TELEGRAM CONSERVATION COOK BOOK

Mrs. Rorer's Recipes.

Here are some sandwich filling's from Mrs. Rorer's "Light Entertain- ing":

Salad Sandwiches.

Under the head of salad sandwiches all forms of meat may be placed on lettuce leaves, put between the slices of bread and tied together with rib- bon, or held by means of a toothpick, or the slices may be pressed together and the crusts trimmed. Romaine, sorrel, endive and escarole may be substituted for lettuce in making these salad sandwiches.

Dill and Celery.

Cover thinly sliced white or rye bread with a mixture made of chopped dill pickles and celery. Moisten with salad dressing.

Olive and Pimento Sandwiches.

Take equal quantities of ripe olives, stoned, and canned pimentos (sweet red peppers). Chop very fine.

Take equal parts of plain and stuffed olives. Put through a meat grinder, mix with mayonnaise and spread.

Select very mild onions. Slice very thin and lay in ice water for a half hour before using. Season with pepper and salt. These are delicious as a filling for Boston brown bread sand- wiches.

Cncumber and Onion.

Take equal parts of chopped cucum- bers and mild raw onions. Moisten with salad dressing and spread on rye or graham bread.

Chop cold boiled spinach very fine. Mix with mayonnaise dressing and chopped yolks of hard boiled eggs.

Harlequin.

Cream butter and into it mix chopped parsley, capers and green peppers. Use enough of the vegeta- bles to make the butter a decided green. Flavor with pepper, salt and a little cayenne. By cutting the bread very thin and insetting a slice Of brown bread between two of white an effective and appetizing sandwich is made.

Mix chili sauce with finely chopped celery. With the scissors cut lettuce or romaine into narrow ribbons, lay on the bread and spread with the mix- ture.

Green Pepper.

Prepare a sufficient number of sweet green peppers by removing carefully every seed and the white fiber. Put through a meat grinder. Mix with mayonnaise and a little minced celery. This mixture may be spread direct on the buttered bread, or a small lettuce leaf may be laid on first.

Water Cress.

Thoroughly wash the cress and dry it in a cloth; cut it into small pieces and mix with finely chopped hard boiled eggs seasoned with salt and pepper. Spread between thin, but- tered slices of bread, sprinkling the cress and eggs very lightly with lemon juice.

Cheese Neapolitan.

This is a very pretty sandwich when finished, showing an inner slice of brown bread between two of white. Butter the white bread with creamed butter mixed with a little mustard or horseradish. On one of these slices lay a thin slice of brown bread which has been spread with cream or cot- tage cheese. The other side of the brown bread may have the same cheese or if variety is desired try anchovy or sardine paste or any of the potted meats. Cover with the second slice of white bread.

American Cheese.

Slice the cheese so thin that it is a mere shaving. Sprinkle on a little paprika and salt. Mustard may be added if liked.

Grated Cheese.

Mix equal quantities of grated cheese and reduce to a paste with creamed butter. Cut entire wheat bread in finger strips and spread with this paste. This sandwich is deli- cious seasoned with anchovy essence, paprika and mustard.

Cheese and Nut.

Mix equal quantities of grated cheese and chopped English walnut meats. Season with a few drops of lemon juice, paprika and salt.

Cheese and Horseradish.

Spread thinly cut white bread with cream cheese into which has been stirred sufficient fresh cream to make a paste. Spread the bread first with butter, then with a thin layer of horseradish and then add the cheese filling.

Cheese and Lettuce.

Dip a small white leaf of lettuce into French dressing. Lay between very thin slices of buttered brown