Slightly mash chicken salad with a potato masher, mix with mayonnaise and spread between small squares of white bread.

CAVIAR SANDWICHES.

Mix caviar with Lemon Dressing (minus the salt), spread between buttered slices of white bread dotted with small flakes of lettuce.

ANCHOVY SANDWICHES.

Mince truffles and olives finely, mash with anchovies and spread on slice of white bread; butter another slice and put sandwich together with a leaf of lettuce dipped in French dressing.

PIMENTO SANDWICHES.

Peel a Pullman loaf of white bread and slice in medium slices. Spread the top of one slice with Red Mayonnaise mixed with mashed tomato, the lower side of the next slice with slightly melted butter, the top of the same slice with the Red Mayonnaise mixture and so on until you have four slices, the top slice to be spread with butter only on the under side. Of course this leaves nothing on the outside of either the top or bottom slice. Stack four slices, gently press together and wrap in oil paper until needed. Slice crossways and carefully lay on sandwich plate.

PEPPER SANDWICHES.

Follow the same directions given for pimento sandwiches using Green Mayonnaise instead of Red.

YELLOW MAYONNAISE SANDWICHES.

Make in the same way as the two preceding recipes using Deep Yellow Mayonnaise mixed with finely ground nuts. The three kinds of sandwiches served together on a large tray look very attractive.

SARDINE SANDWICHES.

Bone sardines, mash, sprinkle with paprika, mix with Lemon Dressing and spread on slices of white bread. Tear lettuce into small pieces with the fingers, dot it over the slices and cover with a buttered slice of bread; press together slightly and cut into any desired shape.

PEARL ONION SANDWICHES.

Butter white bread, cover with minced pearl onion pickles, then a lettuce leaf, spread with mayonnaise and top with a plain slice of bread. Slightly press together, trim, and cut in any desired shape.

ONION SANDWICHES.

Prepare white onions by directions in Pointers, mince finely and mix with French dressing. Put between slices of buttered bread, cut from a Pullman loaf. Cut each sandwich into three slices, making narrow, long sandwiches. These are also nice made in the same way, using salt and pepper instead of French dressing.

PEANUT SANDWICHES.

Mix peanut butter with mayonnaise, spread on thin slices of white bread, dot over with small pieces of endive and cover with a piece of buttered bread. Roll, and wrap separately in oil paper. When served unwrap and slip each sandwich into a green pepper ring. Select small, long green peppers and cut into rings.

SALMON SANDWICHES.

Sprinkle finely minced salmon with cayenne, mixed with chopped celery and olives. Add mayonnaise and spread on white bread with lettuce leaf between.

HAM SALAD SANDWICHES.

Mix potato salad with a little mayonnaise and chow chow pickle chopped finely; mash all together and spread on thin slices of cold boiled ham. Butter a thin slice of white bread, lay the slice of ham on it, cover with a lettuce leaf, trim and roll. Wrap each separately in oil paper until ready to serve, unwrap and tie with white baby ribbon. These have to be made very carefully. Slice the ham very thin and mash the salad smoothly, using very little.

BEEF SALAD SANDWICHES.

Make by recipe for ham salad sandwiches, spreading thin slices of cold roast beef with tomatoes mashed with Green Mayonnaise instead of potato salad.