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Luncheons at Home and by Box: Sandwiches

Egg Sandwiches Chop the whites of hard-cooked eggs and put the yolks through a strainer. Season with a boiled or mayonnaise salad dressing and spread between thin slices of buttered bread.

Nut and Olive Sandwiches Chop equal quantities of English walnuts or pecans and olives, moisten with mayonnaise dressing, and spread between thin slices of buttered bread.

Jam or Jelly Sandwiches Mix together a quarter of a cupful of finely chopped English walnuts or pecans with half a cupful of currant jelly or strawberry jam, season with lemon juice if too sweet, and spread between slices of buttered bread.

Fig or Date Sandwiches Mix together half a cupful each of dates or figs and English walnuts, season with Luncheons at Home and by Box lemon juice, and spread on slices of buttered bread. The dates should first be cooked in a little water before being chopped and mixed with the nuts. 3 large sardines Sardine Sandwiches 2 tablespoonfuls butter teaspoonful paprika 1 teaspoonful lemon juice 1 tablespoonful olives, chopped 1 teaspoonful parsley, chopped Cream the butter; skin and bone the sardines, mash, and add to the butter, with the lemon juice and paprika. Add the olive and chopped parsley, and spread between thin slices of white bread.