Cinnamon Sandwiches

Make a paste of butter, sugar, cinnamon and spread on thin slices of hot toast. Margaret Ball.

Chicken Finger Sandwiches

Mince cold cooked chicken very fine; moisten with enough boiled salad dressing to roll in size of finger; season with minced celery and onion. Cover with thin baking powder biscuit crust, pinch ends together, brush with beaten egg. Bake in oven.

Toasted Cheese Sandwiches

Toast bread; butter. 1/2 lb. cheese, chopped with 2 pimentoes. Spread on toast; put in oven until cheese begins to melt. Serve hot. Mrs. Harry M. Freed.

Crab Sandwiches

Moisten the grated yolk of 1 hard boiled egg with 1 tablespoon of softened butter; add 1/2 can crab meat, chopped; 1 tablespoon lemon juice. Mix to a paste. Spread on thin slices of buttered brown bread.

Cress Sandwiches

One bunch cress, 1/2 cup pecans, chopped fine. Mayonnaise to spread.

Cut slices very thin and spread with peanut butter.

Jelly Sandwiches

Spread bread with any kind of jelly, add chopped nuts.

Philadelphia cream cheese and 1/2 glass currant jelly; mix well together.

Onion Sandwich

Soak Spanish onion in water; drain well. Salt, and juice of lemon squeezed on slices.

Tea Sandwiches

Spread thin slices of brown bread with butter, then with cottage cheese, mixed with chopped nuts.

Mrs. Jerome K. Stock.

Tomato Sandwiches

Toast bread, put slices of tomato, slightly salted, between, and bacon, fried crisp, on top.

Brown bread with cucumbers sliced, salt, mayonnaise, if desired.

Brown bread spread with cream cheese. Add either plain or stuffed olives, chopped.

Butter thin slices brown bread, sprinkle with celery salt. Chop English walnuts and celery in equal parts, very fine. Mix with enough mayonnaise to spread easily.