Fig Sandwiches.

Chop one-fourth a pound of figs very fine, add one-fourth a cup of water, and cook to a smooth paste; add, also, one-third a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doylie-covered plate. Raisins, dates or marmalade may be used in the place of the figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake.

French Fruit Sandwiches.

Chop the fruit very fine; use a mixture of cherries, plums, pineapple and angelica root; moisten with wine, orange or lemon juice. Use lady-fingers or bread for the covering. If bread is used, spread lightly with butter; if cake be your choice, spread very lightly with marmalade. Use just enough butter or marmalade to keep the coverings together.

Date=and=Ginger Sandwiches.

Chop the dates and preserved ginger; moisten with syrup from the ginger jar and a little lemon juice; cook as above, and use with bread or lady-fingers. Preserved ginger may be used alone and without cooking.

Rose=Leaf Sandwiches.

Flavor the butter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose petals. If lady-fingers are used, brush them over with white of egg and sugar mixed together. Use but little sugar—just enough to hold the fingers together. The Turkish rose petals that come in little jars are particularly dainty, and adapted to this purpose. Garnish the dish on which they are served with rosebuds and leaves.

Violet Sandwiches.

Prepare in the same manner as in the last number, substituting candied violets for the rose petals, and violets with green leaves for a garnish.

Honey Sandwiches.

Spread one bit of white bread with honey pressed from the comb with a wooden spoon, the other bit with butter. Garnish with white clover blossoms and leaves.

Puff=Paste Sandwiches.

Roll puff paste very thin (about one-eighth of an inch), cut in fanciful shapes and bake to a delicate brown; add chopped almonds to rich strawberry preserves, or peach marmalade, and spread the mixture between each two bits of pastry.

Pineapple Sandwiches.

• 1 cup of pineapple juice and pulp.
• ¾ a cup of sugar.
• Juice of half a lemon.
• Lady-fingers.

Method.—Cook the pineapple, sugar and lemon juice until thick; let cool, and spread upon lady-fingers or sponge drops. Press together in pairs and serve.

Whipped=Cream Sandwiches.

• 1 cup of heavy cream.
• ¼ a cup of powdered sugar.
• ¼ a teaspoonful of vanilla extract.
• Lady-fingers.

Method.—Add the sugar and extract to the cream and beat until solid; let chill, then spread quite thick upon lady-fingers or sponge drops.

Whipped=Cream Sandwiches with French Fruit.

Soak half a cup of fine-cut candied fruit in wine an hour or more. Prepare the cream as above, and sprinkle the same with the fruit before putting the sandwiches together.

Fruit Jelly for Sweet Sandwiches.

• 1 box of gelatine (2 ounces).
• 1 cup of cold water.
• 1 cup of boiling water.
• 1 cup of sugar.
• 1½ cups of orange juice.
• ¼ a cup of lemon juice.

Method.—Soak the gelatine in the cold water and dissolve in the boiling water; add the sugar and strain; when cold add the orange and lemon juice. Mould in sheets three-eighths of an inch thick.

Claret Jelly for Sweet Sandwiches.

Substitute claret for the orange juice and prepare as above. Do not omit the lemon juice.

Fruit or Claret Jelly Sandwiches with Nuts.

Slice blanched English walnuts and pecan nuts or almonds very thin, and stir into whipped cream. Stamp out shapes from the jelly. Spread one piece with the cream and nuts and cover with a second piece of jelly.

With French Fruit.

Substitute candied fruit for the nuts and proceed as above, or use nuts and fruit together.

Cupid's Butter Sandwiches.

• The yolks of 4 hard-boiled eggs.
• 1 cup of butter.
• 1/3 a cup of powdered sugar.
• 1 teaspoonful of orange juice.
• A grating of orange rind.
• Angel cakelets or slices of angel cake.

Method.—Cream the butter, gradually add the yolks of eggs, passed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or upon angel cakelets or fingers; press two slices together and serve at once. If allowed to stand any length of time, keep covered and in a cool place.

Cheese=and=Bar=le=Duc Currant Sandwiches.

Spread wheat bread, prepared for sandwiches, with cream cheese; put two or three currants and a little syrup on each piece of bread, and press two pieces together. These may be varied by using sliced maraschino cherries. Either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread. Bar-le-Duc currants are imported from France in tiny glasses. The seeds have been removed from the currants, which are cooked in honey.

Hunter's Sandwich (Switzerland).

Spread fresh bread, cut in thin slices, with fresh butter; over this spread a layer of Brie or other cream cheese, and over the cheese spread a layer of honey. Press two similarly shaped pieces together and serve at once.

Hunter's Sandwich (Ellwanger).

Prepare as above, substituting maple syrup (or sugar) for the honey.

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