Tartare Sandwiches

1 teaspon each of chives, capers, gherkins, olives, and tarragon leaves, chopped fine. 1 teaspoon each of tarragon vinegar, French mustard and paprika. - Mrs. C. E. Rawlins, Glen View, 111.

Tomato Sandwiches

Pulp the raw tomato through a hair sieve to remove the seeds and skin, and then add a tablespoon of thick mayonnaise to a teacup of pulp. Spread on 1 side of sandwich and press firmly together. - Mrs. Conklin, 914 S. 5th Ave., Maywood, 111.

Variation I

Thin slices of tomato dipped in French dressing. Or on rounds of bread spread with mayonnaise. Sliced tomato and shredded lettuce, seasoned with salt, pepper and lemon juice. - Mrs. Chas. Ellis, Winnetka, 111.

Travelers' Sandwiches

Chop sardines, ham, and a few pickles finely together, season with mustard, pepper, catsup. Worcestershire sauce, salt, vinegar, etc., to taste; spread between nicely buttered bread. - Mrs. E. G. Harris, Winnetka, 111.

Turtle Sandwiches (For Hallowe'En And Children's Parties)

Cut thin slices of brown and white bread, trim off the crust and shape into 3 1/2-inch squares. Butter lightly and spread between a desired filling. Slice lengthwise into halves some small cucumber pickles, place 1 in each corner of the sandwich for the feet of the turtle, a tiny one for the tail. Run a toothpick through a narrow, short piece of bread, and stick it in the opposite end of the sandwich from the tail. On the end of the toothpick put a thin piece of a small carrot, cut lengthwise. The result is a turtle. - Mrs. C. J. Jeffries, Winnetka, 111.

Veal Sandwiches

Chopped veal, apples, celery and nuts mixed with mayonnaise. Chopped veal and hard-boiled eggs, seasoned with mustard. Chopped veal and tongue, seasoned with horseradish and mixed with mayonnaise. - Mrs. Ethan Earle, May-fair, 111.

Watercress Sandwiches

Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly sliced bread. Thoroughly wash the watercress and thoroughly dry it in a cloth; cut it into small pieces, removing the stalks, and mix with finely chopped, hard-boiled eggs, seasoned with salt and pepper. Spread between thin, buttered slices of bread, sprinkling the cress and eggs very lightly with the lemon juice. Press together hard and shape. Remove the crust; or use chopped watercress and cottage cheese, seasoned with salt, pepper and vinegar; also use chopped watercress, seasoned with salt and mixed with mayonnaise. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Welsh Rarebit Sandwiches

Make a paste of mild cheese, 2 oz. of butter, a teaspoon of mustard, diluted with good cider vinegar. Spread the mixture between thin slices of bread. - Mrs. C. J. Jeffries, Winnetka, 111.

Windsor Sandwiches

Butter and cut thin slices of bread; cut thin slices of pecan sausage, have ready some dry, crisp lettuce leaves and a 1/2 pt. of mayonnaise. Put a slice of nut sausage on a slice of buttered bread; lay on a lettuce leaf, then a teaspoon of mayonnaise, another slice of buttered bread, butter side up; on this put another leaf of lettuce, a teaspoon of mayonnaise and another slice of bread. Press together, trim off the crust, and cut each sandwich into 3 strips. These are usually tied with baby-ribbon. - Mrs. E. G. Harris, Winnetka, 111.