Evening star., 1915-02-22
~ TEE
|kIT1G65HEH &c
| PANTRY

The tea table equipment is not COM
plete without a good supply of tempt
ing sandwiches. Here are some sug-
gestions for savory filings that may
hold new ideas for many hostesses:
Salmon.
Remove the bones and skin from the
contents of one can of salmon and
mince the fish with the juice of half
lemon, salt and pepper to taste. SIX
tablespoonfuls of minced celery and
tablespoonful of melted butter. Spread
this mixture between thin slices of
white bread
Sardine.
Remove the bones and skin from the
sardines and pound the fish to a paste.
Season it with salt and paprika and
to each six sardines add the crumbled
yolk of one-hard- boiled egg and
tablespoonful of olive oil. Spread be-
tween slices of bread and butter or
on slices of thin hot buttered toast
and serve Immediately
Egg and Cucumber.
Spread thin slice of bread and but
ter with thin slices of crisp cool Gu
cumber. Spread another slice with
chopped hard-boiled eggs mixed to
paste with mayonnaise dressing and
put the two pieces of bread together.
Tomato.
Cut firm cold tomatoes in thin slices
and place each slice on a round of
bread and butter On each tomato
spread teaspoonful of minced celery
mi
mayonnaise dressing. Top with a slice
of buttered white bread.
Chicken Giblets.
Mince chicken giblets and mix them
to a paste with mayonnaise dressing.
Spread between buttered slices of
white bread.
Minced Chicken.
Mince cold cooked chicken, moisten
with mayonnaise and spread on slices
of buttered bread. Top each with a
hearty piece of crisp lettuce and then
with a piece of plain buttered bread.
Green Pepper and Cheese.
Remove the seeds and stems from a
green sweet pepper and put it through
a vegetable chopper. Add it to a cake
of cream cheese which has been
softened with few tablespoonfuls of
cream. Mix thoroughly. season with
salt and pepper to taste. Spread be-
tween slices of buttered bread.
Anchovy and Egg.
Mash the yolks of two hardboiled
eggs and add tablespoonful of an
chovy paste or two anchovies mashed
fine with a fork. Add tablespoonful
Of oil oil arta nf TO
full of salt with a little paprika.
Cream Sandwich.
Beat cream until it is solid. then beat
in several tablespoonfuls of any de-
sired jelly-quince. crabapple or grape.
Spread the mixture between split lady
fingers.
Dried Beef.
Put some Clipped beef through a
meat chopper and mix it with an equal
amount of minced celery hearts. Flavor
with a little grated onion and moisten
with a little olive oil and vinegar.
Cocoanut Sandwiches.
Mix half a cupful of English wal
nuts, three times that amount of grated
fresh cocoanut, moisten with cream
and add two tablespoonfuls of sugar
Spread between fresh buttered bread.
Chicken and Almond.
Mix half a cupful of blanched chop
ped almonds with half cupful of diced
cold chicken and moisten with four
tablespoonfuls of cream. Season with
salt and pepper and spread between
buttered slices of bread.
Tongue Sandwiches.
Mince cold boiled tongue and mix it
with half as much finely diced celery.
Moisten with mayonnaise, and to a
cupful add a tablespoonful of good to-
mato catsup. Spread between white
bread and butter.
Marmalade Sandwiches.
Make these just before eating them.
Butter white and brown bread and
! spread with orange marmalade, rather
! thinly. On each slice of brown bread
put a slice of white buttered bread,
| and on the white put brown slices.