SARDINE SANDWICHES.

Dip sardines in boiling water to remove skin, then make a paste of salad dressing and sardines; put between thin slices of buttered bread.

OLIVE SANDWICHES.

Thin slices of bread, evenly buttered, cut hexagon shape; between each two slices place a layer of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with chopped olives.

DATE AND NUT SANDWICHES.

Chop an equal amount of stoned and washed dates and English walnut meats; moisten the chopped mixture to a paste with canned cherry juice; butter thin slices of brown bread; before pressing two of them together lay crisp lettuce leaf on one slice and spread the other with the date and nut paste; trim off the crusts and cut into the desired shapes.

MARGARET GITTINS LINN.

CLUBHOUSE SANDWICHES.

Three slices of bread, thinly cut in any desirable shape, toasted and buttered, are the basis of a club sandwich. Place a lettuce leaf on the lower slice, and on its top put slices of chicken breast, then put another slice of toast on top of that with another leaf of lettuce, followed by thin slices of broiled breakfast bacon, topped with a third slice of toasted bread. Finish the sandwich with thin slices (lengthwise) of small pickles, on top of the last slice of toast. The toasted bread and the breakfast bacon should be hot.

CHEESE SANDWICH.

Butter slices of bread and put grated cheese between. Toast both sides. Eat with tea.

MRS. SEASTROM.

HARD BOILED EGG AND CHEESE.

Thin slices of buttered bread, spread with salad dressing mixed with grated cheese; to this add hard boiled eggs chopped.

PIMENTO SANDWICH.

Put between thin slices of bread and butter, lettuce leaf, salad dressing and strips of pimento.