandwiches

Cut thin slices of brown bread with a small, round biscuit cutter, and spread with softened butter. Make a mixture of equal parts of blanched and browned almonds, chopped fine, and dates, chopped; squeeze over orange juice to form a paste, and spread. - Eloise Jennings, Winnetka, 111.

Variation I

Mince fine some Turkish dates. Add a little water, cooking them in a double boiler till they are soft and pasty. Add a little lemon juice, cool the dates and spread on thinly cut bread. Sprinkle with finely chopped hickory nuts and cover with buttered bread. - Mrs. C. J. Jeffries, Winnetka, 111.

Date And Nut Sandwiches

Mix equal quantities of chopped dates and nuts, moisten with cream, if necessary, and spread between thin slices of bread. - E. G. Harris, Winnetka, 111.

Dill Sandwiches

Butter slices of white bread; cover 1/2 the slices with thin slices of white meat of roasted chicken; put over this a thin layer of dill pickles. Cover with another piece of buttered bread, trim off the crusts, cut into triangles and serve with lettuce leaves. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Duck Sandwiches

Cut hard-boiled eggs into rings, lay over thin slices of smoked breasts of duck, squeeze a little lemon over them, a sprinkle of salt and pepper, and' cover them with well-buttered slices of bread and butter. - Mrs. C. J. Jeffries, Winnetka, 111.

Egg And Olive Sandwiches

Mince a hard-cooked egg and add 2 olives, cut in small pieces. Moisten with French dressing and spread on thin slices of bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Farmers' Sandwiches

Rub to a smooth paste 1/2 pt. cottage cheese, adding gradually 4 tablespoons of melted butter or olive oil, or thick cream; add salt and black pepper. Spread the loaf with butter, after you have removed the crust slice; cut off a thin slice, spread it with the cheese mixture. - Mrs. Waldon Emmery, Glencoe, 111.

French Sandwiches

Fish, game, poultry, or any other meat may be used for these sandwiches. To 1 pt. of any of these add 2 hard-boiled eggs, chopped fine, and season with salt and pepper. Add 2 tablespoons of capers and sufficient mayonnaise to soften. When this mixture has been spread on the bread add a sprinkling of finely chopped cress. Rub the yolk of 1 egg through a sieve and chop the white very fine. If the sandwiches are to be served at home for luncheons, etc., add a sprinkling of the yolk to the cress on half the number of sandwiches and the chopped whites to the other half. Then arrange them in groups of twos, 1 of each color on the serving plates. - Mrs. Almond Case. Palatine, l11.