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Sandwiches

It is sometimes advisable to utilize the cut slices of fresh bread that are left over by making them into sandwiches at once, and serving them the same day, rather than putting them in the breadbox and running the risk of overlooking them. Pack them in a bowl, cover with a napkin dipped in hot water and wrung out very dry, and put a plate over them. This will keep them perfectly fresh for some hours. Many little dainty bits can be used in their preparation. The following combinations will be found acceptable: No. 1 Make a paste of cooked chicken livers with melted butter. Add lemon-juice, cayenne, salt, and chopped olives. Spread between thin slices of white bread. These sandwiches are good without the olives.

No. 2 Moisten flaked smoked whitefish with butter, add chopped sour cucumber pickles, season with mustard paste and a dash of cayenne, and use as a sandwich filling with white bread.

No. 3 Finely minced salmon and cucumber mixed with salad dressing.

No. 4 Sardines and hard-cooked egg yolk. Remove the skin and bones from the sardines, mash them to a paste with the egg, and season with salt, pepper, and a little lemon-juice.

No. 5 Equal quantities of grated cheese and butter creamed together. Spread this on the bread and sprinkle with minced watercress.

No. 6 Finely chopped peanuts and celery mixed with salad dressing.

No. 7 Mix well together chopped nuts and raisins and a little lemon-juice. Heat through, let cool, and spread on Graham crackers. Press together lightly, and crisp in moderate oven.

A Use for Left-over Fondant In making candy from fondant, put aside all scrapings from utensils used. These will keep indefinitely in a covered glass jar in cool, dry place, and when melted with a very little hot water, make good icing for small cakes, etc. No strong flavors, as peppermint or wintergreen, should be used.