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Club Sandwich with Sweetbreads

When brought form market soak 1 pair sweetbreads 1 hour in Water with 1 tablespoon vinegar. Parboil 20 minutes in 1 cup mil. Cool in cold water, drain and cut in slice. On serving plate for each person place 1slice toast spread to the edges with Butter worked until creamy. Cut in two diagonally and cover with 1 or 2 washed and dried Lettuce leaves, and with Mayonnaise dressing. On lettuce place a layer of Sweetbread slices, cover with Slice of cucumber which have been dipped in Mayonnaise dressing and with 2 slices bacon free from rind, cooked until crisp. Cover with 1 slice buttered toast, cut in two diagonally. Place a Small lettuce leaf on the toast and fill with Mayonnaise dressing. Sprinkle with Paprika. Place on side of plate Sweet pickled cucumber rings or Olives, plain or stuffed.

PICKLED RIPE CUCUMBER RINGS Pare rind from 2 quarts ripe cucumbers, cut in slice crosswise, with then stamp out centers, making rings. Cover with Cold water, add 1 teaspoon soda and let stand over nigh. Next morning drain, cover with cold water in which 2 tablespoon alum have been dissolved and boil 10 minutes. Strain, cover again with cold water, add 1tablespoon ginger, boil 15 minutes. Drain , measure water and discard. Measure as much vinegar as there was water and to each quart vinegar add 3 pound granulated sugar 1/4 cup whole cloves and 1/4 cup stick cinnamon. Add fruit and boil until clear. Watermelon rind, cut in strips, may be sued instead of cucumber. APRICOTS WITH CREAM AND NUT BRITTLE Drain 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minute, or until tender. Cool and pour into serving dish . Sprinkle with one-half the nut brittle. Beat 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 teaspoon vanilla Few grains salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible . Other canned fruit orange sections may be used instead of apricots.

NUT BRITTLE Put 1/2 cup sugar and 1/2 cup water in saucepan and boil quickly until syrup is a golden brown. Remove from fire, adds 2/3 cup chopped nut meats and turn into lightly greased pan. Cool and pound until broken into very small pieces.

GINGER PUFFS Beat 1 egg until light, add 1/2 cup sugar 1/2 cup molasses and 1/4 cup shortening melted in 1/2 cup warm water. Add 2 cups pastry flour sifted with 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon soda and 1/2 teaspoon salt. Combine mixtures and bake in small greased tins for 12 to 15 minutes at 4 degree F. Frost if desired with Cheese Frosting.